本文试验并比较了四类蒜瓣脱臭方法及其处理后蒜瓣的感官性质、保健成分保留率和贮存性质。结果说明 :以 2 5g/l乙酸 - 95ml/l乙醇水溶液热烫 5min的脱臭方法效果最好 ,该法处理后的蒜瓣洁白 ,风味良好 ,蒜素和SOD保留率均可达 5 0 %以上 ,在调味和包装后 ,可较长期在常温下贮放并保持其接受性 In this paper, four kinds of garlic clove deodorization methods were compared and compared to the sensory properties, the retention rate and storage properties of the garlic cloves. The results showed that deodorization method with 25g / l acetic acid - 95ml / l ethanol solution blanched for 5min had the best effect. The garlic cloves treated with this method was white and with good flavor, allicin and SOD retention rates were above 50% After seasoning and packaging, it can be stored and maintained at room temperature for a longer period of time