番茄饮料加工工艺研究  

Study on the Processing Technology of Tomato Beverage

作　　者：郭玲玲[1] 侯瑞丽[2] 

机构地区：[1]齐齐哈尔工程学院食品教研室,黑龙江齐齐哈尔161005 [2]郑州电力职业技术学院,郑州451450

出　　处：《农业科技与装备》2013年第9期59-61,共3页Agricultural Science & Technology and Equipment

摘　　要：以番茄为原料,采用单因素和正交试验方法,研究番茄饮料的最佳加工工艺。试验结果表明:果胶酶的最佳使用量为0.08%;最佳复合添加剂的配比为黄原胶0.03%、琼脂0.05%、羧甲基纤维素钠0.08%,总量为0.16%;最佳配方为白砂糖4.0%、柠檬酸0.5%、蜂蜜2.0%、番茄汁35.0%。Using tomato as the raw material, single factor and orthogonal test method were adopted to study the optimal processing tech- nology of tomato beverage. Experimental results show that the best use of pectinase was 0.08%; the optimum additive ratio of xanthan gum 0.03%, agar 0.05%, sodium carboxymethyl cellulose 0.08%, amounting to 0.16%; the best formula of white sugar is 4.0%, citric acid 0.5%, honey 2.0%, tomato juice 35%.

关 键 词：番茄汁饮料 出汁率 工艺 稳定剂 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]