摘 要：本课题主要研究大蒜的深加工技术，以大蒜为原料，辣椒、香油等为辅料，采用清洗、热烫、捣碎、过滤、护色、均质等主要加工工序，制作了一种风味良好的大蒜调味汁。实验中采用了加热和添加食盐、β―环状糊精、蜂蜜的方法进行除臭，采用添加亚硫酸氢钠、L-半胱氨酸、色拉油和Vc的方法进行护色，采用定硫法测定大蒜素含量，采用添加Vc、亚硫酸钠对比试验和低温保存的方法延长保质期，并利用正交试验优化了除臭、护色参数以及蒜汁配方。试验结果为：除臭的最佳方案为在经过100℃，5min的热烫后，再添加食盐6％、β-环状糊精1.2％、蜂蜜0.8％。护色的最佳方案为添加亚硫酸氢钠0.15％、L-半胱氨酸0.6％、色拉油7％、Vc1％。配方的最佳方案为大蒜汁成品中辣椒水30％、食盐10％、色拉油7％、蔗糖1.5％、小磨香油0.9％、Vc1％、L-半胱氨酸0.6％、味精0.2％、亚硫酸氢钠0.15％，剩下为蒜汁。测得鲜蒜中大蒜素含量为1.13％。低温储存和加入Vc可以有效延长保质期。
关键词：大蒜；深加工；除臭；护色；配方；大蒜素；正交试验
Abstract：The main research of this topic is the deep processing technology in the study of garlic,with garlic as raw materials,pepper and sesame oil as accessories,use cleaning,blanching,mashing,filtering,deodorization,colour as the main process,making a good flavor of garlic sauce.In the experiment,use heating,salt,β - cyclodextri and honey to deodorize,use sodium hydrogen sulfite,L- cysteine,salad oil and heating to color,use the fix sulfur method to determine the allicin content,use Vc and low temperature to extend the shelf-life,and use the orthogonal test to discuss the optimal scheme of the deodorization,colour and the garlic juice recipe.Test results:The optimal scheme of the eodorization are the heating temperature is 100℃, the time is 5 minutes,the salt content is 6％,β - cyclodextri content is 1.2％,the honey content is 0.8％.The optimal scheme of the colour are the sodium hydrogen sulfite content is 0.15％,the L- cysteine content is 0.7％,the salad oil content is 8％,the temperature is 90℃,the optimal scheme of the garlic juice recipe are the hot water content is 30％,the salt content is 10％,the sugar content is 1.5％,the sesame oil content is 1％,the monosodium glutamate content is 0.2％.The allicin content of garlic is 1.13％.
Keywords garlic deep processing deodorization colour recipe allicin content orthogonal test
