番茄酱加工过程中V_C含量变化及控制研究  

Study on the Change and Control of Vitamin C Content during the Processing of Tomato Sauce

作　　者：张彩芳 罗双群 高愿军 ZHANG Caifang;LUO Shuangqun;GAO Yuanjun(Luohe Food Vocational College,Luohe 462300,China)

机构地区：[1]漯河食品职业学院

出　　处：《河南工业大学学报（自然科学版）》2019年第3期63-66,85,共5页Journal of Henan University of Technology：Natural Science Edition

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,研究了番茄酱加工过程中VC含量的变化及其控制措施。结果表明:在加工过程中,保持番茄酱中VC含量的最佳工艺条件为采用蒸汽热烫的方式进行软化,真空浓缩,高压瞬时灭菌,快速冷却。添加剂的添加量对VC含量的影响采用正交试验设计,结果显示:蔗糖对VC含量的变化影响不大,柠檬酸和抗氧化剂均对其有显著影响。添加剂的最佳添加量为0.02%EDTA+0.02%茶多酚、0.5%柠檬酸、1.6%蔗糖;从包装容器来看,铝箔液体包装袋较其他包装材料对VC的保存率更高;从保藏条件来看,储藏温度以冷室(15~18℃)条件为宜,储藏时间越短,番茄酱中VC的损失越少。Using fresh tomato as raw material,we studied the changes and control measures of vitamin C content in tomato sauce processing.The results indicated that during the processing,the best technological conditions for maintaining vitamin C content in tomato sauce were softening by steam heating,vacuum concentration,instantaneous sterilization under high pressure and rapid cooling.The influence of the additive amount on vitamin C content was studied by L9(34)orthogonal experimental experiment.The results showed that sucrose had little effect on vitamin C,citric acid and antioxidants had significant effect on it.The optimal dosage of the additive was 0.02%EDTA+0.02%tea polyphenols,0.5%citric acid,and 1.8%sucrose.From the perspective of packaging containers,aluminum foil liquid packaging bags had a higher retention rate of vitamin C content than other packaging materials.For the preservation conditions,the optimal storage temperature was 15℃to 18℃in cold chamber,and the shorter the storage time,the less loss of vitamin C content in tomato sauce.

关 键 词：番茄酱 添加剂 VC保存率 

分 类 号：TS201.2[轻工技术与工程—食品科学]