海芦笋腌渍工艺条件优化

以海芦笋为原料,探讨其在腌渍过程中,亚硝酸盐含量的变化。研究内容包括不同浓度的食盐、不同维生素C加入量及添加时间、接种乳酸菌对腌渍产品中亚硝酸盐含量的影响,以确定腌渍海芦笋的优化工艺及配方。从而能更好控制腌制过程中出现不利因素,为绿色腌渍提供更好的方法。结论:1.腌渍食盐浓度越低亚硝酸盐起始值就越小,峰值出现早,峰值小;浓度越高,峰值出现晚,峰值高。实验得出10%食盐腌渍效果较好。2.在腌渍中后期加入维生素C和初期加入维生素C相比,前者能更好地控制亚硝酸盐浓度。3.接种乳酸菌腌渍比常规腌渍能更好抑制亚硝酸盐的生成,其中植物乳杆菌的抑制效果比较明显。

Optimization technical conditions for pickling process of sea asparagu

With the sea. Asparagus, discuss nitrite content in the process of pickled. The study includes effect of nitrite content of different concentrations of salt, different quantity with and time vitamin C, and lactic acid bacteria. So that it can better control the curing process of adverse factors, provide a better method to green pickled. Conclusion: 1. Pickled salt concentration lower and initial value of nitrite is smaller, peaked early, small peak; the higher the concentration, the peak night, the high pea...