营养型番茄果冻的加工工艺研究  

Research on the Processing Technology of Nutrient Tomato Jelly

作　　者：胡文智[1] 姜莉[2] 严静[1] 白玮玮[1] 赵付强[1] 

机构地区：[1]西北农林科技大学农学院,陕西杨凌712100 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《安徽农业科学》2008年第7期2926-2927,2974,共3页Journal of Anhui Agricultural Sciences

基　　金：西北农林科技大学科技创新专项基金;资助项目(2006-(2)065)

摘　　要：[目的]探讨番茄果冻的最佳工艺参数。[方法]以番茄汁、白砂糖为主要原料,以琼脂、明胶、料液比、白砂糖为因素进行单因素和正交试验,研究了各因素对番茄果冻产品感官品质的影响,确定了番茄果冻的最佳工艺参数。[结果]正交试验极差分析表明,琼脂对果冻有较大的影响,其次是明胶和料液比,白砂糖对番茄果冻品质影响不大,这与单因子试验结果一致。从正交试验的分析结果得出番茄果冻的优化工艺参数为:0.25%琼脂、2%明胶、料液比1∶0.5、糖8%。在此工艺条件下制作出的果冻成冻完整,质地均匀,细腻爽滑,酸甜可口,具有番茄风味。[结论]营养型番茄果冻品质优良。该研究为番茄深加工的应用与研究提供了参考依据。[Objective] The research aimed to discuss the optimum technological parameters of tomato jelly.[Method] With tomato juice and white granulated sugar as main raw materials,agar,glutin,material-liquid ratio,white granulated sugar as factors,the single factor and orthogonal experiments were conducted.The influences of various factors on the sensory quality of tomato jelly products were researched and the optimum technological parameters of tomato jelly were confirmed.[Result] The range analysis in orthogonal experiment showed that the agar had bigger influence on the jelly,the glutin and material-liquid ratio were secondary and the white granulated sugar had little influence on tomato jelly quality.This accorded with the results from single factor experiments.The optimized technological parameters of tomato jelly,which were concluded from the analysis results of orthogonal experiment,were 0.25% agar,2% glutin,8% sugar and material-liquid ratio of 1∶0.5.The jelly made under this technological condition could form entire jelly with uniform texture,and had exquisite,slipping,sour,sweet and tasty features and tomato flavor.[Conclusion] The nutrient tomato jelly had good quality.The research provided reference basis for the application and research of deep process of tomato.

关 键 词：番茄 果冻 加工 

分 类 号：S641.2[农业科学—蔬菜学]