浑浊型番茄饮料稳定性研究

本研究主要对番茄饮料在加工贮藏过程中易出现分层、色泽变淡等稳定性降低的现象进行研究。结果表明:单一稳定剂的稳定效果是:琼脂>黄原胶>CMC-Na。单一稳定剂的口感效果是:琼脂>CMC-Na>黄原胶。正交试验结果表明:使用质量比为0.05%的黄原胶、0.1%的琼脂的复配增稠剂饮料的稳定性最好。番茄红素对热有较好的稳定性,在100℃以下加热损失率不大;对光不稳定,在强烈的日光直射下,1h后残存率就降到36.7%;茶多酚对番茄红素保护效果浓度在0.06%时的效果最好,VC浓度为0.08%时保护效果最佳。由正交试验得到的最佳工艺参数为:番茄原汁、白砂糖、复合增稠剂、柠檬酸、VC和茶多酚的含量分别30%、8%、0.15%、0.20%、0.013%和0.02%。

Study on Stability of Cloudy Tomato Beverages

The stabilities of food thickening agent layering and the lycopene luster darkening during production and storage were studied. The stability effects of the single stabilizers are in the following ranking order: agar>xanthan gum>CMC-Na and the mouthfeel effects of stabilizers: agar>CMC-Na>xanthan gum. The orthogonal tests showed that when used as mixed thickening (0.05% xanthan gum and 0.1% agar together in mass mixture), the stability of the beverage is the best. The lycopene is much stable against heat with low heating loss at 100 ℃, but is unstable under the effects of strong sunlight for 1 h that the remains drop to 36.7%. The 0.06% tea polyphenol and 0.08% VC added respectively show good protection effects on lycopene. The optimal processing parameters for raw tomato juice, sugar, composite thickening agent, citric acid, VC and tea polyphenol obtained from orthogonal tests are 30%, 8%, 0.15%, 0.013% and 0.02%, respectively.