取汁方式对热破碎番茄汁品质的影响  

The Effects of Extracting Methods on the Quality of Tomato Juice

作　　者：司瑞敬[1] 汪厚银[1] 赵镭[1] 廖小军[1] 胡小松[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《食品与发酵工业》2005年第5期48-50,共3页Food and Fermentation Industries

基　　金：国家"十五"重大攻关项目资助(No.2001BA501A23)

摘　　要：研究了2种取汁方式在不同的热处理条件下对热破碎番茄汁品质的影响。结果表明,破碎-加热-打浆取汁方式(简称为BHJ)的番茄汁粘度、果胶含量和番茄红素含量显著高于打浆取汁-加热的取汁方式(简称为JH),但取汁方式对汁的色差影响不大。在本试验范围内,BHJ取汁的番茄汁品质优于JH取汁。The effects of two extracting methods under different heating processing on the quality of hot-chopping tomato juice were investigated. The result showed that viscosity, lycopene content and pectin content of BJH extracting tomato juice (crashing-heating-pulping) were higher than HJ tomato juice(crashing-heating-pulping). Little difference was fowd on the color of tomato juice by tao methods. overall evaluation of tomato juice obtained by BHJ was better than that of JH.

关 键 词：番茄汁 热破碎 取汁 品质 热处理条件 番茄红素 果胶含量 试验范围 打浆 加热 色差 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]