摘要
大蒜作为一类具有较高营养价值的药食两用物质,应用广泛。大蒜最重要的风味成分和特征功能成分是含硫化合物,其种类和含量会由于不同的加工方式而发生变化,从而使大蒜制品的风味、营养和功能发生变化。文章综述了大蒜含硫化合物在加工中的变化及变化机理,可为大蒜深加工产品的功能化开发及合理利用加工技术提供理论基础。
Garlic has been widely used as a kind of medicine and food with high nutritional values. Garlic is full of sulfur compounds, which are the most important flavor and functional components in garlic. The types and contents of sulfur compounds in garlic change due to different processing methods, which affects the flavor, nutrition and functions of garlic products. In order to hinder the destruction of sulfur-containing compounds during processing and to guide their proper changes, this article reviewed the changes and the mechanisms of changes of sulfur compounds in garlic during processing. This paper provided theoretical bases for further development of functional garlic products as well as utilizing processing technologies reasonably.
作者
刘肖
周才琼
LIU Xiao;ZHOU Caiqiong(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Special Food Programme and Technology Research Center,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第5期282-288,共7页
Food and Fermentation Industries
关键词
大蒜
含硫化合物
加工
变化机理
garlic
sulfur compounds
processing
changing mechanism
