不同热处理条件和破碎方式对蒜泥品质的影响  

Effects of Different Heat Treatment Conditions and Breaking Methods on the Quality of Garlic Puree

作　　者：张铭杰 邱志常 郑振佳[1] 乔旭光[1] ZHANG Ming-jie;QIU Zhi-chang;ZHENG Zhen-jia;QIAO Xu-guang(College of Food Science and Engineering,Shandong Agricultural University,Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,Tai'an 271018,Shandong,China)

机构地区：[1]山东农业大学食品科学与工程学院山东省高校食品加工技术与质量控制重点实验室

出　　处：《食品研究与开发》2019年第22期62-67,90,共7页Food Research and Development

基　　金：国家重点研发计划(2016YFD0400204)

摘　　要：试验分别考察微波加热和烫漂两种处理方法以及不同破碎处理方式对蒜泥加工品质的影响。通过测定不同加工处理的蒜泥中大蒜素的相对含量、绿变强度与褐变强度,对比不同热处理条件和破碎处理方式对蒜泥品质的影响。结果表明:大蒜的热处理条件和破碎方式对蒜泥品质影响显著,热处理能够有效控制蒜泥的褐变,延缓其氧化过程,且微波加热处理效果优于烫漂处理,不同的破碎处理方式与蒜泥的绿变强度密切相关,整粒蒜米烫漂后再破碎的处理方式能够有效控制蒜泥的绿变。通过540W、60s的微波处理条件结合整粒蒜米微波处理后再破碎的加工方法,能够有效控制蒜泥加工过程中的颜色变化,减少风味劣变,为蒜泥产品的保质减损加工提供重要参考。The experiment examined the effects of microwave heating and blanching combined with different crushing methods on the quality of garlic puree.The quality was determined by the relative content of allicin,the intensity of greenness and browning.The results showed that the heat treatment and the method of slicing of garlic had significant effects on the quality of garlic puree.The browning of garlic puree and the oxidation process could be effectively controlled and delayed by the heat treatment.Furthermore,the effect of microwave heating was better than blanching treatment.The breaking treatment methods were closely related to the greening of garlic puree,of which the pattern of blanching treatment of garlic clove prior to crush can effectively control the greening of garlic puree.The results had shown that the garlic cloves treated at 540W for 60s by microwave heating before crushing was the best way to control the quality of garlic puree.The method can not only control the quality and maintain the spicy taste of garlic,but also prevent the deterioration of garlic puree flavor and color change effectively,providing an important reference for the quality assurance and loss reduction processing of garlic products.

关 键 词：蒜泥 品质 烫漂 微波加热 破碎方式 

分 类 号：TS9[轻工技术与工程]