Studying Series Flavor Tomato Sauce Of Concentrated Tomato Sauce As The Base Material

With China becoming the world’s important tomato paste producer, the production of tomato sauce isstill stuck in a vat of original tomato sauce. In the market small packet of tomato sauce and real changingtastes of tomato sauce was so little. In order to bring a substantial benefit to the company and ensure thehealthy development of the tomato sauce industry, using a high concentration of plain tomato sauce wasresearched and product of the straight tank sauce-small packet of tomato sauce and suitable for differentpeople taste tomato sauce, the response surface analysis and optimal design to optimize the best formula.The main findings of the study are as follows:(1) In the original flavor of tomato concentrates as raw material water addition amount is40%byadding water in dilution process. Xanthan, CMC and converted starch were better added to tomato sauce byresearch of xanthan, CMC, gelatin, soybean fiber, agar and converted starch. The optimal formulation ofthe straight tank sauce-small packaging tomato sauce is compound stabilizer of the xanthan gum of0.25%,CMC of0.16%, modified starch of1.6%, apricot sauce of1.6%by analysis of response surface.(2) The optimal formulation of the apricot tomato compound jam is apricot sauce of66.48%,tomatosauce of15.00%, sugar of18.02%,salt of0.50%by mixture design method and analysis of variance andrecipe optimization.(3) The optimal formulation of ketchup is tomato sauce of46.3%, water of43.3%, salt of0.88%,chicken of0.9%, mono sodium glutamate of0.08%, white of2.2%, sugar of8%, CMC of0.2%, currypowder of0.04%, onion powder of0.08%by orthogonal test and sensory evaluation.(4) The optimal formulation of the peanut sesame flavor tomato sauce is tomato sauce of45.5%,waterof41.5%, peanut of1.5%, sesame of1.1%, spice powder of0.1%, chicken of0.5%, white vinegar of1.7%,chili powder of0.2%, sugar of5.0%, salt of3.5%, CMC of0.2%by orthogonal test and sensory evaluation.(5) The optimal formulation of the lemon-flavored tomato sauce is tomato sauce of47.7%, water of43.9%, lemon powder of0.35%, sugar of6.0%, salt of0.3%CMC of0.2%by orthogonal test and sensoryevaluation.(6) The optimal formulation of carrots flavored tomato sauce by carrots and high concentration ofplain tomato sauce as the main raw is carrot sauce of50.16%, tomato sauce of36.47%, sugar of12.68%,salt of0.36%, CMC of0.23%, citric acid of0.1%by mixture design and optimization of the optimalformula.(7) The optimal formulation of the pumpkin flavored tomato sauce by selecting pumpkin and highconcentration of plain tomato sauce as the main raw is pumpkin butter of56%, tomato sauce of28%, sugarof14%, salt of0.8%, citric acid of0.13%, CMC of0.3%by orthogonal test and sensory evaluation.