摘要
以甜味剂替代蔗糖进行番茄鲜汁的研制,通过单因素试验对甜味剂种类、复配甜味剂配比、复配甜味剂添加量、L-苹果酸添加量等因素进行筛选,以pH值、甜度、感官评分作为番茄鲜汁综合评分标准,在此基础上进行响应面优化试验,筛选出番茄鲜汁最佳工艺配方。结果表明,在复配甜味剂(木糖醇∶低聚果糖)配比2∶1,复配甜味剂添加量5%,L-苹果酸添加量0.3%条件下制得的番茄鲜汁综合评分最高为81分,品质最佳。
In this study,sweetener was used instead of sucrose to produce tomato juice.The factors such as sweetener type,ratio of compound sweetener,amount of compound sweetener and amount of malic acid were screened through single factor test.The pH value,sweetness degree and sensory score were used as the comprehensive score standard of tomato juice.On this basis,response surface optimization test was carried out to screen the best technological formula of tomato juice.The results showed that under the conditions of compound sweetener(xylitol∶fructose-oligosaccharide)ratio of 2∶1,compound sweetener addition amount of 5%,L-malate addition amount of 0.3%,the comprehensive score of tomato juice was the highest 81,and the quality was the best.
作者
吴玉洁
韩卓
李慧
吴雯娴
WU Yujie;HAN Zhuo;LI Hui;WU Wenxian(College of Food and Bioengineering,Bengbu University,Bengbu,Anhui 233030,China)
出处
《农产品加工》
2023年第22期1-4,共4页
Farm Products Processing
基金
2020年国家级大学生创新创业训练计划项目(202011305017)。
关键词
番茄鲜汁
复配甜味剂
响应面法
tomato juice
compound sweetener
response surface method
