摘要
新鲜大蒜经冷冻干燥制得蒜粉,与适量水混合成保鲜液后对蔬菜施行保鲜处理,保鲜效果明显。蔬菜贮藏过程中发生腐烂变质的重要原因是有害微生物的活动。大蒜具有很强的抗病杀菌能力,对微生物的生长繁殖起着抑制作用,能防止有害微生物对蔬菜的危害,延长蔬菜的保质期。
Garlic powder made by fresh garlic after freeze- drying is mlxeO wire water and forms a preservation liquid to keep vegetable fresh. Effect on vegetable kept fresh is prominent. Activity of harmful microorganism is important causes of deterioration of vegetable. Garlic has higher ability of disease resistance and sterilization and can inhibit propagation of microorganism and prevent vegetable from being damaged by harmful microorganism and prolong the preservation time of vegetable.
出处
《淮阴工学院学报》
CAS
2006年第1期39-42,共4页
Journal of Huaiyin Institute of Technology
关键词
大蒜
蔬菜保鲜
杀菌
模糊评判
garlic
vegetable kept fresh
sterilization
fuzzy evaluation
