Abstract:The vacuum condense, preservation and flavor enhancement of the extracts of pickled Allium chinense were studied. Results showed that the best condense condition were as follows: the pressure of -0.09 MPa, rotate rate of 1800 r/min and the temperature of 45 ℃. The preservation effect of the extracts of pickled Allium chinense on toufu was tested by soaking the toufu in the Allium chinense extracts. Obvious difference was found between the tufu soaked at room temperature and 36 ℃ with that at lower temperature. Besides, adding 1% of the Allium chinense extracts into yoghourt could greatly improve the flavor and quality of the yoghourt. This research provided references for the development of Allium chinense extracts
