即食蒜泥产品的保鲜研究

Study on the Preservation of Instant Garlic Puree Products

使用水煮和微波两种热处理方法以及不同护色剂对蒜泥产品保鲜效果进行研究。结果表明以水煮85℃/2min热处理后,添加0.04%L-半胱氨酸、0.1%V_c和0.2%柠檬酸三种护色剂协同作用对蒜泥产品有较好的保鲜效果。

A research was made into the effects of water heating, microwave heating and color fixatives on the preservation of garlic puree products, which shows that better preserving can be effectively achieved by hot water treatment at 85℃/2min, then adding 0.04 % L - cysteine and 0. 1% vitamin C and 0. 2% citric acid to garlic puree