1) Capsulae Allitridi
脱臭蒜素胶囊
2) deodorized allicin
脱臭蒜素
1.
This paper analyzes the nutritional components and therapeutic value of garlic, expounds the molecular mechanism of garlic odor and the method of deodorization, and introduces the technique for processing the compound deodorized allicin beverage.
分析了大蒜的营养成分及食用药用价值,阐述了大蒜臭味产生的分子机理及脱臭方法,介绍了脱臭蒜素复合饮料等系列产品的加工技术。
3) Garlic capsules
大蒜素胶囊
4) allicin agar
脱臭蒜素琼脂糖
1.
A processing technique,based on this principle,was developed to prepare allicin agar and frozen garlic which is free of garlic taste and smell.
根据这一机理,采用不同的反应条件进行实验,开发出脱臭蒜素琼脂糖和脱臭速冻大蒜。
5) juice wine of removing garlic's taste
脱臭蒜素原汁酒
1.
The mechanism and development on juice wine of removing garlic's taste;
脱臭蒜素提取机理及脱臭蒜素原汁酒的研制
6) deodorisation of garlic
大蒜脱臭
1.
By inactivaion of alliinase in garlic and deodorisation of garlic by supercritical CO2 so that oilic extract was obtained.
根据大蒜臭味产生的原因 ,采用超临界 CO2 使蒜酶失活 ,得到蒜油和大蒜脱臭的较佳条件 :6 0℃ ,2 1 MPa,浸提 4 5min,萃取 2 5min,并以萃余物为原料制得浓郁蒜香的调味
补充资料：番蒜
1.芒果的别名。详"芒果"。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条