洋葱、生姜、大蒜3种香辛料精油、树脂加工技术及环保进展  

Processing technology of onion,ginger and garlic of these three kinds of spices essential's oil or oleoresin and environmental progress

作　　者：陈亦辉[1,2] 张献忠[1] 叶兴乾[1] 

机构地区：[1]浙江大学生工与食品学院,杭州310029 [2]海通食品集团余姚有限公司,浙江余姚315470

出　　处：《中国调味品》2011年第6期4-9,共6页China Condiment

摘　　要：生姜、大蒜、洋葱是世界上3种历史悠久的药食兼用的香辛调味料。文中介绍了国内外生姜、大蒜、洋葱的精油、树脂的提取、包埋技术和环保处理,分析了中国生姜、大蒜、洋葱加工业与世界水平比较的不足现状,提出今后研究开发的思路和对未来前景的展望。Ginger,garlic and onion are three main traditional flavourings,which have high application values and development potentials in food industry.Introduce its processing technology of oil or oleoresin extraction,embedding technology and environmental progress.Analysis deficiencies of processing industry in China compare with the lack of world-class status,proposed new ideas for future research,development and prospects.

关 键 词：生姜 大蒜 洋葱 精油 树脂 加工技术 环保 进展 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]