摘要
通过对番茄酱进行酶解法、反复冷冻法、加碱法、研磨法、加盐增加渗透压法等各种细胞破壁的处理,确定自溶法是提高番茄红素萃取率最经济有效的方法。进一步实验表明,番茄打酱时加入0.01%的Vc,然后调pH为5,加入2%的乙烯,50℃处理30min,可得到番茄红素含量较高的番茄酱。
The cell wall breaking of tomato by different methods was studied. Autolysis is the best method. Meanwhile the optimal condition was determined by orthogonal experimental test. It showed that pH 5, 50℃ for 30 minutes treatment by 2% ethylene after adding 0.01% Vc in tomato smash is the best technologic parameter.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第9期69-70,共2页
Science and Technology of Food Industry
关键词
番茄红素
细胞破壁
lycopene
the broken of cell wall
