风味番茄饮料加工工艺的研究  

STUDY ON PROCESSING TECHNOLOGY OF FLAVOR TOMATO BEVERAGE

作　　者：于基成[1] 姜艾玲[1] 范圣第[1] 

机构地区：[1]大连民族学院生命科学学院,生物技术与资源利用国家民委-教育部重点实验室,辽宁大连116600

出　　处：《食品研究与开发》2007年第10期108-110,共3页Food Research and Development

摘　　要：以番茄为原料,针对提高番茄出汁率、饮料稳定性、饮料风味的保持工艺进行了研究。结果发现,对番茄热破碎,经0.8‰果胶酶处理可提高出汁率(74.5%)。通过正交试验获得番茄饮料最佳配方为CMC-Na0.05%,琼脂0.05%,黄原胶0.03%,白砂糖4.0%,蜂蜜2.0%,柠檬酸0.5%,番茄果浆90%。Using the tomato as material, processing technology for developing the juice yield, stability and flavour of tomato beverage was investigated in this work. The results showed that the juice yield increased to 74.5 % by heat breaking and treated with 0.8 ‰ of pectase. The best components were obtained via orthogonal test, which follow as： CMC-Na0.05 %, agar 0.05 %, xanthan gum 0.03 %, white granulated sugar 4.0 %, honey 2.0 %, citric acid 0.5 %, tomato pulp 90.0 %.

关 键 词：番茄饮料 配方 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]