番茄西瓜糖醋蒜的研制  

Development of Tomato and Watermelon Sweet and Sour Garlic

作　　者：张艳明[1] 许莉[1] 胡传银 ZHANG Yan-ming XU Li HU Chuan-yin(Chemical Engineering Institute, Xuzhou Industrial Vocational and Technical College, Xuzhou 221140, Jiangsu, China Xuzhou Tianma Jingan Food Co. Ltd., Xuzhou 221004, Jiangsu, China)

机构地区：[1]徐州工业职业技术学院化学工程技术学院,江苏徐州221140 [2]徐州天马敬安食品有限公司,江苏徐州221004

出　　处：《食品研究与开发》2017年第1期65-67,共3页Food Research and Development

摘　　要：以番茄、西瓜、新鲜大蒜为主要原料,辅以米醋、白砂糖调配,采用正交试验和感官评价确定了番茄西瓜糖醋蒜最佳配方为:番茄浆25%,西瓜浆25%,米醋150 g/L,白糖15%,食盐5%。此方法生产的成品蒜不仅减轻了蒜的辛辣味,且色、香味俱佳,是一种老少皆宜的健康调味食品。The main raw material was tomato,watermelon and fresh garlic,the supplementary material was rice vinegar and sugar. The optimum formula for sweet and sour garlic determined by orthogonal experiment and sensory evaluation was：tomato pulp 25 %,watermelon pulp 25 %,rice vinegar 150 g/L,sugar 15 %,salt 5 %. In this way,garlic spicy was reduced,and the product which would be a healthy flavoring food for all ages was delicious.

关 键 词：番茄 西瓜 新鲜大蒜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]