大蒜脱臭工艺参数研究  

The Processing Parameters of Escaping Odour from Garlic

作　　者：岳田利[1] 杨林青[2] 

机构地区：[1]西北农业大学食品系,陕西杨陵712100 [2]西北农业大学农工系,陕西杨陵712100

出　　处：《西北农业大学学报》1993年第3期94-98,共5页Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)

摘　　要：提出了三种大蒜脱臭工艺,分别建立了大蒜素含量与热处理工艺参数、pH缓冲溶液处理工艺参数变化关系的数学模型,对热、pH缓冲溶液处理工艺进行了正交试验,得到了适宜的脱臭工艺参数:热处理温度80℃,时间50min,缓冲溶液pH为1,浸泡时间90min。This paper persents three processes of escaping odour from garlic and sets up two mathematical models -- the relationships between amounts of allicin and parameters of heating process,and -- the relationships between amounts of allicin andparameters of pH buffer solution processing. The orthogonal experiment of heating and pH buffer solution was made, and four optimal parameters were obtained including heating temperature 80℃; heating times 50 minutes, buffer solution pH 1; processing time of pH buffer solution 90 minutes.

关 键 词：大蒜脱臭 工艺参数 数学模型 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]