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- Title
番茄酱加工过程中 V<sub>C</sub>含量变化及控制研究.
- Authors
张彩芳; 罗双群; 高愿军
- Abstract
Using fresh tomato as raw material, we studied the changes and control measures of vitamin C content in tomato sauce processing. The results indicated that during the processing, the best technological conditions for maintaining vitamin C content in tomato sauce were softening by steam heating, vacuum concentration, instantaneous sterilization under high pressure and rapid cooling. The influence of the additive amount on vitamin C content was studied by L9(3~4)orthogonal experimental experiment. The results showed that sucrose had little effect on vitamin C, citric acid and antioxidants had significant effect on it. The optimal dosage of the additive was 0.02% EDTA+0.02% tea polyphenols, 0.5% citric acid, and 1.8% sucrose. From the perspective of packaging containers, aluminum foil liquid packaging bags had a higher retention rate of vitamin C content than other packaging materials. For the preservation conditions, the optimal storage temperature was 15 °C to 18 °C in cold chamber, and the shorter the storage time, the less loss of vitamin C content in tomato sauce.
- Publication
Journal of Henan University of Technology Natural Science Edition, 2019, Vol 40, Issue 3, p63
- ISSN
1673-2383
- Publication type
Article