摘要
本文试验并比较了四类蒜瓣脱臭方法及其处理后蒜瓣的感官性质、保健成分保留率和贮存性质。结果说明 :以 2 5g/l乙酸 - 95ml/l乙醇水溶液热烫 5min的脱臭方法效果最好 ,该法处理后的蒜瓣洁白 ,风味良好 ,蒜素和SOD保留率均可达 5 0 %以上 ,在调味和包装后 。
By means of analysing and comparising the difference of sense properties,health compositions residuary rates and store resistances,four methods about raw garlic clove de-stink,which means to weaken the offensive smell and hot taste,had been investigated to check and evaluate thier efficiencise.The tests'results showed that the best one was heating the fresh raw garlic clove in hot water solution with 2.5g/l acetic acid and 95ml/l ethanol for 5 min. Treated by this way,the garlic cloves could keep natural color,have much better taste and smell,and hold allicin and SOD residuary rates higher than fifty percentage.After being seasoned and packed within ordinary plastic pockets,the treated garlic clove could be stored for long time with fair acceptability.
出处
《中国调味品》
CAS
北大核心
2000年第5期16-20,共5页
China Condiment
