不同去皮方法对番茄去皮效果和品质的影响-食品科学.pdfVIP

26 2017, Vol.38, No.05 食品科学 ※基础研究 不同去皮方法对番茄去皮效果和品质的影响 1 1 1 1,2,* 王丽娟 ，宋思圆 ，姜 鹏 ，刘东红 （1.浙江大学生物系统工程与食品科学学院，浙江 杭州 310058 ；2.浙江大学馥莉食品研究院，浙江 杭州 310058 ） 摘  要：为优化现有番茄去皮工艺，开发新的去皮方法，以去皮难易程度和质量损失评价去皮效果，比较手工去 皮、热水去皮、碱液去皮、功率超声去皮和超声与碱液联用去皮对去皮效果和产品质地、颜色、番茄红素提取率、 pH值和可滴定酸含量等品质的影响，并结合扫描电子显微镜观察不同去皮方法果皮微观结构。结果表明，功率超 声去皮较传统的热水去皮和碱液去皮，去皮难度小，质量损失少，且产品品质良好，番茄红素含量较高，而超声 与碱液联用去皮较其他去皮方法虽去皮难度小，但质量损失过高。扫描电子显微镜观察结果表明，功率超声去皮较 热水去皮、碱液去皮对果皮角质层的破坏力更大，可能是超声的空化效应使果皮与果肉更易分离，从而降低去皮损 失。因此，功率超声去皮是一种潜在的新型环境友好型去皮方法。 关键词：番茄；去皮；去皮效果；品质 Effect of Different Peeling Methods on the Peeling Efficiency and Quality of Tomatoes 1 1 1 1,2,* WANG Lijuan , SONG Siyuan , JIANG Peng , LIU Donghong (1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China) Abstract: In order to optimize the current peeling techniques and develop a new one, the effects of different peeling methods, including manual peeling, hot water treatment, and alkali treatment and power ultrasound treatment alone and their combination on the peeling efficiency and quality parameters of tomatoes were compared. The peeling efficiency was  evaluated based on the ease of peeling and weight loss, and the quality of peeled tomato based on texture, color, lycopene yield, pH, and titratable acid. Scanning electron microscopy (SEM) was used to compare the microstructure of tomato skins obtained by different peeling methods. Results showed that compa