番茄原汁的改进工艺

Improve the Process of Tomato Juice

主要研究一种强抗氧化性保健番茄原汁,能够抗衰老,延缓疲劳发生。通过对番茄原汁加工中的几个关键工艺步骤对产品抗氧化性影响的研究得出结论:68℃下对番茄原汁进行预热处理,单独使用茶多酚作为护色剂,95℃温度进行杀菌得到的番茄汁抗氧化能力最强。制备的保健番茄原汁口感醇厚,酸甜适口,颜色鲜艳。

This paper studied a strong antioxidant activity health tomato juice,can be anti-aging,anti-fatigueoccur. By tomato juice processing operations in several key processes affect product antioxidant activity of thestudy concluded：tomato juice at 68 ℃ for preheating,use of tea polyphenols alone as a color fixative,temperature 95 ℃ tomato juice antioxidant capacity was the strongest sterilizing. Health tomato juice preparedmellow taste sweet and sour taste bright colors.