利用红外线加工和干燥获得番茄粉

S. Bykova, V. Ochirov, Igor Altukhov
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摘要

本研究的目的是利用红外线加工和烘干技术获得番茄粉,用于制备面粉糕点产品。目标:分析在不同加热温度下获得的番茄粉中宏量和微量元素的含量;测定番茄粉在储存期间的维生素 C 含量。以振荡方式对碾压成 "八 "字形的番茄进行红外加工和干燥。研究了在 50 和 60 ℃ 的加热温度下,用离心研磨机将番茄切碎烘干后得到的番茄粉中矿物质的含量。结果表明,番茄在红外加工和烘干过程中,加热温度从 50 ℃ 升高到 60 ℃,会导致宏量和微量元素的损失从 21.1 % 增加到 86.5 %,铁和铜的损失减少了 2 倍。研究结果表明,红外烘干番茄粉中含有大量对人体有重要生理意义的元素,能满足成人每天对镁、钾、铁和锰的需求量,分别为 48.85%、28.84%、22.86%和 27.5%。研究了番茄粉在最佳储存条件下的储存过程中维生素 C 的保存程度。结果表明,密封包装的红外线烘干番茄粉在 9 个月的贮藏期间,感官质量指标没有发生显著变化,只是维生素 C 含量比初始状态减少了 18-19%。这种情况表明,将番茄中的水分去除至 12% 以下以获得番茄粉,就有可能在正常条件下长期保存含有大量有用物质的密封产品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Obtaining tomato powder using infrared processing and drying
The purpose of the study is to obtain tomato powder using infrared processing and drying for use in the preparation of flour confectionery products. Objectives: analysis of the content of macro- and microelements in tomato powder obtained at different heating temperatures; determination of vitamin C content in tomato powder during storage. Infrared processing and drying of tomatoes crushed into a figure of eight shape is implemented in an oscillating mode. The content of mineral substances in tomato powder obtained from chopped tomatoes dried at heating temperatures of 50 and 60 °C by grinding in a centrifugal mill was studied. It was established that an increase in the heating temperature of tomatoes during infrared processing and drying from 50 to 60 °C leads to a loss of macro- and microelements from 21.1 to 86.5 %, and a 2-fold decrease in iron and copper. The results of the study showed that infrared-dried tomato powder contains large quantities of elements that are physiologically significant for humans and satisfy the daily requirement of an adult for magnesium, potassium, iron and manganese by 48.85, respectively; 28.84; 22.86 and 27.5 %. The degree of preservation of vitamin C in tomato powder during storage under optimal storage conditions was studied. It was revealed that in hermetically packaged infrared-dried tomato powder during nine months of storage there are no significant changes in organoleptic quality indicators, only a decrease in vitamin C content by 18–19 % from the initial state is observed. This circumstance suggests that removing moisture from tomatoes to moisture content below 12 % to obtain tomato powder makes it possible to preserve hermetically sealed products with a high content of useful substances under normal conditions for a long time.
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