摘要
我国大蒜资源丰富,大蒜制品已广泛应用于各个行业,但是由于缺乏高品质的深加工大蒜产品,而丧失了市场竞争力。本文概述了大蒜的组成成分、重要有效成分蒜素的形成、分解机理以及大蒜制品的开发利用。并且总结了大蒜的脱臭机理以及不同脱臭方法的优缺点,以期为进一步研究、开发高品质大蒜深加工制品提供参考。
China is rich in garlic resources,and garlic products have been widely used in many industries recently. Because of lacking high quality products, garlic products had poor market competitive strength .In this paper, the constituent of garlic, forming and decomposition mechanisms of allicin, and exploitation of garlic products were introduced .In addition,the mechanism of deodorization from fresh garlic and their advantages and shortcomings were summarized in order to provide the referrence for further research.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第4期360-364,共5页
Science and Technology of Food Industry
关键词
大蒜
蒜素
脱臭机理
qarlic
allicin
mechanism of deodorization
