摘要
针对不同破碎方法、破碎温度对番茄汁黏度的影响及加工贮藏过程中极易分层和色泽变暗等不稳定现象、灭菌条件等进行了研究,以期获得均匀稳定、色泽鲜艳、口感好及营养保健效果强的番茄汁饮料。研究发现:85℃、30 s的热破碎工艺可提高番茄汁的黏度;0.08%CMC、0.06%黄原胶和0.06%琼脂配合,可有效保持该产品的稳定状态;添加0.1%的食品级VC可增强番茄汁色素的稳定性;100℃、15 min的杀菌工艺可使产品保持较好的口感风味及保质期。
The effects of different staving method and temperature on tomato juice viscosity, the unstable phenomenon of extremely easy to be layered and become darker in color during storage process and the sterili- zing conditions were studied to obtain even steady tomato juice drink with bright colour, fine mouthfeel and good nutrition health care effect. The research discovered that heat staving for 30 seconds at 85~C could en- hance the viscosity of tomato juice; the stability of tomato juice could be enhanced by 0. 08% CMC and 0. 06% xanthan gum combined with 0. 06% agar; adding 0. 1% food - grade Vc could strengthen the pigment stability of tomato juice ; sterilizing at 100~C for 15 minutes could obtain better taste and longer storage period.
出处
《山东农业科学》
2013年第2期106-109,共4页
Shandong Agricultural Sciences
基金
辽宁省科技厅农业政策计划项目"北方设施园艺作物优质高效关键技术集成研究与示范"(2011215003)
关键词
番茄原汁
番茄色素
稳定性
杀菌
Tomato raw juice
Tomato pigment
Stability
Sterilization
