番茄浆保温处理的工艺研究  

Study on manufacturing process of tomato pulp thermostatic treatment

作　　者：孙晶[1] 张丽华[2] 陆小雪[2] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001 [2]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品工业科技》2011年第2期73-75,78,共4页Science and Technology of Food Industry

摘　　要：以番茄为原料,研究了保温处理对番茄浆液果胶酶和果胶物质含量等指标的影响。结果表明:保温处理对番茄浆液的可溶性固形物和色泽的影响不明显,果胶含量随着保温温度升高、时间延长和pH增大均呈先上升后下降的趋势;果胶酶活性随着保温温度升高、时间延长和pH增大呈先升高后降低的趋势;原果胶含量随着保温温度升高、时间延长和pH增大均呈先下降后上升的趋势。番茄浆液(pH自然)在50℃水浴中保温2h后灭酶,生成的果胶量最多。Effect of thermostatic treatment on the activity of intrinsic pectinase and the content of pectin in tomato pulp was analyzed. The results showed that there was little change of total soluble solid of tomato juice over time at constant temperature. The content of soluble pectin in tomato pulp increased at the beginning and reduced at final stage with elevation of temperature,prolonging of time and increase of pH. The activity of polygalacturonase （PG） in tomato pulp had the same change trend as that of the content of soluble pectin. On the other hand,the content of protopectin in tomato pulp decreased at the beginning and then increased at final stage with elevation of temperature,prolonging of time and increase of pH. The maximum yield of soluble pectin from tomato pulp was obtained at the temperature of 50℃ for 2h under natural pH of tomato pulp.

关 键 词：番茄浆 果胶 原果胶 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]