摘要:番茄酱是以新鲜成熟番茄为原料，经破碎、打浆、细粉碎、浓缩、装罐、杀菌等工序而制成具有一定保质期的酱状浓缩制品，呈鲜红色酱体，具有番茄的特殊风味，是一种富有特色的调味品。番茄加工成番茄酱可以延长番茄的食用时间、充分利用优质资源、有效的保护番茄的营养成分。本实验以番茄、大蒜、蔗糖、调味液、食盐为原辅料，调配出了具有特殊风味的蒜蓉番茄酱，本课题主要的实验方法有：番茄酱的真空浓缩方法；用乙酸乙酯浸提的方法提取番茄红素，测定番茄红素含量的分光光度法；正交试验方法优化产品的配方；保温试验法测定产品保质期。结果表明，番茄酱在0.09Mpa的条件下浓缩的最佳浓缩温度为60℃，最佳浓缩时间为50min；辅料加入的最佳时间为浓缩35min后加入；蒜蓉番茄酱的最佳配方为：100g番茄酱中使用番茄200 g 、调味液24ml、大蒜22g、食盐0.7g、蔗糖3.0g，在此条件下调配的蒜蓉番茄酱的得分最高达到95分；保质实验结果表明：蒜蓉番茄酱经在100℃的沸水浴中灭菌15min，37℃恒温保藏7天无变质现象，产品品质稳定。生产出的番茄酱的pH值为4.20，番茄红素的含量为35.5mg/g，粘度值为4.7cm/s，均符合国家标准pH值3.9-4.5，番茄红素的含量35mg/g以上，粘度值4.6-5.3cm/s。
关键词 番茄酱；番茄红素；大蒜；正交试验
Abstract:Tomato sauce is made from fresh ripe tomato as raw material, crushing, fine crushing, pulping, concentrated, canning, sterilizing and sauce made of condensed product has certain shelf-life, bright red sauce body, with a special flavor of tomato, is a rich characteristic. Tomato processing tomato sauce can extend the tomato food time, make full use of high quality resources, effective protection of the nutrient composition of tomato. In this experiment, tomato, garlic, sugar, seasoning, salt as raw materials, the deployment of a has a special flavor of garlic ketchup, experimental method is the main task of the vacuum concentration method: tomato sauce; using ethyl acetate extraction method for the extraction of lycopene, spectrophotometric method for the determination of lycopene content; orthogonal test method to optimize the product formula; insulation test method for the determination of the product shelf-life. The results showed that the optimal concentration, temperature of tomato sauce on the condition of 0.09Mpa concentration was 60℃, the optimum concentration and time of 50min; the best time to add accessories to join concentration 35min; the best formula garlic ketchup: 100g in tomato paste, tomato flavoring liquid using 200 g 24ml, 22g, 0.7g, garlic salt 3.0g sucrose, the cut with garlic ketchup score up to 95 points; durability experimental results show: garlic ketchup sterilized in boiling water bath for 15min at 100℃, 37℃ preservation for 7 days without deterioration, stable quality of products. Production of tomato sauce and pH value was 4.20, the lycopene content was 35.5mg/g, the viscosity value of 4.7cm/s, are in line with national standards pH 3.9-4.5, tomato red element 35mg/g content more than 4.6-5.3cm/s, viscosity.
Keywords Tomato sauce Lycopene Garlic Orthogonal test
