Study on the Processing Technology of Garlic Slices with Chitosan-Gelatin Active Film
To reduce the oxidative loss of the active ingredients of garlic and water loss during drying,and to improve the stability and delay the shelf-life of garlic products,sliced garlic was coated with chitosan and gelatin to determine the best preparation process of active film.Garlic slices after pretreatment was then vacuum-dried at 60℃and-0.08 MPa for 2 h.Three indexes including weight loss rate,active film process and antioxidant capacity were evaluated and analyzed.The results showed that the optimal active film processwas was that gelatin concentration of 12.5%,chitosan concentration of 1.5%,and gelatin to chitosan ratio of 2∶4(V/V),which resulted in a weight loss of 62.94%,an allicin yield of 1.032 mg/g,and a DPPH radical scavenging rate of 81.31%for garlic under these conditions.It provided reference for the research and development of dried garlic products in the future.
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