| 蒜泥的防绿变研究 |
| |
| 引用本文： | 章艳,张长峰.蒜泥的防绿变研究[J].农产品加工．学刊,2005(12):35-37. |
| |
| 作者姓名： | 章艳 张长峰 |
| |
| 作者单位： | 1. 长江大学,外国语学院,湖北,荆州,434025
2. 长江大学,生命科学学院,湖北,荆州,434025 |
| |
| 摘 要： | 根据蒜泥绿变的机理,通过正交试验筛选出其中最佳的防绿变组合。结果表明,8.0%的色拉油、1.0%的抗坏血酸、4%的食盐、1.0%的半胱氨酸和pH值调整为4.0则可以达到较好的防绿效果。蒜酶与大蒜分离,食用时混合可以有利于风味的保持。
|
| 关 键 词： | 蒜泥 防绿变 风味 |
| 文章编号： | 1671-9646（2005）12-0035-03 |
| 收稿时间： | 2005-11-08 |
| 修稿时间： | 2005年11月8日 |
A Study on Controlling the Greening of Garlic Puree |
| |
| Zhang Yan,Zhang Changfeng.A Study on Controlling the Greening of Garlic Puree[J].Nongchanpin Jlagong.Xuekan,2005(12):35-37. |
| |
| Authors: | Zhang Yan Zhang Changfeng |
| |
| Abstract: | Effects of several factors on the greening of garlic puree through adopting the orthogonal test,then analyzing the data of experiment were investigated in this paper. The results showed that the greening of garlic puree was controlled processed by edible oil(8.0 %),Cys(1.0 %),VC(1.0 %),NaCl(4 %)and pH(4.0)was the optimum one. In order to preserve the good flavor of garlic,it could separate garlic enzymes from garlic and mix them before eating it. |
| |
| Keywords: | garlic puree control greening |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
