摘要
甘薯酸浆对某些种类霉菌有一定的抑制作用。但抑菌效果受温度的影响,在不同温度下处理的酸浆的抑菌效果具有较明显的差异。采用新制酸浆、体积分数为0.05 的乙醇、新制酸浆加体积分数为0.05 的乙醇、35℃处理的酸浆、60℃处理的酸浆对草莓进行处理,常温下进行贮藏过程中,观察其腐烂进程,结果表明新制得的原浓度酸浆的防腐烂效果最好。
A certain density sweet potato sour liquid showed stronger inhibition to the growth of some kinds of molds,but its antimicrobial effect was inflenced mainly by temperature,and the antimicrobial effects of sour liquid which was treated under different temperature were quite different After the strawberry was treated with original sour liquid 5% ethanol,5% original sour liquid,sour liquid which was treated under 35℃ and 60℃,the canker process was observed under normal temperature The result revealed that the original sour liquid was the best one to prevent canker
出处
《河北职业技术师范学院学报》
1999年第4期35-38,共4页
Journal of Hebei Vocation-Technical Teachers College
基金
河北职业技术师范学院学科建设基金
