Influence Factors Analysis and Formulation Design of Tomato Sauce Quality
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Abstract:
On the basis of studying and analyzing the quality of tomato puree prepared by different processes, the present work systematically invesigated the effects of white granulated sugar, brewing vinegar, salt and modified starch on the quality of tomato sauce. The orthogonal test method was used to optimize the product formula of tomato sauce, in order to prepare high quality tomato sauce. The optimal formula and processing technology of tomato sauce obtained by this work were as follows: 25 g super cold broken tomato paste, 25 g hot broken tomato paste, 8 g sugar, 5 g brewing vinegar, 3 g salt, 3 g modified starch, and 33 g water were mixed, and then high quality ketchup was prepared by high temperature sterilization filling. Compared with five tomato ketchup sold from market by sensory evaluation, the highest sensory score (92.2) was obtained from the experimental tomato paste. It indicated that the tomato paste prepared by this experimental formula has certain market competitiveness in senses, and can meet the taste requirements of consumers.
