[1]董静,王利国.甘蓝发酵过程中亚硝酸盐含量的变化规律及降低方法[J].江苏农业学报,2015,(05):1161-1165.[doi:doi:10.3969/j.issn.1000-4440.2015.05.034]
 DONG Jing,WANG Li-guo.Variation of nitrite content during cabbage old brine fermentation and method of reduction[J].,2015,(05):1161-1165.[doi:doi:10.3969/j.issn.1000-4440.2015.05.034]
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甘蓝发酵过程中亚硝酸盐含量的变化规律及降低方法()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2015年05期
页码:
1161-1165
栏目:
加工贮藏·质量安全
出版日期:
2015-10-31

文章信息/Info

Title:
Variation of nitrite content during cabbage old brine fermentation and method of reduction
作者:
董静王利国
(江苏财经职业技术学院,江苏淮安223003)
Author(s):
DONG JingWANG Li-guo
(Jiangsu Polytechnic of Finance & Economics, Huaian 223003, China)
关键词:
酸甘蓝发酵亚硝酸盐D-异抗坏血酸钠
Keywords:
sauerkrautfermentationnitriteD-sodium erythorbate
分类号:
TS205.5
DOI:
doi:10.3969/j.issn.1000-4440.2015.05.034
文献标志码:
A
摘要:
为研究甘蓝发酵过程中亚硝酸盐含量的变化规律及D-异抗坏血酸钠、柠檬酸对亚硝酸盐生成的抑制效果,采用分光光度计法测定甘蓝在自然发酵和不同加盐量、乳酸菌接种量、发酵温度条件下的人工接种结合自然发酵过程中亚硝酸盐含量的变化。结果表明:在整个发酵过程中,随发酵时间的延长,酸甘蓝中亚硝酸盐含量呈先上升后下降的趋势;人工接种结合自然发酵的酸甘蓝中亚硝酸盐含量比自然发酵低;发酵温度对亚硝酸盐含量影响最大,加盐量影响次之,接种量影响最小;当腌制甘蓝时,添加D-异抗坏血酸钠可以降低亚硝酸盐含量,柠檬酸有协同作用。人工接种结合自然发酵方法加工的酸甘蓝亚硝酸盐峰值低、含量少,同时添加抗氧化剂D-异抗坏血酸钠可以降低亚硝酸盐含量,提高产品的安全性。
Abstract:
To study the change of nitrite concentration during cabbage fermentation and the effect of D-sodium erythorbate and citric acid on the inhibition of nitrite, the nitrite concentrations were measured by spectrophotometry during the spontaneous fermentation and natural fermentation combining artificial inoculation with lactic acid bacteria and addition of salt at different inoculum sizes at different fermentation temperatures. The nitrite content of sauerkraut increased and then decreased during the fermentation process. The nitrite content of sauerkraut during natural fermentation with artificial inoculation was lower than that during natural process of fermentation. The temperature had the greatest effect on nitrite content, followed by salt amount, inoculum size took the least. Adding D-sodium erythorbate could reduce the nitrite content, and citric acid had a synergistic effect. Artificial inoculation combining natural fermentation added with D-sodium erythorbate is a safe way to ferment cabbage.

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2015-04-30 基金项目:淮安市科技计划项目(农业)(SN12080) 作者简介:董静(1978-),女,辽宁开原人,硕士,讲师,主要从事食品加工与检测。(E-mail)dongjing12@163.com
更新日期/Last Update: 2015-10-31