摘要
新鲜大蒜在腌制过程中易发生褐变,降低商品价值。实验通过在新鲜大蒜的腌制过程中添加ClO2(20、40、60、80 mg/L),研究了ClO2对腌制大蒜品质的影响。研究表明:40mg/L的ClO2能够有效抑制大蒜褐变,显著降低酶活,减少微生物菌落总数,对产品风味影响不大。
Browning was easily occurred in the process of fresh garlic pickling. In this experiment the fresh garlic was pickled in salt brine and the chlorine dioxide（20,40,60,80mg/L） was added also. The effects of chlorine dioxide（ClO2） treatment on pickled garlic were studied. The results indicated that chlorine dioxide inhibited browning effectively, significantly decreased was no disadvantage on the flavor of product.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第3期60-63,共4页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(No.30571303)
关键词
大蒜
CLO2
褐变
腌制
garlic, chlorine dioxide, browrdng, pickle enzyme activity and colony count. The last there
