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。
This paper mainly studied the color-preserving and deodorization in the processing of garlic products. It was indieatod 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% NaCI 7 days at 3℃ could inhibit the enzyme and also had good deodorizing effect.
出处
《农产品加工（下）》
2007年第2期4-6,9,共4页
Farm Products Processing
基金
甘肃省教委项目:甘肃大蒜加工技术研究(00507160)
关键词
大蒜
护色
脱臭
garlic
color-preserving
deodorization
