摘要
为研究超高压处理对番茄酱中微生物及番茄红素的影响,将番茄酱在超高压下进行处理,考察了超高压压力、处理时间和温度对菌落总数和番茄红素的影响。结果表明:50℃下经500MPa,10min处理,番茄酱中微生物全部被杀灭,番茄酱顺式番茄红素比例达到43.2%,超高压处理不仅可起到杀菌作用,还具有对番茄红素顺反异构转化的作用。
In order to study the effect of ultra high pressure （UHP） treatment on microbes and lyco- pene in tomato sauce, the effects of ultra high pressure, treatment time and temperature on microbes and lycopene are studied. The results show that when tomato sauce is treated at 500 MPa, 50℃for 10 rain, the microbes in tomato sauce can be killed. The cis-lycopene in tomato sauce is 43.2%. UHP has sterilization and cis-trans isomerization effect on lycopene.
出处
《中国调味品》
CAS
北大核心
2013年第7期63-65,共3页
China Condiment
基金
新疆维吾尔自治区高技术研究发展项目(201217146)
河南省教育厅高校科技创新团队(2013)
关键词
番茄酱
超高压
杀菌
番茄红素
tomato sauce
ultra high pressure
sterilization
lycopene
