破碎温度对番茄浆质量的影响  

The effect of break temperature on the quality of tomato pulp

作　　者：罗昌荣 麻建国 许时婴 

出　　处：《食品与机械》2000年第5期16-18,共3页Food and Machinery

摘　　要：对番茄在破碎时破碎的温度对番茄浆的颜色和稠度以及对果胶酯酶和聚半乳糖醛酸酶活力的影响进行了研究。经研究表明 :破碎温度对番茄浆的亮度 (L值 )有一定的影响 ,而对红值 (a值 )和黄值 (b值 )没有影响。随着破碎温度的提高 ,番茄浆表观粘度也随之增加 ,而果胶酯酶和聚半乳糖醛酸酶的酶活却随之下降。当破碎温度超过 85℃ ,果胶酯酶已完全失活 ,而聚半乳糖醛酸酶仍然具有一定的活性。经不同温度破碎所得番茄浆的表观粘度与它们的果胶酯酶和聚半乳糖醛酸酶的残存活性相一致。The effect of break temperature on color and consistency of tomato pulp and on the activity of pectin esterase(PE) and polygalacturonase (PG) was investigated.The Hunter color scale parameters redness,yellowness and lightness were used to estimate color changes during breaking at 75,80,85 and 90℃. The break temperature had some influence on the lightness of tomato pulp ,but no effect on redness and yellowness.The apprarent viscosity of tomato pulp increased as break temperature increased.The level of PE and PG activity in tomato pulp decreased as break temperature increased.When the break temperature was above 85℃,no PE activity was detected,while there was still resi dual PG activity.

关 键 词：番茄浆 破碎温度 色泽 稠度 质量品质 酶活 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] TS255.1[轻工技术与工程—食品科学与工程]