紫皮大蒜脱臭及其复合调味品加工工艺的研究  

Research on Processing Technology of Compound Condiment of Purple-skinned Garlic and Its Deodorization Treatment

作　　者：孟春生[1] 熊敏[2] 肖岚[2] 孙俊秀[2] 秦文[1] 谷学权 

机构地区：[1]四川农业大学,四川雅安625014 [2]四川烹饪高等专科学校,成都610100 [3]汉源四川五丰黎红食品有限公司,四川汉源625302

出　　处：《中国调味品》2013年第8期75-78,共4页China Condiment

基　　金：四川省教育厅重点专项--大蒜类复合调味品的研究与产业化应用(10ZA107)

摘　　要：实验通过比较不同脱臭方法对蒜氨酸酶活性和营养成分的影响,得出大蒜的最佳脱臭方法,并以此大蒜为原料制作风味和色泽俱佳的蒜蓉芥末膏复合调味品。结果表明:大蒜在微波850W处理150s时,钝化蒜氨酸酶活性效果显著,大蒜的营养成分损失较小。蒜蓉芥末膏的优化配方:大蒜与芥末膏比例为1∶10,食盐量为3%,稳定剂为3.5%。The optimal deodorization method is obtained through comparing the effects of different de- odorization methods on garlic nutrients and alliinase activity. Take garlic as material to make com- pound condiment of mashed garlic mustard plaster with good taste and color. The results show that the microwave heating treatment （850 W for 150 s） has significant inactivation effect on alliinase activ- ity and little effect on garlic nutrients. The optimal formula of mashed garlic mustard plaster is： the proportion of garlic-mustard plaster is 1 ： 10, salt of 3%, stabilizing agent of 3.5%.

关 键 词：大蒜 脱臭 复合调味品 

分 类 号：TS201.1[轻工技术与工程—食品科学]