不同脱臭剂对大蒜汁脱臭效果的研究  

Study on the Effect of Different Deodorants on Deodorizing Garlic Juice

作　　者：杨英 柏松 YANG Ying;BAI Song(Sichuan Vocational College of Chemical Industry,Luzhou 646099,China)

机构地区：[1]四川化工职业技术学院,四川泸州646099

出　　处：《食品安全导刊》2023年第17期135-137,141,共4页China Food Safety Magazine

摘　　要：大蒜含有丰富的效用成分,但其固有的臭味限制了其在食品工业中的应用。本研究通过单因素实验验证了柠檬酸、醋酸、姜汁以及白酒4种脱臭剂对大蒜汁的脱臭效果,并通过正交试验得到复合脱臭剂的最佳工艺配方为醋酸0.2%、姜汁0.10%、柠檬酸0.08%、白酒0.08%,在此配方条件下的脱臭率高达93.21%,且未引入任何异味,复合脱臭剂的脱臭时间以0.75~1.00 h为宜。Garlic contains rich functional ingredients,but its inherent odor limits its application in the food industry.This study verified the good deodorization effect of citric acid,acetic acid,ginger juice and Baijiu on garlic juice through single factor experiment,and the optimal process formulation of the compound deodorant was obtained by the orthogonal test as 0.2%acetic acid,0.10%ginger juice,0.08%citric acid,0.08%Baijiu,and the deodorization rate was as high as 93.21%under the conditions of this formulation without introducing any off-flavor.The deodorization time of the compound deodorant should be 0.75~1.00 h.

关 键 词：脱臭剂 大蒜素 单因素实验 正交实验 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]