摘要
文章以番茄酱为原料,通过各种不同的化学检验方法检测番茄酱的可溶性固形物含量、番茄红素、pH值、霉菌数等理化指标。结果表明,番茄酱所测项目pH 4.12-4.14,霉菌数均38%-46%之间,可溶性固形物含量30.9%-31.5%,粘度4.6-5.3,番茄红素含量均在55.7-70.2 mg/100 g。根据国标的要求,番茄酱检测项目的合格率为100%。
The ketchup had been examined by various different chemistry examination method.For example the dissolubility solid content,lycopene,pH,the quantity of the mould and so on.The result has been the ketchup that pH was 4.12~4.14,the quantity of the mould was 38%~44%,lycopene was 55.7~70.2 mg/100 g and the content of the dissolubility solid content was 30.9%~31.5%.Request according to the country object,the qualified rate of the ketchup examination item was 100%.
出处
《中国调味品》
CAS
北大核心
2009年第11期98-101,共4页
China Condiment
关键词
番茄酱
理化检测
感官检验
ketchup
physics detection
sensory detection
