蒜蓉护色及蒜片脱臭试验  

Experiment of Garlic Products Color-preserving and Deodorization

作　　者：韩舜愈[1] 蒋志荣[2] 葛永红[1] 

机构地区：[1]甘肃农业大学食品科学与工程系,甘肃兰州730070 [2]甘肃农业大学林学院,甘肃兰州730070

出　　处：《农产品加工（下）》2007年第2期4-6,9,共4页Farm Products Processing

基　　金：甘肃省教委项目:甘肃大蒜加工技术研究(00507160)

摘　　要：对大蒜加工过程中的护色和脱臭方法进行了试验研究。结果表明,大蒜护色液的较佳组合为亚硫酸氢钠0.1%,半胱氨酸0.02%,抗坏血酸0.15%,料液比1∶1∶1,在温度80℃下水浴处理2min;蜂蜜处理蒜片的蒜素含量下降比例最大,脱臭效果最好;蒜片浸泡抑酶法脱臭的最佳组合为:醋酸,pH值为3.5,NaCl2.5%,在温度3℃下浸泡7d。This paper mainly studied the color-preserving and deodorization in the processing of garlic products. It was indieatod that the proper color-preserving method of garlic was treated it with combining liquid include NaHSO3 0.1%, Cys 0.02%, VC 0.15% at the proportion of 1 ： 1 ： 1 at 80℃ 2 minutes; the honey had best effect for garlic slice deodorization; and immersed the garlic slice with citric acid solution, pH3.5, containing 2.5% NaCI 7 days at 3℃ could inhibit the enzyme and also had good deodorizing effect.

关 键 词：大蒜 护色 脱臭 

分 类 号：TS201.2[轻工技术与工程—食品科学]