蒜泥绿变及抑制工艺研究进展  

Research on Green of Garlic Puree and Process of Inhibit

作　　者：姜广军 雷国伟 刘旭 王海红 马龙传 

机构地区：[1]金乡县大蒜研究所,山东金乡272200

出　　处：《农产品加工（下）》2015年第6期65-66,69,共3页Farm Products Processing

摘　　要：蒜泥绿变严重影响蒜泥产品的品质,通过总结近几年关于蒜泥绿变、绿变机理及抑制方法的相关报道,介绍了γ-谷氨酰转肽酶、蒜酶、羰基化合物等物质参与绿变的过程及绿变机理。研究发现,食盐、p H值、还原剂等都可在一定程度上抑制蒜泥绿变,适量的L-半胱氨酸可以完全抑制蒜泥绿变,这对蒜泥生产过程中的绿变难题提供了有效的解决手段。The greening of garlic puree seriously affect the quality of garlic products, this paper summarizes reports recent years, introduces the mechanism of greening, and expounds the gamma glutamyl transpeptidase, allilnase, carbonyl compounds and other substances involved in this process. Salt, pH could inhibit the greening of garlic puree, L-cysteine could even complete inhibit it, which provides an effective solution to solve the problem in garlic puree.

关 键 词：蒜泥 绿变 机理 Γ-谷氨酰转肽酶 L-半胱氨酸 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]