摘要
本文以蒜头为原料,用蜂蜜对大蒜进行脱臭的机理、方法、工艺参数进行探讨,开发相应的营养食品。先将蒜头置于95℃水中烫漂2min,再将大蒜质量1.5倍的蜂蜜加入后脱臭11min,并进行打浆、罐装等加工,从而制得既有浓郁蒜蜜香味、保存大蒜有效的营养成分(大蒜素和SOD酶),又无蒜臭、方便食用的高级保健风味食品。
The mechanism, methods and processing parameters of remove the unpleasant smell of the garlic by honey was studied here to produce a kind of food with high nutrition. The raw material garlic was scalded with water at 95 ℃ for 2 min and deodorized with honey. The ratio of honey to galic was 1.5（g/g）. Then, 0.8%, NaC1, 0.5960 actric acid and 0.5960 monosodium glut was added to the crud product. The final product, which had strong garlic smell, honey smell and high nutrition, was shown to be a kind of instant and health food.
出处
《现代食品科技》
EI
CAS
2007年第5期60-62,共3页
Modern Food Science and Technology
关键词
蜂蜜
大蒜
脱臭
保健食品
honey
garlic
deodorization
functional Food
