番茄粉制备新工艺研究

Study on new production technology of tomato powders

将番茄浆预处理后进行强制对流热风干燥制取番茄粉，考察预处理对不同温度下番茄浆热风干燥时间的影响。在65，75，85℃下，对醇滤、糊精助滤、水滤及直滤预处理的样品进行强制对流干燥，定时称重，直至恒重停止干燥。结果表明，新工艺中不同预处理方法对番茄浆的干燥时间有明显影响：达到规定含水量3％时，乙醇预处理的番茄浆热风干燥效率分别是水滤、糊精助滤和直滤处理样品的1．4～2．8倍，而且在干燥过程中物料组织结构不塌陷。这些有助于产品营养成分的保留和感官质量的提高，不失为一种新型的番茄粉制备好方法。

In order to improve higher price of tomato powders produced by spray-drying or poor quality of it produced by conventional hot-air drying, this paper attempt to produce high quality tomato powders by convective hot air drying through pretreating to tomato pulp to be dried. Tomato pulps undergoing different pretreatments were dried by forced convective hot air at three different temperature of 65, 75,85℃, the samples were weighed at intervals until constant weight were obtained. Experimental data suggested correlations between drying rate and variable pretreatments. It can be concluded that hot-air drying rate of tomato pulp pretreated by ethanol was obviously rapid than those of pretreated by other methods, and sample appearance was not dent. Pretreatment by ethanol proved advantageous over the other pretreatments.