摘 要：本课题主要研究大蒜的深加工技术，以大蒜和辣椒为原料制作大蒜调味酱。采用清洗、热烫、除臭、护绿、切碎、打浆、配方、油炒、杀菌等加工工艺流程对大蒜调味酱进行加工。使用醋酸脱臭法对大蒜进行脱臭；使用定硫法对大蒜中大蒜素的含量进行测定；通过对大蒜调味酱腐败事件对其稳定性进行研究；使用硫酸氢钠、半胱氨酸、VC质对大蒜进行护色实验。然后对大蒜和辣椒护色进行正交实验，得出最优方案。通过控制食盐和热烫温度对辣椒进行热烫从而确定最佳热烫方案；使用七因素三水平正交实验法，根据感官评价，优化大蒜和辣椒的用料比、食盐、白糖等配料用量。结果表明，大蒜酱的最佳除臭食醋含量5％、温度为90℃、除臭时间为15min、食盐用量为0.04g。大蒜中的大蒜素最低含量0.89％。大蒜酱的最佳杀菌条件为90℃下杀菌10min。大蒜最佳护绿条件为亚硫酸氢钠质量分数0.10%，半胱氨酸质量分数0.020%、温度80℃、VC质量分数0.15%。辣椒最佳热烫处理条件：辣椒在80℃温度下于1.1%的食盐水中热烫2min。大蒜调味酱的最佳配方为：大蒜和辣椒比为3:7、大蒜含量15%，辣椒含量35%，食盐5%、蔗糖4%、油质21%、豆酱15%、味精1.3%、食醋3%、姜粉花椒粉各为0.35 %，再此配比下调配的大蒜酱的感官评价得分最高，为91.15分。

关键词 大蒜；辣椒；脱臭；配方优化；正交实验；大蒜素

Abstract：This topic mainly research on the deep processing technology of garlic, with using garlic and paprika as raw material to make production of garlic sauce.There are cleaning、blanching、deodorant、preserving green、shredding、pulping、recipes、fry、sterilization process flow garlic dip for processing.By deodorizing acetate method deodorized garlic;In addition, the use of sulfur determination method to measure the content of allicin in garlic;To study the stability of the event by corruption garlic dip;Sodium hydrogen sulfate, cysteine, the VC quality of garlic to protect color experiments.Doing three levels and seven factors orthogonal experiment and concluding the best level combination to optimize formulation, according to sensory evaluation. Results show that garlic sauce the best deodorant vinegar content of 5% and a temperature of 90 ° C, deodorant for 15 minutes, the amount of salt to 0.04g.Then the garlic sauce which was filled hot sterilize at 90 degrees for 10 minutes and cool down quickly. The garlic optimum conditions preserving green sodium hydrogen sulfate mass fraction of 0.10%, 0.020% mass fraction of cysteine, a temperature of 80°C, and VC mass fraction of 0.15%.After the series of process, the garlic is made into garlic sauce, which allicin content is as low as 0.89% under optimum deodorization.The best blanching conditions of pepper : pepper in a temperature of 80 °C in 1.1% salt water blanching 2min.The best formula of garlic is: the garlic and pepper ratio of 3:7,salt 4.5%, sucrose 4%, oil 20%, bean paste 14%, mono sodium glutamate 1%, vinegar 2.3%, ginger 0.35%, pepper 0.35%, citric acid 0.1%, CMC 0.15%, gelatin 1%, cricoid dextrin 2.2%. The sensory evaluation of the garlic sauce which was produced by the above materials ratio scores the highest score 91.15.

Keywords  Garlic  Chill deodorization Formulation optimization  Orthogonal experiment Allicin