大蒜脱臭方法的研究  

Study on Garlic Deodorization Method

作　　者：张郁松[1] 窦金社[1] 李龙刚[1] 

机构地区：[1]天津武警后勤学院,天津300309

出　　处：《中国调味品》2014年第9期84-86,共3页China Condiment

摘　　要：对大蒜脱臭的不同方法进行了比较,分别采用了烫漂法、酸液漂烫法、植物油法、β-环糊精包埋法、微波法及超临界法,对不同方法的工艺条件、脱臭效果、产品感官性状、有效成分的保留等加以对比。结果表明:微波法和超临界法是两种比较理想的脱臭方法。The comparison of different methods for garlic deodorization,such as blanching method, acid blanching method,vegetable oil method,β-cyclodextrin imbedding method,microwave method and supercritical method are adopted respectively,the process conditions,effect of deodorization, sensory properties,and efficient ingredients are compared.The results show that microwave extrac-tion and supercritical methods are two kinds of ideal deodorant methods.

关 键 词：大蒜 脱臭方法 比较 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]