出口速冻蒜米加工新工艺研究与应用  

Research and application on export quick freezing of garlic clove

作　　者：胡传银 刘飞[2] 张爱民 

机构地区：[1]徐州天马敬安食品有限公司,徐州221004 [2]徐州生物工程职业技术学院,徐州221006 [3]徐州市蔬菜研究所,徐州221004

出　　处：《食品科技》2015年第2期78-81,共4页Food Science and Technology

摘　　要：阐述了出口速冻蒜米的营养及日本市场对该产品的用途和要求,并研究了大蒜的加工技术,利用高温储藏原料延长休眠期,用Vc、L-半胱氨酸、二氧化氯对蒜米进行护色杀菌用于防止蒜米加工储藏过程中大蒜绿变;采用不加热的方法生产速冻蒜米,利用镀冰衣、真空包装延长产品的保质期。Nutrition, usage and requirement of export quick freezing of garlic clove were expatiated. Process technology and prolong the period of validity with storage raw materials on high temperature were researched. Vc, cysteine and chlorine dioxide were used to sterilization of color-protecting and prevent garlic clove from green-stain in process and storage. Quick-frozen garlic clove were produced by unheated method and prolong shelf life by ice glazing and vacuum packing.

关 键 词：蒜米 绿变 杀菌护色 

分 类 号：S633.4[农业科学—蔬菜学]