脱臭大蒜汁的研制  

作　　者：赵琳[1] 张萍[1] 刘宁[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《中国调味品》2004年第4期28-31,共4页China Condiment

摘　　要：将多种方法复合对大蒜进行处理使其除臭 ,最佳工艺条件为 :大蒜在pH值为 3的水中 95℃条件下煮制 5min ,蒜与水的用量比为 1∶2 ;切片后的大蒜浸泡于 2倍大蒜量的 2 7%乙醇 +0 .1%的NaCl溶液中 3h左右 ;蒜片经榨汁、过滤后在 5 0℃条件下 ,于 5 0mL蒜汁中添加 0 .2gβ -环糊精。经过此处理 ,能有效地减少蒜味 ,该法简单 ,耗时短 ,且能有效地减少功效成分蒜素的损失。This paper studied a composite method to remove the bad smell of garlic.The best craft condition is :The garlic under 95℃ conditions boiled in the pH values of 3 water made 5min ,the garlic and the water volume ratio was 1∶2; After slicing garlic is soaked in the solution about 2 times volume of 27% ethyl alcohol and 0.1% NaClsolution about 3h;After pressing, and filtrating, under the,conditions 50℃,0.2g β-CD directly is join according to 50 mL garlic juice. The method is easy and does not take a long time. It also can maintain the allicin.

关 键 词：大蒜 脱臭 煮制 浸泡 包埋 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]