摘要
研究了在番茄酱加工过程中Vc含量的变化,结果表明:经过蒸汽热烫后的番茄中Vc含量比热水热烫后的番茄中Vc含量要高;番茄打浆前加入0.08%TBHQ能有效控制Vc损失;真空浓缩有利于保持番茄酱Vc,通过正交试验得其最优条件为:真空度0.055kPa、加糖量2.0%、温度65℃;高压杀菌比常压杀菌更有利于番茄酱Vc的保存。
Studies on change of ascorbic acid in tomato sauce＇s processing showed that Vc content in steam heating was higher than that in hot-water heating;adding 0.08%TBHQ to tomatoes before beating could effectively control the lose of Vc content;Vacuum concentration was beneficial to keep higher content of tomato sauce＇s Vc.Apply the orthogonal experiment to get the best conditions were 0.055 kPa air pressure,2.0% sugar and 65 ℃;High pressure sterilization was more beneficial on tomato sauce＇s Vc than atmospheric pressure sterilization.
出处
《食品科技》
CAS
北大核心
2011年第4期240-243,共4页
Food Science and Technology
基金
漯河市科技攻关项目
关键词
番茄酱
还原型VC
氧化型VC
真空浓缩
tomato sauce
L-ascorbic acid
L-dehydroascorbic acid
vacuum concentration
