腌制甘蓝亚硝酸盐动态变化及其加工工艺研究

Study on pickling technics and dynamic of nitrite in the pickled cabbage

研究改进了甘蓝传统腌制加工工艺,通过加入不同的天然成分,改善其色、香、味,采用分光光度计法测定其腌制过程中亚硝酸盐变化规律,结果表明,甘蓝腌制中加入青苹果、鸭梨能明显降低亚硝酸盐含量,而在此基础上增添适量茶叶提取物或茶多酚效果更佳;甘蓝腌制过程中,亚硝酸含量出现两次高峰,这与前人研究结果有所不同。添加青苹果或鸭梨与适量茶叶提取物或茶多酚配伍,具有正向调节作用,可获得口感佳而亚硝酸盐含量又降低到安全范围的甘蓝腌制产品。

It is studied that the pickling process technics is improved in cabbage through adding different natural ingredient to improve its color, the fragrance and the taste and through. By spectrophotometry to determine nitrite in the pickling process, The result indicated that, it can obviously reduce nitritere by adding blue apple or pear, but it is better than before by increasing the right tea extract or the tea polyphenol based on this. Two peaks of nitritere content appears in the pickling process, and this is different from the predecessor findings. High quality pickling product is obtained which the mouth is good but nitritere is too lower to safe by increaseing the right tea extract or the tea polyphenol and the blue apple or the pear which has up-regulate function of reducing nitritere.