大蒜汁脱臭处理及其复合饮料工艺研究  

Preperation compound garlic beverage and deodorized treatment

作　　者：顾岩[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,长春130118

出　　处：《食品科技》2011年第8期138-141,共4页Food Science and Technology

摘　　要：实验主要对蒜汁脱臭方法和复合蒜汁饮料配方的实验研究,结果表明,大蒜汁脱臭的最佳配比为海带汁3.3%、蜂蜜0.008%、半胱氨酸0.1%、β-环状糊精0.008%。在10℃条件下,脱臭72h,脱臭剂与蒜汁的比例为5:1;复合饮料的最佳配方为雪梨汁20.0%、蒜汁5.0%、糖8.0%、柠檬酸0.1%。Based on the preliminary experiment of deodorization and formulation screening of garlic-juibc everage.The results showed that the best deodorizing proportions were kelp juice 3.3%,cysteine 0.1%,β-dextrine 0.008% and honey 0.008%.They were used as a deodorant applied to the deodorization of garic.The results showed that after treated at 10 ℃ for 72 h the garlic was deodorized effectively.Proportion the deodorant to garlic juice is 5：1,the best prescription of the compound beverage includes pear juice 20%,galic juice 5%,sugar 8% and citric avid 0.1%.

关 键 词：蒜汁 脱臭 营养成分 饮料 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]