在日常生活中，大蒜和胡萝卜是常见食材，将它们组合开发成饮料极具创意。​

In daily life, garlic and carrots are common ingredients, and combining them to develop beverages is highly creative. ​


大蒜素有 “地里长出的青霉素” 之称，每 100 克含多种营养物质，其大蒜素杀菌抑菌能力强，能预防流感等，还能加快新陈代谢、抗癌、保护肝脏等。​

Allicin, also known as "penicillin grown in the ground," contains multiple nutrients per 100 grams. It has strong bactericidal and bacteriostatic abilities, can prevent influenza, accelerate metabolism, fight cancer, and protect the liver. ​
胡萝卜有 “小人参” 美称，富含胡萝卜素可转化为维生素 A 保护视力、增强免疫力，含多酚类抗氧化，高膳食纤维促进肠道蠕动。​

Carrots, also known as "little ginseng", are rich in carotenoids that can be converted into vitamin A to protect vision and enhance immunity. They contain polyphenols and antioxidants, and high dietary fiber promotes intestinal peristalsis. ​
把大蒜和胡萝卜开发成饮料，营养上二者互补，保健功能更强；市场上，契合健康饮品需求增长趋势，有望开拓新市场。​

Developing garlic and carrots into beverages that complement each other nutritionally and have stronger health benefits; In the market, in line with the growing demand for healthy beverages, it is expected to explore new markets. ​
开发难点与攻克之道​

Development difficulties and ways to overcome them
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在大蒜与胡萝卜饮料的开发中，前景虽好，但有技术难点需攻克。​

In the development of garlic and carrot beverages, although the prospects are promising, there are technical difficulties that need to be overcome. ​
大蒜独特气味是首要难题。大蒜破碎后，蒜氨酸和蒜氨酸酶相遇，蒜氨酸分解转化出含硫化合物，其中大蒜素是辣味主源，在胃里转化生成的烯丙基甲基硫醚是臭味根源，且蒜味会经血液到肺和皮肤排出，持久不散，影响饮料口感和市场接受度。科研人员尝试多种方法解决，如加热灭酶，要控制好温度和时间；溶液浸泡法，用特定溶液在一定温度下浸泡；利用吸附性物质吸附除臭或添加掩盖气味的香料。​

加工时，大蒜和胡萝卜汁液易沉淀、分层，影响饮料外观和稳定性。因为汁中多种成分相互作用，时间长易聚集沉淀。解决办法是添加卡拉胶等稳定剂增加溶液黏度，使成分均匀分散，同时加工中进行精细过滤和均质处理。​

During processing, garlic and carrot juice are prone to sedimentation and layering, which affects the appearance and stability of the beverage. Due to the interaction of multiple components in the juice, it is prone to aggregation and precipitation over time. The solution is to add stabilizers such as carrageenan to increase the viscosity of the solution, so that the components are evenly dispersed. At the same time, fine filtration and homogenization treatment are carried out during processing. ​
饮料配方大揭秘​

Beverage Formula Unveiled
经过科研人员的不懈努力，大蒜与胡萝卜饮料的配方逐渐成型，每一个制作步骤都蕴含着科学与智慧，让我们一起来揭开它神秘的面纱。​

Through the unremitting efforts of researchers, the formula for garlic and carrot drinks has gradually taken shape, and every step of production contains science and wisdom. Let's uncover its mysterious veil together. ​
（一）无臭蒜汁的制取​

（1） Preparation of Odorless Garlic Juice
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制作无臭蒜汁，首先挑选完整无霉变、无破损的新鲜大蒜，分瓣剥皮并清洗。接着按蒜水量 1：2 加水预煮，pH 值控制在 3，95℃煮 5 分钟以抑制蒜氨酸酶活性，预煮后捞出冷却切片，浸泡在 2 倍大蒜量的 27% 乙醇和 1% NaCl 混合溶液 3 小时去味。浸泡结束捞出再清洗，按蒜水量 1：2 加水榨汁，用 120 目筛过滤得清液。然后将清液加热至 50℃，加 0.30% 的 β - CD 和 0.10% 半胱氨酸保温 5 分钟进行包埋处理，82℃脱气，最后 95℃、5 分钟杀菌并冷却，无臭蒜汁制作完成。​

（二）胡萝卜汁的制作​

（2） The production of carrot juice
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制作胡萝卜汁，要选成熟适度、色泽橙黄、无霉变、病虫害及机械损伤的胡萝卜。选好后，去除头部和尾梢，洗净去皮切成薄片。将薄片放入 0.5% 柠檬酸 + 0.5% VC 的溶液浸泡 30 分钟，以防氧化和凝聚 。接着放入沸水中热烫 3 分钟，迅速冷水冷却至室温。冷却后的胡萝卜片榨汁、过滤，在 82℃下脱气、密封，经 95℃、5 分钟杀菌，冷却后新鲜美味的胡萝卜汁就制成了。​

（三）调配与调味​

（3） Mixing and seasoning
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调配大蒜胡萝卜饮料时，先准备好无臭蒜汁和胡萝卜汁，将二者按经多次试验确定的比例（如 1：3 或 1：4 ）混合，加入白砂糖增甜、柠檬酸调节酸度、卡拉胶或黄原胶等稳定剂防止沉淀分层，最后用水定容，一款融合大蒜和胡萝卜营养、散发独特香气的饮料就初步调配完成了。​

口感体验与评价​

Taste experience and evaluation
（一）感官品鉴​

（1） Sensory tasting
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当一杯大蒜胡萝卜饮料摆在面前，首先吸引人的是它温润自然的橙黄色泽，这是胡萝卜汁天然色泽，与无臭蒜汁融合后十分鲜亮。​

When a cup of garlic and carrot beverage is placed in front of you, the first thing that attracts people is its warm and natural orange yellow color, which is the natural color of carrot juice. When combined with odorless garlic juice, it is very bright. ​
凑近闻，有胡萝卜清甜、带泥土芬芳的香气，还有经脱臭处理后柔和低调的蒜香，二者交融形成独特复合香气。​

Upon closer inspection, there is a sweet and earthy aroma of carrots, as well as a soft and understated garlic fragrance after deodorization treatment, blending together to form a unique composite aroma. ​
喝上一口，先尝到胡萝卜汁天然糖分带来的醇厚不腻的甜味，接着柠檬酸带来清爽酸味，调节了口感，其中还有脱臭大蒜残留的微弱风味，增添了口感层次。​

Taking a sip, you can first taste the rich and non greasy sweetness brought by the natural sugar content of carrot juice, followed by the refreshing sour taste brought by citric acid, which regulates the taste. There is also a faint flavor of deodorized garlic residue, which adds a layer to the taste. ​
从组织状态看，饮料均匀稳定，无沉淀或分层，放置或摇晃都保持一致，保证每口口感相同，让消费者饮用更放心。​

From the perspective of organizational status, the beverage is uniform and stable, without sedimentation or layering, and remains consistent when placed or shaken, ensuring that each sip has the same taste and giving consumers more peace of mind when drinking. ​
（二）大众反馈​

（2） Public feedback
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为了解大众对大蒜胡萝卜饮料口感的看法，开展了消费者试喝活动，参与者来自不同年龄层和背景，反馈丰富多样。许多消费者接受度较高，年轻上班族觉得它酸甜可口很清爽，中年消费者因营养和口感能接受而考虑购买，说明精心调配和脱臭处理后的口感受大部分追求健康和新奇体验的消费者认可。在喜爱程度上，部分消费者很喜爱，大学生喜欢其味道并愿推荐给朋友，也有消费者因独特口感愿复购，但少数消费者不习惯，如老年消费者不接受蒜味。针对不喜爱的反馈收集到改进建议，如降低蒜味、增加胡萝卜甜味或添加苹果汁、橙汁等丰富口感，这些为优化饮料口感提供了方向。​

前景展望与发展​

Outlook and Development
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大蒜胡萝卜汁饮料融合大蒜和胡萝卜营养与风味，在健康饮品市场潜力巨大。随着人们健康意识提升，对保健功能饮品需求增长，该饮料凭丰富营养成分满足了消费者对健康和营养的追求，具备抗氧化、增强免疫力等功效，口感也独特，在健康饮品中脱颖而出。​

在市场竞争中，其独特配方和口感能吸引追求新奇的消费者，且生产技术进步保障了产品品质和口感，增强了竞争力。​