| 山楂蒜蓉酱的研制 |
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| 引用本文： | 黎海彬. 山楂蒜蓉酱的研制[J]. 中国调味品, 2001, 0(4): 23-25 |
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| 作者姓名： | 黎海彬 |
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| 作者单位： | 广西大学生物技术与糖业工程学院, |
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| 摘 要： | 以新鲜大蒜和山楂果为主要原料，采用微波加热法、吸附法及掩蔽法相结合对大蒜进行脱蒜，并添加焦糖和食盐调色调味制成一种具有浓郁蒜香味的蒜蓉调味品。
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| 关 键 词： | 大蒜 山楂 脱臭 山楂蒜蓉酱 调味品 生产工艺 |
| 文章编号： | 1000-9973(2001)04-0023-03 |
| 修稿时间： | 2000-12-08 |
Rsearch of haw thorngarlic sauce |
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| Li Haibin. Rsearch of haw thorngarlic sauce[J]. China Condiment, 2001, 0(4): 23-25 |
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| Authors: | Li Haibin |
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| Abstract: | In order to make a kind of product of mashed garlic with rich garlic sweet smell,the fresh garlic and hawthorn should be used as raw materials.By using microwave heating,polymer absorption and covering was the unpleasant smell of garlic removed with added and mixed tastes and flavor. |
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