| 干法制备腊八蒜货架期色素变化规律研究 |
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| 引用本文： | 王雨,李喜宏,鞠晓峰,王丹,邵重晓.干法制备腊八蒜货架期色素变化规律研究[J].农产品加工．学刊,2011(10):4-6,20. |
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| 作者姓名： | 王雨 李喜宏 鞠晓峰 王丹 邵重晓 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院;天津农科食品生物科技有限公司 |
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| 基金项目： | 国家自然科学基金(31000786) |
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| 摘 要： | 以干法制备和腌制的腊八蒜为试材,在25℃下存放12 d,定期测定腊八蒜的色素底物、色素中间体、蓝色素和黄色素含量,以期研究色素的变化规律。结果表明,乙酸熏蒸组和乙酸+20%CO2组底物蒜氨酸质量分数分别减少了51.37%和46.89%,对照组降低了81.8%;色素中间体大蒜素含量缓慢减少。货架期中后期熏蒸组的黄色素含量显著高于浸泡组;乙酸+20%CO2组蓝色素含量与乙酸浸泡组无显著差异。12 d后,浸泡腌制的腊八蒜呈蓝绿色,乙酸+20%CO2熏蒸制备的腊八蒜呈淡绿色,乙酸熏蒸制备的腊八蒜呈墨绿色。
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| 关 键 词： | 腊八蒜 乙酸熏蒸 色素变化 货架期 |
Pigment Variation of "Laba" Garlic Prepared by Dry Process during Shelf Life |
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| Wang Yu,Li Xihong,Ju Xiaofeng,Wang Dan,Shao Chongxiao.Pigment Variation of "Laba" Garlic Prepared by Dry Process during Shelf Life[J].Nongchanpin Jlagong.Xuekan,2011(10):4-6,20. |
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| Authors: | Wang Yu Li Xihong Ju Xiaofeng Wang Dan Shao Chongxiao |
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| Institution: | 1.College of Food Engineering & Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China; 2.Tianjin Nongke Food & Biology Technology Co.,LTD.,Tianjin 300457,China) |
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| Abstract: | Using mainly "Laba" garlic prepared by dry process and dipping,this paper measures their changes of pigment variation regularly,observes and records the content of pigment reaction substrate,pigment "color developer",blue pigment and yellow pigment of "Laba" garlic,analyzes the relationship between color of changes of "Laba" garlic and contents of pigment at 25 ℃ for 12 d during shelf life to store and transport "Laba" garlic for a long time.The results show that the content of alliin of control "Laba" garlic decreased 81.8% during shelf life,samples treated by fumigation decreased 51.37% and 46.89% respectively.The yellow pigment content of "Laba" garlic treated by fumigation is higher than samples treated by dipping,while the blue pigment content has no prominent difference between "Laba" garlic prepared by fumigated by acetic acid & 20% CO2 and traditional method after prophase.After 12 d of shelf life,the color of "Laba" garlic treated by dipping is glaucous,the color of "Laba" garlic treated by acetic acid and acetic acid & 20% CO2 is bottle-green and laurel-green, respectively. |
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| Keywords: | "Laba" garlic Acetic acid fumigation pigment variation shelf life |
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