摘要
比较了冷冻干燥和微波真空与真空联合干燥2种干燥方法对干燥大蒜中硫代亚磺酸酯保留率和品质的影响,并采用固相微萃取法(SPME)富集,分析新鲜大蒜、冷冻干燥大蒜、微波真空与真空联合干燥大蒜的风味物质,经气-质联用法(GC-MS)检测,对2种不同干燥方法所得干燥大蒜的风味进行了比较。结果表明,采用微波真空与真空联合干燥得到的大蒜产品可以达到和冷冻干燥相似的品质。
In this paper, the effect of two different drying methods on thiosulfinates retention and quality of dried garlic were compared： freeze drying and microwave-vacuum combined with vacuum drying. The flavor of garlic dried by two different drying methods were compared by SPME and GC-MS, The results showed that two methods had similar result on the quality of dried galic.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第7期32-36,共5页
Food and Fermentation Industries
