Research on Green of Garlic Puree and Process of Inhibit
JIANG Guangjun;LEI Guowei;LIU Xu;WANG Haihong;MA Longchuan;Jinxiang County Instituti of Garlic;
The greening of garlic puree seriously affect the quality of garlic products, this paper summarizes reports recent years, introduces the mechanism of greening, and expounds the gamma glutamyl transpeptidase, alliinase, carbonyl compounds and other substances involved in this process. Salt, p H could inhibit the greening of garlic puree, L-cysteine could even complete inhibit it, which provides an effective solution to solve the problem in garlic puree.
【CateGory Index】： TS255.36