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蒜泥变绿变褐的原因及控制方法
引用本文:别小妹,岳喜庆,孟宪军.蒜泥变绿变褐的原因及控制方法[J].饮料工业,1998(3).
作者姓名:别小妹  岳喜庆  孟宪军
作者单位:沈阳农业大学食品科学系
摘    要:本试验对蒜泥加工中变绿、变褐的原因及控制方法进行了研究。大蒜破碎后立即变绿、变褐。通过热处理(80~85℃,2~4分钟)能钝化蒜酶,防止氨基酸亚矾水解生成PECSO(绿色物质)。此外,热处理和焦亚硫酸钠(>03%)处理能有效地抑制大蒜酶褐变

关 键 词:蒜泥  变绿、变褐  控制方法

The cause for the greening and browning of garlic paste and the controlling method concerned
Bie Xiaomei\ Yue Xiqing\ Meng Xianjun Food Science.The cause for the greening and browning of garlic paste and the controlling method concerned[J].Beverage Industry,1998(3).
Authors:Bie Xiaomei\ Yue Xiqing\ Meng Xianjun Food Science
Institution:Bie Xiaomei\ Yue Xiqing\ Meng Xianjun Food Science Department,Shenyang Agricultural University \ Shenyang\ 110161
Abstract:The authors study the cause for the greening and browning of garlic paste during processing and the controlling method concerned. Garlic will become green and brown soon after it is broken and heated. The change of garlic color can be controlled by heating it befor it is processed. Heat treatment can kill the garlic enzyme and prevent PECSO from forming. Besides heating, sulphur treatment can control browning effectively.
Keywords:garlic paste greening browning controlling method
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