Preparation method of low-sugar cherry tomato preserve

Abstract

The invention discloses a preparation method of a low-sugar cherry tomato preserve, and belongs to the technical field of food processing. The preparation method comprises the following steps: cleaning cherry tomatoes, cutting open the surfaces with a knife, soaking in hot water, and removing the outer skins; soaking by means of calcium chloride, citric acid and sodium sulfate, washing, and drying in the shade; wrapping the cherry tomatoes with sodium alginate, glycerol, egg white and the like used as film forming matters as well as potassium sorbate and sodium tartrate used as preservatives to form films on the surfaces; inoculating Lactobacillus bulgaricus onto the surfaces of the tomatoes, performing sealed fermentation to improve the flavor of the product and increase the nutritive value of the product; and sterilizing, performing vacuum drying, uniformly mixing the dried cherry tomatoes with licorice powder and xylitol according to a certain ratio, and packaging to obtain the low-sugar cherry tomato preserve. The cherry tomato preserve prepared by the invention has the advantages of low sugar, low lipid, high protein and rich original fruit flavor, and can achieve the effects of increasing gastric acidity after eating, strengthening the spleen, stimulating the appetite and helping sterilization and digestion, thus having broad market prospects.

Description

technical field [0001] The invention discloses a method for preparing low-sugar preserved cherry tomatoes, which belongs to the technical field of food processing. Background technique [0002] Cherry tomato fruit was introduced from Taiwan in 1998 and was first successfully planted in Hainan, my country. The yield per mu can reach 7,000 to 8,000 catties. Due to the considerable profits, and the fact that cherry tomatoes are planted for 30% and harvested for 70%, it is a labor-intensive product. At present, the cultivation of cherry tomatoes has spread all over the provinces and cities suitable for planting in the country, and Xinjiang, Shanxi, Shandong and Henan are the most popular. Although cherry tomato fruit is more durable than tomatoes in storage, such as picking, packaging, transporting, handling with care, and choosing an appropriate maturity, it can be stored at room temperature for 2 to 3 months, but only eating fresh fruit still cannot avoid transportation and s...

AI Technical Summary

Problems solved by technology

[0006] The technical problem mainly solved by the present invention is: aiming at the problems that the traditional cherry tomato preserved fruit appears in the preparation process, the high-sugar preserved fruit has high sugar content, the flavor of the original fruit is poor, affects the health of the human body after eating, and easily leads to obesity. A method for preparing low-sugar preserved cherry tomatoes. In the present invention, the cherry tomatoes are first cleaned and scratched with a knife on the surface, soaked in hot water, peeled off the skin, soaked in calcium chloride, citric acid and sodium sulfite, washed and dried in the shade, and used Sodium alginate, glycerin, egg white, etc. are used as film-forming substances, and potassium sorbate and sodium tartrate are used as preservatives. Cherry tomatoes are wrapped to form a film on the surface, and then Lactobacillus bulgaricus is inoculated on the surface of the tomato, sealed and fermented to improve the flavor of the product , improve the nutritional value of the product, and then vacuum-dry after sterilization. Finally, mix the dried cherry tomatoes with licorice powder and xylitol in proportion, and package them to obtain low-sugar preserved cherry tomatoes.