摘要
以新疆番茄为原料,加入配料后经炒制得到一种番茄炒蛋配料包。探讨水分添加量、食用油添加量、番茄块添加量和炒制时间对番茄炒蛋配料包黏度、色差、番茄红素活性和固形物含量的影响,以感官评分为指标,在单因素试验的基础上采用响应面试验优化番茄炒蛋配料包的生产工艺。结果表明,番茄炒蛋配料包的最佳生产工艺条件为按照质量百分比计,配料包中番茄酱15%、食用油27%、番茄块15%、开水45%、辅料2%、调味料1%,炒制时间8 min。基于上述研究结果所制备的番茄炒蛋配料包评分为92.28分,色泽橙红光亮,组织状态均匀黏稠,具有令人愉悦的番茄香味,可为番茄制品的开发及番茄炒蛋配料包的工业化生产提供理论指导。
Taking Xinjiang tomato as the raw material,add ingredients and fry to obtain a kind of tomato scrambled egg ingredient package.The effects of water addition amount,edible oil addition amount,tomato cube addition amount and frying time on the viscosity,chromatic aberration,lycopene activity and solid content of tomato scrambled egg ingredient package are investigated.Using sensory score as the index,based on the single factor test,response surface test is used to optimize the production technology of tomato scrambled egg ingredient package.The results show that the optimum production technology conditions of tomato scrambled egg ingredient package are as follows:in terms of mass percentage,the ingredient package contains 15%tomato paste,27%edible oil,15%tomato cube,45%boiled water,2%auxiliary materials,1%seasoning,and the frying time is 8 min.The score of tomato scrambled egg ingredient package prepared under the above research results is 92.28 points,the color is bright orange red,the tissue state is uniform and sticky,with pleasant tomato flavor,which could provide theoretical guidance for the development of tomato products and the industrial production of tomato scrambled egg ingredient package.
作者
李亚如
王亮
王勇
俞春山
苟春梅
严晓琴
张民伟
LI Ya-ru;WANG Liang;WANG Yong;YU Chun-shan;GOU Chun-mei;YAN Xiao-qin;ZHANG Min-wei(College of Life Science and Technology,Xinjiang University,Urumqi 830017,China;Xinjiang Xiaochu Food Co.,Ltd.,Changji 831100,China)
出处
《中国调味品》
CAS
北大核心
2023年第5期125-130,135,共7页
China Condiment
基金
新疆维吾尔自治区重点研发专项子课题(2022B02004-3)。
关键词
番茄
加工工艺
响应面法
tomato
processing technology
response surface methodology
作者简介
李亚如(1993-),女,硕士,研究方向:食品加工;通信作者:张民伟(1987-),男,副教授,博士,研究方向:食品加工、生物传感器器件开发与应用。
