蒜汁脱臭处理及保健蒜汁饮料的研制  

Garlic Juice Deodorized Treatment and Study of Health Garlic Beverage

作　　者：韩舜愈[1] 蒋志荣[2] 

机构地区：[1]甘肃农业大学食品科学与工程系,兰州730070 [2]甘肃农业大学林学院,兰州730070

出　　处：《农产品加工（下）》2005年第11期4-6,共3页Farm Products Processing

基　　金：甘肃省教委项目甘肃大蒜加工技术研究(00507160)。

摘　　要：通过对蒜汁脱臭方法和保健蒜汁饮料配方的初步试验研究,结果表明,蒜汁脱臭的最佳条件为β-环状糊精、明胶和柠檬酸,以β-环状糊精∶明胶∶柠檬酸为11.5∶10∶0.75,在75℃条件下保温12min;保健蒜汁饮料的较佳配方为保健中药汁母液15%,蒜汁5%,糖6%,柠檬酸0.25%。Based on the preliminary experiment： of deodorization and formulation screening of garlic-juice beverage. The best deodorizing conditions were gotten by treating garlic juice at 75 ℃ with the combinations of β-cyclodextrin gelatin and citic acid at the formulation of 11.5 ： 10 ： 0.75. The proper prescription of health promoting garlic-juice beverage includes Chinese medicine herb juice 15 %, garlic juice 5 %, sugar 6 % and citric avid 0.25 %.

关 键 词：蒜汁 脱臭 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]