大蒜的除臭及在食品加工中的应用

主要讨论了大蒜的除臭和在食品加工中的应用,并对大蒜食品的前景作了展望。     

大蒜的营养保健功能及其在食品中的开发应用

该文主要介绍了大蒜的成分和功能，并对大蒜开发中的难点进行了分析，最后重点探讨了大蒜在食品中的应用。     

大蒜多糖功能性质的研究

大蒜多糖是新发现的功能因子,为确定其在食品、功能食品、药品、化妆品等产品中的应用特性,本文测定大蒜多糖在不同溶剂的溶解特性,并以酪蛋白,蛋清,甘油等为对照,测定其吸油性,起泡性,吸湿性,保湿性等应用特性.结果表明大蒜多糖可溶于水,微溶于乙醇,不溶于丙酮、乙酸乙酯、正丁醇等有机溶剂.大蒜多糖吸油性要好于酪蛋白,起泡性(50%)低于蛋清(70%),吸湿性和保湿性均高于甘油.因此,大蒜多糖可广泛适用于饮料,肉制品,奶制品,代脂食品,化学药品等产品中的主辅材料,将增加上述产品的保健功能和加工适性.     

大蒜多糖结构及生物活性研究进展

大蒜为百合科葱属植物的鳞茎,是一种药食两用的天然产物资源。多糖是大蒜主要成分之一,也是大蒜药效的物质基础之一。文章系统总结了近年来大蒜多糖的结构特征及生物活性的研究进展,发现其主要结构为果聚糖,具有抗氧化、免疫调节、护肝、抗炎、抗癌、益生等多种功效,在食品及保健产品等方面有着良好的应用价值。未来有必要进一步加强大蒜多糖高级结构和构效关系的解析,明确其生物活性的作用机制,以促进大蒜多糖在功能性食品和治疗药物中的开发利用。     

日本制定出“大蒜食品”等规格标准

最近,日本健康、营养食品协会正式公布了第51号健康辅助食品“大蒜食品”的规格标准。 这次公布的大蒜食品标准首先将大蒜食品做如下定义:(1)大蒜加工食品:含大蒜粉或大蒜提取物50％以上的食品;(2)大蒜含有食品:含大蒜粉或大蒜提取物在10％以上和不足50％的食品;(3)油浸渍大蒜食品:含油浸渍大蒜(油浸渍品)达25％以上     

大蒜及其提取物在食品加工中的应用研究进展

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。     

大蒜加工废水处理技术研究进展

大蒜加工废水是食品加工业非常特殊的高浓度废水,COD高达数万毫克每升,大蒜加工废水中含有的大蒜素具有强杀菌作用,采用普通的活性污泥曝气法处理,难以做到达标排放,使得大批的蒜片加工厂不断因环境污染问题而被关停。大蒜加工废水污染问题已经成为我国大蒜产业发展的瓶颈,也是环境保护急需解决的问题。因此本文通过概述大蒜废水的特性,分析了大蒜加工废水存在的问题,对传统物理处理、传统生物处理、酶处理、微电解处理、膜分离处理等技术在大蒜加工废水处理中的应用进行了比较,并对大蒜加工废水的处理技术进行了展望。     

大蒜功能性食品的开发与应用

对大蒜的化学成分、生物活性及其功能性食品的开发和应用进行了分析研究,结果表明大蒜含有多种含硫化合物、稀有元素以及人体所需的各种营养素,有极高的药理学价值和保健作用,大蒜制品的开发有着十分广阔的应用前景。     

大蒜素的杀菌及其在食品中的防腐保鲜应用研究进展

大蒜（Allium sativum L）具有很高的食疗保健价值,备受人们的青睐。大蒜素是大蒜的主要功能成分,研究证明,大蒜素对多种细菌、真菌、病毒均具有杀灭和抑制作用,被称为“天然广谱植物杀菌素”。本文阐述了大蒜素的形成、特性、杀菌机理及其在食品保鲜防腐中的主要应用研究进展。     

大蒜功能材料需求增大

日本理研化学工业公司应用独特方法将大蒜有效成分和特有的香鲜味提取出来并加工成为医药品原料“奥基素阿米金”和健康食品材料“无臭大蒜末”推上市场,现年需求量已达十亿日元。大蒜生鲜状态下以蒜甙形式存在的物质可以在酶的作用下转化为蒜素,这是产生大蒜特有香味的主要原因。通过将生大蒜加热处理使酶失去活性,然后再进行有效成分的提取和精制,经过脱臭处理后加工制成的大蒜材料一直在医药品用途方面很受欢迎。最近几年里,在健康食品中的交易量也大幅度增加,其医药品和健康食品用途的比例也提升为1∶l。作为医药品原料使用的“奥基素阿…     

菜籽油脱除蒜臭的工艺研究

讨论了菜籽油脱除蒜臭的原理与工艺，并研制出可直接添加于食品、饮料及辛香调味品的无臭蒜汁。     

大蒜深加工生产技术

本文介绍了大蒜饮料、大蒜油、大蒜蜜、大蒜粉的加工工艺及操作要点。     

大蒜、胡萝卜、芹菜复合保健饮料的研制

对大蒜、胡萝卜、芹菜复合保健饮料的生产工艺作了研究。结果表明,将45%复合蔬菜汁加入食盐、柠檬酸进行调配,制成的保健饮料口感、色泽、营养俱佳。     

Paraffin treatment of garlic for long-term preservation

The optimal conditions have been developed for garlic preservation by its treatment with a mixture of food paraffin and monoglyceride in the ratio of 95:5 at 80 degrees C, followed by the storage at 0-1 degrees C, and relative humidity 65-75%. When garlic is treated with plasticized paraffin, the main hydrocarbon components of paraffin - n-alkanes C20-C31 are accumulated in its pulp. Monocyclic aromatic hydrocarbons are practically absent in food paraffin and paraffined garlic. The quantitative parameters of the paraffined garlic characterizing high technological and economic effectiveness of the method, as well as insignificant increase in the p-alkanes content (1%) in the daily ration for humans, that contains paraffined garlic, have permitted the authors to recommend this method of garlic storage for using under industrial conditions, the technological regulations should be strictly kept to.     

Factors influencing the stability of garlic thiosulfinates

Despite a potent antimicrobial activity, garlic (Allium sativum L.) has not been used as a commercial food preservative because of instability of the antimicrobial activity, among other reasons. Factors influencing the stability of thiosulfinates in garlic were investigated to improve understanding of the antimicrobial activity of garlic in food preservation. As temperature, pH, the garlic concentration, and the liquid oil content increased, the stability of thiosulfinates decreased. Thiosulfinates were more unstable as the degree of unsaturation of fatty acids was increased. Solid fatty acid did not affect the stability of thiosulfinates. Other major food components, such as free amino acids, proteins, and carbohydrates did not influence the stability of thiosulfinates. Garlic can be used as a natural preservative for food items with low pH values and with low oil contents stored at low temperatures.     

Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages

Garlic has a long history to be used for medicine and food purposes. Black garlic, the fermented product of fresh garlic, is considered with better biological activities, such as antioxidant activity, and is developed as an increasingly popular functional food. Polysaccharides are the major components of fresh and black garlic, and immunomodulatory activity is one major pharmacological effect of polysaccharides. Therefore, chemical characteristics and immunomodulatory effects of polysaccharides from fresh and black garlic are investigated and compared in vitro for the 1st time, in order to reveal their molecular and pharmacological differences. It is demonstrated that the molecular weights of polysaccharides from the 2 sources and molar ratios of monosaccharides after acid hydrolysis are greatly variant. The effects of polysaccharides from 2 sources on RAW 264.7 macrophages functions, including promotion of phagocytosis, release of NO, and expressions of several immune‐related cytokines (including interleukin [IL]‐6, IL‐10, tumor necrosis factor alpha, and interferon gamma), were different from each other. The results indicated that fresh garlic polysaccharide exhibited stronger immunomodulatory activities than that of black garlic. Moreover, it is revealed that fructan might be the bioactive component in garlic and it is indicated that during the fermentation treatment, fructan constituents of garlic has degraded, and basically no immunomodulatory effect can be found in black garlic polysaccharides.     

新技术在生姜、大蒜、洋葱深加工中的应用

生姜、大蒜、洋葱是我国三种历史悠久的药食兼用的香辛调味料。综述了生姜、大蒜、洋葱的功能作用、功效成分及产品开发方面的研究进展，介绍了超临界流体萃取技术、分子蒸馏技术、微胶囊技术等现代新型食品制造技术，并提出了运用新型食品制造技术改造提升生姜、大蒜、洋葱等深加工业的新思路。     

全成分大蒜调味油乳化试验

以大蒜、食用调和油为原料，以蒸馏单甘酯为乳化剂，直接均质、乳化，生产调味油，进行了全成分大蒜调味油制备的乳化试验，确定了最适乳化操作条件。