蒜片加工副产物生产蒜泥的工艺研究

Study on the Technology Processing Garlic Mud with By-products in the Production of Sliced Garlic

本研究以蒜片加工副产物(碎瓣蒜、小瓣蒜)为原料,对蒜泥的生产工艺进行了研究,探讨了不同处理对蒜泥加工过程中护色及杀菌效果的影响。结果表明,蒜片加工副产物经过破碎成蒜粒,80℃烫漂处理2 min后,浸入15%的Na Cl和0.06%NaHSO_3混合护色液进行护色0.5 h,能有效防止绿变问题;蒜粒捣碎成泥后,通过添加15 mg·kg^(-1)二氧化氯和0.3%的柠檬酸,能有效抑制微生物的生长,起到杀菌效果。运用此工艺生产的蒜泥,能较好保持大蒜鲜辣口感和风味。

In this study, production processes of garlic were studied to explore the effects of different treatments on garlic processing color protection and sterilization using garlic processing byproducts（chopped garlic and small flap garlic） as raw materials. The results showed that browning and greening problem of garlic particle crushed from garlic processing byproducts could be effectively prevented after 80 ℃/2 min blanching process and the following immersion in the mixed color protection solution of 15% NaCl and 0.06% NaHSO3 for 0.5 h to mash into the mud after the addition of 15 mg · kg^-1 of chlorine dioxide and 0.3% citric acid to garlic puree smashed from garlic particles to be able effectively inhibit the microbial growth to lead to good bactericidal effect.