以番茄酱提取番茄红素后的残渣制备调味粉的工艺研究

Study on the preparation of seasoning powder from the residues after the extraction of lycopene from tomato paste

以提取番茄红素后的番茄残渣为原料,通过酶解充分获得其中的水溶性组分后,再经成分调配及喷雾干燥处理,获得一种鲜味浓郁的食用调味料。通过研究Viscozyme L酶的添加量、酶解温度、酶解时间对番茄残渣出汁率的影响,确定了Viscozyme L酶解番茄残渣的最佳工艺条件为:酶添加量0.20%,酶解时间90min,酶解温度50℃。在此条件下,所获得的最佳出汁率为76.51%。对离心后的酶解液进行喷雾干燥,研究了不同助干剂添加量、进风温度、压缩空气流量、入料流量对酶解液喷雾干燥效果的影响。结果显示:通过添加75%麦芽糊精,8%β-环糊精,1%阿拉伯胶,在进风温度170℃,入料流量240mL·h-1,压缩空气流量500mL·h-1的条件下,喷雾干燥出粉率达到42.38%,产品含水率4.86%,感官品质良好。

After obtained the soluable tomato solids through enzymatic,deployed and processed by spray drying, an edible seasoning with umami taste was got from tomato residues after lycopene extration. The effect of quantity,reaction temperature and treatment time of Viscozyme L on juice yield of tomato residue after extration of lycopene was studied,and the optimal enzymatic hydrolysis conditions of Viscozyme L was determined. The results indicated that the optomal enzymolysis conditions were as follows：Viscozyme L amount 0.20%, temperature 50℃ ,enzymolysis time 90min. The maximum juice yeild reached 76.51%. Based on this,the enzymatic hydrolyzate after centrifugation was processed by spray drying technology. The quantity of dry aids, inlet air temperature,compressed air flow rate,feeding flow rate on the spray drying of enzymatic hydrolysis after centrifugation were studied. The suitable conditions of spray drying were=inlet air temperature 170%, compressed air flow rate 500mL·h-1,feeding flow rate 240mL.h-l,with maltodextrin 75% ,β-cyclodextrin 8% and arabic gum 1% were used as drying aids,the powder yield was 42.38% ,the moisture content of product was 4.86% ,with good sensory quality and low water content.