| 蒜渣综合利用及产品研制 |
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| 引用本文： | 王辉,余自明,李玉玲,赵万里,魏金凤. 蒜渣综合利用及产品研制[J]. 河南科学, 2003, 21(3): 364-366 |
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| 作者姓名： | 王辉 余自明 李玉玲 赵万里 魏金凤 |
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| 作者单位： | 信阳师范学院化学化工学院,河南,信阳,464000 |
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| 摘 要： | 测定了废弃蒜渣的成分,结果表明:蒜渣的主要成分和原大蒜相似,其蒜油含量为0.12％。通过对蒜渣进行生物降解和物理方法处理,研制出系列新产品如上合蒜香调味料、蒜香苹果醋等。蒜渣的开发利用,降低了环境污染,提高了经济效益和社会效益。
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| 关 键 词： | 蒜渣 大蒜油 综合利用 |
| 文章编号： | 1004-3918(2003)03-0364-03 |
| 修稿时间： | 2003-02-03 |
Utilization of the garlic residues and its products |
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| WANG Hui,YU Zi-ming,Li Yu-ling,ZHAO Wan-li,WEI Jin-feng. Utilization of the garlic residues and its products[J]. Henan Science, 2003, 21(3): 364-366 |
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| Authors: | WANG Hui YU Zi-ming Li Yu-ling ZHAO Wan-li WEI Jin-feng |
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| Abstract: | The compositions of garlic residues were determined. The results obtained show that the main composition of garlic residue is similar to that of the garlic, and the content of garlic oil in garlic residues is 0.12%. The garlic residues were treated by biological degradation and physical method. A series of new products, such as compound seasoning and health vinegar etc. , were produced. Synthetically utilization of the garlic residues can protect environment and have the benefits of good economic and society. |
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| Keywords: | garlic residues garlic oil synthetically utilization |
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