DPCD结合后熟处理“腊八蒜”的品质  

Properties of DPCD-Processed ‘Laba' Garlic in Post-pickling

作　　者：陶丹丹[1] 周兵[1] 孔民[1] 廖小军[1] 胡小松[1] 张燕[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心农业部果蔬加工重点实验室,北京100083

出　　处：《中国食品学报》2017年第6期84-89,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十二五"科技支撑计划课题(2012BAD31B09);国家自然科学基金项目(31271910);北京市科技新星计划(Z121105002512068)

摘　　要：为解决DPCD加工腊八蒜在风味上的不足,将DPCD加工后的腊八蒜浸泡在食醋中做后熟处理。通过观察后熟过程中腊八蒜的pH,CIE L*a*b*值,可溶性固形物含量,硬度及菌落总数等品质指标的变化,选出最合适的后熟时间,改善腊八蒜的品质。结果表明,后熟24 h,通过DPCD加工的腊八蒜在风味、pH、可溶性固形物和菌落总数等理化指标上接近传统酸浸腊八蒜的品质,质构略有损失,生产周期从原来的7 d显著缩短到1 d。DPCD was effective in promoting greening of ‘Laba＇ garlic in less than one hour, however, its flavor deficiency was the major concern. The properties including values of pH, CIE L＊a＊b＊, total soluble solid, hardness and total plate count were measured after each treatment. Results showed that 24 h was optimal for the post-pickling of DPCD-processed ‘Laba＇ garlic in regarding to its sensory qualities and physiochemical properties. Under that treatment,the values of pH, total soluble solid and sensory qualities were close to that of traditional treated ‘Laba＇ garlic. The color qualities of DPCD-treated ‘Laba＇ garlic were retained after post-pickling and superior than that from the traditional treatment. Moreover, this work found that DPCD processing assisted with post-pickling significantly shortened the production of ‘Laba＇ garlic from previous 7 day to nearly 1 day.

关 键 词：高密度二氧化碳 腊八蒜 后熟处理 理化品质 

分 类 号：TS264[轻工技术与工程—发酵工程]