胡萝卜番茄复合酱加工工艺优化及营养成分研究  

Study on Processing Technology Optimization and Nutrient Composition of Compound Sauce of Carrot and Tomato

作　　者：何进武[1] 张东亮[2] 樊伟伟[1] HE Jin-wu;ZHANG Dong-liang;FAN Wei-wei(Sanya Aviation and Tourism College,Sanya 572000,China;College of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000,China)

机构地区：[1]三亚航空旅游职业学院,海南三亚572000 [2]山东理工大学农业工程与食品科学学院,山东淄博255000

出　　处：《中国调味品》2023年第3期152-155,共4页China Condiment

基　　金：海南省高等学校科学研究项目(Hnky2016-76)。

摘　　要：番茄是我国重要的果蔬加工产品和出口农产品。目前我国有90%以上的番茄被用于出口,且我国已经成为全球较大的番茄制品出口国,每年的出口总额已超过10亿美元。市场上的大多数番茄酱均为原味番茄酱,风味单一。该研究基于此,通过单因素试验和正交试验,对胡萝卜番茄酱的加工工艺进行研究。研究结果表明,胡萝卜番茄复合酱的最佳加工工艺为白砂糖添加量10%、食盐添加量0.5%、柠檬酸添加量0.04%、番茄与胡萝卜的比例6∶4。Tomato is an important fruit and vegetable processing product and export agricultural product in China.At present,more than 90%of tomatoes in China are used for export,and China has become a large exporter of tomato products in the world,with the annual total export value of more than one billion dollars.Most of the tomato sauce on the market is original tomato sauce with a single flavor.Based on this,in this study,through single factor test and orthogonal test,the processing technology of carrot and tomato sauce is studied.The research results show that the optimal processing technology of compound sauce of carrot and tomato is as follows:white granulated sugar addition amount is 10%,salt addition amount is 0.5%,citric acid addition amount is 0.04%,and the ratio of tomato to carrot is 6∶4.

关 键 词：番茄酱 胡萝卜 正交试验 加工工艺 

分 类 号：TS264.24[轻工技术与工程—发酵工程]