| 发酵蒜菜的研制 |
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| 引用本文： | 常霞,王晓闻,等.发酵蒜菜的研制[J].山西农业大学学报(自然科学版),2000,20(4):376-379. |
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| 作者姓名： | 常霞 王晓闻 |
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| 作者单位： | 山西农业大学食品科学系!山西太谷0308001 |
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| 摘 要： | 发酵蒜菜是由大蒜为主 ,配以多种蔬菜发酵而成。我们主要对制作工艺进地了研究并对其营养成分进行了测定 ,结果表明 :发酵蒜菜不但去除了蒜臭味 ,口感好、色泽好 ,而且营养成分含量丰富且保存率高 ,是一种很好的保刍食品 ,易于被大众所接受
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| 关 键 词： | 发酵蒜 工艺 营养 |
Study on Pilkled Garlic Green |
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| CHANG Xia et al..Study on Pilkled Garlic Green[J].Journal of Shanxi Agricultural University,2000,20(4):376-379. |
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| Authors: | CHANG Xia |
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| Abstract: | Pilkled garlic greens was made of garlic and varied vegetables.We have studied the prolessing and the nutritive value of the product.The results showed that pilkled garlic greens is rich in various nutrients and the rate of the nutrients keeping is very high.Otherwise,pickled garlic greens is a kind of health foods.On the other hand,the color of the product is bright,the taste is attractive,and no offensive oder,and easy to auept by customens |
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| Keywords: | Pickled garlic greens\ Prolersing nutrients |
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