| 即食蒜泥产品的保鲜研究 |
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| 引用本文： | 卢辉官,彭景,杨明.即食蒜泥产品的保鲜研究[J].扬州大学烹饪学报,2009,26(4):33-35. |
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| 作者姓名： | 卢辉官 彭景 杨明 |
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| 作者单位： | 扬州大学,旅游烹饪学院,江苏,扬州,225127 |
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| 摘 要： | 使用水煮和微波两种热处理方法以及不同护色剂对蒜泥产品保鲜效果进行研究。结果表明以水煮85％／2min热处理后，添加0．04％L-半胱氨酸、0．1％Vc和0．2％柠檬酸三种护色刺协同作用对蒜泥产品有较好的保鲜效果。
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| 关 键 词： | 即食蒜泥 烹饪原料 保鲜 热处理 |
Study on the Preservation of Instant Garlic Puree Products |
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| LU Hui-guan,PENG Jing,YANG Ming.Study on the Preservation of Instant Garlic Puree Products[J].Cuisine Journal of Yangzhou University,2009,26(4):33-35. |
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| Authors: | LU Hui-guan PENG Jing YANG Ming |
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| Affiliation: | (School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, Jiangsu, China) |
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| Abstract: | A research was made into the effects of water heating, microwave heating and color fixatives on the preservation of garlic puree products, which shows that better preserving can be effectively achieved by hot water treatment at 85℃/2min, then adding 0.04 % L - cysteine and 0. 1% vitamin C and 0. 2% citric acid to garlic puree |
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| Keywords: | instant garlic puree cooking materials preserve heat treatment |
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