| 蒜蓉护色及蒜片脱臭试验 |
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| 引用本文： | 韩舜愈,蒋志荣,葛永红. 蒜蓉护色及蒜片脱臭试验[J]. 农产品加工．学刊, 2007, 0(2): 4-6,9 |
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| 作者姓名： | 韩舜愈 蒋志荣 葛永红 |
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| 作者单位： | 1. 甘肃农业大学,食品科学与工程系,甘肃,兰州,730070
2. 甘肃农业大学,林学院,甘肃,兰州,730070 |
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| 摘 要： | 对大蒜加工过程中的护色和脱臭方法进行了试验研究。结果表明,大蒜护色液的较佳组合为亚硫酸氢钠0.1%,半胱氨酸0.02%,抗坏血酸0.15%,料液比1∶1∶1,在温度80℃下水浴处理2min;蜂蜜处理蒜片的蒜素含量下降比例最大,脱臭效果最好;蒜片浸泡抑酶法脱臭的最佳组合为:醋酸,pH值为3.5,NaCl2.5%,在温度3℃下浸泡7d。
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| 关 键 词： | 大蒜 护色 脱臭 |
| 文章编号： | 1671-9646（2007）02-0004-03 |
| 收稿时间： | 2007-01-04 |
| 修稿时间： | 2007-01-04 |
Experiment of Garlic Products Color-preserving and Deodorization |
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| Han Shunyu,Jiang Zhirong,Ge Yonghong. Experiment of Garlic Products Color-preserving and Deodorization[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(2): 4-6,9 |
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| Authors: | Han Shunyu Jiang Zhirong Ge Yonghong |
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| Abstract: | This paper mainly studied the color-preserving and deodorization in the processing of garlic products. It was indicated that the proper color-preserving method of garlic was treated it with combining liquid include NaHSO3 0.1%,Cys 0.02%,VC 0.15% at the proportion of 1∶1∶1 at 80℃ 2 minutes;the honey had best effect for garlic slice deodorization;and immersed the garlic slice with citric acid solution,pH3.5,containing 2.5% NaCl 7 days at 3℃ could inhibit the enzyme and also had good deodorizing effect. |
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| Keywords: | garlic color-preserving deodorization |
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