摘要
以番茄为原料进行饮料的加工,针对提高番茄出汁率、饮料稳定性、饮料色泽的保持工艺研究实验,结果发现,对番茄预热后,再加果胶酶处理、加压过滤工艺可使番茄的出汁率达到81.5%,提高了番茄的利用率;番茄饮料中添加2‰,质量比5:2:3的羧甲基纤维素钠、黄原胶、琼脂复配增稠剂可使饮料在常温保存三个月仍具有良好的稳定性。通过实验研制出营养丰富、色泽鲜艳、风味自然、功能性强的番茄饮料。
The article studied on processing technology of tomato beverage using tomato as material, they did experiment aim to increase juice yield, stability of the beverge and to keep colour. The results indicated juice yield is able to reach 81.5% after preheating, adding pectase, pressure filtering, the processing technology improved the utilization of tomato.The tomato beverge can reserve for three months at room temperature after adding 2‰ complex thickening agent which was composed of CMC-Na, Xanthan gum and Agar with mass ratio 5：2：3. Through this experiment, a kind of tomato beverage that had rich nutrition, bright color, natural favor and healthy function was developed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期252-254,共3页
Food Science
关键词
番茄饮料
出汁率
稳定性
tomato beverage
juice yield
stability
