| 大蒜脱臭方法的研究进展 |
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| 引用本文： | 顾岩,徐璐,文连奎.大蒜脱臭方法的研究进展[J].农产品加工．学刊,2011(3):48-51. |
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| 作者姓名： | 顾岩 徐璐 文连奎 |
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| 作者单位： | 吉林农业大学,食品科学与工程学院,吉林,长春,130118 |
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| 摘 要： | 我国大蒜资源丰富,大蒜较高的营养保健和药用价值得到了食品行业和广大消费者的重视。但是由于加工后大蒜制品会产生蒜臭味,影响了大蒜的利用。综述了大蒜主要功能、营养保健及药用价值,大蒜的脱臭机理,大蒜脱臭方法及优缺点,提出了大蒜脱臭研究趋势。
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| 关 键 词： | 大蒜 功能 脱臭方法 |
Research Progress of Methods of Deodorization from Fresh Garlic |
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| Gu Yan,Xu Lu,Wen Linkui.Research Progress of Methods of Deodorization from Fresh Garlic[J].Nongchanpin Jlagong.Xuekan,2011(3):48-51. |
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| Authors: | Gu Yan Xu Lu Wen Linkui |
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| Institution: | Gu Yan,Xu Lu,Wen Linkui (College of Food Science and Engineering,Jilin Agricultural University,Changchun,Jilin 130118,China) |
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| Abstract: | China is rich in garlic resources,Garlic has already been the concern by the food vocation and wide consumer as a result of higher nutrition and Pharmacological action.However,garlic's process and utilization have been impacted for its foul smell behind processed.In this paper,the main function of garlic,nutrition and Pharmacological action,the mechanism of deodorization from garlic the methods of deodorization and their advantages and shortcomings are summarized,and put forward the views on the study tendency of deodorization from fresh garlic. |
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| Keywords: | garlic function methods of deodorization |
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