| 摘要 |
The drying of spices was improved by coating with a soluble gum or a gelatin soln. and drying. Thus, garlic was peeled, sliced into 1-2mm thickness, coated with gelatin by immersing into a soln. of 7.5% gelatin. The coated garlic was air-dried at 60≦̸C so that the H2O content reduced to 3.9%. The dried garlic was pulverized to give 40mesh < powder of the product having a strong aroma flavor. |
