| 酸菜中亚硝酸盐含量变化规律及降低措施的研究 |
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| 引用本文： | 孟良玉,兰桃芳,何余堂. 酸菜中亚硝酸盐含量变化规律及降低措施的研究[J]. 中国酿造, 2005, 0(11): 9-10 |
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| 作者姓名： | 孟良玉 兰桃芳 何余堂 |
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| 作者单位： | 渤海大学,生物与食品科学学院,辽宁,锦州,121013 |
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| 基金项目： | 辽宁省教育厅重点科研项目(2004D228) |
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| 摘 要： | 对腌渍期酸菜中亚硝酸盐含量进行了分析，同时采用水浸泡法观察其去除效果。结果表明：食盐浓度为6％、12％、15％，分别腌制8d、10d、15d时，酸菜中亚硝酸盐含量最高，而后迅速降低，到35d后基本降解完全。若换水4次，浸泡8h时，亚硝酸盐去除率为90％左右。
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| 关 键 词： | 酸菜 亚硝酸盐 腌制 |
| 文章编号： | 0254-5071(2005)11-0009-02 |
| 修稿时间： | 2005-06-21 |
Research on change and elimination of nitrite in sauerkraut |
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| MENG Liang-yu,LAN Tao-fang,HE Yu-tang. Research on change and elimination of nitrite in sauerkraut[J]. China Brewing, 2005, 0(11): 9-10 |
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| Authors: | MENG Liang-yu LAN Tao-fang HE Yu-tang |
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| Abstract: | The change of nitrite was analyzed during pickling,and meanwhile elimination of nitrite was observed by water-extraction method in sauerkraut.The results showed that the highest nitrite content was pickled for 8 d,10 d,15 d with the salt contents 6%,12%,15%,respectively.Then the nitrite content decreased rapidly until fully degraded after 35 d.The elimination ratio of nitrite content in pickles could reach 90% when the water was changed 4 times during 8h soaking |
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| Keywords: | sauerkraut nitrite decrease of content water-soaking method |
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