摘要
大蒜含有丰富的效用成分,但其固有的臭味限制了其在食品工业中的应用。本研究通过单因素实验验证了柠檬酸、醋酸、姜汁以及白酒4种脱臭剂对大蒜汁的脱臭效果,并通过正交试验得到复合脱臭剂的最佳工艺配方为醋酸0.2%、姜汁0.10%、柠檬酸0.08%、白酒0.08%,在此配方条件下的脱臭率高达93.21%,且未引入任何异味,复合脱臭剂的脱臭时间以0.75~1.00 h为宜。
Garlic contains rich functional ingredients,but its inherent odor limits its application in the food industry.This study verified the good deodorization effect of citric acid,acetic acid,ginger juice and Baijiu on garlic juice through single factor experiment,and the optimal process formulation of the compound deodorant was obtained by the orthogonal test as 0.2%acetic acid,0.10%ginger juice,0.08%citric acid,0.08%Baijiu,and the deodorization rate was as high as 93.21%under the conditions of this formulation without introducing any off-flavor.The deodorization time of the compound deodorant should be 0.75~1.00 h.
作者
杨英
柏松
YANG Ying;BAI Song(Sichuan Vocational College of Chemical Industry,Luzhou 646099,China)
出处
《食品安全导刊》
2023年第17期135-137,141,共4页
China Food Safety Magazine
关键词
脱臭剂
大蒜素
单因素实验
正交实验
deodorizer
allicin
single factor experiment
orthogonal experiment
作者简介
杨英(1983-),女,四川眉山人,本科,实验师。研究方向:微生物、食品检测、食品营养及加工。
