预热和浓缩温度对半浓缩番茄糊理化品质的影响

Y. Hassen, Habtamu Gebre, A. Haile
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引用次数: 7

摘要

新鲜番茄是保质期较短的水果之一。本研究的目的是评价预热和浓缩温度对半浓缩番茄酱理化和微生物品质属性的影响。破碎温度分别为60°C、70°C和90°C,破碎时间为7 min,浓度温度分别为80°C和90°C,制备总可溶性固形物(TSS)白度为13度的半番茄酱。采用标准方法测定TSS、可滴定酸度、pH、番茄红素、维生素C、粘度。提高破碎温度和浓缩温度显著提高了TSS、粘度和番茄红素含量(p<0.05),显著降低了维生素C含量(p<0.05)。与番茄酱样品的其他处理相比,90°C的热破碎番茄和90°C的浓缩番茄导致维生素C含量显著降低(损失44%),但产品稠度(总粘度)更高,番茄红素含量更高。加工条件对最终产品的整体质量有很大的影响。70℃破碎80℃浓缩工艺粘度好,维生素C保留率高。因此,70℃破碎80℃浓缩可用于番茄酱的商业化生产。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of Pre-Heating and Concentration Temperatures on Physico-Chemical Quality of Semi Concentrated Tomato (Solanum lycopersicum) Paste
Fresh tomato is one of the fruits with a short shelf life. The purpose of this study was to evaluate the effects of pre-heating and concentration temperatures on the physicochemical and microbiological quality attributes of semi-concentrated tomato paste. Breaking temperatures of 60°C, 70°C and 90°C for 7 min and concentration temperatures of 80°C and 90°C were used to prepare semi tomato paste of 13-degree Brix of Total Soluble Solids (TSS). TSS, titratable acidity, pH, lycopene, vitamin C, viscosity were determined following standard methods. Increasing breaking temperature and concentration temperatures significantly (p<0.05) increased TSS, viscosity, and lycopene content, but reduced significantly (p<0.05) vitamin C content. The hot broken tomato at 90°C and concentrated at 90°C caused a significant reduction of vitamin C content (44% loss) as compared to the other treatments of tomato paste samples but greater product consistency (gross viscosity) and higher lycopene content. Processing conditions have a great influence on the overall quality of the final product. The breaking process at 70°C and concentrating at 80°C shown good viscosity and better retention of vitamin C. Therefore, breaking at 70°C and concentrating at 80°C can be adopted for commercial production of tomato paste.
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