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METHOD FOR PRODUCTION OF ODORLESS GARLIC COMBINATION
专利权人:
WANG; TUNG CHING
发明人:
WANG, TUNG CHING,王东清,王東清
申请号:
TW098118519
公开号:
TWI360396B
申请日:
2009.06.04
申请国别(地区):
TW
年份:
2012
代理人:
摘要:
The smelly great Suan Knot He Body System of this Hair Ming Department You Off Yu mono- Seed No make method, the victory peptide liquid of micro- Yellow colors of the decomposition such as Fish Scales or the Fish skins of new Fresh is added in the broken mashed garlic for obtaining Cotton Like of garlic powder, also glucose can be added, sucrose, the candys Class Hous such as honey or fructose add the smelly great Suan Knot He Body Yellow color clear solutions of the anti-Should get No of Hot, the The Concentrated Shrink Hou universes are dry at the smelly great Suan Knot He Body of solid state powder No again, it is eaten with making As healthy food, the smelly great Suan Knot He Body Department of Er Ci No no longer have a You Play Hair, go out the pungent odour of garlic without Hui Hair, the smelly great Suan Knot He Body The of Qie Ci No eat Hou, Will Tou Over digestion Er Body Inner Fen From As garlics, Sheng Tai With candys Class, Tong Time Hair Play garlics, the effect of Sheng Tai With candy Class.本發明係有關於一種無臭大蒜結合體之製造方法,大蒜粉碎得綿狀之蒜泥加入新鮮的魚鱗或魚皮等分解的微黃色之胜肽液,亦可加入葡萄糖、蔗糖、蜂蜜或果糖等醣類後加熱反應得無臭大蒜結合體之黃色透明溶液,再經濃縮後乾燥成固態粉末之無臭大蒜結合體,以作為健康食品而食用,而此無臭大蒜結合體係不再具有揮發性,而不會發出大蒜之刺激性臭味,且此無臭大蒜結合體經食用後,將透過消化作用而在體內分離為大蒜、胜肽與醣類,同時發揮大蒜、胜肽與醣類之功效。
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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