A thickener used in ketchup by cross - linked technology of carboxymethylcellulose was developed. The procedure was: first, the carboxymethylcellulose dissolved in ethanol, then adding NaOH, and keep it in 35℃ water bath. The cross - linker of 10% epichlorohydrin was added at a certain intervals. Tlie best condition of cross - linking was; caiboxymethyl cellulose-8 20g, NaOH2g, epoxy chloropropane4mL, temperature 35℃,, ethanol 75%, reaction 8 b. Through comparison of several other common thickeners (guargum, yellow gum, carrageenan, tomato fiber, soybean fiber, etc. ) , carboxymethylcellulose ketchup was the one more suitable for ketchup. It is more suitable for tomato sauce thickening, and it maintains the tomato sauce taste and texture.%以交联羧甲基纤维素技术开发了适合番茄酱特性的增稠剂,并对其应用效果进行了研究.建立了羧甲基纤维素交联反应试验:先将羧甲基纤维素溶于乙醇溶液,再添加氢氧化钠后于35C水浴加热,间歇添加10％环氧氯丙烷乙醇溶液,待反应终止.优化试验结果表明:交联反应使用20g联羧甲基纤维索-8时,氢氧化钠用量2g、环氧氯丙烷4mL、温度35℃、乙醇75％、反应时间8h条件下,制得的交联羧甲基纤维素增稠效果比较适合番茄酱.通过对瓜尔豆胶、黄原胶、卡拉胶、番茄纤维、大豆纤维等几种常用番茄酱增稠剂的增稠效果(颜色、黏手性等)对比,说明本试验开发的交联羧甲基纤维索更适合番茄酱增稠,并保持了番茄酱原有的组织状态特征特征.
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