山东农业大学学报（自然科学版）2016，Vol.47Issue(3)：399-403,5.DOI:10.3969/j.issn.1000-2324.2016.03.015
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
摘要
Abstract
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.关键词
蒜泥/护色/二氧化氯/杀菌Key words
Garlic mud/color-protection/ClO2/sterilization分类
轻工纺织引用本文复制引用
李宁阳,卢晓明,赵敏,邢艳霞,乔旭光..蒜片加工副产物生产蒜泥的工艺研究[J].山东农业大学学报（自然科学版）,2016,47(3):399-403,5.基金项目
公益性行业(农业)科研专项(201303079) （农业）
国家自然基金(31371816) （31371816）
