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糖渍大蒜酸败的原因浅析
引用本文:李学贵. 糖渍大蒜酸败的原因浅析[J]. 江苏调味副食品, 2009, 26(4): 42-44
作者姓名:李学贵
作者单位:江苏如东县李记调味品厂,江苏,如东,226400
摘    要:为了防止糖渍大蒜发生酸败变质,分析了糖渍大蒜产生酸败的原因,提出了预防糖渍大蒜酸败变质的措施,并对酸败的糖渍大蒜进行除去无食用价值的部分,再进行二次加工处理,同时加强检验。

关 键 词:糖渍大蒜  酸败  原因

Analysis of the rancidity causes for sugaring garlic
LI Xue-gui. Analysis of the rancidity causes for sugaring garlic[J]. Jiangsu Condiment and Subsidiary Food, 2009, 26(4): 42-44
Authors:LI Xue-gui
Affiliation:LI Xue - gui ( Rudong County Liji Condiment Plant, Rudong,Jiangsu ,226400)
Abstract:In order to prevent the rancidity of sugaring garlic, the rancidity causes of sugaring garlic are analyzed and its relative preventive measures are also put forward. After the non edible part of rancid sugaring garlic being removed, the rest part will go through a secondary processing. In the end, it points out that quality testing should be strengthened.
Keywords:sugaring garlic  rancidity  cause
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