摘要
探讨了山梨酸钾、柠檬酸分别与冷藏相结合的方法对番茄汁保藏的影响。试验结果表明:在8周的贮藏过程中,添加0.09%山梨酸钾的番茄汁,其可溶性固性物含量基本稳定,风味色泽变化不大,而添加0.03%和0.06%山梨酸钾的样品可溶性固形物下降15%。添加柠檬酸的样品与对照一样,可溶性固形物下降较大,风味色泽下降更多。所有样品维生素C含量、菌落总数均有较大下降,添加山梨酸钾的样品下降更大,说明山梨酸钾影响维生素C的保存。冷藏番茄汁时,添加0.09%的山梨酸钾更为有效。柠檬酸对番茄汁的保藏作用不大。
The effects of potassium sorbate and citric acid combining chilling storage respectively on preservation of tomato juice are studied. Soluble solids, colour and flavour of the sample adding 0.09% potassium sorbate keep constant in the main, soluble solids of the samples adding 0.03%, 0.06% potassium sorbate decrease 15% during the storage of 8 weeks. Soluble solids, colour and flavour of the samples adding citric acid and the control decrease much more during the storage. Vitamin C content and total conolies of all the samples decrease during the storage, but the samples adding potassium sorbate decrease much more. Adding 0.09% potassium sorbate is suitable in the chilling storage of tomato juice , the effects of citric acid in storing orange juice are weak.
出处
《四川轻化工学院学报》
2003年第2期31-34,共4页
Journal of Sichuan Institute of Light Industry and Chemical Technology
关键词
番茄汁
保藏
山梨酸钾
柠檬酸
tomato juice
storage
potassium sorbate
citric acid
