摘要
为降低大蒜活性成分在干燥过程中的氧化损失和水分流失,提高大蒜制品的稳定性,延迟货架期,本研究将切片后的大蒜采用壳聚糖-明胶活性膜进行包裹处理,并优化活性膜制备工艺,之后在60℃、真空度-0.08 MPa下真空干燥2 h,评价其失重率以及抗氧化能力。结果表明,最优活性膜为明胶浓度12.5%,壳聚糖浓度1.5%,明胶和壳聚糖的比例2∶4(V/V),该条件下大蒜失重率为62.94%,大蒜素得率为1.032 mg/g,DPPH自由基清除率为81.31%,为大蒜深加工及产品开发提供参考。
To reduce the oxidative loss of the active ingredients of garlic and water loss during drying,and to improve the stability and delay the shelf-life of garlic products,sliced garlic was coated with chitosan and gelatin to determine the best preparation process of active film.Garlic slices after pretreatment was then vacuum-dried at 60℃and-0.08 MPa for 2 h.Three indexes including weight loss rate,active film process and antioxidant capacity were evaluated and analyzed.The results showed that the optimal active film processwas was that gelatin concentration of 12.5%,chitosan concentration of 1.5%,and gelatin to chitosan ratio of 2∶4(V/V),which resulted in a weight loss of 62.94%,an allicin yield of 1.032 mg/g,and a DPPH radical scavenging rate of 81.31%for garlic under these conditions.It provided reference for the research and development of dried garlic products in the future.
作者
朱嘉晖
王顺民
ZHU Jiahui;WANG Shunmin(China Certification&Inspection Group Ningxia Co.,LTD.,Yinchuan 750000,China;Biological and Food Engineering Institute,Anhui Polytechnic University,Wuhu 241000,China)
出处
《中国果菜》
2024年第6期32-37,共6页
China Fruit & Vegetable
基金
安徽省教育厅安徽高校协同创新项目-绿色营养速冻调理食品创制及产业化(GXXT-2019-011)。
关键词
大蒜
壳聚糖
明胶
包埋
抗氧化
Garlic
chitosanthem
gelatin
embedding
antioxidation
