Study On The Preparation, Evaluation And Utilization Of Salt Replacer From Tomato Residues After Lycopene Extraction

Tomato paste is the main product of tomato processing industry in XinJiang province. Inrecent years, some companies extracted the lycopene from the tomato paste directly, while theresidue of tomato paste after extration always be processed into feed or abandoned, that’s awaste of resources. In this paper, on purpose of making comprehensive utilization of tomatopaste and providing a new approach for the detection of taste synergistic effect, the process ofpreparation of the soluable solids from the tomato paste residue was studied, and the effect oftomato soluable solids replace the NaCl was quantitatively analyzed by electrocity tongue.Pectinex ultra sp-L and Viscozyme L were compared, and juice yield, soluble solidscontent,viscosity, alcohol insoluble solid after hydolysis were take as indexes fordetermining the enzyme and reaction conditions. And then the optimum enzymatic hydrolysisprocess parameters were determined by orthogonal experiment: buffer at the ratio of1:3(W:W),0.20%enzyme dosage, reaction90min at50℃, following enzyme inactivation, thesolution was centrifugated at5000r/min for10min and the tomato soluble solids serum wasobtainded after filter, juice yeild was76.51%.The yield of tomato soluble solids, moisture regain, moisture content, fuidity were takeas indexes for investigating the effects of drying aids dosage and process parameters on thedrying effect,the response surface model was established for spray drying process conditionsoptimizing, and the optimum conditions were determined: add original solids content of75%maltodextrin,8%β-cyclodextrin,1.0%arabic gum, the inlet air temperature175℃,compressed air flow rates506L·h-1, feeding flow rate120mL·h-1, the yield of tomato solublesolids was44.69%, and the water content was4.02%.On the basis on this, two different electronic tongue were used for investigating theeffect of spray dried product replace the salt. The curve of NaCl concentration and saltinesswas fitted by artificial-lipid membrane taste sensor.The saltiness of NaCl solution withdifferent ratio of replacement by tomato soluble solids was analyzed by this formula, and theresult shows: as the increasing of the tomato soluble solids content, the Synergistic effect oftaste will be more obvious. Compared to the NaCl with same saltiness, the sample substitutedat50%tomato soluble solids reduce the NaCl content of27.33%.Matching the data with theresult of sensory evaluation shows the data is reliable.Take the result as a reference, anothermethod for detecting the taste synergistic effect was explored by multi-frequency pulsee-tongue was studied: set the multi-frequency pulse signal toS1-1HzS2-1HzS3-100HzS5-1HzS6-1Hz(DI=99.52%),the model for predict the saltiness ofsolution was established by partial least squares (PLS), goodness of fit r=0.98477.NaCl solution substituted by different ratio of tomato soluble solids were detected with thismodel, the results were linear fitted with the value detected by the artificial-lipid taste sensor,and the result shows a high correlation between the two indexes, r=0.98477,which suggeststhat detection of taste synergistic effect by multi-frequency pulse e-tongue within the scope ofthis experiment is feasible. Analysis of the stability and the ability of distinguish of theinstruments show they can both distinguish the samples clearly, and the response data was stable, reproducible and reliable.In addition, the preparation of low-sodium bread stuffing with tomato soluble solids wasstudied, as the reducing of the salt content,the water activity of the stuffing will incresse. Theresult of the study on the adding different water activity lowering agent to control the wateractivity without changing the water content of the stuffing shows: the formula of compoundwater activity lowering agent was1.5%glycerol,0.3%CMC-Na,4%maltodextrin,0.5%propylene glycol, then the water activity of the stuffing was reduced to0.818,without adverseeffects on the quality of the stuffing. The storage experiments showed that within30daysafter baking, the water activity of the stuffing remained stable, the moisture migration wasinhibited effectively.