风味番茄酱的研制

研究了以番茄为主要原料的风味番茄酱的加工技术，详细介绍了其配方、工艺流程、原辅料处理及加工技术要点。     

红红火火番茄酱

番茄酱是鲜番茄的酱状浓缩制品。呈鲜红色酱体，有番茄的独特风味，是一种富有特色的调味品。番茄酱由成熟红番茄经破碎、打浆、去除皮和籽等粗硬物质后，经浓缩、装罐、杀菌而成。干物质含量一般分22％—24％和28％—30％两种。     

调味番茄酱的加工工艺

番茄营养丰富,具有极高的经济和食用价值.文章介绍了以番茄为主要原料,并选用多种调味料生产调味番茄酱的工艺过程.此工艺简便易行,原料来源广泛,产品风味独特,是一种具有推广价值的加工方法.     

台湾辣酱油

论述了台湾辣酱油的基本特性、流程、原料配方和加工过程.     

番茄酱中番茄红素的测定

<正> 番茄中的色素主要是胡萝卜素类,另外尚有少量黄酮类化合物。在类胡萝卜素中,番茄红素占绝大部分。所以,在番茄及其制品的质量评价中,番茄红素的含量是一个重要的指标。现今我国番茄酱工业使用的分析方法是分光光度法,这种分析方法不能完全排除其它色素对番茄红素的影响。甚至在醇洗     

HACCP体系在番茄酱生产中的应用

针对番茄酱各个生产环节可能造成的潜在的安全危害,利用HACCP体系的原理进行分析,确定影响产品质量的关键控制点,提出了相应的预防措施,建立安全监控操作规程,使生产过程中的各种危害降低到最低程度,以确保产品的安全质量。     

微波番茄酱

番茄酱是小时候的记忆,选用新鲜的番茄加上糖熬制后,就能出一大锅香甜的番茄酱,加个盖子可以存放好久好久,而现在制作番茄酱更容易了,只需微波几分钟,美味立即呈现。     

番茄酱成品中含沙量测定方法研究

通过对番茄酱样品称量、稀释、碳化等,建立番茄酱成品中含沙量测定方法,该方法检出限为1 mg/kg,回收率85%~96%,精密度10%,简单、可靠、经济,可作为番茄酱及酱类成品中含沙量检测和评价的参考依据。     

调味皇后—番茄酱

以番茄酱为调料制作的菜点和汤类,无不受到人们的欢迎。究其原因,可从烹饪心理学及生理学中找答案。烹饪心理学告诉我们,人们普遍对红色的食物感兴趣;此外,从生理角度来讲,略带酸性的食物能刺激人们的食欲,大多数人喜爱酸味食品。番茄酱正符合上述这些特点,具艳丽的色彩、略带酸性的特殊滋味、丰富的维生素C含量,使它成了调味品中的“皇后”。一桌丰盛的、五彩缤纷的宴席,人们首先注意到的是红色食品。     

Thermal conductivity of tomato paste

Experimental measurements of the thermal conductivity and thermal diffusivity of tomato paste at concentrations of 27–44° Brix are reported. The thermal conductivity was measured in a guarded hot-plate apparatus while the diffusivity was estimated by a simplified transient method. The thermal conductivity (λ) values fell in the region of 0·460–0·660 W m^?1 K^?1, decreasing with increasing solids concentration and increasing as the temperature was raised from 30 to 50°C. The temperature effect was less pronounced at higher solids concentration. The thermal diffusivity of tomato paste at 35° Brix and 20°C was estimated as 1·42 × 10^?7 m² s^?1, which is in good agreement with data from the steady-state method.     

蕃茄酱之无菌灌装

<正> 市面上,较常见的无菌包装产品,普遍以奶类或果汁饮料等产品为多,然而,在今日讲求食品卫生的大前提下,不仅这些产品需以无菌的方式包装,生产商已开始把这种包装方法应用于其它类别的产品,包括高或低酸值的产品,例如蕃茄酱、浓缩液、酱料、汤等。 产品在经过无菌加工处理以后,要继续保持产品完全无菌,灌装的过程同样需要严格的消毒灭菌,以确保产品在无菌的情况下推出市场。     

Economic study of tomato paste production

Statistics of tomato production and utilization have been reported to show the recent development of the tomato industry in the EEC countries. In particular, the profitability of tomato paste production has been evaluated and then analysed to assess the influence of the operating costs, EEC payments and market price of tomato paste. The economic balance for a plant capacity of 14 tons of raw tomatoes per hr and 2880 operational hr per year shows profitability of 22% in 1979 and 16% in 1980 owing to inflation and decrease in product demand. The annual cost of raw materials is not only more than 75% of production costs, but is also double the total capital invested. For this reason the tomato industry is compelled to resort to high-interest, short-term loans which further reduce net earnings. Mechanization of crop harvesting, automation of sorting, optimization of evaporation and packaging units and flexibility of plants are needed to maintain interest in tomato paste production in industrialized areas.     

Non-linear viscoelasticity modeling of tomato paste products

This paper deals with the characterization and modeling of the non-linear rheological properties of tomato paste samples manufactured under different conditions (sieve pore size and breaking temperature). With this aim, flow measurements, dynamic linear viscoelastic and linear and non-linear stress relaxation tests have been carried out on the above-mentioned tomato paste samples. Different geometries with smooth and serrated surfaces have been used to optimize the viscous flow measurements and avoid wall-depletion phenomena. The viscous flow properties of tomato paste samples depend on water insoluble solids (WIS) content and particle size, which may be highly influenced by processing conditions. In general, viscosity follows a power-law relationship with tomato paste water insoluble content and particle diameter. A factorable non-linear viscoelasticity model, the Wagner integral equation, predicts the non-linear rheological response of these products under shear fairly well. The time-dependent part of this model is described by a continuous linear relaxation spectrum, calculated from regularization techniques. The use of the Soskey–Winter damping function provides the best predictions of the viscous flow curves.     

Thermal treatment of aseptically processed tomato paste

The heat resistance characteristics of Bacillus coagulans (NRRL B-1103) spores suspended in buffer (pH 7.0, 4.5), tomato serum and tomato paste were studied. It was found that the heat resistance of spores was reduced significantly when buffer of pH 4.5, tomato serum or tomato paste was used as suspension medium instead of buffer pH 7.0. This effect was more apparent at higher temperatures. It was concluded that a thermal process of F_105°C = 3 min is capable of causing at least 3D destruction of spores of the most heat resistant strains of B. coagulans     

不同品种番茄对发酵番茄酱品质的影响

为了丰富番茄加工品种,开发一种发酵番茄酱。以四种新鲜的番茄品种为原料,添加凯里红酸汤来制作发酵型番茄酱并跟踪发酵过程中总酸、pH值、亚硝酸盐、番茄红素、可溶性固形物含量变化以及对成品感官评价。结果显示：美宝、奥宝番茄感官评价较好,品种间pH值变化无显著差异（P＞0.05）,美宝总酸含量、亚硝峰峰值最高,发酵结束后美宝总酸比市售番茄酱高出34%。美宝、经典欧卡番茄其与市售番茄酱番茄红素含量相近。美宝可溶性固形物含量最高为42%,各品种可溶性固形物含量均大于市售番茄酱。不同品种番茄酱发酵后成分具有一定的差异,结合不同品种的发酵番茄酱之间的特点,美宝番茄发酵后风味比市售番茄酱更佳。     

Degradation kinetics of ergosterol in tomato paste serum

Thermal degradation of ergosterol in tomato paste serum was studied at different pH (4.5, 4.3, 3.9, 3.7 and 3.5,) and heating periods (0, 10, 20, 30 and 50 min) over the temperature range of 70 to 95 °C. Analysis of kinetic data suggested a first-order reaction for the degradation of ergosterol with the half-lives of 301.4–36.7, 239.0–33.7, 203.9–29.6, 113.6–29.8 and 83.5–23.7 min for 4.5, 4.3, 3.9, 3.7 and 3.5 pH samples, respectively, between 70 and 95 °C. Temperature dependence of reaction was described by the Arrhenius relationship. Activation energies for 4.5, 4.3, 3.9, 3.7 and 3.5 pH samples were found 20.57, 19.62, 19.07, 12.41 and 11.08 kcal mol⁻¹, respectively, between 70 and 95 °C.     

In-Can shelf life of tomato paste as affected by tomato variety and maturity

Summary. An increase in de-tinning activity, and hence a decrease in shelf life, has occurred in South African tomato paste during recent years.
Corrosion rate is shown to be related to the variety of tomato used in the manufacture of paste and to its maturity.
Of the changes in composition associated with these factors, total water-insoluble solids appear to be particularly associated with variations in corrosion rate.     

Linear viscoelasticity of tomato sauce products: influence of previous tomato paste processing

Tomato paste is used as an ingredient for the manufacture of tomato sauce products. This work deals with the influence that some tomato paste processing variables (finisher screen opening and breaking temperature) and tomato variety exert on the linear viscoelastic properties of tomato sauce products. Four tomato varieties (two commercial varieties, one with a lower content of polygalacturonase enzyme, and one with a low content in pectin methylesterase enzyme) have therefore been used. Dynamic viscoelastic tests and particle size distribution (PSD) measurements have been carried out. From the experimental results obtained, we may conclude that the dependence of the linear viscoelastic properties of tomato sauce on the above-mentioned variables is very complex. Nevertheless, the evolution of the viscoelastic characteristics of these products is mainly related to their mean volume diameter and tomato paste water insoluble solids content (WIS). This solid content is mainly controlled by tomato variety and tomato paste processing conditions.     

Effects of tomato ketchup and tomato paste extract on hepatic lipid accumulation and adipogenesis

Food Science and Biotechnology - Tomatoes include high levels of lycopene, which is a potent antioxidative, hypolipidemic, and antidiabetic phytochemical. The intake of lycopene is associated with...