Study On Technology And Preservation Of Fermented Tomato Sauce

With the gradual development of social economy,tomato products have been developed in the domestic and foreign markets,especially tomato paste,tomato is rich in bioactive substances,among which lycopene is the most representative,has the role of anti-cancer,anti-oxidation and so on.In order to make full use of the active substances in tomatoes,enrich tomato products and meet the needs of consumers,this experiment mainly selected four kinds of tomatoes?Meibao,Aobao,Yunnan No.1 and classic Okaqi?which are rich in Pingba,Anshun,Guizhou.The effects of varieties on the quality of fermented ketchup were studied.By means of physical and chemical indexes and sensory evaluation,the varieties suitable for processing fermented ketchup were selected and utilized on the basis of varieties.The physical and chemical indexes were followed up to explore the effect of fermentation form and fermentation mode on the quality of tomato.The optimum technology of fermented tomato paste was obtained by response surface optimization method,and the stability test of the final product was carried out to determine the shelf life of the product.To provide a certain scientific basis for the production of fermented ketchup.The main conclusions are as follows:?1?There was no significant difference in pH value among the four varieties of ketchup after fermentation,all of which were lower than those of market ketchup.Yunnan No.1,Meibao total acid than the market ketchup content of 25%and 34%.Fermentative 9th day,Meibao,classic Okaqi and Yunnan No.1 appeared nitroso peak.At the end of fermentation,the lycopene contents of Meibao and Okaqi were similar to those of ketchup.Meibao and Aobao fermentation has unique sauce aroma,smell coordination,sauce body fine,no delamination phenomenon,more suitable for fermented tomato sauce.?2?Comparing and analyzing beating,cutting and concentrated fermentation,it was found that after concentrated fermentation,L*value,lycopene,lactic acid content were the highest,malic acid and citric acid content was the lowest,the fermented flavor after concentrated fermentation was full,the sauce flavor was rich and delicious.The highest score was 81.73.Combined with nutritional indicators and product sensory,color,follow-up tests were concentrated fermentation.Analysis of mixed Lactobacillus fermentation,fermentation of fermentation powder,old acid soup fermentation,natural fermentation found that mixed Lactobacillus pH is the lowest,total acid yield is the fastest,the largest lycopene content,lactic acid powder fermentation followed.The nitrite peak of Lactobacillus fermentative mode appeared late,the peak value was?0.87 mg/kg?.In the fermentation process,oxalic acid decreased significantly and tartaric acid increased significantly in the mixed fermentation of lactic acid bacteria and fermentation powder.Fermentation of Malic Acid by mixed Lactobacillus up to 145.4 mg/100g.At the end of fermentation,the maximum lactic acid content in fermentation powder was 2107.93 mg/100g,mixed Lactobacillus fermentative citric acid content up to 97.62 mg/100g.The mixed Lactobacillus fermentation tomato paste is rich in organic acid,soft sour,non-stimulating taste,lycopene content is higher,therefore,the best fermentation mode is mixed Lactobacillus fermentation in this experiment.?3?Using single factor experiment and response surface optimization experiment,the optimal proportion of Lactobacillus plantarum:Lactobacillus acidophilus:Bacillus coagulans=1:2:1,The optimal fermentation conditions were as follows:fermentation temperature 28?,fermentation time 30 days,inoculum volume 1.8%and Vc-Na content 0.5%when The average acid content of fermented ketchup was 25.16 g/kg.The flavor was rich and the taste was excellent.?4?During storage at 25?,30?and 40?,no colony and Escherichia coli group were detected in pasteurized fermented ketchup.When the storage temperature was 40?,the total acid increased only 0.2%with the prolongation of storage time.The highest decrease rate of soluble solids was 11.7%.The soluble solids were higher than that of SB/T10459/2008??12%?at three temperatures.When stored at 30?and 40?for 50 days,lycopene decreased to 6.25mg/100g,5.32 mg/100g,when the degradation rate reaches 18.1%.The content of lycopene is no longer satisfied.When the storage time of tomato paste fermented at 30?and 40?was used as the transverse coordinate and the lycopene content as the vertical coordinate,the regression equation was obtained,and the regression equation was y=0.2126x+19.886,R²=0.919,y=-0.2349x+19.299,R²=0.9809.The shelf life of the products stored at 30?and 40?is 61 d and 52 d,respectively.The shelf life of fermented ketchup at room temperature is 358 d,calculated by Q₁₀0 model.