Study On Process Optimization And Flow Characteristics Of Tomato-Carrot Compound Sauce

Ketchup is a paste-like concentrated product of fresh tomatoes and one of the most popular seasonings in tomato products.Tomato is full of nutrition,rich in vitamin C,minerals,amino acids,and lycopene,and is known as the"ruby"in vegetables.At present,there are many varieties of tomato sauces on the market,but different consumers have different needs,so the development of new flavors of sauces has become a hot spot of concern in the industry.In this experiment,a sauce made with tomato as the main raw material,supplemented with carrot,and combined with a certain amount of seasoning was prepared.This paper studies the processing technology of compound sauce through orthogonal experiment,uses rheometer to explore the rheological characteristics of tomato and carrot compound sauce,and studies its storage stability in order to improve its economic value and meet the nutritional needs of the people.Based on the single factor test,the optimal process parameters obtained through orthogonal test and sensory evaluation were as follows:the tomato sauce and carrot sauce were added in amounts of60%:40%,sugar 12%,salt 0.3%,and citric acid 0.04%.According to response surface analysis,the optimal formula of thickener in tomato and carrot compound sauce is:0.25%xanthan gum,0.25%CMC,and 2.5%soluble starch.According to the microbiological index,the total number of colonies and other colonies were found to be the most stable under the two conditions of pasteurization 70°C treatment time 15min and autoclaving 5min,and these two sterilization methods were used to compound tomato and carrot.The rheological properties of the sauce are studied.It was found that tomato-carrot complex sauce is a pseudoplastic fluid with thixotropy,viscosity decreases with increasing shear rate,and viscosity is significantly affected by temperature.Dynamic rheological studies show that as the frequency of tomato and carrot complex sauce increases,its storage modulus and loss modulus increase,but its storage modulus>loss modulus shows weak gelation.It was found through two kinds of sterilization treatments that they are both pseudoplastic fluids and conform to the Herchel-Bulkey model,that is,within the range of the shear rate,the viscosity will gradually decrease with the increase of the shear rate.In the analysis of dynamic rheological properties,the loss tangent of both bactericidal treatments is less than 1,showing weak gel characteristics.The electronic nose test study found that the pasteurization 70°C treatment group had a smaller effect on the flavor of tomato and carrot complex sauce.Therefore,the pasteurization 70°C treatment time 15 min was used to perform the experiment at low temperature(4°C),room temperature,36°C Changes in quality during 28 days of storage in the environment.The study found that as storage time increases,the content of soluble solids,VC,lycopene,and?-carotene all showed a slowly decreasing trend,except that the content of reducing sugar and browning degree(A₄₂₀)increased slightly.