大蒜脱臭方法的研究进展  

Research Progress of Methods of Deodorization from Fresh Garlic

作　　者：顾岩[1] 徐璐[1] 文连奎[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《农产品加工（下）》2011年第3期48-51,共4页Farm Products Processing

摘　　要：我国大蒜资源丰富,大蒜较高的营养保健和药用价值得到了食品行业和广大消费者的重视。但是由于加工后大蒜制品会产生蒜臭味,影响了大蒜的利用。综述了大蒜主要功能、营养保健及药用价值,大蒜的脱臭机理,大蒜脱臭方法及优缺点,提出了大蒜脱臭研究趋势。China is rich in garlic resources,Garlic has already been the concern by the food vocation and wide consumer as a result of higher nutrition and Pharmacological action.However,garlic＇s process and utilization have been impacted for its foul smell behind processed.In this paper,the main function of garlic,nutrition and Pharmacological action,the mechanism of deodorization from garlic the methods of deodorization and their advantages and shortcomings are summarized,and put forward the views on the study tendency of deodorization from fresh garlic.

关 键 词：大蒜 功能 脱臭方法 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]