【作者】 王丽娟； 姜鹏； 宋思圆； 邹明明； 刘东红；

【Author】 Wang Lijuan;Jiang Peng;Song Siyuan;Zou Mingming;Liu Donghong;College of Biosystems Engineering and Food Science,Zhejiang University;Fuli Institute of Food Science,Zhejiang University;

【机构】 浙江大学生物系统工程与食品科学学院； 浙江大学馥莉食品研究院；

【摘要】 去皮是番茄加工的重要步骤,传统的番茄去皮方法为碱液去皮和热力去皮,但碱液去皮易造成环境污染,热力去皮质量损失高。为开发新的去皮方法,本文以质量损失评价去皮效果,以产品硬度、颜色、番茄红素含量、pH和可滴定酸含量评价产品质量,研究了番茄功率超声去皮中,超声时间、超声功率和超声温度对去皮效果和产品质量的影响,并优化了番茄功率超声去皮工艺。研究结果表明,在40 kHz,2700 W,95℃下超声60 s,去皮质量损失低(8.18%)、去皮番茄颜色良好(L*=36.94,a*=28.95,b*=19.00)、番茄红素含量高(33.48mg/kg)、硬度保持好(1.59N),pH(4.18)和可滴定酸含量(0.70%)无显著影响,能取得较好的去皮效果和产品质量。因此,番茄功率超声去皮消除了碱液的应用,降低了质量损失,是一种新型的环境友好型去皮方法。更多还原

【Abstract】 Peeling is an important unit operation in tomato processing.Lye peeling,hot water and steam peeling are the most commercialized peeling methods.However,these peeling methods may lead to environmental pollution and pulp loss.In order to develop a novel peeling method,the peeling performance were evaluated based on peeling loss and the product quality were evaluated based on hardness,color,lycopene content,pH and titration acid.Effects of peeling time,peeling temperature and ultrasonic power on peeling performance and product quality were evaluated in this study.Results showed that,power ultrasound treatment at 40 kHz frequency and 2700 W intensity for 60 s at 951 achieved a low peeling loss of 8.18%and good product quality.The L *,a *,b * of peeled tomato were 36.94,28.95,19.00,respectively.The lycopene content was33.48mg/kg,hardness was 1.59 N,pH was 4.18 and titration acid was 0.70%.Therefore,power ultrasound peeling,which eliminate the usage of lye and decrease the peeling loss,is a novel environmentally friendly peeling method.更多还原