大蒜脱臭工艺的研究  

Study on Deodorization Technology of Garlic

作　　者：陈尚龙[1,2] 李超[1,2] 闫继德 段绪军 巫永华[1,2] CHEN Shanglong;LI Chao;YAN Jide;DUAN Xujun;WU Yonghua(College of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe,Xuzhou University of Technology,Xuzhou 221018,China;Xuzhou Lvjian Dehydrated Veqetable Co.,Ltd.,Xuzhou 221018,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018 [2]徐州工程学院,江苏省食品资源开发与质量安全重点建设实验室,江苏徐州221018 [3]徐州绿健脱水菜有限责任公司,江苏徐州221018

出　　处：《现代食品》2021年第23期71-73,共3页Modern Food

基　　金：江苏省苏北科技专项(XZ-SZ201950)。

摘　　要：研究加热漂烫法、蜂蜜浸泡法和恒温发酵法这3种方法对大蒜脱臭的效果,通过感官评价确定最佳脱臭工艺。结果表明,最好的脱臭方法是恒温发酵法,且条件为52℃恒温发酵9 d,为大蒜的进一步深加工提供有效的预处理方法。The effects of heating blanching,honey soaking and constant temperature fermentation on garlic deodorization were studied,and the best deodorization process was determined by sensory evaluation.The results showed that the best deodorization method was constant temperature fermentation at 52℃for 9 days,which provided an effective pretreatment method for further processing of garlic.

关 键 词：大蒜 脱臭 深加工 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]