番茄制汁的工艺条件优化及货架期预测模型的建立

Optimization of processing conditions and establishment of shelf-life prediction model for tomato juice

中文关键词:  番茄汁  稳定剂  货架期  预测

英文关键词:tomato juice  stabilizer  shelf-life  prediction

中文摘要:

      目的 优化番茄制汁工艺条件, 建立货架期预测模型。方法 以红熟且无破损的番茄等外果为主要原料, 经去蒂、清洗、热烫去皮、破碎榨汁制成新鲜的番茄汁, 研究在不同温度(5、27、37 ℃)贮藏对产品品质的影响; 利用Arrhenius方程为基础, 建立相关联动力学模型; 研究感官评价、pH、番茄花青素含量、色差在不同储藏时间变化进行番茄汁货架期预测研究。结果 0.03%的黄原胶、0.10%的羧甲基纤维素钠、0.05%的琼脂片组成的复合稳定剂稳定效果最好, 口感饱满可口、细腻爽滑, 番茄香气清新浓郁。采用模糊权重法对番茄汁货架期间的多项品质指标不同的加权系数进行综合评定。品质综合评价的加权关联度=感官评分sensory×0.25＋pH×0.25＋番茄红色×0.25＋色差×0.25。结论 该模型可以用于番茄汁货架期预测。

英文摘要:

      Objective To optimize the processing conditions and establish shelf life prediction model of tomato juice. Methods The red and ripe tomatoes and other non-broken tomatoes were used as the main raw materials. After being stalked, washed, blanched and peeled, the juice was made into fresh tomato juice and stored at different temperatures (5, 27, 37 °C) to investigate the impact on product quality. Based on the Arrhenius equation, the related dynamics model was established. The shelf life of tomato juice was studied by sensory evaluation, pH, anthocyanin content and color difference in different storage time. Results The composite stabilizer consisting of 0.03% xanthan gum, 0.10% sodium carboxyl methyl cellulose-Na (CMC-Na) and 0.05% agar tablets had the best stabilizing effect on tomato juice. The taste was full and delicious, delicate and smooth, and the tomato aroma was fresh and rich. The fuzzy weight method was used to comprehensively evaluate the weighting coefficients of multiple quality indicators during the shelf life of tomato juice. Weighted correlation of quality comprehensive evaluation=sensory score sensory×0.25+pH×0.25+tomato red×0.25+color difference×0.25. Conclusion This model can be used for shelf prediction of tomato juice.