安徽农业大学学报2018，Vol.45Issue(6)：983-987,5.DOI:10.13610/j.cnki.1672-352x.20190102.006
冷冻预处理对黑蒜水分迁移和质构的影响
Effects of freezing pretreatment on water migration and texture of black garlic
陈玲 1杜先锋 1赵昊 1崔道梅1
作者信息
- 1. 安徽农业大学茶与食品科技学院,合肥 230036
- 折叠
摘要
Abstract
Garlic was processed with freezing pretreatment, and the water migration, browning degree, texture and reducing sugar content of garlic samples were determined by low field NMR, colorimeter, TPA, DNS methods, respectively. The results of low field NMR showed that freezing pretreatment increased the proton density of garlic T22, in addition to increasing the relative content of free water and the speed of water migration; the colorimeter results demonstrated that freezing pretreatment promoted the Maillard reaction; TPA results indicated that the hardness of black garlic was significantly decreased by freezing; the determination of reducing sugar content reflected that the freezing treatment accelerated the turnout of reducing sugar so as to accelerate the Maillard reaction.关键词
黑蒜/冷冻预处理/水分迁移/质构Key words
black garlic/freezing treatment/water migration/texture分类
轻工纺织引用本文复制引用
陈玲,杜先锋,赵昊,崔道梅..冷冻预处理对黑蒜水分迁移和质构的影响[J].安徽农业大学学报,2018,45(6):983-987,5.
