摘要
针对苍山大蒜机械损伤、长时浸水导致的贮藏运输中褐变、长霉、腐烂等腐败问题,在不改变其生产工艺的条件下,以苍山大蒜为试材,采用单因素和复合因素实验设计方法,研究大蒜损伤复水腐败规律,以及防腐剂、MAP袋、贮藏温度等因素对损伤、浸水等引起的苍山大蒜腐败调控效应。研究表明,大蒜在机械剥皮过程损伤率高达80%以上,浸水3 d可使大蒜吸水21%以上,大蒜颜色迅速下降,微生物大量滋生;0.12%的对羟基苯甲酸复合酯钠溶液浸泡10min,0.02 mm PVC袋不打孔包装对损伤复水大蒜护色效果较好,0.25%丙酸钙抑菌效果良好,0℃下贮藏能极大地延长去皮大蒜的保鲜期。
In view of Cangshan garlic mechanical damage, browning in the long-term water immersion resulted in storage, transportation, mildew, decay and corruption problems, under the condition of not changing the production process, in Cangshan garlic as test material, using single factor and composite factor experiment design method, to study the rule of the law of the damage of garlic, and the effect of preservative, MAP bag, storage temperature and other factors on the corruption of Cangshan garlic caused by damage, water immersion and so on. caused by Cangshan garlic corruption control effect. The results show that, garlic in the process of damage and mechanical peeling rate up more than 80%, 3 days immersion can make garlic water more than 21%, garlic color decreased quickly, a large number of microbial breeding, 0.12% of hydroxy benzene Sodium formate solution soaked 10 min, 0.02 mm PVC bag does not punch the damage to the compound water garlic color protection effect is better, 0.25% calcium propionate inhibitory effect is good, 0 ℃ storage can greatly prolong the preservation period of peeled garlic.
出处
《食品科技》
CAS
北大核心
2017年第1期70-75,共6页
Food Science and Technology
基金
国家科技支撑计划项目(2015BAD16B08)
国家科技支撑计划项目(2015BAD16B02)
国家科技支撑计划项目(2015BAD19B02)
关键词
大蒜
损伤
腐败
保鲜
garlic
damage
corruption
preservation