CN109770221A - A kind of preparation method of the full powder of natural tomato and its application in noodles - Google Patents

Abstract

The preparation method and the application in noodles that the present invention discloses a kind of full powder of natural tomato.The full powder of natural tomato is blended by tomato and flour wet process, comprising all edible parts of tomato, realizes raw tomatoes material complete utilization, is free of any food additives.The full powder of natural tomato prepared by the present invention meets cleaning label theory, and no food materials waste, thermal stability is good, is not easy the moisture absorption, and color stability, granularity is fine and smooth and uniform, has good solution dispersion and dough affinity.The preparation method of the full powder of tomato of the present invention replaces traditional juice extractor, colloid mill, homogenizer, filter process, simple process, material utilization height using Wet ultrafine grinding equipment；Without selecting large-scale drying equipment, equipment investment is small, and technology stability is good, and product yield is high, and production cost is low.The invention discloses the preparation methods of tomato noodles, with natural tomato Quan Fenwei important source material, to improve the content of tomato components in noodles, so that noodles is had apparent tomato color and flavor, and have significant health value.

Description

A kind of preparation method of the full powder of natural tomato and its application in noodles

Technical field

The present invention relates to a kind of preparation method of the full powder of natural tomato and its application in noodles, especially a kind of realization The preparation method of the full powder of the natural tomato of tomato complete utilization and its application in noodles, belong to food processing technology field.

Background technique

Tomato is rich in lycopene, has a various health care functions such as strengthen immunity, and tomato has and is easy to be connect by people The color and flavor received, thus tomato product is very popular.Tomato is because water content is high, when applying in the food industry There are many restrictions.Form is liquid after tomato break process, it is difficult to be directly used in many solid-state foods of no drying process Production.Tomato solid content is low, in the preparation of many food, even if by tomato dosage be increased to technique it is permitted on Limit, the content of effective dry matter are still lower, it is difficult to embody the organoleptic feature and nutritive value of tomato.

Tomato meal is to remove the extra moisture of tomato by drying process, the food industry obtained that can be widely applied to Tomato product.Heated-air drying, freeze-drying and spray drying are common food drying technologies, wherein heated-air drying energy consumption is high, The processing time is long, big to material degree of injury, is unfavorable for preparing high-quality product；Freeze-drying is needed by means of lower freezing Temperature and biggish evaporating pressure are poor, and arid cycle is long, drying cost is high, are unsuitable for the life of the such low value-added product of tomato It produces；Spray drying substantially increases evaporating surface, rapid draing may be implemented, and damage to material by being atomized to material Wound is smaller, is the main production method of current tomato meal.But in the production of tomato spray dried powder, there are problems.? Before spray drying, first have to carry out slurrying processing to tomato, this process commonly uses juice extractor, colloid mill, homogenizer, filter Equal mechanical equipments, because spray drying requires material to reach enough fineness and certain concentration, and the processing of pre-processing device is strong It spends limited, therefore needs to carry out multiple tracks using different equipment, handles repeatedly, process is many and diverse.Nonetheless, still there is a large amount of tomato Skin slag is filtered as waste, and this aspect causes the raising of the waste of raw material, cost, on the other hand also leads to nutrition With the loss of color.In addition, tomato belongs to heat-sensitive substance, glass transition temperature is lower, is easy in spray-drying process There is viscous wall problem, production is caused to be difficult to smooth progress.To solve this problem, the most commonly used mode is addition maltodextrin Etc. spray dryings auxiliary agent, this do not meet cleaning label food development trend, also dilute tomato components to a certain extent；Also there is minority Manufacturer solves the problems, such as this by reducing spray drying temperature, to guarantee drying effect, needs to put the scale of drying equipment Big several times are even more, the reduction of drying temperature made up by the extension of dry retention time, this considerably increases construction to throw Money, it is difficult to adapt to the production requirement of different scales, also not meet the quick-drying theory of spray drying, be a kind of to heated-air drying Compromise.

In view of tomato meal preparation, there are many drawbacks, at present in wheat flour and its products production, mostly using tomato juice as raw material, If patent 201610762427.4 discloses a kind of egg tomato noodle, raw material group becomes egg 5%-10%, tomato juice 10%- 15%, flour 75%-85%, water 30%-35%, salt 0.5%-1.5%, alkali 0.5%-0.8%；Patent 201810341901.5 is public Opened a kind of Fermented Noodles with Tomato Nutrients and preparation method thereof, raw material group become oatmeal 40-50 parts, 50-60 parts of wheat flour, 8-12 parts of skimmed milk power, 3-5 parts of russule powder, 10-15 parts of strained tomatoes, 10-15 parts of egg, 0.5-1 parts of active dry yeast, soybean ovum .3-0.5 parts of phosphatidase 0, CMC0.3-0.4 parts, 0.2-0.4 parts of xanthan gum, 1-2 parts of salt, 0.1-0.3 parts of dietary alkali；Or with kind Eggplant extract is that raw material is added in wheat flour and its products, contains lycopene as patent 201410401225.8 discloses one kind Whole wheat and preparation method thereof, raw material group becomes 100~120 parts of wheat, 25~40 parts of wheat embryo, oat 15~25 Part, 12~20 parts of buckwheat, 10~20 parts of lycopene, 5~8 parts of tea polyphenols, 6~10 parts of kudzu-vine root powder, ganoderma spove powder 1~ 3 parts, 5~7 parts of tremella.To sum up, tomato complete utilization preparation tomato functionality Flour product is become into the industry crucial skill to be solved Art problem.

Summary of the invention

In order to overcome the deficiencies in the prior art described above, the present invention provides a kind of preparation method of the full powder of natural tomato and Its application in noodles.The purpose of the invention specifically includes that

(1) a kind of full powder of natural tomato is provided, provides the food of tomato food materials complete utilizations without food additives for food service industry Product ingredient；

(2) a kind of preparation method of full powder of natural tomato is provided, large-scale production is easy to, can be realized the full benefit of tomato food materials With production cost is low；

(3) a kind of preparation method of health nutritious noodle containing tomato meal is provided, realizes tomato meal answering in nutrition fine dried noodles With, make noodle product have apparent tomato color and flavor, and have significant nutritional health function.

The present invention is achieved through the following technical solutions above-mentioned technical effect:

The present invention provides a kind of preparation methods of the full powder of natural tomato, include the following steps:

Cleaning: step 1 selects raw tomatoes material, removes putrid and deteriorated bad fruit, tomato stalk is cleaned spare；

Feeding: step 2 accurately weighs or measures in proportion tomato, flour, drinking water；

Step 3, cutting: carrying out cutting processing to tomato, is cut into the size that can enter pulping equipment disintegrating area；

Slurrying: drinking water, tomato, flour are added pulper, carry out slurrying processing by step 4；

Step 5, it is dry: spray drying treatment is carried out to slurry obtained by step 4；

Step 6, packaging: by the tomato meal prepared in step 5 by certain specification it is packed enter double-layer inner containers bag in, catch up with two pass after gas Sealing, then by double-layer inner containers it is packed enter packing case in and be simultaneously put into desiccant and deoxidier, label joint sealing.

The ratio of tomato, flour and drinking water is 10:0.5~1:3~5 in above-mentioned steps two.

Preferably, the ratio of tomato, flour and drinking water is 10:0.8:4 in above-mentioned steps two.

The pulping process that four kinds of above-mentioned steps is completed by Wet ultrafine grinding equipment, without other equipment, so that Material reaches enough fineness, and all edible parts of tomato completely into slurry among, do not generate any food materials waste and battalion Support component damages.

Further, slurrying described in above-mentioned steps four specifically comprises the processes of: pass through Wet ultrafine grinding, reciprocating operation 5~6 It is secondary, obtain mixing, the homogeneous, emulsifying mill screened stock material of 2~40 μm of partial sizes.

The technological parameter being spray-dried in above-mentioned steps five are as follows: the temperature of air inlet is 180-220 DEG C, and air outlet temperature is 90-110 DEG C, the water content of tomato meal is 3-5%.

The application method that the present invention also provides tomato meals in alimentary paste, the original of the alimentary paste of the addition tomato Material include wheat flour, tomato meal, salt and drinking water, quality proportion compatibility are as follows: 100 parts of wheat flour, 5~10 parts of tomato meal, 1 part of salt, 40~50 parts of drinking water.

The present invention provides the preparation methods of above-mentioned tomato noodles, include the following steps:

Feeding: step 1 accurately weighs or measures in proportion wheat flour, tomato meal, salt, drinking water, and salt is dissolved in and is drunk In water；

Step 2 and face: raw material described in step 1 is added in dough mixing machine, and stirs into fragmentary cotton-shaped dough；

Step 3, curing: dough enters aging machine from dough mixing machine, keeps dough further mature, and moisture is uniformly distributed, gluten It is sufficiently formed；Step 4, roller sheet: the dough after curing passes through multiple tracks roll, is gradually pressed into the face band for meeting specific thickness；

Step 5, slitting: face band is continuously cut into required width and the noodles convenient for hanging up dry length through cutting machine；

Drying: step 6 is dried wet noodles made from step 5 in drying chamber；

Step 7, cutting: cutting off vermicelli made from step 6, the noodles of length needed for being made；

Packaging: step 8 is chosen suitable packaging material, is packed by regulatory specifications to noodles.

Compared with prior art, the beneficial effects of the present invention are:

(1) the full powder of natural tomato provided by the invention meets cleaning label theory, and no food materials waste, thermal stability is good, is not easy to inhale Tide, color stability, granularity is fine and smooth and uniform, has good solution dispersion and dough affinity；

(2) preparation method of the full powder of tomato provided by the invention replaces traditional juice extractor, glue using Wet ultrafine grinding equipment Body mill, homogenizer, filter process, simple process, material utilization are high；Without selecting large-scale drying equipment, equipment investment is small, Technology stability is good, and product yield is high, and production cost is low；The experimental results showed that the juicing more traditional using technical solution of the present invention Machine, colloid mill, homogenizer, filter process production cost reduce by 60% or more；

(3) preparation method of tomato noodles provided by the invention, with natural tomato Quan Fenwei important source material, to improve noodles The content of middle tomato components makes noodles have apparent tomato color and flavor, and has significant health value；Mouse resists tired Labor test result shows that product of the present invention has significant anti-fatigue effect；

(4) present invention is added to a certain proportion of flour in tomato meal pulping process, so that tomato meal shows good heat Stability has been obviously improved the health-care efficacies such as the oxidation resistance of tomato meal；Food additives are not introduced simultaneously, are being used for wheat flour The material component except tomato is not introduced when product.

Specific embodiment

Embodiment 1

A kind of preparation method of the full powder of natural tomato, includes the following steps:

Cleaning: step 1 selects raw tomatoes material, removes putrid and deteriorated bad fruit, tomato stalk is cleaned spare；

Feeding: step 2 accurately weighs or measures in proportion tomato, flour, drinking water；Wherein tomato, flour and drinking water Ratio is 10:0.8:4；

Step 3, cutting: carrying out cutting processing to tomato, is cut into the size that can enter pulping equipment disintegrating area；

Step 4, slurrying: being added pulper for drinking water, tomato, flour, carry out slurrying processing, past by Wet ultrafine grinding It operates 5~6 times again, obtains mixing, the homogeneous, emulsifying mill screened stock material of 2~40 μm of partial sizes；

Step 5, it is dry: spray drying treatment, specific process parameter are as follows: the temperature of air inlet are carried out to slurry obtained by step 4 It is 180-220 DEG C, air outlet temperature is 90-110 DEG C, and the water content of tomato meal is 3-5%；

Step 6, packaging: by the tomato meal prepared in step 5 by certain specification it is packed enter double-layer inner containers bag in, catch up with two pass after gas Sealing, then by double-layer inner containers it is packed enter packing case in and be simultaneously put into desiccant and deoxidier, label joint sealing.

Embodiment 2

A kind of preparation method of the full powder of natural tomato, includes the following steps:

Cleaning: step 1 selects raw tomatoes material, removes putrid and deteriorated bad fruit, tomato stalk is cleaned spare；

Feeding: step 2 accurately weighs or measures in proportion tomato, flour, drinking water；Wherein tomato, flour and drinking water Ratio is 10:1:5；

Step 3, cutting: carrying out cutting processing to tomato, is cut into the size that can enter pulping equipment disintegrating area；

Step 4, slurrying: being added pulper for drinking water, tomato, flour, carry out slurrying processing, past by Wet ultrafine grinding It operates 5~6 times again, obtains mixing, the homogeneous, emulsifying mill screened stock material of 2~40 μm of partial sizes；

Step 5, it is dry: spray drying treatment, specific process parameter are as follows: the temperature of air inlet are carried out to slurry obtained by step 4 It is 180-220 DEG C, air outlet temperature is 90-110 DEG C, and the water content of tomato meal is 3-5%；

Step 6, packaging: by the tomato meal prepared in step 5 by certain specification it is packed enter double-layer inner containers bag in, catch up with two pass after gas Sealing, then by double-layer inner containers it is packed enter packing case in and be simultaneously put into desiccant and deoxidier, label joint sealing.

Embodiment 3

A kind of preparation method of the full powder of natural tomato, includes the following steps:

Cleaning: step 1 selects raw tomatoes material, removes putrid and deteriorated bad fruit, tomato stalk is cleaned spare；

Feeding: step 2 accurately weighs or measures in proportion tomato, flour, drinking water；Wherein tomato, flour and drinking water Ratio is 10:0.5:3；

Step 3, cutting: carrying out cutting processing to tomato, is cut into the size that can enter pulping equipment disintegrating area；

Step 4, slurrying: being added pulper for drinking water, tomato, flour, carry out slurrying processing, past by Wet ultrafine grinding It operates 5~6 times again, obtains mixing, the homogeneous, emulsifying mill screened stock material of 2~40 μm of partial sizes；

Step 5, it is dry: spray drying treatment, specific process parameter are as follows: the temperature of air inlet are carried out to slurry obtained by step 4 It is 180-220 DEG C, air outlet temperature is 90-110 DEG C, and the water content of tomato meal is 3-5%；

Step 6, packaging: by the tomato meal prepared in step 5 by certain specification it is packed enter double-layer inner containers bag in, catch up with two pass after gas Sealing, then by double-layer inner containers it is packed enter packing case in and be simultaneously put into desiccant and deoxidier, label joint sealing.

Embodiment 4 measures the different full powder total antioxidant capacity of tomato

The total antioxidant capacity of tomato meal product of the present invention is measured using FRAP method, extension rate is 10 times；Comparison is measured simultaneously The total antioxidant capacity of embodiment, wherein comparative example 1 is tomato slurries (pulping process does not add flour with embodiment 1), comparison Example 2 is 1 step 4 gained slurry of embodiment, and comparative example 3 is flour slurry (pulping process does not add tomato with embodiment 1), right Ratio 4 is the tomato meal (preparation process does not add flour with embodiment 1) after spray drying, and comparative example 5 is after being spray-dried Flour；Experimental result is as follows:

The measurement of 1 different product total antioxidant capacity of table

Test group	FRAP value (μm ol/L)
		Embodiment 1	573.73±1.84
Embodiment 2	547.19±1.90
		Embodiment 3	658.17±1.46
Comparative example 1	588.34±2.18
		Comparative example 2	579.43±1.77
Comparative example 3	21.88±1.13
		Comparative example 4	283.05±2.34
Comparative example 5	18.75±1.61

Embodiment 5

A kind of preparation method of tomato noodles, includes the following steps:

Feeding: step 1 presses 100 parts of wheat flour, 8 parts of tomato meal, 1 part of salt, 45 parts of drinking water.Ratio is accurately weighed or is measured Wheat flour, tomato meal, salt, drinking water, and salt is dissolved in drinking water；

Step 2 and face: raw material described in step 1 is added in dough mixing machine, and stirs into fragmentary cotton-shaped dough；

Step 3, curing: dough enters aging machine from dough mixing machine, keeps dough further mature, and moisture is uniformly distributed, gluten It is sufficiently formed；Step 4, roller sheet: the dough after curing passes through multiple tracks roll, is gradually pressed into the face band for meeting specific thickness；

Step 5, slitting: face band is continuously cut into required width and the noodles convenient for hanging up dry length through cutting machine；

Drying: step 6 is dried wet noodles made from step 5 in drying chamber；

Step 7, cutting: cutting off vermicelli made from step 6, the noodles of length needed for being made；

Packaging: step 8 is chosen suitable packaging material, is packed by regulatory specifications to noodles.

Embodiment 6

A kind of preparation method of tomato noodles, includes the following steps:

Feeding: step 1 presses 100 parts of wheat flour, 10 parts of tomato meal, 1 part of salt, 50 parts of drinking water.Ratio is accurately weighed or is measured Wheat flour, tomato meal, salt, drinking water are taken, and salt is dissolved in drinking water；

Step 2 and face: raw material described in step 1 is added in dough mixing machine, and stirs into fragmentary cotton-shaped dough；

Step 3, curing: dough enters aging machine from dough mixing machine, keeps dough further mature, and moisture is uniformly distributed, gluten It is sufficiently formed；Step 4, roller sheet: the dough after curing passes through multiple tracks roll, is gradually pressed into the face band for meeting specific thickness；

Step 5, slitting: face band is continuously cut into required width and the noodles convenient for hanging up dry length through cutting machine；

Drying: step 6 is dried wet noodles made from step 5 in drying chamber；

Step 7, cutting: cutting off vermicelli made from step 6, the noodles of length needed for being made；

Packaging: step 8 is chosen suitable packaging material, is packed by regulatory specifications to noodles.

Tomato noodles quality standard described in 7 embodiment 5-6 of embodiment

(1) organoleptic indicator

Color: being in uniform pale red, bright color, front and back sides and surrounding color can be distinguished slightly；Smell: smell is normal, and contains There are the faint scent flavor of tomato, no tart flavour, musty and other peculiar smell；Shape: shape is neat, and internal noodles are without adhesion, broken and bubble Swollen phenomenon, surface is smooth, and structure is fine and closely woven；Cooking property: mouthfeel is not glued after cooked, and tooth does not seep, smooth chewy；

(2) physical and chemical index

Irregular degree≤8%；Natural strip-breaking rate≤3；Bending fracture rate≤5%；Cook loss≤10%；Moisture≤14%；Ash content≤ 0.7%；Acidity≤3.5ml/10g；

(3) sanitary index

Finished product free from admixture, without pest, pollution-free；Potassium bromate, benzoyl peroxide, formic acid are not detected；Aluminium≤90mg/Kg；Arsenic≤ 0.2mg/Kg (in terms of As)；Lead≤0.lmg/kg (in terms of Pb)；Microbiological indicator meets GB17400 regulation.

8 tomato noodles anti-fatigue test of embodiment

Experimental animal: healthy Kunming Strains of Mouse, male, 18~22g of weight；

Animal packet and processing: (room temperature is controlled at 25 DEG C after being sprayed tooth class animal dry word material adaptable fed 2 days with national standard Left and right), mouse is divided into 4 groups at random: control group (feeding daily ration test group), 5 test group of embodiment (feed 5 institute of embodiment State tomato alimentary paste), comparative example 6(feed isodose strained tomatoes) and comparative example 7(feed noodles, preparation process is the same as implementation Example 5, does not add tomato meal), every group 10, sub-cage rearing.Gastric infusion is distinguished in every morning fixed time period, and control group fills With isometric common green tea beverage gastric infusion, continuous 12d.Fasting 2h (can free water) after the last administration, then by each group Water went swimming to the power that mouse is placed in 22 ± 1 DEG C exhausts, and records swimming time.With mouse sink after water more than 10 seconds can not also on It is floating, and be placed on the plane and cannot complete righting reflex as power and exhaust judgment criteria；

2 each group mouse of table is swum the time (n=10) exhausted to power

Group	Swimming time (min)	Power exhausts time rate elongation (%)
			Control group	215.8±21.9	-
5 test group of embodiment	322.5±22.6	49.44
			Comparative example 6	268.3±21.9	24.33
Comparative example 7	233.2±20.8	8.06

The above examples are only used to illustrate the technical scheme of the present invention, rather than is limited；Although with reference to the foregoing embodiments It is described in detail to by invention, but for those of ordinary skill in the art, it still can be to previous embodiment Documented technical solution is modified or equivalent replacement of some of the technical features；And to these modification or Replacement, the spirit and scope for claimed technical solution of the invention that it does not separate the essence of the corresponding technical solution.

Claims (9)

1. a kind of preparation method of the full powder of natural tomato, it is characterised in that include the following steps:

Cleaning: step 1 selects raw tomatoes material, removes putrid and deteriorated bad fruit, tomato stalk is cleaned spare；

Feeding: step 2 accurately weighs or measures in proportion tomato, flour, drinking water；

Step 3, cutting: carrying out cutting processing to tomato, is cut into the size that can enter pulping equipment disintegrating area；

Slurrying: drinking water, tomato, flour are added pulper, carry out slurrying processing by step 4；

Step 5, it is dry: spray drying treatment is carried out to slurry obtained by step 4；

Step 6, packaging: by the tomato meal prepared in step 5 by certain specification it is packed enter double-layer inner containers bag in, catch up with two pass after gas Sealing, then by double-layer inner containers it is packed enter packing case in and be simultaneously put into desiccant and deoxidier, label joint sealing.

2. a kind of preparation method of the full powder of natural tomato according to claim 1, it is characterised in that in the step 2 kind The ratio of eggplant, flour and drinking water is 10:0.5~1:3~5.

3. a kind of preparation method of the full powder of natural tomato according to claim 1, it is characterised in that in the step 2 kind The ratio of eggplant, flour and drinking water is 10:0.8:4.

4. a kind of preparation method of the full powder of natural tomato according to claim 1, it is characterised in that described in the step 4 Slurrying specifically comprises the processes of: pass through Wet ultrafine grinding, reciprocating operation 5~6 times, obtain the mixing of 2~40 μm of partial sizes, homogeneous, Emulsifying mill screened stock material.

5. a kind of preparation method of the full powder of natural tomato according to claim 1, it is characterised in that sprayed in the step 5 The dry technological parameter of mist are as follows: the temperature of air inlet is 180-220 DEG C, and air outlet temperature is 90-110 DEG C, tomato meal it is aqueous Amount is 3-5%.

6. by the full powder of natural tomato of the preparation of technique described in claim 1-5.

7. application method of the full powder of natural tomato according to claim 6 in alimentary paste.

8. a kind of application method of the tomato meal according to claim 7 in alimentary paste, it is characterised in that the addition kind The raw material of the alimentary paste of eggplant includes wheat flour, tomato meal, salt and drinking water, quality proportion compatibility are as follows: wheat flour 100 Part, 5~10 parts of tomato meal, 1 part of salt, 40~50 parts of drinking water.

9. the preparation method of tomato noodles according to claim 8, it is characterised in that include the following steps:

Feeding: step 1 accurately weighs or measures in proportion wheat flour, tomato meal, salt, drinking water, and salt is dissolved in and is drunk In water；

Step 2 and face: raw material described in step 1 is added in dough mixing machine, and stirs into fragmentary cotton-shaped dough；

Step 3, curing: dough enters aging machine from dough mixing machine, keeps dough further mature, and moisture is uniformly distributed, gluten It is sufficiently formed；Step 4, roller sheet: the dough after curing passes through multiple tracks roll, is gradually pressed into the face band for meeting specific thickness；

Step 5, slitting: face band is continuously cut into required width and the noodles convenient for hanging up dry length through cutting machine；

Drying: step 6 is dried wet noodles made from step 5 in drying chamber；

Step 7, cutting: cutting off vermicelli made from step 6, the noodles of length needed for being made；

Packaging: step 8 is chosen suitable packaging material, is packed by regulatory specifications to noodles.