影响蒜泥绿变的因素  

Factors Affecting the Greening of Garlic Puree

作　　者：江英[1] 辛力 胡小松[3] 廖小军[3] 

机构地区：[1]新疆石河子大学食品工程学院,新疆832000 [2]山东果树研究所,山东泰安271000 [3]中国农业大学食品学院,北京100094

出　　处：《中国食品学报》2002年第1期39-43,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：品种对蒜泥绿变无影响,蒜泥绿变的适宜pH在6左右,适宜温度为45℃,蒜泥绿色素对pH很敏感,在30℃及30℃以上的温度下贮藏大蒜,可抑制蒜泥的绿变,而在0℃的低温下贮藏大蒜,可促进蒜泥绿变,在蒜泥中加入还原剂抗坏血酸、半胱氨酸和亚硫酸氢钠,对蒜泥绿变有一定抑制作用,其中半胱氨酸可完全抑制蒜泥的绿变,而加入氧化剂H_(2)O_(2),则可促进蒜泥的绿变只有出了休眠期的大蒜,其蒜泥才会绿变,在5℃的低温下贮藏新收获的大蒜。The variety of garlic showed no effect on the green pigment formation in garlic puree. The optimum pH and temperature was 6 and 45℃ respectively . The green pigment of garlic puree was pH sensitive. Storing garlic bulbs at or above 30℃ prevented to be greening. hut storing the garlic bulbs at 5℃ enhanced greening. Reducing agents such as ascorbic acid, cysteine and NaHSO3 inhibited greening, especially eysteine inhibited greening completely, but oxidizing agents H2O2 was enhanced greening in the garlic purees. Dormancy-terminated garlic bulbs were chopped and turned greening, storing the new harvest garlic bulbs at 5℃ could turn greening.

关 键 词：蒜泥 绿变 大蒜加工 品种 温度 PH值 贮藏 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]