摘要
以不同果胶含量、不同粒径的番茄粉为原料,研究贮藏温度对番茄粉色泽变化的影响。结果表明:番茄粉中果胶含量、粒径、贮藏温度与色泽的稳定性有一定的相关性。在不同温度条件下的整个贮藏过程中,低果胶含量的不同粒径番茄粉的L值、a值、b值均呈下降趋势,贮藏温度越高,下降幅度越大;高果胶含量的番茄粉在不同温度条件下的贮藏过程中L值均呈上升趋势,a值和b值由于贮藏温度不同呈现不同的变化趋势。
Tomato powder with different pectin contents and particle sizes were used as raw material to study the effects of storage temperature on the colour and lustre of tomato powder.The result showed that the pectin content and particle size of tomato powder,and the storage temperature have certain correlation with the stability of the colour and lustre of tomato powder.Tomato powder with low pectin contents and different particle sizes showed a downtrend in the value of L,a and b in the whole progress of storage which was under different temperature conditions.The higher the temperature,the greater the downtrend was;Tomato powder with high pectin content during storage at different temperatures showed a rising trend in L value,while different variation trends of a and b values.
出处
《食品与机械》
CSCD
北大核心
2012年第2期170-173,共4页
Food and Machinery
基金
新疆维吾尔自治区自然科学基金(编号:2009211A05)
关键词
番茄粉
果胶含量
粒径
贮藏温度
色泽
tomato powder
pectin content
particle size
storage temperature
colour and lustre
