| Summary: | 碩士 === 臺灣大學 === 食品科技研究所 === 98 === Garlic is always considered as a food with medicinal property. Many reports indicated that garlic contains a lot of functional sulfur-containing components, which are good for human health. Garlic liqueur is a traditional processing product produced by soaking garlic in alcoholic solution. However, garlic is not usually well accepted by consumers due to its odor and pungent flavor. In addition, little is known about the active components in garlic liqueur. The value of this commodity needs more investigation.
This study includes two parts, the first part is to study the changes of the product quality and alliin content in different blanching treatments (boiling water; microwave; hot air; non-blanching as control). The results show that after soaking garlic for 62 days, the alliin content of boiling water treatment is 2584±45ppm, which is higher than that of the non-blanching treatment, 1491±159ppm. It reveals that the practice of blanching can reserve alliin in garlic. Sensory evaluation revealed that, the odor of garlic liqueur treated by boiling water is the lowest, but the overall acceptances of the other groups are better.
The second part is to study further about the stability of alliin under different circumstances, including the effects of ethanolic concentration (0-40%), pH value (2-7) and temperature (60-80℃). The results show the degradation rates of alliin are slower at low ethanolic concentration (0-20%), and highest as the concentration is raised to 40%. In terms of pH, the retention of alliin is highest at pH5, both increasing and decreasing the pH would accelerate the degradation of alliin. Fastest reduction occurs at pH2. Moreover, the temperature of storage affects alliin’s stability pronouncedly. The degradation of alliin is increased while raising the temperature.
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