番茄汁饮料维生素C稳定性的研究  

Study on stability of Vitamin C in tomato juice beverage

作　　者：张彩芳 李翠翠 Zhang Caifang;Li Cuicui(Luohe Vocational College of Food（Luohe 462300)

机构地区：[1]漯河食品职业学院,漯河462300

出　　处：《粮食与食品工业》2018年第4期25-30,共6页Cereal & Food Industry

基　　金：河南省高等学校重点科研项目计划(15B550004)

摘　　要：以新鲜番茄果实为原料,研究了影响番茄汁加工和储藏过程中的维生素C稳定性的因素。结果表明:从加工过程来看,与正常清洗和慢速清洗相比,快速清洗方式更有利于保存番茄果中的维生素C;30%火力微波热烫60 s较热水热烫的维生素C保存率高;热榨较冷榨更有利于保持番茄汁中的维生素C的含量;添加剂的添加量对维生素C含量的影响采用L9(34)正交试验设计,其中,蔗糖对维生素C的变化影响不大,柠檬酸对其有显著影响,抗氧化剂对其有极显著影响。添加剂的最佳添加量为:0.03%植酸+0.03%EDTA,1.4‰柠檬酸,8%蔗糖;90℃灭菌15 min、灭菌后快速冷却有利于保存番茄汁中的维生素C;从保藏条件来看,利乐包较其它包装材料维生素C的保存率更高,储藏温度以冷室(15℃~18℃)条件为宜,储藏时间越短,番茄汁中维生素C的损失越少。With fresh tomato as raw material , the factors affecting the stability of vitamin C in tomato juice during processing and storage were studied. The result shows： from the point of view of processing cycle, compared with normal cleaning and slow cleaning, fast cleaning method was more conducive to the preservation of vitamin C in tomato; 30% thermal microwave heating 60 s had higher retention rate of vitamin C than hot water blanching; hot pressing was more conducive to maintaining vitamin C content in tomato juice than cold pressing; the influence of the amount of additive on the content of vitamin C was studied by L 9（3 4） orthogonal experimental design, among them, sucrose had little effect on vitamin C, citric acid had a significant effect on it, antioxidants had very significant effects on it. The best dosage was： 0.03% phytic acid＋0.03% EDTA, 1.4 per thousand citric acid , 8% sucrose. 90 degrees of sterilization for 15 minutes, rapid cooling after sterilization were both beneficial to preservation of vitamin C in tomato juice; In terms of preservation conditions, Tetra Pak was higher in vitamin C retention than other packaging materials, storage temperature should be suitable for cold chamber （15 ℃-18 ℃）, the shorter the storage time, the less loss of vitamin C in tomato juice.

关 键 词：番茄汁 处理方式 添加剂 储存条件 维生素C 保存率 

分 类 号：TS201[轻工技术与工程—食品科学]