| 番茄蒜蓉酱的研制 |
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| 引用本文： | 谢岩黎,周莉,郭志毅. 番茄蒜蓉酱的研制[J]. 食品科学, 2000, 21(4): 68-72 |
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| 作者姓名： | 谢岩黎 周莉 郭志毅 |
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| 作者单位： | 河南职业技术师范学院食品科学与工程系,453003 |
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| 摘 要： | 以新鲜大蒜和番茄为主要原料，采用酸烫法、吸附法及掩蔽法相结合对大蒜进行脱臭，并添加焦糖和食盐调色调味制成的一种具有浓郁蒜香味的蒜蓉调味品。
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| 关 键 词： | 大蒜 番茄 脱臭 蒜蓉调味品 蒜酱 |
Development Study of ketchup Made of Tomato ang Mashed Carlic |
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| Xie YanLi et al.. Development Study of ketchup Made of Tomato ang Mashed Carlic[J]. Food Science, 2000, 21(4): 68-72 |
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| Authors: | Xie YanLi et al. |
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| Affiliation: | Xie YanLi et al. |
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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 tomato should be used as raw materials By the method of acid scalding to deactivate The enzyne polymer absorption and salf covering was the unpleasant smell of garlic removed with added and mixed tastes and flavor. |
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| Keywords: | Garlic Tomato Removing the unpleasant smell |
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