蒜制品脱臭方法的专利技术综述  

Summary of Patented Technology for Deodorization of Garlic Products

作　　者：曲娜[1] 杨凌寒[1] QU Na;YANG Linghan(Patent Examination Cooperation Jiangsu Center of the Patent Office,CNIPA,Suzhou 215163,China)

机构地区：[1]国家知识产权局专利局专利审查协作江苏中心,江苏苏州215163

出　　处：《现代食品》2022年第14期52-55,共4页Modern Food

摘　　要：大蒜富含多种有益的营养成分,具有诸多利于人体健康的生物活性功能,受到人们的喜爱,但由于大蒜具有强烈的刺激性臭味,食后残留口臭是其最大的缺点。因此,有效去除蒜臭味,成为大量生产蒜制品的首要前提。本文对蒜制品脱臭的各类技术方法进行了分析和梳理,通过对该领域的专利技术进行总结,可指导该领域后续的技术发展趋势,也有利于专利审查时客观把握现有技术。Garlic is rich in a variety of beneficial nutrients and has many biological active functions conducive to human health,so it is becoming more and more popular among people.However,because garlic has a strong pungent odor,halitosis after eating is its biggest disadvantage.Therefore,effective removal of garlic odor has become the first prerequisite for mass production of garlic products.In this paper,various techniques and methods of deodorization of garlic products are analyzed and sorted out.By summarizing the patent technology in this field,it can guide the subsequent development trend of technology in this field and also help to objectively grasp the existing technology in patent examination.

关 键 词：大蒜 蒜制品 脱臭 专利 

分 类 号：S633.4[农业科学—蔬菜学]