基于催化式红外的西红柿干法去皮技术  

Tomato dry peeling technology based on catalytic infrared

作　　者：刘莹 曲文娟[2] 罗圣通 马海乐[2] 潘忠礼[3] 蒋群辉 LIU Ying;QU Wen-juan;LUO Sheng-tong;MA Hai-le;PAN Zhong-li;JIANG Qun-hui(School of Food and Biological Engineering,Jiangsu University,Zhenjiang,Jiangsu 212013,China;Institute of Food Physical Processing,Jiangsu University,Zhenjiang,Jiangsu 212013,China;Department of Biological and Agricultural Engineering,University of California,Davis,California 95616,USA;Maybo Innovation Co.,Ltd.,Zhenjiang,Jiangsu 212013,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏大学食品物理加工研究院,江苏镇江212013 [3]美国加州大学戴维斯分校生物与农业工程系,美国加州95616 [4]镇江美博红外科技有限公司,江苏镇江212013

出　　处：《食品与机械》2021年第8期193-200,共8页Food and Machinery

基　　金：国家重点研发计划政府间国际科技创新合作重点专项(编号:2017YFE0105300)。

摘　　要：目的:探寻一种高效且绿色环保的西红柿去皮方法。方法:利用催化式红外设备进行西红柿干法去皮,考察工艺参数对西红柿去皮性能和果肉品质的影响,并与传统的热水和碱液去皮方式进行对比。结果:双板距离、红外加热温度和红外加热时间均对西红柿去皮率和果肉品质有显著影响(P<0.05),西红柿催化式红外干法去皮的最优工艺参数为催化红外温度450℃,双板距离25 cm,红外处理时间5 min,此时西红柿去皮率高达98%,且果肉硬度(7.60 g/mm 2)和番茄红素含量(30.39 mg/kg)最优,颜色鲜红。与传统热水和碱液去皮方式相比,红外去皮属于干法去皮,是一种环境友好型的去皮方法;红外去皮处理后西红柿果肉具有最高的硬度、番茄红素含量,颜色更红润,果肉完整性良好;红外去皮处理对果皮和果肉微观结构的影响最小,对果皮果肉连接层的微观结构有明显影响,促进了果皮与果肉的分离,表明红外去皮机制与其他几种去皮方式不同。结论:催化式红外去皮方式更适合西红柿的去皮加工,可以实现高效去皮、绿色环保且能保障产品品质。Objective:An efficient and green method of peeling tomatoes was explored.Methods:A dry peeling method of tomatoes was carried out based on catalytic infrared equipment,and the effects of technological parameters on peeling performance and pulp quality of tomatoes were investigated and compared with traditional peeling methods of hot water and lye.Results:Infrared heating distance,temperature and time all had significant effects on the peelability and pulp quality of tomatoes.The optimum technological parameters of tomato dry peeling based on catalytic infrared was infrared heating temperature of 450℃,distance of 25 cm and time of 5 min.Under these conditions,the peelability of tomato was high as 98%,the firmness(7.60 g/mm 2)and lycopene content(30.39 mg/kg)of pulp were the best,and the color was bright red.Compared with the traditional hot water and lye peeling methods,catalytic infrared peeling method was a dry peeling method,which was an environmentally friendly peeling method.After the catalytic infrared peeling treatment,the tomato pulp had the highest hardness,lycopene content,more red color and good pulp integrity.Catalytic infrared peeling treatment had the least effects on the microstructure of peel and flesh,but had an obvious effect on the microstructure of the connecting layer of peel and flesh,which promoted the separation of peel and flesh,indicating that the mechanism of infrared peeling was different from those of other peeling methods.Conclusion:Catalytic infrared peeling method is more suitable for tomato peeling processing and can achieve efficient peeling,green environmental protection and guarantee product quality.

关 键 词：红外加热去皮 催化式红外技术 热水去皮 碱液去皮 西红柿 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]