| Vc对降低香肠亚硝酸钠残留量的研究 |
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| 引用本文： | 薛丽,蓝红英.Vc对降低香肠亚硝酸钠残留量的研究[J].食品科技,2006,31(6):65-67. |
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| 作者姓名： | 薛丽 蓝红英 |
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| 作者单位： | 养生堂有限公司,杭州,310007 |
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| 摘 要： | 在亚硝酸钠添加量相同条件下,添加0.05%Vc可以明显降低亚硝酸钠残留量;在Vc添加量为0.05%且保证产品品质的条件下,采用不同添加量亚硝酸钠对香肠进行降低亚硝酸钠残留量的试验,亚硝酸钠最低添加量为0.06g/kg。
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| 关 键 词： | 亚硝酸钠残留量 亚硝酸钠添加量 |
| 文章编号： | 1005-9989(2006)06-0065-03 |
| 修稿时间： | 2005年12月8日 |
Study on reducing the residual sodium nitrite in sausage by adding Vc |
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| XUE Li,LAN Hong-ying.Study on reducing the residual sodium nitrite in sausage by adding Vc[J].Food Science and Technology,2006,31(6):65-67. |
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| Authors: | XUE Li LAN Hong-ying |
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| Abstract: | Adding 0.05% Vc can reduce the residual sodium nitrite in sausage when the initial dosage of sodium nitrite are of the same.Appened different dosage of sodium nitrite to reduce theresidual sodium nitrite in sausage when the VC was 0.05%.The result shows that the lowest dosage of sodium nitrite is 0.06g/kg. |
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| Keywords: | Vc |
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