热破番茄酱在保质期内品质的变化

选取我国主要番茄产区12个220 L钢桶包装的28%～30%热破番茄酱样品,对比分析番茄酱产品出厂检验指标与存放1～2年后质量分数、黏度、pH值、色差指标变化。结果表明,220 L钢桶装28%～30%热破番茄酱产品在2年的保质期内,产品质量分数值上升0.075%,黏度值下降0.20 cm/(30 s),pH值下降0.017,色差值下降0.064。

Quality Change on Hot Break Tomato Paste in the Shelf-life Period

In this paper,12 samples about 28%~30% Hot break tomato paste in 220 L drum packing,which come from some areas Tomato planted,are compared and analyzed on the inspection variation about Brix,viscosity,pH,color in one and two years.The analysis results show that two years later,Brix value is risen by 0.075%,viscosity value,pH value are down 0.20 cm/30 s and 0.017,color value is reduced by 0.064.