摘要
以黑番茄为原料，研究生产黑番茄饮料的工艺技术，包括几种稳定剂混合使用对饮料稳定性的影响，以及最佳工艺参数的确定，同时采用氧化分析仪测定原料及黑番茄饮料的氧化稳定性。结果表明，以20%原汁含量、8%糖、0.15%酸、0.16%复合稳定剂为配方组成，可制得优良的黑番茄饮料产品；并且黑番茄和黑番茄饮料的诱导时间为2.39 h和4.01 h，分别高于各自的对照，表明氧化稳定性较高，黑番茄饮料具有稳定的货架期。
Abstract
Taking black tomato as materials, the processing technology of black tomato juice beverage is studied, including effects of several stabilizers on the beverage and determination of the best technology parameters. Meanwhile, oxidation stability of raw material and black tomato juice beverage are investigated by the oxidation test reactor. The results suggest that the optimistic parameters of black tomato juice beverage are 20% black tomato juice, 8% sugar, 0.15% acid and 0.16%compound stabilizer, then induction period of black tomato and black tomato juice beverage are 2.39 h and 4.01 h and higher than respective control. So their oxidation stability is higher, and shelf life of black tomato juice beverage is stable.
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