大蒜的食疗价值及其深加工制品的研制

The Therapeutic Value of Garlic and the Development of Its Deeply-processed Products

分析了大蒜的营养成分及食用药用价值,阐述了大蒜臭味产生的分子机理及脱臭方法,介绍了脱臭蒜素复合饮料等系列产品的加工技术。

This paper analyzes the nutritional components and therapeutic value of garlic, expounds the molecular mechanism of garlic odor and the method of deodorization, and introduces the technique for processing the compound deodorized allicin beverage.