食品科学 ›› 2003, Vol. 24 ›› Issue (5): 155-157.
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刘达玉, 冯治平
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LIU Da-Yu, FENG Zhi-Ping
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摘要: 本文探讨了苯甲酸钠和冷藏相结合的方法对番茄汁保藏的具体影响。试验结果表明:在7~8周的贮藏过程中,对照样品可溶性固形物下降20%,还原糖下降60%以上,出现严重发酵酒味。添加0.09%苯甲酸钠的样品可溶性固形物下降很小,还原糖下降约35%左右,风味色泽变化不大。所有样品维生素C含量、菌落总数均有较大下降,添加苯甲酸钠的样品下降更大,说明苯甲酸钠具有较强的抑菌效果,但影响维生素C的保存。冷藏番茄汁时,添加0.06%~0.09%的苯甲酸钠较为合适。
关键词: 番茄汁, 保藏, 苯甲酸钠
Abstract: The effects of sodium benzoate in chilling storage on tomato juice were studied. For the control the soluble solidsand reducing sugars decreased 20% and 60% respectively , and alcoholic flavour produced seriously after eight weeks storage.By adding 0.09% sodium benzoate the soluble solids and flavour of samples remained constant and reducing sugars decreasedabout 35% . Vitamin C and total colonies in all samples decreased during the storage, but the total colonies in the samples treatedwith sodium benzoate decreased much more. Hence adding 0.06%~0.09% potassium sorbate was suitable in the chilling storageof tomato juice .
Key words: tomato juice, storage, sodium benzoate, citric acid
刘达玉, 冯治平. 苯甲酸钠保藏番茄汁的评价研究[J]. 食品科学, 2003, 24(5): 155-157.
LIU Da-Yu, FENG Zhi-Ping. Effects of Sodium Benzoate in Chilling Storage of Tomato Juice[J]. FOOD SCIENCE, 2003, 24(5): 155-157.
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