| 脱臭蒜素提取机理及脱臭蒜素原汁酒的研制 |
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| 引用本文： | 任长江,孙毅.脱臭蒜素提取机理及脱臭蒜素原汁酒的研制[J].河南科学,2002,20(5):517-519. |
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| 作者姓名： | 任长江 孙毅 |
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| 作者单位： | 1. 信阳师范学院学报编辑部,河南,信阳,464000
2. 信阳师范学院生物系,河南,信阳,464000 |
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| 摘 要： | 大蒜中的有效成份是大蒜素 ,它具有强烈的刺激性臭味。但鲜蒜中大蒜素是以稳定无臭的大蒜氨酸的形式存在。当大蒜受到冲击 (切片或捣碎 ) ,大蒜酶接触到空气后活化 ,大蒜氨酸转化大蒜素。根据大蒜素的理化性质 ,采用不同的反应条件进行脱臭实验。开发研制出脱臭蒜素原液、脱臭蒜素保健饮料、脱臭蒜素原汁酒等系列产品
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| 关 键 词： | 大蒜素 大蒜氨酸 脱臭 脱臭蒜素原汁酒 |
| 文章编号： | 1004-3918(2002)05-0517-03 |
| 修稿时间： | 2002年4月22日 |
The mechanism and development on juice wine of removing garlic's taste |
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| REN Chang jiang\,SUN Yi\.The mechanism and development on juice wine of removing garlic''''s taste[J].Henan Science,2002,20(5):517-519. |
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| Authors: | REN Chang jiang\ SUN Yi\ |
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| Institution: | REN Chang jiang\+1,SUN Yi\+2 |
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| Abstract: | Allicin, efficiency eldment of garlic, has strong excitant smell taste. But allicin of fresh garlic is the existence of garlic aminoacid that is stabilization and smell less. Garlic aminoacid turns into allicin when garlic is breaked. Comparative study has been made to removing garlic's taste by using different reaction condition. All kinds of products of removing garlic's taste were developed. |
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| Keywords: | allicin garlic aminoacid removing garlic's taste juice wine of removing garlic's taste |
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