食品科学 ›› 2019, Vol. 40 ›› Issue (4): 49-55.doi: 10.7506/spkx1002-6630-20170928-412

• 食品化学 • 上一篇    下一篇

亚硫酸钠浸泡预处理对脱水蒜片主要品质指标的影响

张静林1,陶?阳1,韩永斌1,*,叶晓松2,叶明儒2,邬?超2,叶淑娴2   

  1. (1.南京农业大学食品科技学院,江苏?南京 210095;2.镇江市智海食品有限公司,江苏?镇江 212000)
  • 出版日期:2019-02-25 发布日期:2019-03-05
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0400900);镇江市“金山英才”项目

Effect of Sodium Sulfite Soaking Pretreatment on Main Quality Attributes of Dehydrated Garlic Slices

ZHANG Jinglin1, TAO Yang1, HAN Yongbin1,*, YE Xiaosong2, YE Mingru2, WU Chao2, YE Shuxian2   

  1. (1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Zhenjiang Zhihai Food Co. Ltd., Jiangsu, Zhenjiang 212000, China)
  • Online:2019-02-25 Published:2019-03-05

摘要: 蒜片在干制过程中,会发生褐变反应导致产品品质下降,考察亚硫酸钠溶液处理质量浓度、处理时间及温度对脱水蒜片色泽、硫代亚磺酸酯含量、SO2残留量、体外抗氧化活性等品质指标的影响。结果表明:亚硫酸钠溶液浸泡处理可有效地保持脱水蒜片品质,浸泡时间及浸泡温度对蒜片品质总体影响较小。500?mg/L亚硫酸钠溶液浸泡30?min时,蒜片色泽较优;不同条件浸泡所得蒜片,SO2残留量随处理质量浓度的增大及处理时间的延长而增大;亚硫酸钠溶液浸泡处理后,蒜中主要功能性成分硫代亚磺酸酯含量最高可达0.115?mmol/g,显著高于对照组0.077?1?mmol/g。

关键词: 大蒜, 亚硫酸钠, 脱水蒜片, 主要品质

Abstract: The browning reaction during the drying process may decrease the quality of dehydrated garlic. Therefore, in this study, the effects of sodium sulfite concentration, soaking time and temperature were investigated on the color, rehydration ratio, sulfur dioxide residue, thiosulfinate content and in vitro antioxidant activity of dehydrated garlic. It was found that sodium sulfite solution could effectively maintain the quality of dehydrated garlic. Overall, soaking time and temperature had little impact on the quality of dehydrated garlic. After being treated with sodium sulfite solution (500 mg/L) for 30 min, the garlic color was better than that of control group. The sulfur dioxide residue increased with increasing either its concentration in the soaking solution or soaking time. After soaking, the thiosulfinate content was up to 0.115 mmol/g, significantly higher than that (0.077 1 mmol/g) of the control group.

Key words: garlic, sodium sulfite, dehydrated garlic slices, main quality attributes

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