摘要
研究了均质和脱气对含淀粉的番茄沙司的稠度、色泽及可溶性固形物等理化性状的影响。测定了均质对其流变学特性的影响。结果表明，均质可增加番茄沙司的稠度，使可溶性固形物少量上升，而对色泽影响不大。脱气对含淀粉番茄沙司稠度的作用随淀粉含量和均质程度不同而异，对色泽、可溶性固形物影响不大。番茄沙司为典型的非牛顿流体，但当淀粉含量达０．５％和进行高速均质时，流变学曲线从弹性或假弹性流体变成膨胀流体。番茄沙司稠度三种测定方法之间存在显著的直线相关.
Effect of homogenization and deaeration on consisterfcy, rheological properties and other physical and chemical properties of tomato catsup was investigated. The results shawed that the consistency of tomato catsup increased depending on the degree of homogenization. Deaeration has different effect on consistency according to the content of starch and degree of homogenization.It was identified that tomato catsup was a typical nonewton liquid with its rheological property be-tween pseudoelastic liquid and elastic liquid. When it contained 0.5%corn starch and was deeply homogenized,it would become dilatic liquid. The effect of homogenization and deaeration on total soluble solids and color was also studied.
关键词
稠度
流变学
番茄沙司
番茄
食品
tomato catsup l consistency
rheological property
