大蒜脱臭方法及其系列保健产品开发和利用

The methods of removing garlic taste and the development of its production series

对大蒜（ＡｌｉｕｍＳａｔｉｖｕｍＬ．）采用加热、添加剂处理及加入矫味剂等方法进行了脱臭实验，利用定硫法测定了大蒜脱臭前后的蒜素含量，比较了不同脱臭方法的效果，并对大蒜脱臭系列保健产品的开发应用进行了初步研究。

methods were used (heating, addition, etc) to remove the garlic's taste and the different rations of allicin before and after the experiments were made. The effects of different methods were compared and a primary study was made on the development and use of the product series after removing the taste.