| 大蒜的食疗价值及其深加工制品的研制 |
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| 引用本文： | 从彦丽,魏金凤. 大蒜的食疗价值及其深加工制品的研制[J]. 科技情报开发与经济, 2008, 18(15): 146-147 |
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| 作者姓名： | 从彦丽 魏金凤 |
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| 作者单位： | 深圳职业技术学院应用化学与生物技术学院，信阳师范学院食品科学研究所 广东深圳，518055，河南信阳，464000 |
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| 摘 要： | 分析了大蒜的营养成分及食用药用价值，阐述了大蒜臭味产生的分子机理及脱臭方法，介绍了脱臭蒜素复合饮料等系列产品的加工技术。
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| 关 键 词： | 大蒜素 脱臭蒜素 复合饮料 |
The Therapeutic Value of Garlic and the Development of Its Deeply-processed Products |
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| CONG Yan-li,WEI Jin-feng. The Therapeutic Value of Garlic and the Development of Its Deeply-processed Products[J]. Sci-Tech Information Development & Economy, 2008, 18(15): 146-147 |
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| Authors: | CONG Yan-li WEI Jin-feng |
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| Affiliation: | CONG Yan-li, WEI Jin-feng |
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| Abstract: | This paper analyzes the nutritional components and therapeutic value of garlic, expounds the molecular mechanism of garlic odor and the method of deodorization, and introduces the technique for processing the compound deodorized allicin beverage. |
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| Keywords: | allicin deodorized allicin compound beverage |
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