食品科学 ›› 2002, Vol. 23 ›› Issue (8): 96-98.
• 工艺技术 • 上一篇 下一篇
曹炜, 尉亚辉
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CAO Wei, WEI Ya-Hui
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摘要： 本文比较了不同脱臭法对大蒜营养成分的影响, 结果表明,微波加热脱臭法对大蒜营养成分的损失最小,醋酸脱臭法、植物油法和碳酸盐法可导致大量营养元素的沥滤损失,不能作为大蒜脱臭的方法。与其它方法相比,微波加热法具有加热时间短、营养素损失小等优点,是一种较好的脱除大蒜臭味的方法。
关键词: 大蒜, 微波加热, 脱臭, 营养成分
Abstract: The effect of garlic nutrients loss by different methods to remove garlics bad smell was investigated. The resultsshowed that nutrients loss was least by microwave heating,while others deordorizing methods such as by blanching vinegarimmersion ,vegetable oil extraction and carbonate imfusion could result in a mass loss of nutrients, so that these methodscould not be used to remove garlics bad smell. This investigation demonstrated that microwave heating was a preferablemethod to others for garlic products.
Key words: Garlic , Microwave Heating , Deodorization , Nutrients
曹炜, 尉亚辉. 微波加热脱臭法对大蒜营养成分的影响[J]. 食品科学, 2002, 23(8): 96-98.
CAO Wei, WEI Ya-Hui. [J]. FOOD SCIENCE, 2002, 23(8): 96-98.
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