脱臭蒜素糯米酒的研制

Development of glutinous rice wine made from de-stink garlic allicin

大蒜中的大蒜素是以稳定、无臭的大蒜氨酸形式存在,当大蒜受到冲击(切片或捣碎)时大蒜氨酸在活化蒜酶的作用下转化成大蒜素的,具有强烈的刺激性臭味。根据大蒜氨酸的性质,采用升温杀酶或低温及纯乙醇条件下提取即可以阻止大蒜素的形成,再按照糯米酒的常规酿制工艺研制出脱臭蒜素糯米酒。

The garlic allicin exists in the form of garlic amino acid, which is stable and has no stink in the garlic. When garlic was impacted (sliced or pounded), the garlic amino acid changes into garlic allicin under the influence of active garlic enzyme and acquires a strong stinking flavor. According to the nature of garlic, the formation of garlic allicin could be deterred by extraction under the condition of enzyme deactivation at increased temperature or pure ethanol. The glutinous rice wine made from de-stink garlic allicin was then produced according to the traditional brewing technique.