摘要
分别采用HDPE、PET/AI/PE对番茄粉进行真空包装,在35℃、室温、5℃三种温度下进行贮藏实验,定期观察和测定其物理性状和部分理化指标的变化情况。结果表明,随着贮藏温度的升高和贮藏时间的延长,番茄粉的结块现象加快,色泽褐变现象严重,有明显的焦糖味产生;所有样品在不同储存温度下,番茄红素含量、Vc含量、还原糖含量均呈下降趋势,其中Vc含量下降最明显;含酸量普遍升高。
Tomato powder was packed with HDPE?PET/AI/PE in vacuum. The storage ambient temperature is 35℃?normal temperature and 5℃. Physical character and some physicochemical index ware examined regularly .The result showed that tomato powder is lumping rapidly ,browning seriously in colour ,being caramel-small with gone up of storage ambient temperature and prolonged storage time. The content of lycopene?Vc?reducing sugar is showing a tendency to decrease in storage. The content of Vc decrease most obviously. The content of acid increase generally.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第11期139-141,共3页
Science and Technology of Food Industry
关键词
番茄粉
贮藏
品质
包装材料
tomato powder
storage
quality
packing material
