四种干燥方法生产番茄粉的品质特性研究  

Quality propertion of tomato powder drying by four drying methods

作　　者：宋宏新[1] 刘晓阳[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,咸阳712081

出　　处：《食品科技》2006年第8期101-104,共4页Food Science and Technology

基　　金：陕西省科委自然科学基金项目;陕西省教委项目

摘　　要：通过对喷雾干燥、热风干燥、真空干燥及真空冷冻干燥4种方法制成番茄粉的番茄红素含量、粉体特性等指标的分析及对比研究,对4种加工工艺生产的番茄粉的品质特性进行了评价,真空冷冻干燥法制成番茄粉的品质最好,喷雾干燥法从工艺适应性与经济效益多方面权衡该法应是首选。Tomato is processed into tomato powder by hot wind drying, vacuum drying, spraying drying, vacuum freeze drying. We examine and analyse lycopene content and the character of the tomato powder, which is processed by the above mentioned four drying methods, and evalulate the quality of them.In conclusion, the quality of tomato powder produced by vacuum freeze drying is the best, but spraying drying is preferred, because of its better applicability and economical in the technology.

关 键 词：番茄粉 干燥方法 番茄红素 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]