Understanding Tomato Peelability

Approximately 75% of all tomatoes in the United States are consumed as processed and 25% as fresh. One of the first steps during processing involves removal of the peel and, unfortunately, more than 25% of the fruits (as measured by total weight) can be lost due to overpeeling. Additionally, conventional peeling applications have a negative environmental impact. Given the great potential economic benefits, many scientists have conducted research to attempt optimizing or predicting peeling performance when processing tomatoes. The literature regarding tomato peelability is contradictory in many cases; and several topics have been subject to ample debate over the years. Divergent conclusions are probably not due to faulty investigations, but rather to the extreme variability found among tomato cultivars, the effect of growing seasons, and maybe even the effect of climatic conditions on the day of harvest or during transportation to the processing plants. This review provides an in‐depth background needed for a better understanding of tomato physiology, maturation, and composition, as these could possibly influence the ease of peeling or “peelability.” The research studies directly involved with peeling tomatoes and predicting peelability are discussed in this paper as well. Different peeling methods, peeling grading scales, and fruit tagging procedures are presented, as well as experiments evaluating the effect that fruit defects, maturity, growing conditions, and other factors can have on the ease of peeling. Novel approaches for peelability prediction by means of spectroscopic and magnetic resonance technology are also discussed in this review.     

番茄酱加工后皮渣分离试验装置的设计

为优化基于双作用的加工番茄酱后皮渣分离装备性能,进一步提高番茄籽与皮的分离率和分离净度,设计了以离心筛分装置、斜板沉降装置和喂入系统为核心工作部件的双作用皮渣分离试验台。采用可组合的模块化结构,试验台更换安装方便,工作部件的结构参数和运动参数完全可调,可建立不同工况下各因素与分离率、分离净度等质量指标之间的关系模型,获得沉降室流场分布规律。验证试验结果表明,试验台工作性能稳定,参数调整方便,离心筛分工作部件的喂入量(F=5329.00,P0.01)、刮板转速(F=841.00,P0.05)、刮板角度(F=1225.00,P0.05)、喂入量和刮板角度的交互作用(F=225.00,P0.05)对皮渣分离净度(64%~98%)影响显著。本试验台为加工番茄酱后皮渣双作用分离装备的优化设计提供参数依据。     

Enzyme-Assisted Production of Tomato Seed Oil Enriched with Lycopene from Tomato Pomace

Large amounts of a waste known as tomato pomace and consisting mainly of the fruit peel and seeds are generated annually from the industrial processing of tomatoes. This material is rich in lycopene, a phytochemical with antioxidant and chemopreventive properties, and contains many valuable nutrients. In this study, we have investigated the possibility of using the whole waste to produce a lycopene-enriched seed oil. The oil was obtained by cold-pressing the seeds and was subsequently enriched in lycopene (up to 500 ppm) by incorporation of a tomato oleoresin derived from the peels. To increase lycopene recovery, the peels were pretreated with cell-wall-degrading enzymes and solvent extracted. This procedure allowed the production of about 25 kg/ton oleoresin with an average lycopene content of 6.8 wt.%. The compositional characteristics of the oil combined with the production of significant amounts of oleoresin strongly support the use of tomato pomace for producing lycopene-based functional products.     

樱桃番茄干燥工艺的研究

以樱桃番茄为研究材料,通过对原料品种的选择、预处理方法、渗糖等方式的处理后,以热风干燥为主要干燥方法来加工产品。通过测定恒定干燥条件下的干燥曲线,研究不同干燥温度、高低风速、同温度不同厚度下对樱桃番茄水分、含糖量、抗坏血酸损失比和过程中色度的影响。结果表明,选用热风干燥,干燥温度为55℃时,干燥10 h,干燥樱桃番茄果脯效果最好;采用高风速干燥比低风速干燥所用干燥时间短,干燥效果更佳;干燥后产品所含抗坏血酸为3.48 mg/100 g;最终制得的产品还原糖含量为8.23 g/100 g;樱桃番茄选料200 g、铺料层数为两层,在55℃下采用风速干燥,其色泽最好。     

美丽小番茄营养大西餐

色泽鲜艳,口感清爽的番茄,一直是西餐中不可缺少的一种蔬菜。在西餐中,番茄的用途非常广泛,番茄酱、番茄汁,可以调出美味的西餐大菜;而新鲜的番茄也常常出现在西餐中,搭配出既美观又健康的西餐菜品。     

Lycopene Stability in Tomato Powders

The chemical stability of lycopene in 2 commercial tomato powders was evaluated during storage. Liquid chromatography and spectral analysis were used to determine lycopene loss and the formation of cis isomers and degradation products. Tomato powder products were stored at 6 and 45 °C or under fluorescent light for up to 6 wk. Several lycopene degradation products were tentatively identified in the initial and stored powders. After 6 wk at 45 °C, 60% of the lycopene was degraded. At lower storage temperatures the losses were about 30% after 6 wk. Mechanisms of loss appear to be both isomerization and oxidation.     

Pectin-Protein Interaction in Tomato Products

The pH influenced the viscosity of a model system of tomato product which consisted of citrus pectin and bovine serum albumin. The viscosity change was completely reversible depending on the pH. The same pH effect was observed in tomato products. Since the amino acid compositions of proteins suggest that the electrostatic property of water-soluble protein fraction from tomato juice can be similar to that of bovine serum albumin, the comparison of pH effects indicates that pectin-protein interaction may be involved in consistency of tomato products. Denaturation of protein may result in a decrease in the serum viscosity during processing.     

番茄酱中果胶含量与番茄粉品质特性相关性研究

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。     

番茄汁饮料的开发

本文报道了酸甜番茄汁、番茄汁汽水生产工艺研究，制定了这两种新产品的质量标准，并就生产过程的的注意事项进行了探讨，为增加风味各异的番茄制品和更好地利用我国丰富的番茄资源提供了商条新途径。     

番茄加工新趋势

综述了当今番茄加工的新趋势:采用新方法、新技术生产高质量传统番茄制品,科学合理地从番茄中分离番茄红素,综合利用番茄皮渣,并给我国番茄加工的研究和发展提出一些有用的建议。     

Rheological Properties of Tomato Paste: Influence of the Addition of Tomato Slurry

ABSTRACT: This article deals with the influence that the addition of tomato slurry into tomato juice exerts on the viscous flow and linear viscoelastic behavior of the final tomato paste. With this aim, 5 tomato paste samples, manufactured at industrial scale, have been studied. Three breaking temperatures and 2 different screen sizes were used to prepare 4 regular tomato paste samples. Moreover, a tomato paste sample with addition of "treated tomato slurry" was manufactured using a breaking temperature of 80 °C and a sieve screen size of 1.2 mm. The results obtained suggest that the addition of treated tomato slurry may be of great interest for tomato paste production.     

番茄鲜啤酒的研制

以番茄为辅料研制出的番茄鲜啤酒，具有鲜啤酒及番茄的双重优点，泡沫洁白细腻，口味清爽，自然纯正，营养丰富，同时番茄作为一种农产品，酿制番茄啤酒也是其深加工方法之一。     

樱桃番茄与普通番茄部分品质指标及氨基酸组成比较

以樱桃番茄（YT）和普通番茄（PT）各9 个品种为材料,比较2 种番茄果实相关品质指标,包括可溶性固形物、可溶性糖、可滴定酸、糖酸比、VC、番茄红素及氨基酸。结果表明：所有YT品种可溶性固形物含量均高于PT品种,YT的平均含量比PT高48%;9 个YT品种可溶性糖的平均含量比PT高34.08%,而可滴定酸的平均含量比PT低10%,糖酸比高出46.10%,VC的平均含量比PT高84.59%,番茄红素的平均含量比PT高76.30%。YT的果实品质要明显高于PT。对综合指标表现最好的YT-5和PT-3果实中氨基酸含量及组成进行鉴定,测出13 种氨基酸,总含量分别为2.176%和1.115%,其中含量最高的为谷氨酸,含量最低的为甘氨酸,人体必需氨基酸有5 种,分别占氨基酸总量的24.82%和30.94%。YT品种与PT品种相比,增加幅度最大的是精氨酸,为241.67%;变化幅度最小的为缬氨酸,增加了38.71%。与YT相比,PT的人体必需氨基酸含量与非必需氨基酸含量之比为0.448,较接近理想蛋白质的要求。YT中各种人体必需氨基酸,苯丙氨酸＋酪氨酸、赖氨酸、异亮氨酸、亮氨酸的含量占氨基酸总量的比例,与1973年FAO/WHO修订的人体必需氨基酸含量模式谱基本一致,仅缬氨酸较缺乏;而PT中均基本一致。YT中的儿童必需氨基酸含量显著高于PT;YT中鲜味类、芳香族、甜味类氨基酸含量均高于PT。因此,与PT相比,YT的品质更高,且氨基酸组成更加优质合理。     

番茄浆料的流变特性

对不同浓度的番茄浆料在30～60℃时的流变学性质进行了研究.结果显示,番茄浆料为假塑体系,屈服应力值的范围比较宽(40～140Pa).通过回归分析得到数学模型K=K0exp(Ea/RT)和K=Aexp(BC).可以分别用来描述温度和浓度对番茄浆料稠度系数的影响.利用这些方程,可以预测实际加工过程中不同温度和不同浓度条件下番茄浆料的粘度.     

基于电子舌评价不同品种番茄制备番茄酱的滋味品质

采用电子舌分析技术和多元统计学方法相结合,对20个番茄品种制备的番茄酱进行滋味品质检测,并对所得数据进行主成分分析、聚类分析和判别因子分析。结果表明:通过主成分分析和聚类分析发现,不同品种番茄制备的番茄酱整体滋味品质存在明显差异,新番40号滋味特征与其他品种差别较大;晚熟品种的苦味、涩味和咸味显著大于早熟品种(P<0.05),且由聚类分析可知,所有早熟品种(屯河33号、新番36号、新番45号、里格尔87-5)都聚在第一类;通过判别因子分析,可以将不同来源的品种(石番、亨氏、新番、IVF)完全区分开,2个判别因子的总贡献率达到96.1%。由此可见,电子舌作为一种新型现代化的智能感官仪器,对不同熟性和不同来源的番茄制备番茄酱的滋味品质具有潜在的区分能力。     

番茄酒发酵工艺研究

为开发出高品质的番茄酒,以番茄汁、葡萄酒酵母、蔗糖为原料,通过单因素试验和正交试验,探索番茄酒的生产工艺。结果表明,当以产品的酒精度为衡量指标时,最佳发酵工艺条件为：主发酵温度24℃,干酵母接种量0.2g/L,番茄汁糖度28%;当以产品的感官品质为衡量指标时,最佳发酵工艺条件为：主发酵温度22℃,干酵母接种量0.4g/L,番茄汁糖度24%。成品酒不但营养丰富、风味优雅,而且还具有保健作用。     

番茄酱罐头:一路走好

<正> 笔者近日从中国罐头工业协会获悉:我国番茄酱罐头出口量去年已达37.3万吨,出口额1.88亿美元,位居出口罐头首位(见表一)。 表中所列7个国家是我国2002年番茄酱主要出口地区,占总出口量的71.7％,其中仅意大利就占41.3％,除日本进口量较上年度减少外,其他6个国家都呈增长态势。我国番茄酱在出口量大幅增长的同时,出口价格也普遍提高。 在2002年世界番茄酱产量普遍下降     

番茄水泥砖结构深液流水培种植技术

深液流水培技术是最早成功应用于商业化植物生产的无土栽培技术,在1939年美国的格里克（W.F.Gericke）首先将该技术应用于作物的商业化生产后的几十年中,世界各地根据当地的情况发展了许多改进的深液流水培技术.现已成为无土栽培技术中一种管理方便、设施耐用、后续生产资料投入较少的实用、高效的无土栽培技术.华南农业大学无土栽培技术研究室根据国内外深液流水培技术的特点和我国的国情,设计了一种以水泥砖砌的深液流水培设施,现已在上海、山东、福建、湖北、广西、四川和海南等许多省市大面积应用.多年的生产实践证明,这是一种较为适宜我国经济和技术水平,特别适宜南方热带亚热带地区气候条件,而且种植效果良好、管理较为简便的一种无土栽培技术.     

番茄籽油的提取研究

对溶剂浸提番茄籽油的浸提及精炼工艺进行了研究。结果表明,番茄籽油的浸提最佳工艺条件是:以正己烷为浸提剂、物料粒度70目、含水量6%、料液比1∶6(g∶mL)、浸提温度70℃和浸提时间7h,番茄籽油的提取率为77.3%。番茄籽油的精炼主要工艺条件是:在超碱用量11%~15%、皂化温度31~40℃、皂化时间30min,精炼所得番茄籽油不饱和脂肪酸质量分数在72.2%,其中必需脂肪酸—亚油酸质量分数为49%以上,符合食品植物油卫生标准,营养丰富。     

番茄营养面包的研制

番茄含有丰富的营养成分,将其添加到面包中,制作出番茄营养面包,不仅可以改善面包的风味、色泽,提高面包的营养价值,也为番茄的进一步开发利用提供了空间。采用一次发酵法制作面包,以感官品质为指标,通过单因素及正交试验确定番茄营养面包的最佳配方和制作工艺。结果表明,影响产品质量的主次因子为:番茄汁活性干酵母白砂糖改良剂;番茄营养面包烘焙的最佳配方为:番茄汁7%、活性干酵母1%、白砂糖17%、改良剂0.6%、水35%、焙烤奶粉5%、黄油6%、食盐1%、鸡蛋12%(均指面粉基)。研制成的番茄营养面包表皮柔软而富有弹性,色泽光亮呈金黄浅粉色,口感细腻、有番茄的香味,内部组织颜色呈淡淡的粉红色、气孔疏松、蜂窝均匀,无塌陷。