番茄蒜蓉酱的研制  

Development Study of ketchup Made of Tomato ang Mashed Carlic

作　　者：谢岩黎[1] 周莉 郭志毅 

机构地区：[1]河南职业技术师范学院食品科学与工程系,453003

出　　处：《食品科学》2000年第4期68-72,共5页Food Science

摘　　要：以新鲜大蒜和番茄为主要原料，采用酸烫法、吸附法及掩蔽法相结合对大蒜进行脱臭，并添加焦糖和食盐调色调味制成的一种具有浓郁蒜香味的蒜蓉调味品。In order to make a kind of product of mashed garlic with rich garlic sweet smell, the fresh garlic and tomato should be used as raw materials By the method of acid scalding to deactivate the enzyne polymer absorption and salf covering was the unpleasant smell of garlic removed with added and mixed tastes and flavor.

关 键 词：大蒜 番茄 脱臭 蒜蓉调味品 蒜酱 

分 类 号：TS264.29[轻工技术与工程—发酵工程] TS255.53[轻工技术与工程—食品科学与工程]