蒜泥的防绿变研究  

A Study on Controlling the Greening of Garlic Puree

作　　者：章艳[1] 张长峰[2] 

机构地区：[1]长江大学外国语学院,湖北荆州434025 [2]长江大学生命科学学院,湖北荆州434025

出　　处：《农产品加工（下）》2005年第12期35-37,共3页Farm Products Processing

摘　　要：根据蒜泥绿变的机理,通过正交试验筛选出其中最佳的防绿变组合。结果表明,8.0%的色拉油、1.0%的抗坏血酸、4%的食盐、1.0%的半胱氨酸和pH值调整为4.0则可以达到较好的防绿效果。蒜酶与大蒜分离,食用时混合可以有利于风味的保持。Effects of several factors on the greening of garlic puree through adopting the orthogonal test, then analyzing the data of experiment were investigated in this paper. The results showed that the greening of garlic puree was controlled processed by edible oil （ 8.0 % ）, Cys （ 1.0 % ）, VC （ 1.0 % ）, NaCl （ 4 % ） and pH （ 4.0 ） was the optimum one. In order to preserve the good flavor of garlic, it could separate garlic enzymes from garlic and mix them before eating it.

关 键 词：蒜泥 防绿变 风味 

分 类 号：S633.4[农业科学—蔬菜学] TS264[农业科学—园艺学]