脱臭蒜素提取机理及脱臭蒜素原汁酒的研制

The mechanism and development on juice wine of removing garlic's taste

大蒜中的有效成份是大蒜素 ,它具有强烈的刺激性臭味。但鲜蒜中大蒜素是以稳定无臭的大蒜氨酸的形式存在。当大蒜受到冲击 (切片或捣碎 ) ,大蒜酶接触到空气后活化 ,大蒜氨酸转化大蒜素。根据大蒜素的理化性质 ,采用不同的反应条件进行脱臭实验。开发研制出脱臭蒜素原液、脱臭蒜素保健饮料。

Allicin, efficiency eldment of garlic, has strong excitant smell taste. But allicin of fresh garlic is the existence of garlic aminoacid that is stabilization and smell less. Garlic aminoacid turns into allicin when garlic is breaked. Comparative study has been made to removing garlic's taste by using different reaction condition. All kinds of products of removing garlic's taste were developed.