中国果菜2024，Vol.44Issue(6)：32-37,6.DOI:10.19590/j.cnki.1008-1038.2024.06.007
壳聚糖-明胶活性膜处理大蒜片的工艺研究
Study on the Processing Technology of Garlic Slices with Chitosan-Gelatin Active Film
摘要
Abstract
To reduce the oxidative loss of the active ingredients of garlic and water loss during drying,and to improve the stability and delay the shelf-life of garlic products,sliced garlic was coated with chitosan and gelatin to determine the best preparation process of active film.Garlic slices after pretreatment was then vacuum-dried at 60℃and-0.08 MPa for 2 h.Three indexes including weight loss rate,active film process and antioxidant capacity were evaluated and analyzed.The results showed that the optimal active film processwas was that gelatin concentration of 12.5%,chitosan concentration of 1.5%,and gelatin to chitosan ratio of 2∶4(V/V),which resulted in a weight loss of 62.94%,an allicin yield of 1.032 mg/g,and a DPPH radical scavenging rate of 81.31%for garlic under these conditions.It provided reference for the research and development of dried garlic products in the future.关键词
大蒜/壳聚糖/明胶/包埋/抗氧化Key words
Garlic/chitosanthem/gelatin/embedding/antioxidation分类
轻工纺织引用本文复制引用
朱嘉晖,王顺民..壳聚糖-明胶活性膜处理大蒜片的工艺研究[J].中国果菜,2024,44(6):32-37,6.基金项目
安徽省教育厅安徽高校协同创新项目-绿色营养速冻调理食品创制及产业化(GXXT-2019-011) （GXXT-2019-011）
