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杨浩成 《农产品加工．学刊》2011,(12):36
大蒜是具有很高营养价值与医疗价值的调味品,但由于大蒜及蒜制食品食用后在口腔中会产生一种难闻的臭味,让人难以接受,很多人甚至望而掩口。现向大家介绍2种大蒜天然脱臭处理液配方,可有效地去除大蒜臭味, 相似文献
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对大蒜加工过程中的护色和脱臭方法进行了试验研究。结果表明,大蒜护色液的较佳组合为亚硫酸氢钠0.1%,半胱氨酸0.02%,抗坏血酸0.15%,料液比1∶1∶1,在温度80℃下水浴处理2min;蜂蜜处理蒜片的蒜素含量下降比例最大,脱臭效果最好;蒜片浸泡抑酶法脱臭的最佳组合为:醋酸,pH值为3.5,NaCl2.5%,在温度3℃下浸泡7d。 相似文献
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大蒜是具有很高营养价值与医疗价值的调味品,但由于大蒜及蒜制食品在食用后口腔中会产生一种难闻的臭味,让人难以接受,很多人甚至望而掩口。现向读者介绍两种大蒜天然脱臭处理液配方,可有效地去除大蒜臭味,保持原有的营养价值及风味,并对大蒜及其加工制品具有保鲜、护色效果,非常适合个体及大蒜加工企业采用。 相似文献
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挖掘大蒜的各种药用功能,为医药行业开发研究大蒜的生药制品、充分发挥大蒜的生物学功能提供理论依据,该文根据大蒜的理化性质、营养与抗病成分、大蒜素的稳定性总结分析了其药用功效及有待于进一步开发的药用前景。结果表明大蒜不仅是人们常用的安全无毒、无公害、无残留的调味品,而且是成本低、无毒、无副作用、具有独特的药理和营养保健功能的药用品。其结论是具有广谱抗菌作用的生物药品需通过提高大蒜素的稳定性进一步研究;免疫功能、降低血糖、血脂的作用对预防爱滋病、心脑血管病、糖尿病很有研究价值;尤其蒜渣中富含微量元素硒、有机锗对开发抑制肿瘤的药物有积极的意义。 相似文献
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大蒜是我国重要的出口农产品,大蒜采后贮藏过程中会因呼吸作用或腐烂变质而造成浪费,对其进行加工是提高大蒜附加值,促进产业发展的重要途径。对近些年来大蒜加工技术的研究进行综述,主要介绍大蒜脱水加工技术、提取技术、脱臭技术、防绿变技术及其研究进展,旨在为大蒜产业的发展和大蒜产品的开发提供参考。 相似文献
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1脱臭蒜素原液 该工艺为浸提法,所得浅棕色脱臭蒜素原液为主产品,用该主产品可加工成多种保健食品和药剂.副产品为蒜粉,其加工技术关键是脱去蒜臭,并保存大蒜的有效成分. 相似文献
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通过对蒜汁脱臭方法和保健蒜汁饮料配方的初步试验研究,结果表明,蒜汁脱臭的最佳条件为β-环状糊精、明胶和柠檬酸,以β-环状糊精∶明胶∶柠檬酸为11.5∶10∶0.75,在75℃条件下保温12min;保健蒜汁饮料的较佳配方为保健中药汁母液15%,蒜汁5%,糖6%,柠檬酸0.25%。 相似文献
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水培条件下硫对大蒜营养品质和鲜重的影响 总被引：3，自引：0，他引：3
通过霍格兰氏完全营养液栽培大蒜研究了不同供硫水平对大蒜营养品质及鲜重的影响。结果显示：硫可显著提高大蒜的品质指标,当营养液硫浓度为2.25 mmol?L-1时,金乡紫皮蒜和金乡白皮蒜鳞茎中大蒜素、可溶性糖、游离氨基酸含量最高,比不施硫处理分别提高48.78%、176.90%、87.80%、44.82%、127.92 %和63.58%,在此浓度下,蒜薹中的大蒜素、维生素C、可溶性糖和游离氨基酸含量也较高。当营养液硫浓度为1.50 mmol?L-1时,两个品种蒜薹可溶性蛋白质含量最高,而鳞茎中蛋白质含量则以高硫浓度（3.75 mmol?L-1）时最高。同时,硫可显著增加大蒜鳞茎和蒜薹的鲜重,至硫浓度为2.25 mmol?L-1时达最大。 相似文献
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对我国大蒜产品量和质的思考 总被引：1，自引：1，他引：0
我国在解决大蒜产品数量方面已经取得了前所未有和举世瞩目的成就,各类大蒜产品(速冻蒜米、腌制蒜米、脱水蒜片、蒜粉、蒜泥、蒜汁、油炸大蒜、大蒜饮料等)数量充足。然而近年来大蒜产品在数量增长的同时,其质量安全和公共卫生安全问题日益突出,成为社会广泛关注的热点和焦点问题。分析大蒜产业生产领域中重数量增长、轻质量和安全的不良倾向,探讨了改进的对策和建议。 相似文献
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China has a long history in garlic cultivation and is the biggest country of garlic production in the world. 375 accessions of garlic from 23 provinces and areas in China has been collected and preserved in national germplasm repository for vegetatively propagated vegetables in Beijing since 2002. However, the genetic background and diversity of garlic from China has not been well characterized. In this study, 212 of 375 accessions of garlic were evaluated based on 29 morphological traits and allicin content. Cluster, principal compound, principal ordinates, Shannon diversity index and Pearson correlation analysis were used. The results showed that the garlic clones from China had a widely diversity among all traits. Principal component analysis showed the cumulative proportion of the first eight components explained 71.35 % of total morphological variation in all accessions. Germplasm cluster analysis whether based on 29 morphological traits or bulb yield-related traits could distinguish all germplasm. All accessions were divided into two groups with bolting and non-bolting respectively, or into five subgroups with different traits based on 29 morphological traits. Principal coordinate analysis based on eight bulb related traits divided all accessions into 6 groups. Yield among the accessions ranged from 1.60 to 16.78 t/ha, and three accessions yielded above 15 t/ha. Pearson analysis suggested bulb yield was significantly positively correlated with bulb weight (r = 0.99), bulb diameter (r = 0.73), bulb height (r = 0.53), clove number (r = 0.52), leaf width (r = 0.52). Allicin content ranged from 0.81 to 3.01 %. Pseudostem diameter was found to be significantly positively correlated with allicin content but with the low correlation coefficient (r = 0.23). The result will obviously be helpful for breeder and researchers to comprehensively understand the genetic background of the collection and more easily select the target accessions, especially those with high yield and allicin content. 相似文献