营养型番茄果冻的加工工艺研究.pdfVIP

安徽农业科学,Journal of Anhui Agri .Sci .2008 ,36(7) :2926 - 2927 ,2974 责任编辑 刘月娟 责任校对 马君叶 营养型番茄果冻的加工工艺研究 1 2 * 1 1 1 胡文智 ,姜莉 ,严静 , 白玮玮, 赵付强 ( 1. 西北农林科技大学农学院, 陕西杨凌712100 ;2 . 西北农林科技大学食 品科学与工程学院, 陕西杨凌712100) 摘要 [ 目的] 探讨番茄果冻的最佳工艺参数 。[ 方法] 以番茄汁、白砂糖为主要原料, 以琼脂、明胶 、料液比、白砂糖为 因素进行单 因素和 正交试验, 研 究了各 因素对番茄果冻产品感官品质的影响, 确定 了番茄果冻的最佳工艺参数 。[ 结果] 正交试 验极差分析表 明, 琼脂对果 冻有较大的影响, 其次是 明胶和料液比, 白砂糖对番茄果冻品质影响不大, 这与单 因子试验结果一致。从正交试验的分析结果得 出番茄 果冻的优化工艺参数为:0 .25 % 琼脂、2 % 明胶 、料液比1 ∶0 .5 、糖8 % 。在此工艺条件下制作 出的果冻成冻完整, 质地均 匀, 细腻爽滑, 酸甜 可 口, 具有番茄风味。[ 结论] 营养型番茄果冻品质优 良。该研 究为番茄深加工的应 用与研 究提供 了参考依据 。 关键词 番茄; 果冻; 加工 中图分类号 S641 .2 文献标识码 A 文章编号 0517 - 6611(2008) 07 - 02926 - 02 Research on the Processing Technology of Nutrient Tomato Jelly HU Wen-zhi et al ( College of Agronomy , Northwest Agricultural and Forestry University , Yangling , Shaanxi 712100) Abstract [ Obj ective] The research ai med to discuss the opti mumtechnological parameters of tomatoj elly . [ Method] With tomatoj uice and white gran- ulated sugar as main raw materials , agar , gluti n , material-liquid ratio , white granulated sugar as factors , the single factor and orthogonal experi ments were conducted . The influences of various factors on the sensory quality of tomatoj elly products were researched and the opti mumtechnological parameters of tomatoj elly were confir med . [ Result] The range analysis in orthogonal experi ment showed that the agar had bigger i nfluence on thej elly , the glutin and material-liquid ratio were secondary and the white granulated sugar had little influence on tomatoj elly quality . This accorded with the results fromsingle factor experi ments . The opti mized technological parameters of to matoj elly , which were concluded fromthe analysis results of orthogonal experi ment , were 0 .25 % agar , 2 % glutin , 8 % sugar and material- liquid ratio o