| 大蒜脱臭方法及其系列保健产品开发和利用的初步研究 |
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| 引用本文： | 彭子模,丛媛媛,杨丰乐,邢明钢. 大蒜脱臭方法及其系列保健产品开发和利用的初步研究[J]. 新疆师范大学学报(自然科学版), 1997, 0(1) |
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| 作者姓名： | 彭子模 丛媛媛 杨丰乐 邢明钢 |
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| 作者单位： | 新疆师范大学生物系 |
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| 摘 要： | 本文对大蒜(Allium Sativum L.)采用加热、添加剂处理及加入矮味剂等方法进行了脱臭实验,利用定硫法测定了大蒜脱臭前后的蒜素含量,比较了不同脱臭方法的效果,并对大蒜脱臭系列保健产品的开发应用进行了初步研究.
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| 关 键 词： | 大蒜 脱臭 定硫法 蒜素 保健产品 |
A PRILIMINARY STUDY ON-THE METHODS OF REMOVING GARLIC TASTE AND ITS PRODUCT SRIES DEVELOPMENT |
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| Pen Zimo Cong Yuanyuan Yang Fengle Xing Minggang. A PRILIMINARY STUDY ON-THE METHODS OF REMOVING GARLIC TASTE AND ITS PRODUCT SRIES DEVELOPMENT[J]. Journal of Xinjiang Normal University(Natural Sciences Edition), 1997, 0(1) |
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| Authors: | Pen Zimo Cong Yuanyuan Yang Fengle Xing Minggang |
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| Affiliation: | Pen Zimo Cong Yuanyuan Yang Fengle Xing Minggang |
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| Abstract: | In this study, 8 methods were used (heating , addtion, etc)to remove the garlic's taste and the different rations of allicin before and after the experiments were made. The effects of different methods were compared and a primary study was made on the development and use of the product scries after removing the taste. |
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| Keywords: | Allium sativum L. removing fixed sulphur techique allicin. |
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