| 酸菜腌制过程中亚硝酸盐含量的影响因素探讨 |
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| 引用本文： | 鲁敏,吕淑清. 酸菜腌制过程中亚硝酸盐含量的影响因素探讨[J]. 中国酿造, 2009, 0(5) |
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| 作者姓名： | 鲁敏 吕淑清 |
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| 作者单位： | 1. 东北电力大学,化学工程学院,吉林,吉林,132012
2. 东北电力大学,建筑工程学院,吉林,吉林,132012 |
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| 摘 要： | 从食盐浓度、食盐加入批次、腌制时间、环境温度、酸度、腌制的卫生条件和维生素c加入等方面讨论了对酸菜腌制过程中亚硝酸盐含量的影响。研究发现，只要适当控制腌制条件即可消除或减少其中的亚硝酸盐含量，防止中毒事故发生。
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| 关 键 词： | 酸菜 亚硝酸盐 腌制 影响因素 |
Effects of different factors on nitrite content in the pickling process |
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| LU Min,LU Shuqing. Effects of different factors on nitrite content in the pickling process[J]. China Brewing, 2009, 0(5) |
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| Authors: | LU Min LU Shuqing |
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| Abstract: | Effects of different factors such as the salt concentration, addition times, pickling time, environmental temperature, acidity, sanitary condition and vitamin C on nitrite content in the pickling process were discussed in the paper. The result showed that the nitrite content could be eliminated or reduced if the pickling conditions were properly controlled, and the poisoning accidents could be prevented. |
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| Keywords: | pickle nitrite pickling influencing factors |
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