Preparation method of black tomato freeze-dried powder

Abstract

The invention discloses a preparation method of a black tomato freeze-dried powder. The method adopting black tomatoes as a raw material comprises the following steps: choosing black tomatoes, removing impurities, disinfecting by using an aqueous solution of chlorine dioxide, cutting, pre-cooling, carrying out vacuum freeze-drying until the water content of the obtained material is 3.0-5.0%, and taking out the black tomatoes, wherein computer automatic control temperature programming is adopted in the vacuum freeze-drying process, the heating process is carried out according to a function of F=F1+(t / t1)3*(F2-F1), F is the heating medium temperature at the t moment after heating, t is 0 ~ t1, the unit of t is min, the total time t1 = 1020~1200min, an initial temperature F1 is 30~35DEG C, and a final temperature F2 is 50~55DEG C; and carrying out refrigeration crushing at a low temperature being smaller than -50DEG C to obtain the black tomato freeze-dried powder with the granularity being greater than 200 meshes. The black tomato freeze-dried powder is packaged by a silver paper bag, so the shelf life at normal temperature exceeds 1.5 years. The black tomato powder reserves nutritional substances and taste of fresh black tomatoes, and the above whole process is suitable for industrial production.

Description

technical field [0001] The invention relates to a preparation method of black tomato freeze-dried powder, specifically refers to the preparation of fresh black tomato fruit as a raw material, using pretreatments such as cleaning, disinfection, cutting, and pre-cooling, combined with vacuum freeze-drying and low-temperature crushing to prepare a black tomato Freeze-dried powder of tomato nutrients. Background technique [0002] Black tomato is native to South America and is a treasure among tomatoes. It is named for its purple-black skin and flesh. Its fruit has a strong fruity aroma, moderate sweet and sour taste, and high nutritional value. [0003] Guangzhou Huisheng Senfeng Agricultural Technology Development Co., Ltd. first introduced the most precious "Laguo" black tomato variety in South America, and adopted the current advanced fully automatic hydroponics technology. On the north side of the beautiful Maofeng Mountain, the natural High-quality mountain spring water i...

AI Technical Summary

Problems solved by technology

The process of this invention is simple, and the obtained product relatively retains most of the nutritional components of fresh black tomato fruit, but the anthocyanin content in the black tomato freeze-dried powder obtained by this patented technology is only 4168.3mg / kg

The main problem that this technology exists is: 1) black tomato wraps a layer of skin outside, carry out any treatment to black tomato, after the material cart that is loaded with fresh black tomato fruit is frozen at -40~-35 ℃ temperature for 220~240min, Put it into a vacuum drying chamber, and vacuum freeze-dry it under vacuum conditions for 22 to 24 hours to obtain freeze-dried black tomato fruit; the surface temperature of freeze-dried black tomato fruit is 40-50°C; Long drying time, high temperature, high energy consumption, easy destruction of nutrients such as anthocyanins and lycopene, and poor preservation of nutrients in freeze-dried powder

2) Low-temperature crushing is carried out at 25°C to 35°C. Due to the large amount of heat generated during the crushing process, this will cause the temperature to rise and destroy anthocyanins. Moreover, black tomatoes contain more sugar and colloidal substances, and the material is easy to dissolve after heating. Becomes soft and sticky making sifting difficult