摘要
对多种脱除大蒜臭味的方法作了实验,发现40％生油搅拌工艺较佳,提取率可达71％,成本较低,但提取周期太长,用维生素B法可缩短周期,红外光谱数据表明,无臭提取液基本上保留了大蒜的有效成份,同时对脱臭机理作了初步探讨。
Various methods were tested to reduce the garlic odor. The technique of 40% vegetable oil stirring was proved better.The extraction rate could reach 71% with lower production cost, but resulted in a longer extractive cycle. Vitamin B_1 method might shorten the cycle. IR data showed that odorless extractive liquid basically contained the effective compounds of garlic. Some researches on the mechanism of reducing odor were also made.
关键词
大蒜
无臭
提取液
garlic, odorless, extractive liquid
