CN105995705B - A kind of environmentally protective preparation method of deodorized garlic powder - Google Patents
A kind of environmentally protective preparation method of deodorized garlic powder Download PDFInfo
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- 229940029982 garlic powder Drugs 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 230000001681 protective effect Effects 0.000 title claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 29
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 29
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 29
- 235000004611 garlic Nutrition 0.000 claims abstract description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000012153 distilled water Substances 0.000 claims abstract description 19
- 238000004140 cleaning Methods 0.000 claims abstract description 15
- 238000005360 mashing Methods 0.000 claims abstract description 15
- 238000004108 freeze drying Methods 0.000 claims abstract description 11
- 239000012530 fluid Substances 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 9
- 238000002604 ultrasonography Methods 0.000 claims description 25
- 238000001816 cooling Methods 0.000 claims description 14
- 230000002411 adverse Effects 0.000 claims description 4
- 238000012935 Averaging Methods 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 6
- 238000004332 deodorization Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 abstract description 3
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 abstract description 3
- 235000010081 allicin Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 230000002255 enzymatic effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000002779 inactivation Effects 0.000 abstract 1
- 230000009965 odorless effect Effects 0.000 description 11
- 238000005259 measurement Methods 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 6
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 5
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 5
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 5
- 235000015295 alliin Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000009210 therapy by ultrasound Methods 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 description 1
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- QOSMNYMQXIVWKY-UHFFFAOYSA-N Propyl levulinate Chemical compound CCCOC(=O)CCC(C)=O QOSMNYMQXIVWKY-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000010358 mechanical oscillation Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of environmentally protective preparation methods of deodorized garlic powder, are related to food processing field.It carries out as steps described below: distilled water and lemon juice will be added after fresh garlic peeling, cleaning, mixed liquor is broken by mashing, slurries carry out single-frequency under energy-collecting ultrasonic effect or double frequency energy-collecting ultrasonic handles certain time, make relevant biological enzymatic inactivation, inhibit the generation of allicin, sonification fluid passes through the garlic powder that freeze-drying is deodorized.The present invention carries out energy-collecting ultrasonic deodorization under acid lemon juice, not only simple process, high-efficient, safety non-pollution, not only it can fully retain other nutritional ingredients in garlic in nutrition, but also increase the nutrition of lemon, lay the foundation for the exploitation and deep processing of garlic series of products.
Description
Technical field
The present invention relates to food processing fields, are exactly a kind of environmentally protective preparation methods of deodorized garlic powder.
Background technique
Garlic is the bulb of Liliaceae allium, contains nutrient very rich, such as sugar, protein, fat, dimension
Raw element, minerals etc..The research of modern medicine, nutrition has shown that: garlic have lowering blood pressure, prevention and treatment of coronary heart disease, anti-inflammation and sterilization,
Anticancer improves the effects of immunity of organisms, protection liver and anti-aging.However, since garlic has special stink, especially
It is that stink residence time for eating raw in deutostoma is long, affects the consumption of garlic.The stink of garlic only after cutting or be broken
It generates, because there is the alliin of odorless and allinases in unbroken Garlic Tissue, when historrhexis, allinase can be made
Allicin is formed for alliin, allicin further decomposes into small molecule sulfur-containing compound, to generate stink.Therefore, garlic is de-
Smelly is always the research hotspot of food scientific research worker.
Chinese patent CN1149987A, CN101444272A and CN1320387A etc. disclose supercritical CO2, high temperature steam
Evaporate, the methods of ultra high pressure treatment is deodorized garlic, all there is high temperature or high pressure in these method operating process, technique is multiple
It is miscellaneous.In addition, Chinese patent CN1084362A and Zhang Yusong (Chinese flavouring, 2014,39 (9), pp84-86) are disclosed respectively
Garlic is deodorized by the mixed liquors such as disodium ethylene diamine tetraacetate, Buddhist nun's platinum propyl ester, phytic acid and lactic acid and acetic acid.However,
In food production process add chemical reagent be generally not easy to be accepted, and produce after the completion of generate separating liquid at
It is unfavorable for environmental protection for waste liquid, it is necessary to carry out harmless treatment, and increase preparation cost.
Ultrasonic wave is a kind of mechanical oscillation of the frequency greater than 20 kHz, can generate mechanism at normal temperatures and pressures, heat is made
With, cavitation and chemical action, intermolecular force and molecular structure can be changed.Not hero etc. (Chinese food journal,
2010,10 (1), pp61-66) the study found that low power ultrasound can make allinnase vigor improve 47%.It is different, it is based on
This laboratory high power energy-collecting ultrasonic is passivated the discovery of allinnase, and the present invention is successfully realized garlic using ultrasonic technology and takes off
It is smelly.Deodour method of the invention avoids the use of high temperature, high pressure and chemical reagent, simple and easy, safe and reliable, green ring
It protects.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of environmentally protective preparation method of deodorized garlic powder, by right
Lemon juice auxiliary energy-collecting ultrasonic technology is solved inevitable high temperature and pressure and chemical reagent in the prior art and is asked safely using equal
Topic.
The technical scheme is that such: a kind of environmentally protective preparation method of deodorized garlic powder, according to following steps
It is rapid to carry out:
1) distilled water will be added according to mass ratio 1:2~1:20 after fresh garlic peeling, cleaning；
2) in the mixed liquor in step 1), a certain amount of lemon juice is added according to distilled water volume；
3) by the mixed liquor of step 2 in the tissue mashing machine of pre-cooling crushing and beating, slurries under energy-collecting ultrasonic equipment into
Row single-frequency or double-frequency ultrasound handle 5~20 min, 1~6 s of ultrasound works time, and the intermittent time is 1~6 s；
4) sonification fluid passes through the garlic powder that freeze-drying is deodorized.
In step 2 described in above scheme, the additional amount and distilled water volume ratio of lemon juice are 1:40~1:200.
The energy-collecting ultrasonic equipment mode of step 3) described in above scheme includes single tank ultrasound, circulating ultrasonic and adverse current ultrasound
Deng.
The single-frequency frequency range of the ultrasound of step 3) described in above scheme is 15~50 kHz, and double frequency combination of frequency mode has
15 kHz/50 kHz, 28 kHz/20 kHz, 15 kHz/20 kHz, 28 kHz/35 kHz etc..
The averaging ultrasound power that above scheme institute step 3) is stated is the W/mL of 5 W/mL~20.
The invention has the advantages that under acid lemon juice carry out energy-collecting ultrasonic deodorization, not only simple process, ultrahigh in efficiency,
Safety non-pollution not only can fully retain other nutritional ingredients in garlic in nutrition, but also increase the nutrition of lemon, be big
The exploitation and deep processing of garlic series of products lay the foundation.Using the garlic powder prepared after ultrasonic treatment, pass through water or other solvents
Extraction and separation technology can extract the nutrition such as alliin and effective component.
Specific embodiment
The deodorising effect of garlic powder passes through organoleptic indicator and allinase activity rating.
Organoleptic indicator evaluation: set up 10 people groups evaluation product odour intensity, be divided into odorless, basic odorless, compared with
Four weak stink, obvious stink grades, results are averaged, and standards of grading are shown in Table 1.
1 sensory evaluation criteria of table
| Sensory evaluation | Odorless | Basic odorless | Weaker stink | Obvious stink |
| Scoring | 80-100 | 60-79 | 30-59 | <30 |
The active measurement of allinase is referring to paper " Cao Lijuan, alliin and allinnase ultrasound assisted extraction technical research, river
Su great Xue [D], 2012 " method carry out.Enzymatic activity definition: under the conditions of 25 DEG C, using alliin as substrate.It was reacted in catalysis
Cheng Zhong, every milliliter of extracting solution generate enzyme amount contained by 1 μm of ol pyruvic acid per minute and are defined as 1 U.
Below with reference to embodiment, the present invention is described in further detail, but the embodiment invented is without being limited thereto.
Embodiment 1
By fresh garlic peeling, cleaning, take 50 g that 100 mL distilled water are added, lemon juice is added, and (lemon is now squeezed through juice extractor
Gained) 0.5 mL, mixed liquor broken homogenate in the tissue mashing machine of pre-cooling, slurries are in 50 kHz of single-frequency frequency, 500 W of power
Under carry out circulation energy-collecting ultrasonic wave handle 20 min, 6 s of ultrasound works time, the intermittent time be 6 s, sonification fluid is through being subcooled
Freeze the garlic powder for being dried to obtain deodorization, measures organoleptic indicator and the allinase vigor of product.
Check experiment: by fresh garlic peeling, cleaning, take 50 g that 100 mL distilled water are added, in the tissue mashing machine of pre-cooling
In be crushed homogenate after through freeze-drying obtain garlic powder, measure organoleptic indicator and the allinase vigor of product.
Measurement obtains, and compared with the control group, by the garlic powder odorless of ultrasound and lemon juice processing, allinase vigor is pair
According to the 22.2% of group.
Embodiment 2
By fresh garlic peeling, cleaning, take 20 g that 100 mL distilled water are added, lemon juice is added, and (lemon is now squeezed through juice extractor
Gained) 2.5 mL, mixed liquor broken homogenate in the tissue mashing machine of pre-cooling, slurries are in 15 kHz of single-frequency frequency, power 2000
Single tank energy-collecting ultrasonic wave is carried out under W and handles 5 min, 6 s of ultrasound works time, and the intermittent time is 3 s, and sonification fluid is through being subcooled
Freeze the garlic powder for being dried to obtain deodorization, measures organoleptic indicator and the allinase vigor of product.
Check experiment: by fresh garlic peeling, cleaning, take 20 g that 100 mL distilled water are added, in the tissue mashing machine of pre-cooling
In be crushed homogenate after through freeze-drying obtain garlic powder, measure organoleptic indicator and the allinase vigor of product.
Measurement obtains, and compared with the control group, by the garlic powder odorless of ultrasound and lemon juice processing, allinase vigor is pair
According to the 20.5% of test.
Embodiment 3
By fresh garlic peeling, cleaning, take 5 g that 100 mL distilled water are added, lemon juice is added, and (lemon now squeezes institute through juice extractor
) 1.5 mL, mixed liquor broken homogenate in the tissue mashing machine of pre-cooling, slurries are in double frequency 15 kHz/50 kHz, power 900
Double frequency adverse current energy-collecting ultrasonic wave is carried out under W and handles 16 min, 1 s of ultrasound works time, and the intermittent time is 1 s, sonification fluid
The garlic powder being deodorized by freeze-drying measures organoleptic indicator and the allinase vigor of product.
Check experiment: by fresh garlic peeling, cleaning, take 5 g that 100 mL distilled water are added, in the tissue mashing machine of pre-cooling
Garlic powder is obtained through freeze-drying after broken homogenate, measures organoleptic indicator and the allinase vigor of product.
Measurement obtains, and compared with the control group, by the garlic powder odorless of ultrasound and lemon juice processing, allinase vigor is pair
According to the 16.6% of group.
Embodiment 4
By fresh garlic peeling, cleaning, take 10 g that 100 mL distilled water are added, lemon juice is added, and (lemon is now squeezed through juice extractor
Gained) 1 mL, mixed liquor broken homogenate in the tissue mashing machine of pre-cooling, slurries are in double frequency frequency 28 kHz/35 kHz, function
1500 W of rate recycles energy-collecting ultrasonic wave and handles 10 min, 2 s of ultrasound works time, and the intermittent time is 1 s, and sonification fluid passes through
It is freeze-dried the garlic powder being deodorized, measures organoleptic indicator and the allinase vigor of product.
Check experiment: by fresh garlic peeling, cleaning, take 10 g that 100 mL distilled water are added, in the tissue mashing machine of pre-cooling
In be crushed homogenate after through freeze-drying obtain garlic powder, measure organoleptic indicator and the allinase vigor of product.
Measurement obtains, and compared with the control group, by the garlic powder odorless of ultrasound and lemon juice processing, allinase vigor is pair
According to the 15.8% of group.
Embodiment 5
By fresh garlic peeling, cleaning, take 30 g that 100 mL distilled water are added, lemon juice is added, and (lemon is now squeezed through juice extractor
Gained) 2 mL, mixed liquor broken homogenate in the tissue mashing machine of pre-cooling, slurries are in 20 kHz of single-frequency frequency, 1200 W of power
The single tank energy-collecting ultrasonic wave of lower progress handles 8 min, 2 s of ultrasound works time, and the intermittent time is 2 s, and sonification fluid is through being subcooled
Freeze the garlic powder for being dried to obtain deodorization, measures organoleptic indicator and the allinase vigor of product.
Check experiment: by fresh garlic peeling, cleaning, take 30 g that 100 mL distilled water are added, in the tissue mashing machine of pre-cooling
In be crushed homogenate after through freeze-drying obtain garlic powder, measure organoleptic indicator and the allinase vigor of product.
Measurement obtains, and compared with the control group, by the garlic powder odorless of ultrasound and lemon juice processing, allinase vigor is pair
According to the 14.2% of group.
Embodiment 6
By fresh garlic peeling, cleaning, take 10 g that 200 mL distilled water are added, lemon juice is added, and (lemon is now squeezed through juice extractor
Gained) 2 mL, mixed liquor broken homogenate in the tissue mashing machine of pre-cooling, slurries are in double frequency frequency 28 kHz/20 kHz, function
Double frequency adverse current energy-collecting ultrasonic wave is carried out under 1600 W of rate and handles 15 min, 3 s of ultrasound works time, and the intermittent time is 3 s, ultrasound
Treatment fluid passes through the garlic powder that freeze-drying is deodorized, and measures organoleptic indicator and the allinase vigor of product.
Check experiment: by fresh garlic peeling, cleaning, take 10 g that 200 mL distilled water are added, in the tissue mashing machine of pre-cooling
In be crushed homogenate after through freeze-drying obtain garlic powder, measure organoleptic indicator and the allinase vigor of product.
Measurement obtains, and compared with the control group, by the garlic powder odorless of ultrasound and lemon juice processing, allinase vigor is pair
According to the 18.0% of group.
Claims (1)
1. a kind of environmentally protective preparation method of deodorized garlic powder, it is characterised in that carry out as steps described below:
1) distilled water will be added according to mass ratio 1:2~1:20 after fresh garlic peeling, cleaning；
2) in the mixed liquor in step 1), a certain amount of lemon juice is added according to distilled water volume；
3) by the mixed liquor of step 2, crushing and beating, slurries carry out single under energy-collecting ultrasonic equipment in the tissue mashing machine of pre-cooling
Frequency or double-frequency ultrasound handle 5~20 min, 1~6 s of ultrasound works time, and the intermittent time is 1~6 s；
4) sonification fluid passes through the garlic powder that freeze-drying is deodorized；
In the step 2, a certain amount of lemon juice is added, and the additional amount of lemon juice and distilled water volume ratio are 1:40~1:
200；
The energy-collecting ultrasonic equipment mode of the step 3) includes single tank ultrasound, circulating ultrasonic and adverse current ultrasound；
The single-frequency frequency range of the ultrasound of the step 3) is 15~50 kHz, and double frequency combination of frequency mode has 15 kHz/50
KHz, 28 kHz/20 kHz, 15 kHz/20 kHz, 28 kHz/35 kHz；
The averaging ultrasound power that the step 3) is stated is the W/mL of 5 W/mL~20.
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| CN1320863C (en) * | 2004-06-16 | 2007-06-13 | 张宝玉 | Technology for preparing smell-free bacteria-free allicin powder directly |
| CN101327003A (en) * | 2007-06-19 | 2008-12-24 | 钟山 | Method for preparing garlic product |
| CN102499967A (en) * | 2011-11-18 | 2012-06-20 | 江苏大学 | Ultrasonic-assisted method for preparing garlic blood-pressure-lowering functional factors |
| CN102851271A (en) * | 2012-09-04 | 2013-01-02 | 江苏大学 | Sweep frequency ultrasonic assisted extraction method for alliinase in garlic |
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| CN105767957A (en) * | 2015-12-21 | 2016-07-20 | 湖南尔康制药股份有限公司 | Odorless freeze-dried garlic powder capsule product |
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2016
- 2016-05-24 CN CN201610346740.XA patent/CN105995705B/en not_active Expired - Fee Related
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| CN1320863C (en) * | 2004-06-16 | 2007-06-13 | 张宝玉 | Technology for preparing smell-free bacteria-free allicin powder directly |
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| CN102850245A (en) * | 2012-09-04 | 2013-01-02 | 江苏大学 | Method for ultrasonic assisted extraction of alliin in garlic |
| CN103284245A (en) * | 2013-06-10 | 2013-09-11 | 徐州绿之野生物食品有限公司 | Method for preparing odorless garlic clarified juice |
| CN104710333A (en) * | 2013-12-12 | 2015-06-17 | 尚庆光 | Garlicin processing technology |
| CN105767957A (en) * | 2015-12-21 | 2016-07-20 | 湖南尔康制药股份有限公司 | Odorless freeze-dried garlic powder capsule product |
Non-Patent Citations (1)
| Title |
|---|
| 大蒜脱臭和无臭蒜汁的研究;孙君社 等;《食品科学》;19950228;第21-24页 摘要3.2节 |
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