糖蒜腌制及亚硝酸盐变化规律研究

利用单因素和正交试验确定了糖蒜的加工方法,研究表明,以1000g新鲜大蒜为基础,可口的糖蒜的最佳配方是白糖添加量300g,食盐添加量50g,水添加量950g,醋添加量900g。同时研究了此配方糖蒜的亚硝酸盐30d的变化规律以及与腌制时醋浓度的关系,为在糖蒜的合理储存、加工、食用时尽量减少亚硝酸盐对人体的危害提供了参考。结果表明:糖蒜亚硝酸盐含量随着腌制时间的增长在不断地递增,第20天时糖蒜的亚硝酸盐最大值为9.635mg/kg,随后亚硝酸盐含量逐渐降低且趋于稳定状态。糖蒜亚硝酸盐含量随着腌制糖蒜醋浓度的增大而降低,腌制时醋和糖的比例从1∶1升至1∶7时,糖蒜的亚硝酸盐含量从1.3332mg/kg降至0.081mg/kg。试验的加标回收率为93%,RSD为0.0208%,远小于2%,表明试验结果符合试验的准确度和精密度要求。根据GB 2762-2017《食品安全国家标准食品中污染物限量》对于蔬菜类食品规定亚硝酸盐含量不得超过20mg/kg1],食用不会对人体健康造成影响。

Study on the Pickling of Sweetened Garlic and the Change Rule of Nitrite

In this paper,the processing method of sweetened garlic is determined by single factor and orthogonal experiments.The results show that the best formula of sweetened garlic is 300 g sugar,50 g salt,950 g water and 900 g vinegar based on 1000 g fresh garlic.The 30 days’change rule of nitrite content in sweetened garlic by this formula and the relationship between nitrite content and vinegar content are studied,which could provide reference for the reasonable storage,processing and eating of sweetened garlic to minimize the harm of nitrite to human body.The results show that the nitrite content of sweetened garlic increases with the increase of time,and the maximum value of nitrite content of sweetened garlic is 9.635 mg/kg on the 20 th day,and then the nitrite content gradually decreases to be stable.The nitrite content of sweetened garlic decreases with the increase of vinegar content.When the ratio of vinegar to sugar increases from 1∶1 to 1∶7,the nitrite content of sweetened garlic decreases from 1.3332 mg/kg to 0.081 mg/kg.The recovery rate is 93%,the RSD is0.0208%,which is much less than 2%.The results show that the test results meet the requirements of accuracy and precision.According to GB 2762-2017 National Food Safety Standard-Limits on Contaminants in Food,the nitrite content of vegetable food should not exceed 20 mg/kg1],which will not affect human health.