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Effects of dry process technology on quality of different forms "Laba" garlic products

文献类型： 外文期刊

作者： Li, Xihong 1 ; Ju, Xiaofeng 1 ; Wang, Yu 1 ; Wang, Dan 2 ; Du, Linxue 1 ;

作者机构： 1.Tianjin Univ Sci & Technol, Minist Educ, Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China

关键词： "Laba" garlic;dry process technology;fumigation;quality;different product

期刊名称：ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3

ISSN： 1022-6680

年卷期： 2012 年 554-556 卷

页码：

收录情况： SCI

摘要： This paper investigated the effects of 2 g/L acetic acid fumigation technology on the value of L*, a*, b* and the contents of blue pigment, yellow pigment and allicin of "Laba" garlic in different product forms. "Laba" garlic was prepared by three different treatments: (1) traditional dip (control sample); (2) "Laba" garlic cloves were fumigated by 2 g/L acetic acid; (3) "Laba" garlic bulbs were fumigated by 2 g/L acetic acid. During process, all the treated samples were maintained at appropriate conditions (dark, 20 degrees C). After 10 days of process, the value of L*, a*, b* and the contents of blue pigment, yellow pigment and allicin of "Laba" garlic in different product forms were measured. Interestingly, the results presented that the value of L*, b* and the contents of blue pigment, yellow pigment and allicin of "Laba" garlic prepared by dry process were higher than them within traditional dip samples. The technology of dry process might be a novel process method to produce "Laba" garlic in the future.

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