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Preparation method of freeze-dried tomatoes and prepared freeze-dried tomatoes

A tomato and freeze-drying technology, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of product heat-sensitive nutrient loss, poor appearance quality, hardening and rehydration, etc., to solve the heat-sensitive nutrient loss and avoid Heat-sensitive nutrient loss, effects of low moisture content

Inactive Publication Date: 2018-05-22
宁夏天瑞产业集团现代农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing processing methods use hot air drying, but hot air drying usually causes a series of problems such as the loss of heat-sensitive nutrients, skin curling, hardening, and poor rehydration of the product; compared with hot air drying, vacuum drying has a better effect. A big improvement has been achieved, but the produced products have large deformation and poor appearance quality

Method used

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  • Preparation method of freeze-dried tomatoes and prepared freeze-dried tomatoes
  • Preparation method of freeze-dried tomatoes and prepared freeze-dried tomatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The concrete preparation method of the freeze-dried tomato described in the present embodiment is as follows:

[0043] (a) Peel fresh tomatoes after pretreatment:

[0044] Sorting and selection: Pick seven to eight mature fresh tomatoes for manual selection and grading, and remove broken leaves, stems and impurities;

[0045] Peeling: Wash the sorted and selected tomatoes, put them in 70°C water and scald them for 80 seconds, remove them, cool them under running water, and peel them.

[0046] (b) Slicing: Cut the peeled tomato transversely perpendicular to the growth direction, and cut it into thin slices with a thickness of 8 mm.

[0047] (c) Soak the tomato slices in the color protection solution, wash and drain for later use:

[0048] Color protection: Put the tomato slices into the color protection solution to soak for 18 minutes. The color protection solution is water:salt:ascorbic acid:phosphoric acid=100:2:0.5:0.7 by weight formulated;

[0049] Cleaning: Wash...

Embodiment 2

[0055] The concrete preparation method of the freeze-dried tomato described in the present embodiment is as follows:

[0056] (a) Peel fresh tomatoes after pretreatment:

[0057] Sorting and selection: Pick seven to eight mature fresh tomatoes for manual selection and grading, and remove broken leaves, stems and impurities;

[0058] Peeling: Wash the sorted and selected tomatoes, put them in 70°C water and scald them for 80 seconds, remove them, cool them under running water, and peel them.

[0059] (b) Slicing: the peeled tomato was cut perpendicular to the growth direction and cut into thin slices with a thickness of 12 mm.

[0060] (c) Soak the tomato slices in the color protection solution, wash and drain for later use:

[0061] Color protection: Put the tomato slices into the color protection solution and soak for 20 minutes to protect the color. The color protection solution is water:salt:ascorbic acid:phosphoric acid=100:2:0.5:0.5 by weight formulated;

[0062] Clea...

Embodiment 3

[0068] The concrete preparation method of the freeze-dried tomato described in the present embodiment is as follows:

[0069] (a) Peel fresh tomatoes after pretreatment:

[0070] Sorting and selection: Pick seven to eight mature fresh tomatoes for manual selection and grading, and remove broken leaves, stems and impurities;

[0071] Peeling: Wash the sorted and selected tomatoes, put them in 90°C water and scald them for 60 seconds, remove them, cool them under running water, and peel them.

[0072] (b) Slicing: the peeled tomato was cut perpendicular to the growth direction and cut into thin slices with a thickness of 15mm.

[0073] (c) Soak the tomato slices in the color protection solution, wash and drain for later use:

[0074] Color protection: Put the tomato slices into the color protection solution and soak for 20 minutes to protect the color. The color protection solution is water:salt:ascorbic acid:phosphoric acid=100:2:0.7:0.5 by weight formulated;

[0075] Clean...

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Abstract

The invention relates to the technical field of food processing, and particularly relates to a preparation method of freeze-dried tomatoes and prepared freeze-dried tomatoes. The preparation method comprises the following steps: peeling fresh tomatoes, soaking the peeled tomatoes in color protection liquid for performing color protection, and then, quickly freezing the soaked tomatoes; and performing sublimation drying and analytical drying on the quickly-frozen tomatoes to obtain the freeze-dried tomatoes. The preparation method of the freeze-dried tomatoes, provided by the invention, has theadvantages that the quickly-frozen tomatoes are dried through two steps of sublimation drying and analytical drying, thereby inhibiting the growth of microorganisms and the action of enzymes, solvingthe problem of loss of heat-sensitive nutritional substances, effectively keeping various nutritional components, and avoiding a series of problems of loss of heat-sensitive nutritional substances, peel curling and hardening, poor reconstitution properties and the like of products caused by hot air drying as well as the problems of larger deformation and poor appearance quality of vacuum dried products in the prior art.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing freeze-dried tomatoes and the prepared freeze-dried tomatoes. Background technique [0002] Tomato, also known as tomato, belongs to Solanaceae, is an annual herb plant, perennial in the tropics, native to tropical countries in South America, and has a history of cultivation for thousands of years. It is said that Columbus brought it back to Europe during his second voyage to America. , began as ornamental cultivation, until the second half of the 18th century, it was used as vegetable cultivation in Italy. "Tomato" has been recorded in "Qunfangpu" in the 17th century in my country. It was not cultivated as a vegetable until the beginning of the 20th century. It is now one of the main vegetables in my country. [0003] Nutritious, delicious and bright red, tomato is one of the most popular and widely grown vegetable crops in the world. Tomatoes co...

Claims

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Application Information

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IPC IPC(8): A23B7/024
CPCA23B7/024
Inventor 韩振涛路新李伟马国华
Owner 宁夏天瑞产业集团现代农业有限公司
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