Chemical Characteristics and Storage Stability of Pickled Garlic Prepared Using Different Processes

摘要

Three processes for preparing peeled pickled garlic were studied: (P) packing directly with an acidified brine, followed by pasteurization (90℃, 8 rain); (B) blanch- ing with hot water (90℃, 15 min) before packing, followed by a preservation treat- ment (pasteurization, preservatives + refrigeration); and (MB) same as B, except that microwave blanching was used (120g garlic cloves, 825W, 1.5 min). All prod- ucts were microbiologically stable but fructans were hydrolyzed during storage at 27℃. A green pigment was also apparent in (P). Products from (B) or (MB) had better quality than that from (P). Most stable and best quality products resulted from the blanching treatments and water blanching resulted in the product with best color.