【摘要】 实验通过比较不同脱臭方法对蒜氨酸酶活性和营养成分的影响,得出大蒜的最佳脱臭方法,并以此大蒜为原料制作风味和色泽俱佳的蒜蓉芥末膏复合调味品。结果表明:大蒜在微波850W处理150s时,钝化蒜氨酸酶活性效果显著,大蒜的营养成分损失较小。蒜蓉芥末膏的优化配方:大蒜与芥末膏比例为1∶10,食盐量为3%,稳定剂为3.5%。更多还原

【Abstract】 The optimal deodorization method is obtained through comparing the effects of different deodorization methods on garlic nutrients and alliinase activity.Take garlic as material to make compound condiment of mashed garlic mustard plaster with good taste and color.The results show that the microwave heating treatment(850W for 150s)has significant inactivation effect on alliinase activity and little effect on garlic nutrients.The optimal formula of mashed garlic mustard plaster is:the proportion of garlic-mustard plaster is 1∶10,salt of 3%,stabilizing agent of 3.5%.更多还原