CO_(2)协同醋酸干法熏蒸制备腊八蒜工艺研究

Study on Dry Processing of Laba Garlic by Fumigation with CO_(2) and Acetic Acid

本文以莱芜大蒜为研究对象,分别用10%、20%、40%浓度的CO_(2)协同醋酸干法制备腊八蒜,以传统醋泡腊八蒜为对照,测定了腊八蒜的硬度、可溶性固形物、水分含量、电导率、丙二醛(malondialdehyde,MDA)含量、黄绿色素等指标,分析了腊八蒜制备过程中破膜速率和品质的变化。结果表明,使用浓度为20%的CO_(2)协同2 g/L醋酸熏蒸处理腊八蒜,腌制速度最快,并且品质变化缓慢。相比于传统浸泡法,在第6天时腊八蒜电导率提高18.27%,MDA含量提高2.196 nmol/g,蓝色素和黄色素含量分别提高39.23%和53.79%;且硬度提高23.84%,可溶性固形物含量提高13.54%。本文通过高浓度CO_(2)协同醋酸气体加工大蒜制备腊八蒜,制备出的产品干燥且不存在色素溶出问题,为腊八蒜加工过程中绿变的控制和干法生产加工腊八蒜提供了理论依据。

In this paper,garlic produced in Laiwu was used as raw material to prepare Laba garlic by dry processing,through fumigation with(10%,20%and 40%)CO_(2) and acetic acid respectively.The Laba garlic prepared by soaking in traditional vinegar was used as the control.Physical and chemical indicators such as the hardness,the soluble solid, moisture content and electrical conductivity, malondialdehyde (MDA) content, yellow-green pigment were measured respectively. The film breaking rate and quality of Laba garlic during the preparation process were analyzed. The results showed that the pickling speed of Laba garlic was the fastest and the quality change of Laba garlic was the slowest in the fumigation with 20% CO_(2) and 2 g/L acetic acid. Compared with the traditional soaking method, the conductivity of Laba garlic increased by 18.27%, the MDA content increased by 2.196 nmol/g, and the content of blue pigment and yellow pigment increased by 39.23% and 53.79% respectively on the 6th day. Moreover, the hardness increased by 23.84% and the soluble solid content of Laba garlic increased by 13.54%. Therefore, Laba garlic product processed with high concentration CO_(2) and acetic acid gas was dry and did not have pigment dissolution problems. These results will provide a theoretical basis for studying the control of green change in the dry processing of Laba garlic.