阅读说明：本技术 一种番茄汤的原料配方及制备方法 (Raw material formula and preparation method of tomato soup ) 是由 李勇 周冠炜 杜延涛 钟智超 王显东 张勇 安怡 于 2020-06-04 设计创作，主要内容包括：本发明涉及一种一种番茄汤的原料配方及制备方法。原料组分为：新鲜番茄50-60份；番茄酱10-20份；白糖4-5份；水解植物蛋白粉0.5-2份；酵母粉0.2-0.3份；食用盐8-10份；鸡油9-13份；肉类提取物0.1-2份；谷氨酸钠3-5份；5’-呈味核苷酸二钠0.1-0.5份。本发明还包括采用上述原料配方制备番茄汤的方法。本发明番茄汤配方经过科学的筛选组合,选择了新鲜番茄辅以番茄酱为原料,再与其他组分科学搭配、合理配比,在制作方法中改进原料处理方式、炒制方式以及杀菌方式,制作出风味浓郁、色泽稳定、既鲜美又营养的美味番茄汤,有广阔的市场前景。(The invention relates to a raw material formula of tomato soup and a preparation method thereof. The raw material components are as follows: 50-60 parts of fresh tomatoes; 10-20 parts of tomato sauce; 4-5 parts of white sugar; 0.5-2 parts of hydrolyzed vegetable protein powder; 0.2-0.3 part of yeast powder; 8-10 parts of edible salt; 9-13 parts of chicken oil; 0.1-2 parts of meat extract; 3-5 parts of sodium glutamate; 0.1-0.5 part of disodium 5' -ribonucleotide. The invention also comprises a method for preparing tomato soup by adopting the raw material formula. According to the invention, the formula of the tomato soup is scientifically screened and combined, fresh tomatoes are selected and supplemented with tomato sauce as raw materials, the raw materials are scientifically matched and reasonably proportioned with other components, and the raw material treatment mode, the frying mode and the sterilization mode are improved in the preparation method, so that delicious tomato soup which is rich in flavor, stable in color and luster, delicious and nutritional is prepared, and the tomato soup has a wide market prospect.)

1. The tomato soup making raw material is characterized by comprising the following components:

fresh tomato 50-60 parts

10-20 parts of tomato sauce

4-5 parts of white sugar

0.5-2 parts of hydrolyzed vegetable protein powder

0.2 to 0.3 portion of yeast powder

8-10 parts of edible salt

9-13 parts of chicken oil

0.1-2 parts of meat extract

3-5 parts of sodium glutamate

0.1-0.5 part of disodium 5' -ribonucleotide.

2. A method for preparing tomato soup using the raw material of claim 1, comprising the steps of:

s1, cleaning fresh tomatoes

S2, vacuum homogenizing and emulsifying of tomatoes: putting fresh tomatoes into a homogenizing pot, and homogenizing and emulsifying in vacuum;

s3, vacuum low-temperature frying: placing the homogenized fresh tomatoes into a vacuum low-temperature pot, adding the tomato sauce and other auxiliary materials according to the proportion, heating the vacuum low-temperature pot to 55-65 ℃, and decocting for 0.5-1 hour.

S4, filling;

s5, radiation sterilization.

3. The method of making tomato soup as set forth in claim 2, wherein S2, tomato vacuum homogenizing emulsification: placing fresh fructus Lycopersici Esculenti into homogenizing pan, vacuumizing, heating to 60 deg.C, stopping heating, stirring and emulsifying for 20min, heating again to 60 deg.C, stopping heating, stirring and emulsifying for 20min, and repeating for 3 times.

Technical Field

The invention relates to the field of food processing, in particular to a raw material formula of tomato soup and a preparation method thereof

Background

The tomato has the functions of clearing heat, quenching thirst, nourishing yin, cooling blood, promoting fluid production and quenching thirst. The tomato can supplement vitamin C when eaten raw. After the tomato soup is cooked for eating, the content of lycopene and other antioxidants can be obviously increased, the effects of reducing the risk of heart diseases and resisting aging are achieved, but the existing tomato soup production has an imperfect manufacturing process, the processing process of the tomato soup has great influence on the damage of the lycopene, the nutritional value and the flavor of the product do not play a role, and the color of the tomato is unstable due to the influence of illumination, temperature and preservation of the tomato soup. The imperfect existing process causes extremely unstable flavor, color and luster, and how to guarantee the quality is also a difficult point.

Disclosure of Invention

The invention aims to overcome the defects of imperfect production process technology of the existing commercially available tomato soup products and solve the problems of single taste, unstable flavor, nutrition and color and quality guarantee of tomato soup. According to the formula of the tomato soup, through scientific screening and combination, fresh tomatoes are selected and tomato sauce is used as a raw material, and a raw material processing mode, a frying mode and a sterilization mode are improved, so that the tomato soup which is rich in flavor, stable in color and luster and comprehensive in nutrition is prepared.

In order to solve the problems, the invention aims to provide a tomato soup making raw material which comprises the following components:

fresh tomato 50-60 parts

10-20 parts of tomato sauce

4-5 parts of white sugar

0.5-2 parts of hydrolyzed vegetable protein powder

0.2 to 0.3 portion of yeast powder

8-10 parts of edible salt

9-13 parts of chicken oil

0.1-2 parts of meat extract

3-5 parts of sodium glutamate

0.1-0.5 part of disodium 5' -ribonucleotide

The invention also comprises a method for preparing tomato soup by adopting the raw material formula. The method comprises the following specific steps:

s1, cleaning fresh tomatoes:

s2, vacuum homogenizing and emulsifying: placing fresh fructus Lycopersici Esculenti into homogenizing pan, vacuumizing, heating to 60 deg.C, stopping heating, stirring and emulsifying for 20min, heating again to 60 deg.C, stopping heating, stirring and emulsifying for 20min, and repeating for 3 times.

S3, vacuum low-temperature frying: placing the homogenized fresh tomatoes into a vacuum low-temperature pot, adding the tomato sauce and other auxiliary materials according to the proportion, heating the vacuum low-temperature pot to 55-65 ℃, and decocting for 0.5-1 hour.

S4, filling, and performing radiation sterilization:

and S5, cooling, and checking and warehousing.

The tomato raw material is rich in nutrition, and has strong effects of clearing heat, removing toxicity and inhibiting pathological changes. The tomato contains "lycopene" which has the function of inhibiting bacteria, contains malic acid, citric acid and saccharides, and is rich in vitamin A, vitamin C, vitamin B1, vitamin B2, carotene, calcium, phosphorus, potassium, magnesium, iron, zinc, copper, iodine and other elements, and also contains protein, saccharides, organic acid and cellulose.

Tomato sauce: the tomato paste contains B vitamins, dietary fibers, minerals, proteins, natural pectin and the like besides lycopene, and compared with fresh tomatoes, the nutritional ingredients in the tomato paste are easier to absorb by a human body.

According to the preparation method, the vacuum homogenizing emulsifying machine is used for treating the fresh tomatoes, so that the dispersions in the emulsion system are more micronized and homogenized, the mouthfeel is more delicate, the lycopene is well protected under vacuum and is easy to decompose when exposed to light, and the nutrition is well kept without loss.

The vacuum low-temperature frying process can reduce the loss of water and weight to the minimum extent, retain the original taste of food and the fragrance of spices, and maximally retain the color of the food without being damaged, so that the product has stronger flavor and more stable color.

The radiation sterilization mode is different from the common sterilization mode, and the gamma rays generated by a cobalt source and the electron rays generated by an electron accelerator act on the surface and the inside of an object to destroy or kill DNA of the product, so that the propagation of various microorganisms is effectively inhibited, the sterilization, insect prevention and mildew prevention are realized, the quality of the product can be effectively improved by utilizing the sterilization technology, and the quality guarantee period of the product is prolonged.

According to the invention, the formula of the tomato soup is scientifically screened and combined, fresh tomatoes are selected and supplemented with tomato sauce as raw materials, the raw materials are scientifically matched and reasonably proportioned with other components, and the raw material treatment mode, the frying mode and the sterilization mode are improved in the preparation method, so that delicious tomato soup which is rich in flavor, stable in color and luster, delicious and nutritional is prepared, and the tomato soup has a wide market prospect.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

The present invention will be described in detail with reference to the following embodiments.

Example 1

The raw material formula of the tomato soup comprises the following components:

fresh tomato 50 parts

Tomato sauce 20 parts

5 portions of white sugar

0.5 part of hydrolyzed vegetable protein powder

0.2 part of yeast powder

Edible salt 8 parts

13 portions of chicken oil

2 parts of meat extract

3 portions of sodium glutamate

0.5 portion of 5' -flavor nucleotide disodium

The processing method of the tomato soup comprises the following steps:

s1, pretreatment of fresh tomato raw materials:

s1-1, screening fresh tomatoes to remove rotten, moldy, mud feet, impurities and other parts which cannot be used for production.

S1-2, the screened fresh tomatoes are subjected to full-automatic bubble spraying water cleaning.

S2, vacuum homogenizing and emulsifying: according to the raw material proportion of the embodiment, the fresh tomatoes are placed into a homogenizing pot, the vacuum pumping is carried out, the homogenizing and emulsifying pot is heated to 60 ℃, the heating is stopped, the through and poor materials are stirred and emulsified for 20min, the heating is stopped after the materials are heated to 60 ℃, the through and poor materials are stirred and emulsified for 20min, and the process is repeated for 3 times. The total time is about 1h or so.

Measuring lycopene and grading taste sense with ultraviolet-visible spectrophotometry. The evaluation was carried out by a sensory panel of 21 persons, and the color, smell and taste of the sauce were evaluated by scoring according to the criteria of Table 1-1. The evaluation results are shown in tables 1-2.

S3, vacuum low-temperature frying: the homogenized fresh tomatoes are put into a vacuum low-temperature pot, the tomato sauce and other auxiliary materials are added according to the mixture ratio of the raw materials in the embodiment, the vacuum low-temperature pot is heated to 55-65 ℃, and the tomato sauce is boiled for 0.5-1 hour.

The tomato paste obtained in this step was subjected to measurement of lycopene and evaluation of taste and flavor by ultraviolet-visible spectrophotometry, and the evaluation method was the same as that of step S2. The evaluation results are shown in tables 1 to 3.

S4, filling;

s5, radiation sterilization: the irradiated food refers to food processed by irradiation with electron beam of less than 10MeV generated by gamma ray generated by cobalt 60 for 24 h.

After 5 months of storage, the acid value, peroxide value, total number of colonies and Escherichia coli were measured, and the results are shown in tables 1 to 4.

And S6, cooling, and checking and warehousing.

Example 2:

fresh tomato 60 portions

Tomato sauce 10 parts

4 portions of white sugar

2 parts of hydrolyzed vegetable protein powder

0.3 part of yeast powder

10 portions of edible salt

9 portions of chicken oil

0.1 part of meat extract

5 portions of sodium glutamate

0.1 portion of 5' -flavor nucleotide disodium

The processing method of the tomato soup is the same as that of example 1.

Example 3 (comparative example)

The formula of the raw materials of the tomato soup is the same as that in example 1, and the processing method is different from that in example 1 by the following steps:

s2 the fresh tomatoes are beaten into paste in a common colloid mill, and the paste is passed through the colloid mill for three times, the total time is about 1h,

example 4 (comparative example)

The formula of the raw materials of the tomato soup is the same as that in example 1, and the processing method is different from that in example 1 by the following steps:

s3, stir-frying: the homogenized fresh tomatoes are put into an automatic frying pan, the tomato sauce and other auxiliary materials are added according to the mixture ratio of the raw materials in the embodiment 1, and the tomatoes are boiled in the automatic frying pan for 0.5 to 1 hour at the temperature of between 55 and 65 ℃.

The tomato paste prepared in this step was evaluated in the same manner as in example 1, and the evaluation results are shown in tables 1 to 3.

Example 5 (comparative example)

The formula of the raw materials of the tomato soup is the same as that in example 1, and the processing method is different from that in example 1 by the following steps:

s5, sterilizing in water bath, and sterilizing at 95 deg.C for 40 min.

After 5 months of storage, the acid value, peroxide value, total number of colonies, and E.coli were measured.

TABLE 1-1 tomato sensory evaluation criteria

Tables 1-2 evaluation results of fresh tomatoes by different mashing methods

Tables 1-3 evaluation results of tomato ketchup obtained by different stir-frying methods

Tables 1 to 4 test results

From the comparison of the above experimental data:

1. compared with the comparative example, the tomato paste prepared by the steps of the scheme of the invention has more lycopene and better protection, and reduces the influence of external conditions on the color of the product.

2. The tomato is homogenized and emulsified in vacuum, so that the taste is more delicate.

Compared with the existing tomato soup processing technology, the processing technology of the invention not only ensures that the lycopene with the most content in the tomato is protected to the maximum extent, increases the nutrition and efficacy of the tomato soup, but also ensures that the taste is better, exquisite and rich, and the shelf life of the product can be properly prolonged.

The tomato soup prepared by the invention has the advantages that fresh tomatoes are selected, and the tomato soup prepared by the invention has stable flavor and long aftertaste under unique process conditions.