大蒜脱臭方法的研究

摘要

对大蒜脱臭的不同方法进行了比较，分别采用了烫漂法、酸液漂烫法、植物油法、β-环糊精包埋法、微波法及超临界法，对不同方法的工艺条件、脱臭效果、产品感官性状、有效成分的保留等加以对比。结果表明：微波法和超临界法是两种比较理想的脱臭方法。%The comparison of different methods for garlic deodorization,such as blanching method, acid blanching method,vegetable oil method,β-cyclodextrin imbedding method,microwave method and supercritical method are adopted respectively,the process conditions,effect of deodorization, sensory properties,and efficient ingredients are compared.The results show that microwave extrac-tion and supercritical methods are two kinds of ideal deodorant methods.