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CN-121986893-A - Preparation method of tomato solid beverage product

CN121986893ACN 121986893 ACN121986893 ACN 121986893ACN-121986893-A

Abstract

The invention discloses a production method of a tomato solid beverage product, and belongs to the technical field of food processing. The method takes fresh tomatoes with the maturity of more than or equal to 80 percent and fresh peppers as core raw materials, comprises the steps of pretreatment, mixing homogenization, inoculating specific lactobacillus, fermenting for 10-90 days at room temperature, and preparing the easily-dissolved slag-free solid particles through drying and granulating processes. The invention effectively solves the technical defects of inconvenient carrying, short shelf life and poor quality stability of the traditional red acid soup liquid product, and ensures the unique flavor and intestinal tract regulating potential of the product through lactobacillus fermentation while preserving lycopene, vitamins and chilli functional components in the raw materials. The production method has simple process and strong controllability, the required equipment is conventional equipment in the food industry, the industrialized mass production can be realized, and the product has portability and functionality and has wide market application prospect.

Inventors

  • SHI ZHENGGUO

Assignees

  • 贵州轻工职业大学

Dates

Publication Date
20260508
Application Date
20260202

Claims (9)

  1. 1. A preparation method of a tomato solid beverage product is characterized by comprising the following steps: 1) Raw material pretreatment, namely selecting mature tomatoes, fresh peppers and ginger, respectively selecting and treating, and removing uneven color and broken materials; 2) Mixing and homogenizing, namely mixing the treated tomatoes, the peppers and the ginger, adding purified water, and homogenizing to obtain mixed slurry; 3) Lactic acid bacteria fermentation, inoculating lactic acid bacteria into the mixed slurry, sealing and fermenting for 3-10 days, filtering, removing solid matters, collecting solution, sealing, and continuing to ferment at room temperature for 10-90 days; 4) And (3) drying and granulating, namely filtering the fermented slurry, adding auxiliary materials, and drying and granulating the filtrate to obtain a tomato solid beverage product with the water content less than or equal to 5%.
  2. 2. The preparation method of the tomato solid beverage product according to claim 1, wherein the maturity of the tomatoes and the peppers in the step 1) is 80% -90%, and the mass ratio of the tomatoes to the peppers to the gingers is 10-100:5-10:1.
  3. 3. The preparation method of the tomato solid beverage product according to claim 1, wherein the purified water in the step 2) is added in an amount of 5% -10% of the total mass of tomatoes and peppers, the homogenization is carried out by a colloid mill, the rotation speed of the colloid mill is 3000-5000r/min, the homogenization time is 1-10min, and the solid content of the mixed slurry is 30% -50%.
  4. 4. The preparation method of the tomato solid beverage product according to claim 1, wherein the lactobacillus in the step 3) is a mixed strain of lactobacillus plantarum (Lactobacillus plantarum) CGMCC 1.557 and lactobacillus brevis (Lactobacillus brevis) CGMCC 1.2028, the mass ratio of the lactobacillus to the lactobacillus is 1:1, the inoculation amount of the lactobacillus is 0.05-0.2% of the mass of the mixed slurry, the fermentation temperature is 20-28 ℃, the stirring speed is 50r/min every 3 days in the fermentation process, and the stirring time is 5min.
  5. 5. Sealing, fermenting for 3-10 days, filtering, removing solid, collecting solution, sealing, and fermenting at room temperature for 10-90 days until the pH value at fermentation end is 3.2-3.8.
  6. 6. The preparation method of the tomato solid beverage product according to claim 1, wherein the drying granulation mode in the step 4) is spray granulation, wherein maltodextrin accounting for 1% -3% of the total mass of the filtrate is added, a spray granulator is adopted after uniform stirring, the air inlet temperature is 160-180 ℃, the air outlet temperature is 70-80 ℃, the feeding speed is 10-15mL/min, the atomization pressure is 0.2-0.4MPa, and solid particles with the moisture content less than or equal to 5% and the particle size of 0.5-2mm are directly prepared.
  7. 7. The method for preparing a tomato solid beverage product according to claim 1, wherein the filtering in step 4) uses two filtering processes, the first filtering having a larger mesh size of 100-200 mesh and the second filtering having a smaller mesh size of 300-400 mesh.
  8. 8. The method for preparing a tomato solid beverage product according to claim 1, wherein the tomato solid beverage product obtained in the step 4) is easily dissolved slag-free solid particles with a particle size of 0.5-2mm, a moisture content of less than or equal to 5%, a pH value of 3.2-3.8, and an active lactobacillus amount of more than or equal to 10 6 CFU/g.
  9. 9. The preparation method of the tomato solid beverage product according to claim 1, wherein the tomato solid beverage product obtained in the step 4) is packaged by adopting independent small bags, the mass of each bag is 5-10g, the tomato solid beverage product can be directly brewed with warm water at 20-80 ℃ for drinking or used as food seasoning, and the quality guarantee period under the sealed normal-temperature storage condition is 24 months.

Description

Preparation method of tomato solid beverage product Technical Field The invention relates to a preparation method of a tomato solid beverage product, and belongs to the technical field of food fermentation solid beverage processing. Background 1. The preparation process and the state of the art of the red acid soup; The red acid soup is taken as a traditional fermented food in southwest China (taking southeast Guizhou Qian as a core production area), has an eating history of over 600 years, and is listed in a national non-material cultural heritage directory in 2010. The traditional preparation process has distinct regional characteristics and comprises the core steps of selecting ① raw materials, namely selecting mature tomatoes and fresh red peppers as main raw materials, matching a small amount of auxiliary materials such as glutinous rice, table salt and the like, ② pretreatment, namely removing pedicel of the tomatoes, cleaning, crushing, removing seeds of the peppers (or reserving), steaming and boiling the glutinous rice until the glutinous rice is cured, ③ natural fermentation, namely mixing all the raw materials, filling the raw materials into a ceramic jar, adding a proper amount of cool boiled water, sealing the mouth of the jar, placing the jar in a cool place, fermenting by virtue of natural microbial communities (mainly lactic acid bacteria, saccharomycetes and a small amount of mould) attached to the surfaces of the raw materials, wherein the fermentation period is usually 30-180 days, the anaerobic environment is ensured by water sealing along the jar in the fermentation process, and ④ finished products are viscous liquid or semi-fluid which is the traditional red acid soup with rich sour and moderate sour and hot flavor. Along with the development of the food industry, the production of the red acid soup is gradually changed from a family workshop to industrialization, and the related technical improvement is concentrated on the aspects of firstly pretreating the raw materials to be mechanized, adopting a crusher and a vegetable cutter to replace manual treatment to improve the efficiency, secondly upgrading fermentation equipment, using a stainless steel fermentation tank to replace a ceramic jar to facilitate temperature and stirring control, thirdly optimizing a sterilization process and adopting pasteurization to prolong the shelf life of the product. However, the current main stream industrial products still take liquid forms as the main material, and have three core pain points, namely ① inconvenient carrying and transportation, high cost of packaging materials (acid-resistant sealed containers are needed) caused by the liquid forms, easy leakage in the transportation process, large weight per unit volume, no adaptation to the scene requirements of outdoor, travel and the like, ② shelf life is limited, the moisture content of the liquid products is up to more than 70%, even though the liquid products are subjected to sterilization treatment, the shelf life at normal temperature is only 6-12 months, the maximum time is not more than 18 months under the refrigerating condition, the liquid products are eaten within 3 days after being unsealed, ③ quality stability is poor, traditional natural fermentation depends on environmental microorganisms, the flora composition is complex and has large fluctuation, the flavor and acidity difference of different batches of products are obvious, and nitrite standard exceeding risks exist in part of products. 2. Application progress of lactic acid bacteria in the field of foods and beverages; The microorganisms in the traditional red acid soup preparation process mainly comprise lactobacillus, saccharomycetes and a small amount of mould. As a widely used human probiotic, lactic acid bacteria are regarded as a safety-Grade (GRAS) microorganism, and the application in the food field can be traced back to a fermented dairy product of 3000 years before the first pin, and the development of modern biotechnology continuously expands the application range thereof, thus forming a mature industrial system. The application in the fields of food and beverage is mainly focused on three major directions: First, fermented dairy products, the most mature field of lactic acid bacteria applications, are on a global market scale in excess of $3000 billion. Common strains comprise lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and the like, lactic acid is produced by fermenting lactose, so that milk protein is solidified to form a gel structure, and flavor substances such as acetaldehyde, butanedione and the like are produced, so that the products such as yoghurt and lactobacillus beverage are endowed with unique taste. The research shows that the specific lactobacillus strain can regulate the flora balance through intestinal tract colonization, and has proved to have the functions of improving constipation, enhancing immunity and the lik