CN101690571B - Pickled cherry tomato product and production method thereof - Google Patents
Pickled cherry tomato product and production method thereof Download PDFInfo
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- CN101690571B CN101690571B CN2009101928990A CN200910192899A CN101690571B CN 101690571 B CN101690571 B CN 101690571B CN 2009101928990 A CN2009101928990 A CN 2009101928990A CN 200910192899 A CN200910192899 A CN 200910192899A CN 101690571 B CN101690571 B CN 101690571B
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 8
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- 229910002651 NO3 Inorganic materials 0.000 description 1
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- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a pickled cherry tomato product and a production method thereof. The cherry tomato pickled product is a product with the shape of whole cherry tomatoes, which is produced by taking fresh cherry tomatoes as basic raw materials through the steps of sterilization, pricking, manual inoculation pickling, seasoning, sterilization and the like, and can be used as appetizer and appetizing food. The product has good shape, good taste and flavor, low nitrite content, high sanitation quality, and increased variety of fruit and vegetable pickled product.
Description
Technical field
The present invention relates to the fruit curing food, specifically relate to a kind of cherry tomato preserved product and production method thereof.
Background technology
The holy girl fruit is tomato fruit or cherry and tomato again, and is nutritious, is rich in vitamin C, carrotene, potassium, calcium, iron, lycopene, and wherein the content of nicotinic acid occupies first of the fruits and vegetables, is classified as one of preferential popularization " four big fruit " by FAO (Food and Agriculture Organization of the United Nation).The cultivated area of China holy girl fruit increased fast in recent years, and total output also increases sharply, and good harvest time holy girl fruit preservation problem is outstanding, is badly in need of preservation and the problem that increases added value that holy girl fruit deep process technology solves the holy girl fruit.
At present holy girl fruit Study on Processing Technology is in the starting stage, relevant document and patent are less, mainly are the related application on cherry-tomato preserved fruit, holy girl fruit can, holy girl's jam and holy girl fruit fermented beverage.
The holy girl is really carried out whole grain product processed mainly contain cherry-tomato preserved fruit, holy girl's dried fruit and holy girl fruit can.
The fermentation processing aspect of holy girl fruit mainly is to utilize holy girl's pulp to carry out the fermenting process of preparing fermented beverage.Disclosed a kind of winter jujube holy girl fruit composite juice multi-strain fermentation beverage such as Hou Xiao (a kind of development of winter jujube holy girl fruit composite juice multi-strain fermentation beverage, beverage industry, 2006 (9), 12:10～11) for example " etc.Really carry out the processing method of whole grain fermentation does not appear in the newspapers for the holy girl.
Xiao Xianguo discloses preparation method (Xiao Xianguo, sour tomato process technology, Shanghai vegetables, 2003 (1): 38～39) of the sour tomato of a kind of whole grain.The main work flow of mentioning in the document is to prick hole, dress altar to pickle and make with extra care etc.This method adopts the method for spontaneous fermentation to pickle immature tomato, but the spontaneous fermentation ubiquity production cycle is long, and has nitrate and the too high defective of content of nitrite in the product.
Summary of the invention
Though the existing pickled series products of various fruits and vegetables is of a great variety, can not satisfy the requirement of consumers in general to product category fully.At present, the cherry tomato preserved product field also is in blank.The object of the invention at first is exactly to fill up this blank, and a kind of cherry tomato preserved product is provided.
In whole grain fruits and vegetables curing food field, spontaneous fermentation is still leading method, exists the production cycle long, the problem that content of nitrite is high.Another object of the present invention promptly provides a kind of with short production cycle, the production method of the cherry tomato preserved product that the products obtained therefrom content of nitrite is low.
The object of the invention is realized through following technical scheme:
A kind of production method of cherry tomato preserved product comprises the steps:
(1) clean, the bundle hole, sterilization back of clear cherry tomato;
(2) actication of culture obtains actication of culture liquid, and said bacterial classification is the mixture of lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum and streptococcus thermophilus;
(3) preparation pickling liquid;
(4) under the aseptic condition, after the holy girl fruit of handling well, pickling liquid and the mixing of actication of culture liquid, carry out sealing and fermenting and pickle;
(5) packing;
(6) cherry tomato preserved product that branch is installed carries out sterilization.
As preferably, in the step (1), said sterilization is the ClO 2 solution soaking disinfection with 50～200ppm, twice of sterilization back aseptic water washing; Said bundle hole is that each holy girl is really pricked 10～15 holes, and hole depth is 0.2～0.5cm.
In the step (2); Said bacterial classification is the mixture of lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum and streptococcus thermophilus; Its objective is the product acid and product polysaccharide ability that utilize lactobacillus bulgaricus and streptococcus thermophilus; Utilize Lactobacillus casei and Lactobacillus plantarum salt tolerant, produce acid and the stronger fragrant ability of product, also can select other bacterial classification to replace certainly with identity function.Aspect the ratio of selection, can adjust according to the principle of mouthfeel and local flavor optimization, under the common situation; We can select to wait the adding of part by weight, and this is convenient to operation in practice, but also can adjust as required; When for example needing the acidity speedup fast; Can increase the ratio of lactobacillus bulgaricus and streptococcus thermophilus, the product perfume (or spice) that strengthens lactic acid bacteria is if desired done the time spent, can increase the ratio of Lactobacillus casei and Lactobacillus plantarum.
In the step (2), the method for actication of culture can be with reference to prior art, and the present invention provides a kind of preferable methods: the ratio of bacterial classification and sterilized water is pressed mass ratio 1: 5～10 mix, 37 ℃ of insulation 2～3h down make actication of culture liquid.
In the step (3), said pickling liquid can freely be prepared according to different tastes, but considered cooperates the fermentation condition of selected bacterial classification.Be the fermentation of the mixture that cooperates lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum and streptococcus thermophilus, the present invention provides a kind of preferred compound method of pickling liquid: promptly take by weighing white granulated sugar, 15～25% salt of pickling liquid gross weight 2～5%, 0.1～0.5% calcium lactate and 0.5～1% liquor; It is quantitative to add entry; Stirring and dissolving adds spice, is heated to 90～95 ℃ then; Insulation 30～60min promptly makes required pickling liquid after filtering, cooling off.
In the step (3), said spice adds according to taste, and the present invention provides a kind of spice, is with chilli, white bacterium, anise, fennel, Radix Glycyrrhizae, Chinese prickly ash, pepper and tangerine peel; By waiting part by weight to add, the spice consumption is 0.05～0.1% of a pickling liquid weight, during use respectively; Earlier spice is cleaned with clear water, removed dust, cut into pieces or fritter; Pack in the gauze bag, tie and promptly make the spice bag, then the spice bag is added; Said filtration is to use 60～80 purpose filter screens, requires the spice slag to leach.
As preferably, in the step (4), said holy girl fruit is 1: 1～2 with the mass ratio of pickling liquid, and the consumption of the bacterial classification of adding is controlled at 0.2～2g/kg holy girl fruit.
In the step (4), the condition that said fermentation is pickled is: behind the dress altar, on the altar edge, add saline solution (preferred 15wt%) sealing; After pickling 16～24h under 37 ℃, in the time of between pickling liquid pH value arrives 3.4～3.8, finish the fermentation curing process.
As preferably, in the step (6), said sterilization conditions is 90～95 ℃ of sterilization 20～30min.
Cherry tomato preserved product provided by the invention is promptly obtained by method for preparing.
The present invention compares with existing product and production technology, has following advantage:
(1) the present invention really is a raw material with fresh holy girl, through sterilization, prick that hole, artificial infection are pickled, processing technologys such as seasoning and sterilization produce lovely luster first, moderately sour and sweet, the pure and fresh holy girl of taste really pickles particle.
(2) method of the present invention has been simplified the production technology of the pickled product of existing fruits and vegetables, shortens the pickled time of fermentation, reduces the product content of nitrite, improves security; Use the mode salting processing technique of artificial infection a new machine direction to be provided as holy girl's processing really.The regulation nitrite is (with NaNO among the GB GB 2714 " catsup and pickled vegetables sanitary standard "
2Meter) content≤20mg/kg.The content of nitrite of spontaneous fermentation pickless is widely different because of the different content of raw material, method for salting and sample time, and generally between 3～20mg/kg, the nitrite peak value of detected curing process generally all surpasses the 20mg/kg of above-mentioned standard code.We adopt the catsup and pickled vegetables of manual fermentation can reduce the content of nitrite in each effectively in period, are generally 0.01～0.1mg/kg, and can also eliminate the appearance of nitrite peak value.Assay method is by GB GB/T 5009.33.
(3) appearance of the pickled product of whole grain holy girl fruit can improve matter structure, mouthfeel and the local flavor of product, increases the pickled new varieties of fruits and vegetables.This product can improve the pickled production of fruits and vegetables producer benefit, satisfies the ever-increasing demand of consumers in general.
The specific embodiment
Below in conjunction with embodiment, the present invention is done detailed description further.
The inventor has carried out in depth creative research and experiment to the present invention, and many successful embodiment are arranged, and enumerates wherein part embodiment below.
Embodiment 1
The first step takes by weighing 100kg holy girl fruit, and it is cleaned, and removes stipule, and with the ClO 2 solution soaking disinfection of 50～200ppm, the hole is then really pricked to the holy girl with aseptic water washing twice in the sterilization back, and each holy girl really pricks 10～15 holes, and hole depth is 0.2cm.
Second step took by weighing 20g fermented bacterium (each 5g of lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum and streptococcus thermophilus), joined the sterilized water 200g of respective amount, stirred, and 37 ℃ are incubated 2h down, made to pickle the required actication of culture liquid 220g of holy girl fruit.
The 3rd step preparation pickling liquid takes by weighing the white granulated sugar of 2kg, the salt of 15kg, the calcium lactate of 0.1kg and the liquor of 0.5kg; Add water and quantitatively arrive 100kg, stirring and dissolving adds the spice bag; Be heated to 90 ℃ then; Insulation 1h (the middle evaporation water that replenishes, the maintenance solution weight is 100kg) promptly makes required pickling liquid after filtering, cooling off.Used spice is chilli, white bacterium, anise, fennel, Radix Glycyrrhizae, Chinese prickly ash, pepper and tangerine peel, and weight adds by equal proportion respectively, and total consumption is 50g.Spice is cleaned with clear water, removed dust, cut into pieces or fritter, in the gauze bag of packing into, tie and promptly make the spice bag.
Under the 4th step aseptic condition, with 100kg holy girl fruit, 100kg pickling liquid and the 220g actication of culture liquid mixing dress altar handled well.Install the saline solution sealing of back adding 15% on the altar edge.After pickling 16h under 37 ℃, when pickling liquid pH value arrives 3.8, finish the fermentation curing process.
Holy girl fruit and pickling liquid branch that the 5th step will pickle install in the specific container, seal.
The 6th step to branch install pickle the holy girl really carry out sterilization (90 ℃/30min), be cooled to 30 ℃ and decals and promptly make whole grain and pickle holy girl's fruit product.The content of nitrite assay method of product adopts GB GB/T 5009.33, and the result is 0.070mg/kg, far below stipulating among the GB GB 2714 " catsup and pickled vegetables sanitary standard " that nitrite is (with NaNO
2Meter) content≤20mg/kg.
Embodiment 2
The first step takes by weighing 50kg holy girl fruit, and it is cleaned, and removes stipule, and with the ClO 2 solution soaking disinfection of 50～200ppm, the hole is then really pricked to the holy girl with aseptic water washing twice in the sterilization back, and each holy girl really pricks 10～15 holes, and hole depth is 0.5cm.
Second step took by weighing 100g fermented bacterium (wherein each 40g of lactobacillus bulgaricus and streptococcus thermophilus, Lactobacillus casei and each 10g of Lactobacillus plantarum); Join the sterilized water 500g of respective amount; Stir, 37 ℃ are incubated 3h down, make to pickle the required actication of culture liquid 550g of holy girl fruit.
The 3rd step preparation pickling liquid takes by weighing the white granulated sugar of 2.5kg, the salt of 12.5kg, the calcium lactate of 0.25kg and the liquor of 0.5kg; Add water and quantitatively arrive 50kg, stirring and dissolving adds the spice bag; Be heated to 95 ℃ then; Insulation 0.5h (the middle evaporation water that replenishes, the maintenance solution weight is 50kg) promptly makes required pickling liquid after filtering, cooling off.Used spice is chilli, white bacterium, anise, fennel, Radix Glycyrrhizae, Chinese prickly ash, pepper and tangerine peel, and weight adds by equal proportion respectively, and total consumption is 50g.Spice is cleaned with clear water, removed dust, cut into pieces or fritter, in the gauze bag of packing into, tie and promptly make the spice bag.
Under the 4th step aseptic condition, with 50kg holy girl fruit, 100kg pickling liquid and the 1100g actication of culture liquid mixing dress altar handled well.Install the saline solution sealing of back adding 15% on the altar edge.After pickling 24h under 37 ℃, when pickling liquid pH value arrives 3.4, finish the fermentation curing process.The quality of required pickling liquid of this step and activation bacterium liquid maybe be different with the quality of two, three corresponding preparations, only need to get final product according to corresponding the supplying of two, three described methods of step, and following examples together.
Holy girl fruit and pickling liquid branch that the 5th step will pickle install in the specific container, seal.
The 6th step to branch install pickle the holy girl really carry out sterilization (95 ℃/20min), be cooled to 25 ℃ and decals and promptly make whole grain and pickle holy girl's fruit product.The content of nitrite assay method of product adopts GB GB/T 5009.33, and the result is 0.042mg/kg, far below stipulating among the GB GB 2714 " catsup and pickled vegetables sanitary standard " that nitrite is (with NaNO
2Meter) content≤20mg/kg.
Embodiment 3
The first step takes by weighing 200kg holy girl fruit, and it is cleaned, and removes stipule, and with the ClO 2 solution soaking disinfection of 50～200ppm, the hole is then really pricked to the holy girl with aseptic water washing twice in the sterilization back, and each holy girl really pricks 10～15 holes, and hole depth is 0.35cm.
Second step took by weighing 200g fermented bacterium (wherein each 20g of lactobacillus bulgaricus and streptococcus thermophilus, Lactobacillus casei and each 80g of Lactobacillus plantarum); Join the sterilized water 1500g of respective amount; Stir, 37 ℃ are incubated 2.5h down, make to pickle the required actication of culture liquid 1700g of holy girl fruit.
The 3rd step preparation pickling liquid takes by weighing the white granulated sugar of 7kg, the salt of 40kg, the calcium lactate of 0.6kg and the liquor of 0.6kg; Add water and quantitatively arrive 200kg, stirring and dissolving adds the spice bag; Be heated to 93 ℃ then; Insulation 45min (the middle evaporation water that replenishes, the maintenance solution weight is 200kg) promptly makes required pickling liquid after filtering, cooling off.Used spice is chilli, white bacterium, anise, fennel, Radix Glycyrrhizae, Chinese prickly ash, pepper and tangerine peel, and weight adds by equal proportion respectively, and total consumption is 150g.Spice is cleaned with clear water, removed dust, cut into pieces or fritter, in the gauze bag of packing into, tie and promptly make the spice bag.
Under the 4th step aseptic condition, with 200kg holy girl fruit, 300kg pickling liquid and the 2200g actication of culture liquid mixing dress altar handled well.Install the saline solution sealing of back adding 15% on the altar edge.After pickling 20h under 37 ℃, when pickling liquid pH value arrives 3.6, finish the fermentation curing process.
Holy girl fruit and pickling liquid branch that the 5th step will pickle install in the specific container, seal.
The 6th step to branch install pickle the holy girl really carry out sterilization (93 ℃/25min), be cooled to 28 ℃ and decals and promptly make whole grain and pickle holy girl's fruit product.The content of nitrite assay method of product adopts GB GB/T 5009.33, and the result is 0.068mg/kg, far below stipulating among the GB GB 2714 " catsup and pickled vegetables sanitary standard " that nitrite is (with NaNO
2Meter) content≤20mg/kg.
Embodiment 4
The first step takes by weighing 100kg holy girl fruit, and it is cleaned, and removes stipule, and with the ClO 2 solution soaking disinfection of 50～200ppm, the hole is then really pricked to the holy girl with aseptic water washing twice in the sterilization back, and each holy girl really pricks 10～15 holes, and hole depth is 0.2cm.
Second step took by weighing 20g fermented bacterium (each 6g of lactobacillus bulgaricus and streptococcus thermophilus, Lactobacillus casei and each 4g of Lactobacillus plantarum); Join the sterilized water 200g of respective amount; Stir, 37 ℃ are incubated 2h down, make to pickle the required actication of culture liquid 220g of holy girl fruit.
The 3rd step preparation pickling liquid takes by weighing the white granulated sugar of 2kg, the salt of 15kg, the calcium lactate of 0.1kg and the liquor of 0.5kg; Add water and quantitatively arrive 100kg, stirring and dissolving adds the spice bag; Be heated to 90 ℃ then; Insulation 1h (the middle evaporation water that replenishes, the maintenance solution weight is 100kg) promptly makes required pickling liquid after filtering, cooling off.Used spice is chilli, white bacterium, anise, fennel, Radix Glycyrrhizae, Chinese prickly ash, pepper and tangerine peel, and weight adds by equal proportion respectively, and total consumption is 50g.Spice is cleaned with clear water, removed dust, cut into pieces or fritter, in the gauze bag of packing into, tie and promptly make the spice bag.
Under the 4th step aseptic condition, with 100kg holy girl fruit, 100kg pickling liquid and the 220g actication of culture liquid mixing dress altar handled well.Install the saline solution sealing of back adding 15% on the altar edge.After pickling 16h under 37 ℃, when pickling liquid pH value arrives 3.8, finish the fermentation curing process.
Holy girl fruit and pickling liquid branch that the 5th step will pickle install in the specific container, seal.
The 6th step to branch install pickle the holy girl really carry out sterilization (90 ℃/30min), be cooled to 30 ℃ and decals and promptly make whole grain and pickle holy girl's fruit product.The content of nitrite assay method of product adopts GB GB/T 5009.33, and the result is 0.073mg/kg, far below stipulating among the GB GB 2714 " catsup and pickled vegetables sanitary standard " that nitrite is (with NaNO
2Meter) content≤20mg/kg.
Embodiment 5
The first step takes by weighing 100kg holy girl fruit, and it is cleaned, and removes stipule, and with the ClO 2 solution soaking disinfection of 50～200ppm, the hole is then really pricked to the holy girl with aseptic water washing twice in the sterilization back, and each holy girl really pricks 10～15 holes, and hole depth is 0.5cm.
Second step took by weighing 20g fermented bacterium (each 4g of lactobacillus bulgaricus and streptococcus thermophilus, Lactobacillus casei and each 6g of Lactobacillus plantarum); Join the sterilized water 100g of respective amount; Stir, 37 ℃ are incubated 3h down, make to pickle the required actication of culture liquid 120g of holy girl fruit.
The 3rd step preparation pickling liquid takes by weighing the white granulated sugar of 2kg, the salt of 15kg, the calcium lactate of 0.1kg and the liquor of 0.5kg; Add water and quantitatively arrive 100kg, stirring and dissolving adds the spice bag; Be heated to 90 ℃ then; Insulation 1h (the middle evaporation water that replenishes, the maintenance solution weight is 100kg) promptly makes required pickling liquid after filtering, cooling off.Used spice is chilli, white bacterium, anise, fennel, Radix Glycyrrhizae, Chinese prickly ash, pepper and tangerine peel, and weight adds by equal proportion respectively, and total consumption is 50g.Spice is cleaned with clear water, removed dust, cut into pieces or fritter, in the gauze bag of packing into, tie and promptly make the spice bag.
Under the 4th step aseptic condition, with 100kg holy girl fruit, 100kg pickling liquid and the 220g actication of culture liquid mixing dress altar handled well.Install the saline solution sealing of back adding 15% on the altar edge.After pickling 24h under 37 ℃, when pickling liquid pH value arrives 3.4, finish the fermentation curing process.
Holy girl fruit and pickling liquid branch that the 5th step will pickle install in the specific container, seal.
The 6th step to branch install pickle the holy girl really carry out sterilization (95 ℃/20min), be cooled to 28 ℃ and decals and promptly make whole grain and pickle holy girl's fruit product.The content of nitrite assay method of product adopts GB GB/T 5009.33, and the result is 0.045mg/kg, far below stipulating among the GB GB 2714 " catsup and pickled vegetables sanitary standard " that nitrite is (with NaNO
2Meter) content≤20mg/kg.
Embodiment 6
The first step takes by weighing 100kg holy girl fruit, and it is cleaned, and removes stipule, and with the ClO 2 solution soaking disinfection of 50～200ppm, the hole is then really pricked to the holy girl with aseptic water washing twice in the sterilization back, and each holy girl really pricks 10～15 holes, and hole depth is 0.4cm.
Second step took by weighing 20g fermented bacterium (each 7g of lactobacillus bulgaricus and streptococcus thermophilus, Lactobacillus casei and each 3g of Lactobacillus plantarum); Join the sterilized water 150g of respective amount; Stir, 37 ℃ are incubated 2.5h down, make to pickle the required actication of culture liquid 170g of holy girl fruit.
The 3rd step preparation pickling liquid takes by weighing the white granulated sugar of 2kg, the salt of 15kg, calcium lactate O.1kg and the liquor of 0.5kg; Add water and quantitatively arrive 100kg, stirring and dissolving adds the spice bag; Be heated to 90 ℃ then; Insulation 1h (the middle evaporation water that replenishes, the maintenance solution weight is 100kg) promptly makes required pickling liquid after filtering, cooling off.Used spice is chilli, white bacterium, anise, fennel, Radix Glycyrrhizae, Chinese prickly ash, pepper and tangerine peel, and weight adds by equal proportion respectively, and total consumption is 50g.Spice is cleaned with clear water, removed dust, cut into pieces or fritter, in the gauze bag of packing into, tie and promptly make the spice bag.
Under the 4th step aseptic condition, with 100kg holy girl fruit, 100kg pickling liquid and the 220g actication of culture liquid mixing dress altar handled well.Install the saline solution sealing of back adding 15% on the altar edge.After pickling 20h under 37 ℃, when pickling liquid pH value arrives 3.6, finish the fermentation curing process.
Holy girl fruit and pickling liquid branch that the 5th step will pickle install in the specific container, seal.
The 6th step to branch install pickle the holy girl really carry out sterilization (93 ℃/25min), be cooled to 25 ℃ and decals and promptly make whole grain and pickle holy girl's fruit product.The content of nitrite assay method of product adopts GB GB/T 5009.33, and the result is 0.055mg/kg, far below stipulating among the GB GB 2714 " catsup and pickled vegetables sanitary standard " that nitrite is (with NaNO
2Meter) content≤20mg/kg.
The foregoing description is a preferred implementation of the present invention; But embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; All should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (6)
1. the production method of a cherry tomato preserved product is characterized in that comprising the steps:
(1) clean, the bundle hole, sterilization back of clear cherry tomato;
(2) actication of culture obtains actication of culture liquid, and said bacterial classification is the mixture of lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum and streptococcus thermophilus;
(3) preparation pickling liquid;
(4) under the aseptic condition, after the holy girl fruit of handling well, pickling liquid and the mixing of actication of culture liquid, carry out sealing and fermenting and pickle;
(5) packing;
(6) cherry tomato preserved product that branch is installed carries out sterilization;
In the step (2), the mass ratio of said lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum and streptococcus thermophilus is 1: 1: 1: 1;
In the step (3), said pickling liquid is prepared by following method: take by weighing white granulated sugar, 15～25% salt of pickling liquid gross weight 2～5%, 0.1～0.5% calcium lactate and 0.5～1% liquor; It is quantitative to add entry; Stirring and dissolving adds spice, is heated to 90～95 ℃ then; Insulation 30～60min promptly makes required pickling liquid after filtering, cooling off;
In the step (4), said holy girl fruit is 1: 1～2 with the mass ratio of pickling liquid, and the consumption of the bacterial classification of adding is controlled at 0.2～2g/kg holy girl fruit;
In the step (4), the condition that said fermentation is pickled is: behind the dress altar, on the altar edge, add the saline solution sealing; After pickling 16～24h under 37 ℃, in the time of between pickling liquid pH value arrives 3.4～3.8, finish the fermentation curing process.
2. according to the production method of the said cherry tomato preserved product of claim 1, it is characterized in that: in the step (1), said sterilization is the ClO 2 solution soaking disinfection with 50～200ppm, twice of sterilization back aseptic water washing; Said bundle hole is that each holy girl is really pricked 10～15 holes, and hole depth is 0.2～0.5cm.
3. according to the production method of the said cherry tomato preserved product of claim 1, it is characterized in that: in the step (2), said actication of culture is through following method: bacterial classification and sterilized water are pressed mass ratio 1: 5～10 mix, 37 ℃ of insulation 2～3h down make actication of culture liquid.
4. according to the production method of the said cherry tomato preserved product of claim 1, it is characterized in that: in the step (3), said spice is chilli, white bacterium, anise, fennel, Radix Glycyrrhizae, Chinese prickly ash, pepper and tangerine peel; By waiting part by weight to add, the spice consumption is 0.05～0.1% of a pickling liquid weight, during use respectively; Earlier spice is cleaned with clear water, removed dust, cut into pieces or fritter; Pack in the gauze bag, tie and promptly make the spice bag, then the spice bag is added; Said filtration is to use 60～80 purpose filter screens, requires the spice slag to leach.
5. according to the production method of the said cherry tomato preserved product of claim 1, it is characterized in that: in the step (6), said sterilization conditions is 90～95 ℃ of sterilization 20～30min.
6. cherry tomato preserved product for preparing according to each described production method among the claim 1-5.
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| CN105265905A (en) * | 2014-07-14 | 2016-01-27 | 天津市长今食品有限公司 | Pepper pickling method and salted peppers |
| CN104473110A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Method for processing sauced tomato flakes |
| CN107467560A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of dried cherry tomato and preparation method thereof |
| CN109846004B (en) * | 2018-12-25 | 2022-06-17 | 河南科技大学 | A kind of processing method of sweet potato leaf kimchi |
| CN109770288A (en) * | 2019-03-18 | 2019-05-21 | 新疆轻工国际投资有限公司 | The preparation method of fermentation tomato |
| CN113016924A (en) * | 2019-12-24 | 2021-06-25 | 张国安 | Sweet osmanthus honey cherry tomato and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1494834A (en) * | 2001-02-08 | 2004-05-12 | 成都市调味品研究所 | Process for producing pickled vegetable by using lactobacillus |
| CN101103758A (en) * | 2007-08-16 | 2008-01-16 | 赖泉斌 | Method for producing cherry-tomato preserved fruit |
| CN101518320A (en) * | 2009-03-26 | 2009-09-02 | 浙江省农业科学院 | Long shelf life fermented pickled vegetable and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1494834A (en) * | 2001-02-08 | 2004-05-12 | 成都市调味品研究所 | Process for producing pickled vegetable by using lactobacillus |
| CN101103758A (en) * | 2007-08-16 | 2008-01-16 | 赖泉斌 | Method for producing cherry-tomato preserved fruit |
| CN101518320A (en) * | 2009-03-26 | 2009-09-02 | 浙江省农业科学院 | Long shelf life fermented pickled vegetable and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 张士泉等.酸辣番茄加工技术.《家庭科技》.2004,(第7期),第17页左栏倒数第4行－右栏倒数第1行. * |
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