摘要
以西红柿为原料,配方中添加适量大豆膳食纤维,通过正交试验及感官鉴定,确定功能型大豆膳食纤维番茄酱的最佳工艺配方:大豆膳食纤维0.8%,柠檬酸0.4%,白砂糖8%,黄原胶0.8%。所得番茄酱呈酱红色,凝胶性好,酸甜适口,具有传统番茄酱应有的风味,可溶性固形物含量为35%,是一种低能量、具有营养保健功能的低糖果酱。
Using tomato as raw material,add appropriate amount of soybean dietary fiber.The optimal formula of functional soybean dietary fiber ketchup by orthogonal test and sensory identification was determined that soybean dietary fiber 0.8%,citric acid 0.4%,sugar 8%and xanthan gum 0.8%.The obtained tomato sauce was red sauce,with good gelation,sweet and sour taste,the flavor of traditional tomato sauce,and had a soluble solid content of 35%.It was a low-energy,low-sugar jam with nutritious health care function.
作者
王富刚
魏永义
WANG Fugang;WEI Yongyi(Food Technology Department of Luohe Medical School,Luohe 462002)
出处
《食品工业》
CAS
北大核心
2020年第9期143-145,共3页
The Food Industry
基金
2016年度河南省卫生计生委医学教育研究项目(项目编号:Wjlx2016130)
漯河医学高等专科学校2020年度创新创业发展能力提升工程科研类项目(项目编号:2020-LYZKYYB024)。
关键词
番茄酱
大豆膳食纤维
配方优化
低糖果酱
ketchup
soybean dietary fiber
formula optimization
low sugar jam
