摘要
实验对生大蒜在转变为黑蒜的过程中其主要营养物质蛋白质、脂肪、淀粉、还原糖、水分随不同的温度和时间发生变化的规律进行了研究。为生大蒜转变成黑蒜后的食用安全性研究提供了基础的理论根据。为黑蒜的营养价值优于生蒜的理论研究提供了重要的实验依据,也为黑蒜生产工艺的创新及更加合理化提供了翔实的理论基础。
This experiment is conducted to study the change rules of the main nutrients such as protein,fat,starch,reducing sugar,water with different temperatures and time in the process of raw garlic transforming into black garlic.It provides a theoretical basis for edible safety after raw garlic transforming into black garlic;it provides important experimental basis theory study for that nutritional value of black garlic is better than that of raw garlic.It also provides an informative theoretical basis for the innovation and rationalization of black garlic production process.
出处
《中国调味品》
CAS
北大核心
2014年第9期52-56,共5页
China Condiment
关键词
生大蒜
黑蒜
营养物质
变化规律
制作工艺
raw garlic
black garlic
nutrients
variation
production process
