摘要
以番茄酱为原料,研究原料酱中果胶含量与喷雾干燥番茄粉品质特性的关系,对不同果胶含量番茄酱制得的番茄粉的得率、显微特征和色泽变化规律进行研究。结果表明:在相同喷雾干燥工艺条件下,番茄粉的得率与番茄酱的果胶含量成正比;相同果胶含量的番茄粉随着颗粒度的减小与不同果胶含量的番茄粉随着果胶含量的增加,其色泽变化趋势相同,由红色向橘红色过度,即L值逐渐增大,a值逐渐减小,b值逐渐增大;不同果胶含量的番茄粉随着果胶含量的增加,粒径分布更均匀、分散性更好。
In this study,the relationship between pectin content and quality characteristics of tomato powder from spray drying was investigated using tomato paste as the raw material.The yield of tomato powder,microscopic characteristics and color change of tomato power from tomato paste with different pectin contents were evaluated.Results indicated that the yield of tomato powder was proportional to the pectin content of tomato paste under the identical condition of spray drying.The color change of tomato power exhibited a similar trend from red to reddish yellow,which revealed the gradually increasing L value and b value,and the declining a value.Tomato power with various pectin contents could provide more uniform particle size distribution and better dispersion due to the enhancement of pectin content.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第9期45-48,共4页
Food Science
基金
新疆维吾尔自治区自然科学基金项目(2009211A05)
关键词
番茄酱
番茄粉
果胶含量
品质
tomato paste
tomato powder
pectin content
quality
