Fecha de publicación: 13/07/2023 Fuente: WIPO "processing tomato" FIELD: vegetable processing.
SUBSTANCE: proposed method for processing tomato pomace involves grinding whole vegetables, separating the liquid mass from solid inclusions of the peel, seeds and pulp, with the following content of components in tomato pomace, wt.%: peel, seeds and pulp 50–75, liquid mass 25–50 . Then, the peel, seeds and pulp are physically destroyed by impacting in a confined space with an impact force of 125 to 150 N, at a speed of 2500 to 3000 beats per minute for 1.5 to 2.5 minutes to obtain a primary emulsion. After that, the resulting primary emulsion is heated to 40–60°C, vegetable oil and an emulsifier are added to it, with the following content of components, wt.%: primary emulsion 64.5-93.0, vegetable oil 5.0-30.0, emulsifier 2.0-5.5. The resulting mixture is emulsified until a multiple emulsion is formed within 10–15 minutes, cooled to a temperature of 22–24°C and packaged.
EFFECT: improving the organoleptic, physicochemical, structural and mechanical properties and preserving the nutritional value of the tomato pomace components.
1 cl, 2 tbl, 3 ex