泡菜产品保藏过程中亚硝酸盐含量的变化及控制

以黄瓜、甘蓝、大白菜为原料,研究了泡菜品种、保藏温度、杀菌处理、食盐浓度及Vc处理对泡菜保藏过程中亚硝酸盐含量的影响。结果表明:保藏期间,3种泡菜制品以腌制黄瓜中亚硝酸盐含量最低;真空包装结合冷藏是保藏泡菜的优选工艺;加热杀菌处理对降低泡菜中亚硝酸盐含量的效果不明显;质量分数6%的食盐腌制的泡菜制品中亚硝酸盐含量明显低于质量分数4%的食盐腌制的泡菜;食盐腌渍液中添加Vc可显著降低制品中亚硝酸盐含量。

Variation of Nitrite Content and Its Control in Pickle during Storage

Nitrite content control of pickles during storage was studied. The influences such as vegetable variety, storage temperature, sterilization, salt concentration and Vc on cucumber, cabbage, Chinese cabbage were investigated. The results showed that the nitrite content of pickling cucumber was the lowest. Vacuum package combined with low storage temperature was the optimum condition for the storage. However , sterilization process had little effects on lowing the nitrite content. The nitrite content was lower in 6% salt pickle than that of 4%. Vc also had function of reducing the nitrite content.