| 四川泡菜工业化加工中主要成分变化研究 |
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| 引用本文： | 曾凡坤,熊国湘.四川泡菜工业化加工中主要成分变化研究[J].食品与机械,1997(4):15-16. |
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| 作者姓名： | 曾凡坤 熊国湘 |
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| 作者单位： | 西南农业大学!630000重庆 |
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| 摘 要： | 对四川泡菜罐头加工过程中主要成分变化研究表明，Ｖｃ破坏主要发生在杀菌和预腌过程，乳酸发酵有利于Ｖｃ保存，发酵操作中还原糖，氨态氮降低，酸分增加，亚硝酸盐含量产品高于原料，其积累主要发生在预腌过程。
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| 关 键 词： | 四川泡菜 泡菜 加工 工业化加工 |
Studies on the Change of Partial Components in Sichuan Pickle during the Processing |
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| Zeng Fangkun,Xiong Cuoxiang Liu Xinshu,Wu Yongxian.Studies on the Change of Partial Components in Sichuan Pickle during the Processing[J].Food and Machinery,1997(4):15-16. |
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| Authors: | Zeng Fangkun Xiong Cuoxiang Liu Xinshu Wu Yongxian |
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| Affiliation: | Zeng Fangkun Xiong Cuoxiang Liu Xinshu Wu Yongxian |
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| Abstract: | The experiment was conducted to investigate the change of partial compounds in Sichuan pickle during processing. Vc degradation was found during processes of preliminary salting and steril-cess proceizing. Ascorbic acid could be kept effectively, but reducing sugar and amino acid-N contents. Acid content increased during the lactic acid fermentation. Nitrite content in Sichuan pickle was 3.1-6.4 mg/kg, and more than that in fresh vegetable, its accumulation happened in the process of preliminary salting. |
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| Keywords: | Pickle Component Change |
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