芦荟汁对白菜发酵过程中亚硝酸盐及总酸含量的影响

Influence of Nitrite and Total Acid Contents During Chinese Cabbage Pickling and Fermenting by Adding Aloe Extracts

本试验探讨了大白菜在无盐及有盐腌制发酵过程中,添加不同浓度的芦荟汁对亚硝酸盐含量变化的影响。结果发现,芦荟汁对无盐及有盐腌制发酵过程中NO2的形成有明显的抑制作用,添加物的浓度增大,抑制的效果增强。同时添加芦荟和Vc对抑制亚硝酸盐的生成有协同增效作用。通过测定发酵过程中总酸的变化,发现添加一定量的芦荟汁利于发酵作用的进行。

In this paper, the change regularity of nitrite by adding Aloe extracts in Chinese cabbage pickling and fermenting was studied. The results showed that Aloe extracts significantly decreased nitrite contents during pickling by adding NaCl or not adding NaCl. With the increasing of Aloe extracts in 2% ～ 7%, the contents of nitrite are decreased.The effect of adding mixture of Aloe and Vc is better than that of just adding Aloe. By determining the total acid contents during Chinese cabbage pickling and fermenting, the Aloe extracts with a certain contents can improve the speed of fermenting and increase the contents of total acid.