番茄复合调味料的色泽稳定性研究  

Study on the Color Stability of Tomato Compound Seasoning

作　　者：任璐 邹滢 苟中军 王斌 屈明成 李洪军[2] REN Lu;ZOU Ying;GOU Zhong-jun;WANG Bin;QU Ming-cheng;LI Hong-jun(Juhui Food Technology(Chongqing)Co.,Ltd.,Chongqing 401147,China;College of Food Science,Southwest University,Chongqing 400715,China)

机构地区：[1]聚慧食品科技(重庆)有限公司,重庆401147 [2]西南大学食品学院,重庆400715

出　　处：《中国调味品》2022年第12期136-140,共5页China Condiment

基　　金：财政部和农业农村部国家现代农业产业技术体系资助(CARS-43-E-2);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。

摘　　要：番茄产品是近几年深受广大消费者喜爱的复合调味料,但其在生产、贮藏等过程中易受温度、工艺等因素的影响,色泽发生变化,对产品的品质造成不良影响。文章研究了生产番茄产品过程中所使用的抗氧化剂及其用量、生产工艺、包装材料等因素对番茄产品色泽的影响。实验结果表明,D-异抗坏血酸钠对番茄产品有良好的护色效果,添加量为0.5%时,能使番茄产品的色泽更接近番茄本身的色泽;番茄产品的生产工艺对D-异抗坏血酸钠和番茄颜色的稳定性均有一定影响,杀菌工艺会降低D-异抗坏血酸钠的稳定性,加深番茄产品的色泽;番茄产品炒制后长时间保持在较高温度(>50℃),其色泽会明显变深至褐色,影响番茄产品的品质。综上所述,番茄产品炒制杀菌后添加0.5%的D-异抗坏血酸钠,80℃以上热灌装,镀铝袋包装,快速冷却至常温,能最大限度地保持番茄产品的色泽,提高产品品质。Tomato product is a kind of compound seasoning that is deeply loved by consumers in recent years.However,it is easily influenced by various factors such as temperature and process during production and storage.Its color changes,which has an adverse effect on the quality of the product.In this paper,the effects of factors such as antioxidants and their dosage,production process and packaging materials on the color of tomato product are studied.The experiment results show that D-sodium erythorbate has a good color protection effect on tomato product.When the addition amount is 0.5%,the color of the tomato product can be closer to the color of the tomato itself.The production process of tomato product has certain effects on the stability of D-sodium erythorbate and tomato color.The sterilization process could reduce the stability of D-sodium erythorbate and deepen the color of tomato product.If the tomato product is kept at high temperature(>50℃)for a long time after being fried,its color will obviously deepen to brown,affecting the quality of tomato product.To sum up,after the tomato product is fried and sterilized,0.5%D-sodium erythorbate is added into the product,and it is hot filled above 80℃,packed in aluminized bags,and quickly cooled to room temperature,which can maintain the color stability of tomato product to the utmost extent and improve the quality of the product.

关 键 词：番茄产品 复合调味料 D-异抗坏血酸钠 抗氧化 护色 色泽稳定性 

分 类 号：TS264.9[轻工技术与工程—发酵工程]