番茄酱加工中风味劣变因子的红外快速预测模型建立  

Establishment of Infrared Fast Prediction Model for Flavor Deterioration Factors in Tomato Sauce Processing

作　　者：方珂 张静瑶[1] 张忠飞 李教勇 牛宇戈 陆维盈 FANG Ke;ZHANG Jingyao;ZHANG Zhongfei;LI Jiaoyong;NIU Yuge;LU Weiying(School or Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240;Shanghai Food Research Institute,Shanghai 200235;Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region,ShaoGuan University,Shaoguan 512005)

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]上海市食品研究所有限公司,上海200235 [3]广东省粤北食药资源利用与保护重点实验室,韶关学院,韶关512005

出　　处：《食品工业》2023年第5期145-150,共6页The Food Industry

基　　金：国家重点研发计划资助(2022YFD2101304)。

摘　　要：番茄酱是番茄深加工的主要产品之一,占到所有番茄制品的60%以上。番茄酱的主要加工工艺会造成番茄中功能性营养成分和风味物质的改变和损失。试验探究番茄酱加工过程中的营养和风味品质变化,明确番茄酱加工过程中的品质关键控制点,为提高产品品质和改进加工工艺提供数据支持。选取制浆、热破碎、去皮去籽、浓缩和杀菌5个番茄酱加工工艺的典型步骤,检测和分析番茄红素、总酚等营养成分和风味品质参数在加工中的变化。结果表明,热破碎和浓缩2个因素是番茄酱加工过程中的品质关键控制点,两者对于番茄酱的营养品质和风味品质有较大影响。经GC-MS检测确定戊醛为风味劣变因子,并基于红外快速检测结合偏最小二乘法建模开发出番茄制品中戊醛含量预测模型。该模型可用于番茄制品风味品质控制的快速检测。Tomato which is rich in nutrients is cultivated and consumed worldwide.Tomato paste is one of the main deep processing products of tomato,accounting for more than 60%of all tomato products.The heat treatment would help to promote the release of nutrients in tomato.It could cause many functional nutrients to loss at the same time during the manufacturing procedure of tomato paste.Study the changes of nutritional quality during tomato paste processing and find the critical points of the quality control,to provide data that could support for monitoring tomato paste processing,so as to improve the product quality.Five typical steps in tomato paste processed were focused,including crush,pulping,peeling and deseeding,concentration and sterilization.In the manufacturing process of tomato paste some nutrients such as lycopene,total phenol and flavor substances were regarded as sensory quality marker and were monitored.The results showed that hot break and concentration were the key points for quality control in the manufacturing process of tomato paste,and they have a significant impact on the nutritional and flavor quality of tomato sauce.After GC-MS detection,glutaraldehyde was identified as a flavor deterioration factor,and a prediction model for glutaraldehyde content in tomato products was developed based on rapid infrared detection combined with partial least squares modeling.The model can be used for rapid detection of quality control of tomato flavor.

关 键 词：番茄酱 营养成分 风味物质 关键控制点 快速检测 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] O657.33[轻工技术与工程—食品科学与工程]