食品科学 ›› 2005, Vol. 26 ›› Issue (7): 149-151.

• 工艺技术 • 上一篇    下一篇

番茄汁饮料品质改良技术研究

 刘志伟, 孟立, 姜华年   

  1. 中国疾病预防控制中心营养与食品安全所,西安职业技术学院,浙江丽水学院生物系,武汉工业学院食品科学与工程学院
  • 出版日期:2005-07-15 发布日期:2011-09-19

Study on Quality Improvement of Tomato Juice Beverage

 LIU  Zhi-Wei, MENG  Li, JIANG  Hua-Nian   

  1. 1.National Institute of Nutrition and Food Safety,Chinese Center for Disease Control and Prevention;2.College of Food Science and Engineering, Wuhan Polytechnic University;3.Xi’an Vocational-technical College, Shaanxi Province;4.Department of Bioscience, Zhejiang Lishui College
  • Online:2005-07-15 Published:2011-09-19

摘要: 本文探讨了番茄汁饮料加工过程中的几个关键技术点:1.番茄的破碎方法对番茄汁粘度的影响;2.防止产品分层不稳定现象;3.口感的改良及其最佳配方工艺参数的确定。结果表明,采用85℃、30s热破碎榨汁工艺,0.3%茶多酚作护色剂,以8%蔗糖,0.25%柠檬酸,0.13%复合稳定剂,65%原汁含量为配方组成,可得到品质优良的番茄汁饮料产品。

关键词: 番茄汁饮料, 破碎, 粘度, 稳定性, 工艺参数

Abstract: The present study focus on the key points of processing technology of tomato juice beverage: (a) Effect of the methodof bruising on tomato juice viscosity; (b) Instability of product prevention; (c)Determination of the prescription and technologyparameters. The results suggested: the tomato juice beverage of optimum quality was obtained by using the following conditions:tomato bruising for 30s at 85℃; sugar: 8%; citric acid: 0.25%; stability reagent: 0.13%; and 65% of tomato juice.

Key words: tomato juice beverage, bruising, viscosity, stability, technology parameters