番茄沙司中主要配料和增稠剂对其粘度的影响

Effect of Main Ingredient and Thickener on the Viscosity of Ketchup

探讨了番茄沙司生产过程中的主要配料浓缩番茄酱、变性淀粉和黄原胶对番茄沙司粘度的影响。结果表明,在以高浓度番茄酱为原料、变性淀粉的添加量≤2%时,番茄沙司的粘度与变性淀粉的粘度和添加量成正相关,而当变性淀粉的添加量超过2%时,不同粘度的变性淀粉对番茄沙司的增稠效果基本相同;反之,当使用低浓度番茄酱为原料时,番茄沙司的粘度始终与变性淀粉的粘度和添加量成正相关。添加适量黄原胶能在此基础上进一步提高番茄沙司的粘度,同时优化产品的稳定性,赋予产品良好的口感和外观。

This paper discussed the influence of tomato paste, modified starch and xanthan gum on the viscosity of ketchup. The results indicated that there was a positive correlation between the viscosity of ketchup and the addition amount as well as viscosity of modified starch when the addition amount of modified starch was under 2% and high concentration tomato paste was used as raw material; if the addition amount of modified starch was over 2%, then the thickening effect of modified starch with different viscosities on ketchup was just the same. In another way, a positive correlation between the viscosity of ketchup and the addition amount as well as viscosity of modified starch was always existed when low concentration tomato paste was used as raw material. Much higher viscosity could be got when xanthan gum was added into ketchup, and it could also enhance the stability, mouth feel and good appearance of ketchup products.