摘要
为了提高番茄粉的品质,进行了2种方法加工番茄粉的对比。分别研究了番茄切片法加工番茄粉和番茄榨汁法加工番茄粉的工艺参数。结果显示,用番茄切片法加工番茄粉的VC损失率为21.26%,用番茄榨汁法加工番茄粉的VC损失率为15.80%,用番茄榨汁法加工番茄粉比用番茄切片法加工番茄粉的品质好。
In order to enhance the quality of the tomato powder, two processing method of tomato powder were compared to in this article. The technological parameters of processing tomato powder with slicing-type and dreg-and-juice-type were reseamhed separately. The conclusion were： VC loss rate of the tomato powder with slicing-type processing method was 21.26%; VC loss rate of the tomato powder with dreg-and-juice-type processing method was 15.80%. The quality of the tomato powder with dreg-and-juice-type processing method was better than with slicing-type processing method.
出处
《农产品加工（下）》
2009年第10期109-111,115,共4页
Farm Products Processing
关键词
切片法
榨汁法
真空干燥
加工
番茄粉
slicing-type
dreg-and-juice-type：vacuum drying
processing
tomato powder
