Study On Processing Technology Of Tomato Series Products

Xinjiang is one of the global tomato industry bases,but after years of development,tomato paste is still processed here.The added value of this product is not high,and the product is heavily dependent on exports.In recent years,as international trade frictions have intensified and trade risks have increased,Xinjiang's tomato industry urgently needs to in-depth research and development of new tomato products to effectively drive domestic tomato consumption demand,broaden tomato product lines,and increase added value.This has become a big tomato.Practical problems that companies and processing plants must face.So,low sugar functional tomato sauce,fermented tomato sauce and seasoned tomato sauce processing line were studied as the further processed tomato product for reference for its related area.They are as follow:(1)The best processing technology of functional low-sugar tomato juice: Heinz 1015 processed tomato varieties are used as the main raw materials,and the crushed preheated and beaten tomato juice is centrifuged at a speed of 1200r/min-1400r/min,and the proportion of each auxiliary material is : 1.5% of L-arabinose,2% of xylitol,0.002% of stevioside(RD80),0.004% of aspartame,0.004% of acesulfame,0.04% of vitamin c.(2)Study on processing technology of fermented tomato juice: industrial tomato is used as raw material to prepare tomato juice by simulating industrial production process,adding strains isolated and identified from yoghurt,acclimated and freeze-dried to make composite starter to optimize the fermentation of tomato juice Processing technology.The fermenting strains cultivated were identified as Lactobacillus plantarum and Streptococcus thermophilus.Single factor test and orthogonal test were combined with sensory evaluation method to optimize the best process for preparing fermented tomato juice: 10% sugar addition,14 h fermentation time,1‰ fermentation agent addition,and 37°C fermentation temperature.The trial also conducted a small-scale test of fermented tomato juice.From the analysis of the survey,the overall evaluation of the product by the investigator accounted for 85.8% or more,and the acceptance of the product's sweetness and taste exceeded 70%.Most people's recognition has certain market potential.(3)Study on Processing Technology of Seasoned Tomato Dices:Using the 8210 tomato variety,through the pre-cooking test of seasoned tomato diced at 80?,the pre-cooking process of seasoned tomato diced was determined to be slowly stirred at 80? and pre-cooked for 25 minutes.Through sensory evaluation,it is determined that the ratio of diced tomatoes and onions is 7:1,and the amount of garlic added is 0.5%,which is ideal forthe products.Through orthogonal test,the addition amount of seasoned tomato diced sugar was 1.5%,the addition amount of black pepper powder was 0.06%,the addition amount of salt was 1%,and the addition amount of cinnamon powder was 0.006%.