香椿腌制及储藏过程中品质变化的研究

Study of the Quality Variation of China Toona in the Process of Sousing and Storing

本文主要研究了香椿腌制过程中亚硝酸盐、抗坏血酸、总糖、叶绿素、蛋白质等品质指标含量的变化。实验证明,用10%的食盐腌制的香椿色泽、品味令人满意,储存期长,室温条件下放置50d以上。腌制后的香椿其亚硝酸盐含量呈曲线变化,0～5d含量升高,5～15d含量渐渐下降,20d以后降至4.4mg/100g。

This paper mainly studied the quality variation of China Toona such as Nitrous salt, Vitamin C, Total sugar, Chlorophyl, Protein during the process of sousing and storing. The experiments proved that when soused by 10% NaCl solution China Toona had the best color, and can be stored for 50 days in normal condition. The content of Nitrous salt in soused China Toona changed curvilinear: rose in the first five days, and then went down steadily in the next ten days. After the twentieth day the content went down to 4.4mg/100g.