Abstract:

During processing of garlic puree, crushed garlic preferred to become green so that the quality of final products was affected. In this paper, factors for green change during garlic processing were investigated. The optimal processing was achieved through orthogonal experiments. Results indicated that storage at 40 ℃ for 5 h and blanching at 80 ℃ for 2－3 min before processing could inhibit green change of garlic. Individual application of color-protection agent such as NaCl, VC or edible oil exhibited a significant color-protection effect on garlic. Moreover, combinatorial application of 0.6% VC, 0.06 g/ml edible oil and 6% NaCl provided an optimal inhibition effect on green change of garlic puree.

Key words: garlic puree, green change, color-protection