Effects of dry process technology on quality of different forms 'Laba' garlic products

摘要

This paper investigated the effects of 2 g/L acetic acid fumigation technology on the value of L*, a*, b* and the contents of blue pigment, yellow pigment and allicin of "Laba" garlic in different product forms. "Laba" garlic was prepared by three different treatments: (1) traditional dip control sample); (2) "Laba" garlic cloves were fumigated by 2 g/L acetic acid; (3) "Laba" garlic bulbs were fumigated by 2 g/L acetic acid. During process, all the treated samples were maintained at appropriate conditions (dark, 20°C). After 10 days of process, the value of L*, a*, b* and the contents of blue pigment, yellow pigment and allicin of "Laba" garlic in different product forms were measured. Interestingly, the results presented that the value of L*, b* and the contents of blue pigment, yellow pigment and allicin of "Laba" garlic prepared by dry process were higher than them within traditional dip samples. The technology of dry process might be a novel process method to produce "Laba" garlic in the future.