| Summary: | 碩士 === 國立嘉義大學 === 食品科學系研究所 === 102 === This paper is the use of lactic acid fermentation and high-pressure
processing technology (HPP) produced without chemical additives of
tomatoes dried fruit. Discussion on two different varieties of tomatoes,
were beef tomato and aizhu cherry tomatoes, three different strains were
Lactobacillus plantarum, Streptococcus salivarius subsp.thermophilus,
Lactobacillus casei, and unfermented group as the control group. two
drying methods were hot air drying (60 ℃) and low humidity drying (30
℃), and two types of storage conditions were room temperature, low
temperature storage (4 ℃), the control group was further divided into
HPP treated and untreated groups stored at room temperature.Discussion
changes in tomato fruit dried product during storage of water, amount
lactic acid bacteria, organic acids, color, pH, concentration of total
phenolics, antioxidant, lycopene content.Change as some species, three
kinds lactic acid bacteria in both fermented tomatoindividually adapt
cases, the streptococcus salivarius subsp.thermophilus fermented two
kinds of tomato varieties have a better ability to produce acid, organic
acid concentrations is higher than 2%, pH value less than 4; Change as
some drying method, the use of low humidity dried lactic acid bacteria
was able to keep in product, after drying bacteria count can maintain 10
6
cgu / g or more, but at the same time during storage susceptible to yeast
growth has led to corruption, the hot air drying will result in decrease in
the number of bacteria in tomato dried fruit, after drying total plate count,
lactic acid bacteria and yeast are not detected, but it can have better
storage capacity; In part storage conditions, the effect of low temperature
storage is better able to retain most of the lactic acid bacteria bacteria
count of corruption prevention products, but also better able to maintain
the appearance of the product color; HPP treatment conditions in part, the
product will reduce the number of bacteria after pressure treatment, and
the product has very significantly color appearance browning and
deformation, but it can be stored in room temperature; Therefore, the
lactic acid fermentation results summarized dried fruit is feasibility,
Beef tomatoes were used by lactic acid fermentation, followed by hot air
drying produced dried fruit, have a longer shelf life at room temperature,
or the use of low temperature and low humidity dried, and then after HPP
treatment can achieve product stored at room temperature, Therefore by drying, lactic acid fermentation, HPP treatment, the effective establishment of the hurdle technology , to extend the shelf life of tomatoes dried fruit products.
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