复合护色液对蒜米防绿变效果的研究  

Effects of Compound Color-Preserving Liquid on Garlic

作　　者：张艳明[1] 胡传银[1] 

机构地区：[1]徐州工业职业技术学院,江苏徐州221000

出　　处：《安徽农业科学》2013年第21期9060-9060,9062,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究复合保鲜护色液对蒜米护色效果的影响。[方法]以保鲜蒜米为材料,通过正交试验考察抗坏血酸、L-半胱氨酸、二氧化氯3种保鲜护色液对蒜米护色效果的影响,以感官评定来确定最佳复合保鲜护色液浓度及复合配比。[结果]试验得出,将蒜米浸泡在0.12%的抗坏血酸、0.040%的L-半胱氨酸、150 mg/kg的二氧化氯复合杀菌护色中10 min,之后沥水装入真空袋中抽真空,包装后的蒜米放在-1～-2℃的冷库储藏,护色效果最好。[结论]研究可为保鲜蒜米的护色储存提供参考依据。[ Objective] To study effects of compound color-preserving liquid on garlic. [ Method] With garlic as material, effects of ascorbic acid, L-cysteine and chlorine dioxide on garlic color-preserving were investigated by, orthogonal test. The optimum compound color-preserving liquid concentration and ratio was determined by sensory evaluation. [ Result ] The optimum color-preserving effect could be obtained under the condition of soaking with 0.12% aseorbic acid, 0. 040% L-cysteine and 150 mg/kg chlorine dioxide for 10 min, then putting garlic into v.aeu- um bag, storing at -1 - -2 ℃. [ Conclusion] The study can provide reference basis for color-preserving of garlic.

关 键 词：大蒜 保鲜 绿变 杀菌 护色 

分 类 号：S633.4[农业科学—蔬菜学]