| 腌渍雪里蕻亚硝酸盐含量控制研究 |
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| 引用本文： | 杨性民,刘青梅,奚李峰,唐安章.腌渍雪里蕻亚硝酸盐含量控制研究[J].中国食品学报,2004,4(1):48-51. |
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| 作者姓名： | 杨性民 刘青梅 奚李峰 唐安章 |
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| 作者单位： | 1. 浙江万里学院生命科学系,宁波,315100
2. 浙江鄞县邱隘农技站,鄞县,315101 |
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| 基金项目： | 浙江省自然科学基金(No.302418) |
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| 摘 要： | 采用L_9(3~4)正交法,研究了雪里蕻腌渍不同温度、盐度、发酵方式、品种与亚硝酸盐含量的关系。结果表明:雪里蕻腌制过程中发酵方式是影响亚硝酸盐含量最显著的因素,接种纯乳酸菌不但使亚硝酸盐含量大大降低,而且阻止了亚硝酸峰的出现;温度其次;盐度、品种影响相对较小。
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| 关 键 词： | 腌渍 雪里蕻 亚硝酸盐 乳酸菌 |
| 文章编号： | 1009-7848(2004)01-0048-04 |
| 修稿时间： | 2002年11月8日 |
Study on the Control of Nitrite Content in the Pickled of Potherb Mustard |
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| Yang Xingming,Liu Qingmei,XI Lifeng,Tang Anzhang.Study on the Control of Nitrite Content in the Pickled of Potherb Mustard[J].Journal of Chinese Institute of Food Science and Technology,2004,4(1):48-51. |
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| Authors: | Yang Xingming Liu Qingmei XI Lifeng Tang Anzhang |
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| Abstract: | In the fermentable experiment, the relationship among nitrite content in the pickled potherb mustard and
fermentation temperature, concentration of salt, fermentation method as well as variety was studied. The results showed that the fermentation method had the most obvious influence upon the nitrite content in pickled potherb mustard. The concentration of nitrite was kept on a low level by culturing pure lactic acid bacteria. Fermentation temperature also af-fected the nitrite content cdnsiderably, while salt and variety had less effect. |
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| Keywords: | Potherb mustard Pickle Nitrite content Lactic acid bacteria |
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