番茄加工副产物利用研究进展  

Utilization of by-products from tomato processing

作　　者：高歌[1] 王永涛[1] 连运河 安晓东 廖小军[1] 孙志健[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院农业部果蔬加工重点实验室国家果蔬加工工程技术研究中心,北京100083 [2]晨光生物科技集团股份有限公司,河北邯郸057250

出　　处：《食品工业科技》2015年第18期385-390,共6页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项(201403079)

摘　　要：番茄是国际上广泛种植的蔬菜,可以加工成番茄酱、番茄罐头、番茄粉等产品,加工过程中产生3%~8%的副产物,这些副产物不利用会造成环境污染和资源浪费。本文主要对目前国内外有关番茄副产物的食品化利用情况进行了综述,包括作为食品配料直接添加和提取副产物中的番茄红素、膳食纤维、蛋白质、籽油等有效成分,深入分析了番茄副产物利用中面临的问题,以期为番茄加工副产物的综合利用研究提供新思路。Tomato,which is widely planted as an vegetable in the world,can be processed into tomato paste,canned tomato,tomato powder and other products. About 3% ~8% of the by-products are produced from tomato processing,its waste will pollute the environment. This paper mainly reviewed the utilization of by-products from tomato processing,including direct application in foods as food ingredients and extraction of functional constituents,such as lycopene,dietary fiber,seed protein and seed oil. Moreover,the issues concerning the use of the tomato by-products were discussed and analyzed.

关 键 词：番茄 副产物 利用 研究进展 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]