摘要
通过颗粒状冷水可溶淀粉制作高黏度番茄酱,验证颗粒状冷水可溶淀粉对食品的改良作用。以固形物含量、黏度和色差为质量指标进行感官评价,分析不同因素对颗粒状冷水可溶淀粉的影响。通过感官实验,番茄酱3个指标由主到次分别为:黏度>固形物含量>色差。通过不同因素下对番茄酱质量指标影响的实验,确定番茄酱工艺条件的最佳组合:每80 mL番茄原酱中添加糖20 g,盐2 g和颗粒状冷水可溶淀粉7%,其产品性质固形物含量为:29%;黏度为21.64 Pa.s;色差为2.15。
Used Granular cold-water-soluble into the high viscosity of tomato paste,proved its improvement to foods.Using solids content,viscosity and chromatism as main evaluation of quality as well as sensory evaluation to analysis the affect of Granular cold-water-soluble under different conditions.By sensory experiments,the sort of importance of different elements are as follows： Viscositysolids content ofcolor.In the experiment of quality of tomato sauce under different factors,the result showed the best combination was 80 mL original tomato sauce add sugar 20 g,salt 2 g and 7 % Granular Cold-water-soluble,which had 29 % solids content of,21.64 Pa·s viscosity and 2.15chromatism.
出处
《食品研究与开发》
CAS
北大核心
2011年第4期84-87,共4页
Food Research and Development
