摘要
在番茄汁加工中分别给予85℃、65℃冷榨及100℃热烫的预热处理,并对不同预热处理的番茄汁进行了均质和不均质对比,结果发现:预热对出汁率、粘稠度及清液粘度均有显著影响,而均质主要影响番茄汁的维生素C(Vc)含量;预热和均质对粘稠度的交互作用显著;番茄汁的浆液分离和粘稠度呈高度负相关,而和清液粘度无任何相关;不同的预热温度与不同的均质处理相结合均有可能生产出品质良好的番茄汁。
The effects of preheating and homogenization on the quality of tomato juice is introduced. The results show that preheating has significant effects on the rate of production,consistency and serum viscosity. Homogenization mainly effects the content of ascorbic acid of tomato juice. Preheation and homogenization have significant mutual effects on consistency. The degree of the separation of paste and liquid of tomato juice has strong negative interrelation with consistency,but hasn' t any interrelationship with serum viscosity. Different preheating temperature combined with different homogenization treatment has been to possibility produce tomato juice of good quality.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1991年第6期40-43,共4页
Food and Fermentation Industries
