| ClO_2在大蒜腌制中的应用研究 |
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| 引用本文： | 连毅,李燕,王换梅,左进华,乔旭光. ClO_2在大蒜腌制中的应用研究[J]. 食品与发酵工业, 2007, 33(3): 60-63 |
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| 作者姓名： | 连毅 李燕 王换梅 左进华 乔旭光 |
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| 作者单位： | 山东农业大学食品科学与工程学院,山东泰安,271018 |
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| 摘 要： | 新鲜大蒜在腌制过程中易发生褐变,降低商品价值。实验通过在新鲜大蒜的腌制过程中添加ClO2(20、40、60、80 mg/L),研究了ClO2对腌制大蒜品质的影响。研究表明:40mg/L的ClO2能够有效抑制大蒜褐变,显著降低酶活,减少微生物菌落总数,对产品风味影响不大。
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| 关 键 词： | 大蒜 ClO2 褐变 腌制 |
| 修稿时间： | 2006-12-04 |
Study on the Application of Chlorine Dioxide in Garlic Pickle |
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| Lian Yi,Li Yan,Wang Huanmei,Zuo Jinhua,Qiao Xuguang. Study on the Application of Chlorine Dioxide in Garlic Pickle[J]. Food and Fermentation Industries, 2007, 33(3): 60-63 |
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| Authors: | Lian Yi Li Yan Wang Huanmei Zuo Jinhua Qiao Xuguang |
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| Affiliation: | College of Food Science , Shandong Agricultural University, Taian 271018, China |
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| Abstract: | Browning was easily occurred in the process of fresh garlic pickling.In this experiment the fresh garlic was pickled in salt brine and the chlorine dioxide(20,40,60,80mg/L) was added also.The effects of chlorine dioxide(ClO2) treatment on pickled garlic were studied.The results indicated that chlorine dioxide inhibited browning effectively,significantly decreased enzyme activity and colony count.The last there was no disadvantage on the flavor of product. |
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| Keywords: | ClO2 |
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