摘要
采用单因素及正交试验对大蒜脯加工过程中的脱臭方法及最佳工艺进行了研究。结果表明,大蒜脯的最佳脱臭方法是茶叶煮沸除臭。大蒜脯制作的最佳工艺条件为:茶叶除臭煮沸时间5 min,第一次糖渍浓度20%,第一次烘干温度60℃,第二次糖渍浓度40%,第二次烘干温度55℃。依此工艺条件制作的大蒜脯没有明显的大蒜臭味,且甜度适中,爽口滑润,感官评分为86分,大蒜脯中大蒜素的含量达1.256 mmol/100 g。
Research on the deodorization of garlic fruit and its manufacture technology were carded out through the orthogonal experiment design. The results showed the optimum technological conditions was boiling the tea for 5 min, sugaring 20% firstly, drying at 60 ℃ for the first time, sugaring 40% secondly and drying at 55℃ for the second time. The garlic fruit had no obvious garlic stink and allicin content is 1.256 mmol/100 g. Its sweetness and taste was dulcet and sensory score was 86.
出处
《食品工业》
CAS
北大核心
2014年第7期119-122,共4页
The Food Industry
关键词
大蒜脯
脱臭
制作工艺
preserved garlic fruit
deodorization
manufacture technology
