糖醋大蒜主要辅料优化配比及其渗透规律的研究  

Study on optimization formula and infiltration regularity for major auxiliary burden of sugar-vinegar garlic

作　　者：黄国勇 白卫东[2] 

机构地区：[1]郴州成人中等专业学校食品加工教研组,郴州423043 [2]仲恺农业技术学院食品科学系,广州510225

出　　处：《广州食品工业科技》2003年第3期34-36,共3页

摘　　要：采用正交试验法研究糖醋大蒜腌制过程中蔗糖、食醋、食盐主要辅料的优化配方,用滴定法测定其辅料对大蒜胚的渗透规律,并绘制渗透规律曲线,为制定糖醋大蒜腌制工艺提供科学的依据。The formula of optimization on sugar,vinegar and salt for major auxiliary burden of sugar-vinegar garlic in the bloating process was studied by crossed-experiment. The infiltration regularity for major auxiliary burden of sugar-vinegar garlic was tried by titrate method and its curves were protracted. The formula,the data and the curves provide scientific accordance for the bloating technology of sugar-vinegar garlic.

关 键 词：糖醋大蒜 腌制 辅料 优化配方 渗透规律 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]