酱香味糖醋大蒜的加工配方与工艺  

Technology and formula of sauce flavor sweet-and-sour garlic

作　　者：戴桂芝[1] 

机构地区：[1]聊城大学食品科学与工程系,山东聊城252000

出　　处：《中国调味品》2004年第6期24-28,共5页China Condiment

摘　　要：以新鲜大蒜为主要原料,采用优质食醋、酱油、白砂糖等为辅料,利用原料本身的杀菌防腐作用,结合真空包装研制出了一种色香味俱全、脆嫩可口、经久耐保藏的新型大蒜腌制品,依据多年来的研究实验,确定了最佳配方与工艺参数。Fresh garlic were used as main materials to develop a novel crisp tender sugar vinegar bloated garlic products with the characters of coloury,flavor-well and long shelf-time companying with the auxiliary components such as high-quality sauce,sugar and vinegar;the property of antiseptic of garlic and vacuumize technology were applied to whole process.The optimum parameters were predicated by the experimental design according to long-term experience.

关 键 词：大蒜 加工配方 工艺 

分 类 号：TS205.2[轻工技术与工程—食品科学]