花椒对3种泡菜自然发酵过程中亚硝酸盐含量的影响研究

研究花椒对3种泡菜自然发酵过程中亚硝酸盐含量及感官品质的影响。试验证实:花椒添加量不同,3种泡菜发酵过程中亚硝酸盐含量均先增大再减小后趋于平衡,蔬菜种类不同,亚硝酸盐消长规律差异较大;花椒添加量增加,亚硝峰出现时间延迟,亚硝峰值及亚硝酸盐平衡值减小;花椒添加量为2g/L时,3种泡菜感官评分均最高,均出现在第8天,此时亚硝酸盐趋于平衡,平衡值小于国家标准限量(20mg/kg)。

Effect of Chinese Prickly Ash on Nitrite Content and Sensory Quality of 3 kinds of Chinese Paocai during Natural Fermentation

Study the effect of Chinese prickly ash on nitrite content and sensory quality of 3 kinds of Chi-nese Paocai during natural fermentation.The experiment confirms:Nitrite content first increased and then de-creased after equilibrium during the process of the 3 kind of Chinese Paocai,The difference of nitrite dynamics largely during different vegetables;When the addition of Chinese prickly ash,nitrite peak time delay,nitrite peak value and nitrite balance value decreased;When Chinese prickly ash content is 2g/L,sensory scores of 3 kinds of Chinese Paocai were all the highest,appeared on the eighth day,the nitrite tends to balance,and the balance of value is less than the national standard (20mg/kg).