| 取汁方式对热破碎番茄汁品质的影响 |
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| 引用本文： | 司瑞敬,汪厚银,赵镭,廖小军,胡小松. 取汁方式对热破碎番茄汁品质的影响[J]. 食品与发酵工业, 2005, 31(5): 48-50 |
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| 作者姓名： | 司瑞敬 汪厚银 赵镭 廖小军 胡小松 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 国家“十五”重大攻关项目资助(No.2001BA501A23) |
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| 摘 要： | 研究了2种取汁方式在不同的热处理条件下对热破碎番茄汁品质的影响。结果表明,破碎-加热-打浆取汁方式(简称为BHJ)的番茄汁粘度、果胶含量和番茄红素含量显著高于打浆取汁-加热的取汁方式(简称为JH),但取汁方式对汁的色差影响不大。在本试验范围内,BHJ取汁的番茄汁品质优于JH取汁。
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| 关 键 词： | 番茄汁 取汁方式 热破碎 品质 |
| 修稿时间： | 2004-12-24 |
The Effects of Extracting Methods on the Quality of Tomato Juice |
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| Si Ruijing,Wang Houyin,Zhao Lei,LIAO Xiaojun,Hu Xiaosong. The Effects of Extracting Methods on the Quality of Tomato Juice[J]. Food and Fermentation Industries, 2005, 31(5): 48-50 |
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| Authors: | Si Ruijing Wang Houyin Zhao Lei LIAO Xiaojun Hu Xiaosong |
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| Abstract: | The effects of two extracting methods under different heating processing on the quality of hot-chopping tomato juice were investigated. The result showed that viscosity, lycopene content and pectin content of BJH extracting tomato juice (crashing-heating-pulping) were higher than HJ tomato juice(crashing-heating-pulping). Little difference was fowd on the color of tomato juice by tao methods. overall evaluation of tomato juice obtained by BHJ was better than that of JH. |
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| Keywords: | tomato juice extracting methods hot-break quality |
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