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番茄汁加工工艺的研究 总被引:3,自引:0,他引:3
在番茄汁加工中分别给予85℃、65℃冷榨及100℃热烫的预热处理,并对不同预热处理的番茄汁进行了均质和不均质对比,结果发现:预热对出汁率、粘稠度及清液粘度均有显著影响,而均质主要影响番茄汁的维生素C(Vc)含量;预热和均质对粘稠度的交互作用显著;番茄汁的浆液分离和粘稠度呈高度负相关,而和清液粘度无任何相关;不同的预热温度与不同的均质处理相结合均有可能生产出品质良好的番茄汁。 相似文献
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A modified fluorescent lectin test for molded raw tomato juice was compared with both the visual mold inspection method conducted by the California Processing Tomato Advisory Board and the Howard mold count (HMC) conducted by 4 commercial tomato processors. The assay quantifies fungal contamination by detecting fungal chitin using FITC-labeled lectin that selectively binds to chitin. The mold content of 100 naturally infected raw tomato juice samples was determined using these 3 methods. The coefficient of determination between the lectin assay and the HMC (r2 = 0.73) was better than the coefficient of determination between the California processing tomato visual mold inspection method and the HMC (r2 = 0.38). The coefficient of determination between the fluorescent lectin assay and the HMC (r2 = 0.73) was comparable to the coefficient of determination between different quality control laboratories' HMC values, which ranged from r2 = 0.69 to r2 = 0.81. The fluorescent lectin assay had consistently better precision (average CV = 8%) than the HMC (average CV = 38%). 相似文献
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对经45、32、24和16目筛网过筛所得番茄汁液的流变性质进行了研究。采用旋转式粘度计测定了番茄汁的剪切速率-剪应力数据。通过剪切速率-剪应力实验数据的关联发现,番茄汁液的流变行为可用Bingham模型表征。确定了不同温度和不同网目下番茄汁液的稠度指数和屈服应力。同时也建立了不同网目下番茄汁液的表观粘度与温度函数关系的关联式。 相似文献
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Abstract: The objective of this research was to characterize the chemical properties of tomato juice fermented with bifidobacterial species. Tomato juice was prepared from fresh tomatoes and heated at 100 °C prior to fermentation. Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium infantis were inoculated in tomato juice and kept at 35 to 37 °C for up to 6 h. Fructooligosaccharide (FOS) was added to tomato juice prior to fermentation. The analyses for brix, total titratable acidity (TTA), pH, color, and lycopene content were conducted to characterize tomato juices fermented with bifidobacterial species. Heat treatment of tomato juice did not cause any significant changes in brix, pH, and TTA. Only the redness of tomato juice was significantly increased, as the heating time increased to 30 min. The tomato juices fermented with B. breve and B. longum exhibited significant decreases in pH (3.51 and 3.80, respectively) and significant increases in TTA (13.50 and 12.50, respectively) (P < 0.05). B. infantis did not cause any significant change in the chemical properties of tomato juice. The addition of FOS further improved the fermentation of tomato juice by bifidobacterial species. The lycopene contents of tomato juice were significantly increased from 88 to 113 μg/g by heat treatment at 100 °C (P < 0.05), however did not exhibit any significant change after fermentation with bifidobacterial species. 相似文献
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Sixteen essential elements along with cadmium and lead were determined in tomatoes (Lycopersicon esculentum L.) and fresh and canned tomato juice by atomic absorption spectrophotometry. Samples were taken during the canning process to determine where changes in element content occurred. The concentration of each sample was compared statistically to other samples taken at different stages of the process. RDAs and estimated safe and adequate daily dietary intake values as well as percent retention values were calculated. Retention of all elements, except chloride and sodium, ranged from 91–160%. 相似文献
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The effect of break temperature on changes in organic acids and sugars in canned juices made from VF145-7879 and UC 82B tomatoes was investigated by HPLC. Oxalic, citric, galacturonic, malic and pyrrol- idonecarboxylic acids were shown to be present in the canned juices. Oxalic and galacturonic acids decreased as the break temperature increased. Fructose was present in slightly higher amounts than glucose. Break temperature did not cause significant changes in sugar content of the canned juices made from UC 82B tomatoes. 相似文献
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番茄汁乳酸发酵饮料的研究 总被引:14,自引:0,他引:14
本文以番茄为原料,经加工处理,将所得原料进行乳酸发酵。首先筛选适宜于番茄汁乳酸发酵用的菌种,从产品的感官、风味、品质等总体效果评定,认为混合菌种发酵的番茄汁优于单一菌种的发酵。本研究确定了混合菌的组成、配比、接种量;探讨了发酵的最佳温度、时间;提出了番茄汁发酵的工艺流程。制品不添加任何化学防腐剂、色素和香精等。分析结果表明,该制品营养丰富,可作为保健型饮料。 相似文献
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乳酸发酵番茄汁中间生产试验 总被引:4,自引:0,他引:4
将筛选出的保加利亚乳杆菌(L. bulgaricus)和嗜热链球菌(Str. thermophilus)应用于乳酸发酵番茄汁的中试生产中。先在20升发酵罐内进行了两批试验,确立了初步的生产工艺流程,然后在500升发酵罐进行了进一步试验,获得了成功,生产出的乳酸发酵番茄汁pH为4.0~4.3,乳酸含量0.7%左右,加蔗糖3%,不添加防腐剂、香精、色素等化学物质。保存半年后经检测,其理化及微生物学指标均符合国家规定标准。申试结果为工业规模生产奠定了基础。 相似文献
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以鲜榨樱桃番茄汁为原料,研究其分别经巴氏杀菌(85 ℃、15 min)和超声波杀菌(200 W、40 ℃、30 min)后的品质动力学变化。杀菌后的樱桃番茄汁分别贮藏在不同温度条件下(0、4、10、15、20 ℃),每隔一定时间测定其色泽、VC含量和菌落总数。结果表明:2 种杀菌方式后樱桃番茄汁的色泽随着贮藏时间的延长和贮藏温度的升高变化越明显;以VC含量变化为指标,在0~10 ℃条件下,超声波杀菌比巴氏杀菌的货架期延长了3.8~4 d;以菌落总数为评价指标,2 种杀菌方式的货架期差异不显著,菌落总数的变化符合一级反应模型,该模型可准确预测0~20 ℃各贮藏温度条件下的货架期。鲜榨樱桃番茄汁在0~10 ℃条件下贮藏,经超声波杀菌推荐货架期为6~9 d,经巴氏杀菌推荐货架期为6~8 d。 相似文献
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ROBERT E. ANDERSON 《Journal of food science》1984,49(2):647-647
B. coagulans was inoculated into sterile, tubed tomato juice and growth and pH were observed for 21 days. Juice samples initially at pH 4.5 supported good growth; pH was elevated to 5.0 after 6 days incubation at 35°C. Other tomato juice samples (initial pH 5.0 or 5.5) also supported good growth of these flat-sour bacteria and with corresponding increases in pH. The results indicate that flat-sour spoilage of tomatoes and similar foods may cause decreased acidity, thus possibly allowing outgrowth of Clostridium spores in these water bath-processed foods. 相似文献
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Pedro E. D. Augusto Víctor Falguera Marcelo Cristianini Albert Ibarz 《Food and Bioprocess Technology》2012,5(5):1715-1723
Introduction
The present work has evaluated the time-dependent and steady-state shear rheological properties of tomato juice. 相似文献19.
Acidification, addition of dimethyl dicarbonate and a mixture of potassium sorbate and sodium benzoate and storage temperature were related to microbiological stability and quality of tomato juice. Whether iuices were acidified CDH 4.0 to 3.7) or nonacidified. dimethyl dicarbonate and sorbate/benzoate were highly effective in diminishcng mold and yeast count at 5°C and 20°C. Dimethyl dicarbonate in juices acidified to pH 3.7 and stored at 5°C was most effective in controlling plate counts, followed by sorbate/benzoate in juices acidified to pH 3.7 and stored at 5°C and 20°C. Tomato juice treated with dimethyl dicarbonate had lower amounts of ascorbic acid, total amino acids, fructose, glucose, lycopene and β-carotene. 相似文献
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Fungal (mold) contamination is an important indicator of low quality raw product in the processing tomato industry. A quantitative lectin assay was developed that was less expensive, faster, and more precise than the industry standard Howard mold count. This assay, based on a fluorescent-labeled lectin isolated from wheat germ, had a selective affinity for the chitin in fungal cell walls. Assay values were correlated with mold contamination for 4 fungal species: Alternaria alternata (r2 = 0.91), Cladosporium herbarum (r2 = 0.75), Fusarium oxysporum (r2 = 0.97), and Stemphylium botryosum (r2 = 0.99). Combining all 4 species, the lectin assay had a strong correlation (r2 = 0.76) with a linearized Howard mold count. 相似文献