无嗅大蒜饮料研制及其营养评价  

RESEARCH AND MANUFACTURE OF ODORLESS GARLIC DRINK AND EVALUATION OF ITS NUTRIENT

作　　者：许乾丽[1] 茅向军[2] 王昌伦[1] 朱昭阳[1] 周雪松[1] 

机构地区：[1]贵州省理化测试分析研究中心,贵阳550002 [2]贵州省药品检验所,贵阳550001

出　　处：《贵州科学》1997年第1期36-38,共3页Guizhou Science

摘　　要：本研究对大蒜脱臭具有较好的效果．采用正交设计方法确定了脱臭大蒜汁的最佳制备条件，脱臭蒜汁经与中药汁复合，制得风味独特的大蒜保健饮料．An efficiency methord to deordor the garlic is introduced in this paper. The opporture manufacture condition of odorless garlic juice is found by means of statistical method. Mixing odorless garlic Juice and medicinal herb Juice, a specialflavor healthful garlic drink is prepared.

关 键 词：大蒜饮料 营养成份 评价 保健饮料 脱臭 制备 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] R151.3[轻工技术与工程—食品科学与工程]