摘要
大蒜属于香辣调料,是烹调必不可少的调味料之一。大蒜被称为"天然抗生素",具有抗菌消炎、抗癌、治疗和预防心血管疾病、提高体细胞免疫功能和保护肝脏等生理功效,其功能性成分的综合开发利用逐渐受到大众关注。综合论述大蒜的化学成分、提取物的制备方法及其在食品加工中的应用情况,为大蒜的开发利用提供参考。
Belonging to the spicy sauce,garlic is one of the essential cooking sauces.Known as the“natural antibiotics”,with physiological effects such as antibiosis,antiphlogosis,anticancer,treatment and prevention of cardiovascular disease,improving immune function of cells,liver protection and so on,the development and utilization of garlic's functional composition gradually received public attention.This article summarized the chemical components of garlic,the preparation method of garlic extracts,and the application of garlic in food processing,with a view to providing a reference for the development and application of garlic.
作者
余松筠
YU Song-yun(School of Cooking and Food Engineering,Wuhan Business University,Wuhan 430056,Hubei,China)
出处
《江苏调味副食品》
2019年第1期3-6,共4页
Jiangsu Condiment and Subsidiary Food
关键词
大蒜
提取物
食品加工
应用
garlic
extracts
food processing
application
