食品科学2018，Vol.39Issue(5)：148-154,7.DOI:10.7506/spkx1002-6630-201805023
马铃薯淀粉包埋脱除大蒜臭味
Odor Removal of Garlic by Embedment in Potato Starch
摘要
Abstract
In order to protect the active ingredients and mask the unpleasant smell of fresh garlic,physical milling treatment was used to entrap garlic organosulfur compounds (OSCs) into the helical cavity of potato starch.This process was optimized for improved the encapsulation efficiency (EE) of allicin and deodorization efficiency (DE) and deodorization efficiency.The resulting product was structurally characterized.The optimum experimental conditions were determined as 3∶1 and 2.5 h for ratio between potato starch and garlic (dry basis) and milling time,respectively,yielding an EE value of (90.63 ± 1.11)％ and a sensory score of 95 points.Scanning electron microscopic (SEM) photos indicated that starch granules were destroyed,resulting in the formation of an agglomerate structure.X-ray diffraction (XRD) indicated that the crystallinity of starch decreased.Fourier transform infrared (FT-IR) spectroscopic and thermogravimetric (TG) analysis confirmed that the thermal stability of the sample was improved.According to the gas chromatography-mass spectrometry (GC-MS) results,all 11 OSCs in fresh garlic were detected in the sample.This study suggested that potato starch might be a well stabilized carrier of OSCs in fresh garlic via milling method,which is effective to decrease the malodorous flavor of garlic and improve the stability of OSCs in fresh garlic.关键词
马铃薯淀粉/新鲜大蒜/研磨法/包埋处理/脱臭Key words
potato starch/fresh garlic/milling method/embedment/deodorization分类
轻工纺织引用本文复制引用
管苹,张黎明,郝利民,张智涵,李梦楠..马铃薯淀粉包埋脱除大蒜臭味[J].食品科学,2018,39(5):148-154,7.基金项目
天津市自然科学基金项目(17JCZDJC34400) （17JCZDJC34400）
