壳聚糖-明胶活性膜处理大蒜片的工艺研究
Study on the Processing Technology of Garlic Slices with Chitosan-Gelatin Active Film
朱嘉晖 1王顺民2
作者信息
- 1. 中国检验认证集团宁夏有限公司,宁夏银川 750000
- 2. 安徽工程大学生物与食品工程学院,安徽芜湖 241000
- 折叠
摘要
为降低大蒜活性成分在干燥过程中的氧化损失和水分流失,提高大蒜制品的稳定性,延迟货架期,本研究将切片后的大蒜采用壳聚糖-明胶活性膜进行包裹处理,并优化活性膜制备工艺,之后在 60℃、真空度-0.08 MPa下真空干燥 2h,评价其失重率以及抗氧化能力.结果表明,最优活性膜为明胶浓度 12.5%,壳聚糖浓度 1.5%,明胶和壳聚糖的比例 2∶4(V/V),该条件下大蒜失重率为62.94%,大蒜素得率为 1.032 mg/g,DPPH自由基清除率为 81.31%,为大蒜深加工及产品开发提供参考.
Abstract
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.
关键词
大蒜/壳聚糖/明胶/包埋/抗氧化Key words
Garlic/chitosanthem/gelatin/embedding/antioxidation引用本文复制引用
基金项目
安徽省教育厅安徽省高等学校协同创新项目(GXXT-2019-011)
出版年
2024
国家科技期刊平台
NSTL
万方数据