交联羧甲基纤维素番茄酱增稠剂的开发与应用效果研究

以交联羧甲基纤维素技术开发了适合番茄酱特性的增稠剂,并对其应用效果进行了研究。建立了羧甲基纤维素交联反应试验:先将羧甲基纤维素溶于乙醇溶液,再添加氢氧化钠后于35℃水浴加热,间歇添加10%环氧氯丙烷乙醇溶液,待反应终止。优化试验结果表明:交联反应使用20g联羧甲基纤维素-8时,氢氧化钠用量2g、环氧氯丙烷4mL、温度35℃、乙醇75%、反应时间8h条件下,制得的交联羧甲基纤维素增稠效果比较适合番茄酱。通过对瓜尔豆胶、黄原胶、卡拉胶、番茄纤维、大豆纤维等几种常用番茄酱增稠剂的增稠效果(颜色、黏手性等)对比,说明本试验开发的交联羧甲基纤维素更适合番茄酱增稠,并保持了番茄酱原有的组织状态特征特征。

Studies of development and application of thickener cross- linked carboxymethylcellulose in ketchup

A thickener used in ketchup by cross-linked technology of carboxymethylcellulose was developed.The procedure was:first,the carboxymethylcellulose dissolved in ethanol,then adding NaOH,and keep it in 35℃ water bath.The cross-linker of 10% epichlorohydrin was added at a certain intervals.The best condition of cross-linking was:carboxymethyl cellulose-8 20g,NaOH 2g,epoxy chloropropane 4mL,temperature 35℃,ethanol 75%,reaction 8h.Through comparison of several other common thickeners(guar gum,yellow gum,carrageenan,tomato fiber,soybean fiber,etc.),carboxymethylcellulose ketchup was the one more suitable for ketchup.It is more suitable for tomato sauce thickening,and it maintains the tomato sauce taste and texture.