摘要
通过研究热打浆和冷打浆番茄酱中低分子糖类物质和水溶性多糖类物质的变化,探讨了番茄果实打浆温度对番茄酱果胶物质的影响。糖分析结果表明,热打浆和冷打浆番茄酱中低分子糖的组成比例有明显的差异;热打浆番茄酱水溶性多糖(HPS)和冷打浆番茄酱水溶性多糖(CPS)均为果胶物质,但是HPS的得率以及半乳糖醛酸含量明显高于CPS。凝胶柱层析分析结果显示,HPS中高分子果胶物质比例较高,而CPS中低分子果胶物质的比例较高。番茄酱加工过程中番茄果实打浆温度对番茄酱果胶物质有显著的影响。
n this paper, the effect of processing temperature on pectin substance in tomato pastes was discussed, with comparison of the change of low-mass sugars and water-soluble polysaccharides in hot- and cold-break tomato pastes. The result of sugar analysis shows the ratios of sugar compositions of the low-mass sugars in hot-break tomato pastes were remarkably different to that in cold-break tomato pastes. The result of Gala assay shows both water-soluble polysaccharides in hot- break tomato pastes （HPS） and cold-break tomato pastes （CPS） were some pentins, but the yield and the content of Gala of them were remarkably different. The result of gel filtration chromatography shows that the ratio of high-mass pectins in HPS was higher, while that of low-mass pectins in CPS was higher. These results indicate that the effect of processing temperature on pectin substance in tomato pastes was obvious.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第6期125-127,共3页
Science and Technology of Food Industry
关键词
番茄酱
冷打浆
热打浆
果胶物质
tomato paste
cold-break
hot-break
pectin substance
