Ảnh hưởng của chế độ chần đến chất lượng sản phẩm tỏi dầm dấm

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Tác giả: Đinh Nam Nguyễn, Thị Hạnh Nguyễn, Văn Hưng Nguyễn

Ngôn ngữ: Vie

Ký hiệu phân loại: 664 Food technology

Thông tin xuất bản: Nông nghiệp và Phát triển nông thôn , 2022

Mô tả vật lý: 87 - 94

Bộ sưu tập: Metadata

ID: 402002

Thêm vào giỏ Liên kết toàn văn

Tỏi dầm dấm là một sản phẩm rất được ưa chuộng bởi hương vị thơm ngon cũng như những lợi ích mà nó mang lại cho sức khoẻ. Tuy nhiên trong quá trình chế biến và sử dụng, tỏi thường bị biến màu xanh gây ảnh hưởng không tốt đến chất lượng của sản phẩm. Mục đích của nghiên cứu nhằm đưa ra giải pháp để hạn chế sự biến màu của sản phẩm tỏi dầm dấm. Nghiên cứu đã tiến hành đánh giá ảnh hưởng của kích thước lát tỏi và chế độ chần (nhiệt độ, thòi gian) đến sự biến đổi một số chỉ tiêu hoá lý của sản phẩm trong 28 ngày. Theo đó, tỏi được thái lát với các độ dày 2 - 3 mm, 5 mm, 7 mm và tiến hành chần ở nhiệt độ 85°C, 90°C, 95°C trong thời gian 80 s, 90 s và 100 s. Theo dõi các chỉ tiêu hoá lý gồm: màu sắc, độ cứng, hàm lượng polyphenol tổng số, hoạt lực enzyme alliinase, peroxidase và polyphenoloxydase trong 28 ngày. Kết quả cho thấy mẫu được thái lát với độ dày 5 mm, chần ở 90°C trong 90 s cho kết quả tốt nhất. Cụ thể, sau 28 ngày theo dõi, chất lượng các lát tỏi của tỏi không thay đổi nhiều (∆E*ab = 2,59), độ cứng là 21,4 kg/cm2 còn lại 74%, hàm lượng polyphenol tổng số là 220,19 tng/100 g tăng 0,7%, hoạt lực enzyme allinase, peroxidase, polyphenoloxydase lần lượt là 8,74
38,25
29,3U bằng 10% so vói nguyên liệu ban đầu., Tóm tắt tiếng anh, Vinegar pickled garlic is a very popular product because of its delicious taste and great health benefits. However, the green coating of garlic during processing seriously affects the quality of the product. This study aims to provide a solution to reduce the discoloration of vinegar pickled garlic. Exactly, the study was conducted to evaluate the effects of blanching mode (temperature, time, garlic piece size) on some physicochemical parameters of the product in 28 days. Specifically, garlic is sliced 2 - 3 mm, 5 mm, 7 mm thick and blanched at 85°C, 90°C, 95°C for 80, 90, 100 seconds to track the physiochemical criteria such as color, firmness, total phenol content, enzyme activity (alliinase, polyphenol oxidase, peroxidase). The results showed that the samples were sliced with a thickness of 5 mm and blanched at 90°C for 90s for the best quality. After 28 days of follow - up, the discoloration was negligible (∆E*ab = 2.59), firmness reached 21.4 kg/cm2 (residual 74%), total polyphenol content reached 220.19 mg/100 gr up to 0.7%, the activities of alliinase, peroxidase and polyphenol oxidase enzymes were 8.74U
38.25U
29.3U, respectively, and enzyme residual activity about 10%.

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