浅析制备工艺对番茄皮膳食纤维理化和加工特性的影响  

Analysis of the Influence of Preparation Technology on the Physicochemical and Processing Characteristics of Tomato Skin Dietary Fiber

作　　者：王陈强 王雪铭 马自强 柴岳 WANG Chenqiang;WANG Xueming;MA Ziqiang;CHAI Yue(Xinjiang Guannong Testing Technology Co.,Ltd.,Korla 841000,China)

机构地区：[1]新疆冠农检测科技有限公司,新疆库尔勒841000

出　　处：《现代食品》2023年第20期115-118,共4页Modern Food

基　　金：新疆生产建设兵团第二师铁门关市科技计划项目“番茄全料绿色利用核心技术开发”(2022GXGG04)。

摘　　要：酸法制备、碱法制备、酸碱结合法制备和酶-酸法制备是制备番茄皮膳食纤维常用的工艺,对膳食纤维的理化性质具有不同影响。本研究采用不同制备工艺对番茄皮进行处理,并对处理后的番茄皮样本进行了理化和加工特性分析,得到不同制备工艺对番茄皮膳食纤维理化和加工特性的影响结果,以供参考。rAcid method,alkali method,acid-base combination method,and enzyme acid method are commonly used processes for preparing tomato skin dietary fiber,which have different effects on the physicochemical properties of dietary fiber.This study used different preparation techniques to treat tomato skin,and analyzed the physicochemical and processing characteristics of the treated tomato skin samples.The results of the effects of different preparation techniques on the physicochemical and processing characteristics of tomato skin dietary fiber were obtained for reference.

关 键 词：番茄皮 膳食纤维 理化性质 制备工艺 

分 类 号：F307.5[经济管理—产业经济]