中文摘要：

为解决DPCD加工腊八蒜在风味上的不足,将DPCD加工后的腊八蒜浸泡在食醋中做后熟处理。通过观察后熟过程中腊八蒜的pH,CIE L＊a＊b＊值,可溶性固形物含量,硬度及菌落总数等品质指标的变化,选出最合适的后熟时间,改善腊八蒜的品质。结果表明,后熟24 h,通过DPCD加工的腊八蒜在风味、pH、可溶性固形物和菌落总数等理化指标上接近传统酸浸腊八蒜的品质,质构略有损失,生产周期从原来的7 d显著缩短到1 d。

英文摘要：

DPCD was effective in promoting greening of ‘Laba＇ garlic in less than one hour, however, its flavor deficiency was the major concern. The properties including values of pH, CIE L＊a＊b＊, total soluble solid, hardness and total plate count were measured after each treatment. Results showed that 24 h was optimal for the post-pickling of DPCD-processed ‘Laba＇ garlic in regarding to its sensory qualities and physiochemical properties. Under that treatment,the values of pH, total soluble solid and sensory qualities were close to that of traditional treated ‘Laba＇ garlic. The color qualities of DPCD-treated ‘Laba＇ garlic were retained after post-pickling and superior than that from the traditional treatment. Moreover, this work found that DPCD processing assisted with post-pickling significantly shortened the production of ‘Laba＇ garlic from previous 7 day to nearly 1 day.