Tomato sauce powder

A technology of tomato powder and tomato, applied in the fields of jam powder and tomato paste powder, which can solve the problems of high water activity, dehydration of paste body, low osmotic pressure of low sugar paste, etc., and achieve the effect of easy storage and preservation, and bright color

Inactive Publication Date: 2013-02-13
HAERBIN AIBOYA FOOD TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the development of low-sugar jam has solved the problem that high sugar in jam is unhealthy, many low-sugar jam products currently developed are prone to dehydration of the jam during storage and due to the low osmotic pressure and water activity of low-sugar jam. High damage and deterioration problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Weigh 450g of white sugar, 300g of glucose, 200g of tomato powder, 18g of xanthan gum, 7g of konjac gum, 10g of citric acid, 5g of sodium citrate, 4g of tomato essence, and 0.15g of carmine, and mix them evenly; Bacteria to make tomato paste powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0014] How to use ketchup powder: Add 250g of pure water at 60°C to 65°C into an open, clean, heat-resistant container, slowly add 100g of ketchup powder while stirring, dissolve and stir evenly to make ketchup.

Embodiment 2

[0016] Weigh 500g of white sugar, 350g of glucose, 250g of tomato powder, 20g of xanthan gum, 8g of konjac gum, 12g of citric acid, 6g of sodium citrate, 5g of tomato essence, and 0.2g of carmine, and mix them evenly; Bacteria to make tomato paste powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0017] The using method of tomato sauce powder is all with embodiment 1.

Embodiment 3

[0019] Weigh 400g of white sugar, 250g of glucose, 150g of tomato powder, 16g of xanthan gum, 6g of konjac gum, 8g of citric acid, 4g of sodium citrate, 3g of tomato essence, and 0.1g of carmine, and mix them evenly; Bacteria to make tomato paste powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0020] Tomato paste powder using method is all with embodiment 1.

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PUM

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Abstract

The invention relates to tomato sauce powder which is composed of white granulated sugar, glucose, tomato powder, xanthan gum, konjac glucomannan, citric acid, sodium citrate, tomato essence and carmine. The tomato sauce powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 25%-35% of glucose, 15%-25% of tomato powder, 1.6%-2.0% of xanthan gum, 0.6%-0.8% of konjac glucomannan, 0.8%-1.2% of citric acid, 0.4%-0.6% of sodium citrate, 0.4%-0.6% of tomato essence, and 0.01%-0.02% of carmine. The tomato sauce powder is prepared by the following steps: burdening and microwave sterilization. The tomato sauce powder is simple, convenient and rapid in tomato sauce manufacture, certain quantity of 60 DEG C-65 DEG C purified water is added into the tomato sauce powder for dissolving and evenly stirring to prepare tomato sauce, and heating is not needed. Prepared tomato sauce is bright in color and luster and moderate in sour and sweet degree, has pure tomato odor, and is free of phenomena of layering, bleeding, crystallizing and the like. The tomato sauce powder is a powdery product and is easy to store and keep.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to jam powder, in particular to tomato sauce powder. Background technique [0002] Jam, sweet and sour, is a convenient food for western food, picnic, home travel, and also one of the filling materials for pastry, bread, candy, ice cream and other foods. In order to obtain a good gel form and a long shelf life, traditional jams generally contain as high as 60%-65% sugar, resulting in an overly sweet and greasy taste. In addition, high sugar intake is not good for health, so people are jealous of it. Consumption is declining. In order to solve the above problems, a variety of low-sugar jam products have been developed on the market. Although the development of low-sugar jam has solved the problem that high sugar in jam is unhealthy, many low-sugar jam products currently developed are prone to dehydration of the jam during storage and due to the low osmotic pressure and water activity ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 谭毅
Owner HAERBIN AIBOYA FOOD TECH DEV
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