不同品种番茄对发酵番茄酱品质的影响

Effects of different tomato varieties on the quality of fermented tomato paste

为了丰富番茄加工品种,开发一种发酵番茄酱。以四种新鲜的番茄品种为原料,添加凯里红酸汤来制作发酵型番茄酱并跟踪发酵过程中总酸、pH值、亚硝酸盐、番茄红素、可溶性固形物含量变化以及对成品感官评价。结果显示:美宝、奥宝番茄感官评价较好,品种间pH值变化无显著差异(P>0.05),美宝总酸含量、亚硝峰峰值最高,发酵结束后美宝总酸比市售番茄酱高出34%。美宝、经典欧卡番茄其与市售番茄酱番茄红素含量相近。美宝可溶性固形物含量最高为42%,各品种可溶性固形物含量均大于市售番茄酱。不同品种番茄酱发酵后成分具有一定的差异,结合不同品种的发酵番茄酱之间的特点,美宝番茄发酵后风味比市售番茄酱更佳。

In order to enrich tomato-processing varieties,a fermented tomato paste was developed.Using four fresh tomato varieties as raw materials to make fermented tomato paste,by adding Kaili red acid soup,the changes of total acid content,pH value,nitrite,lycopene and soluble solid content were tracked during fermentation and the sensory evaluation of the product was evaluated.The results showed that Meibao and Aobao tomato had better sensory evaluation.There was no significant difference in pH value between varieties(P>0.05).The content of total acid and the peak value of nitrite were the highest.After fermentation,the total acid of Meibao was 34%higher than that of commercial tomato paste.The lycopene content of Meibao,the classic Oukaqi and the commercial tomato paste was similar.The content of soluble solids in Meibao tomato was the highest of 42%,and the contents of solids in tomato paste with all varieties were higher than that of commercial tomato paste.It showed that different varieties of tomato paste had different components after fermentation.According to the characteristics of different varieties of fermented tomato paste,the flavor of Meibao tomato after fermentation was better than that of commercial tomato paste.