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The poor precision of the "percentage of discarded fruits" and "Howard mold count" methods has increased the importance of ergosterol for the microbiological quality evaluation of tomato and tomato products. Ergosterol, a constituent of the cell wall of some important vegetable parasites, such as molds, has been recently recognized as a potential objective parameter useful for the characterization of the quality of processing tomatoes. Thus, 15 mg of ergosterol/kg total solids has been stated as an acceptability maximum limit of tomato products. 相似文献
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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。 相似文献
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Marcos Del Valle Montaa Cmara Maria‐Esperanza Torija 《Journal of the science of food and agriculture》2006,86(8):1232-1236
Tomato‐processing by‐product, also known as tomato pomace, consists of peel and seeds and represents around 4% of the fruit weight. If these wastes remain unused, they not only add to the disposal problem but also aggravate environmental pollution. The aim of this paper is to evaluate the chemical composition of tomato pomace collected at different steps during industrial processing in order to assess the quality of this by‐product. Twenty‐one tomato pomace samples were considered for analysis. Samples corresponded to different steps during tomato processing for paste: seven after pulper, five after finisher, six before turbopress and three after turbopress. Samples were analyzed for moisture content, total and soluble sugars, protein, fat, soluble and total fiber, as well as mineral content. From the results obtained we can conclude that tomato pomace composition (in dry weight basis) is as follows: 59.03% fiber, 25.73% total sugars, 19.27% protein, 7.55% pectins, 5.85% total fat and 3.92% minerals. Copyright © 2006 Society of Chemical Industry 相似文献
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对番茄中单糖的测定方法进行了研究,采用单因素和正交实验测定番茄中单糖量,其最佳条件为,水解时加入盐酸20ml、反应滴定温度70℃,反应液酸度(pH)5.0、水解时间1.5h。该方法简单、方便、可行。 相似文献
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Ma Carmen Snchez Concepcin Valencia Críspulo Gallegos Ascensin Ciruelos Antonio Latorre 《Journal of the science of food and agriculture》2002,82(9):990-997
This paper deals with the influence that some processing variables (sieve pore size and breaking temperature) and tomato variety exert on the linear viscoelastic properties of tomato paste. With this aim, 16 tomato paste samples from four different varieties (with different contents of the pectolytic enzymes polygalacturonase and pectin methylesterase) have been manufactured at different breaking temperatures (65–85 °C) and screen sizes (0.8–2.2 mm). From the experimental results obtained, we conclude that tomato paste behaves as a weak gel, showing a wide plateau region in its linear relaxation spectrum. The linear viscoelastic properties of tomato paste depend dramatically on water‐insoluble solids content and particle size, which may be greatly influenced by processing variables. Nevertheless, the specific action of the above‐mentioned pectolytic enzymes must also be taken into account. © 2002 Society of Chemical Industry 相似文献
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樱桃番茄果脯加工工艺的试验研究 总被引:1,自引:0,他引:1
根据樱桃番茄的理化性质,参照一般果脯制作工艺,通过试验对番茄原料品种的选择、预处理方法、渗糖方式、烘干方法等进行研究,确定了樱桃番茄果脯的最佳工艺条件。 相似文献