摘要
试验以萝卜、白菜、甘蓝为原料,利用自然发酵方式制作泡菜,研究了异Vc钠对泡菜中亚硝酸盐含量变化的影响,研究结果表明异Vc钠可有效降低亚硝酸盐的含量,且使亚硝峰提前到达,使泡菜较早到达食用安全期。
This experiment used the way of natural fermentation to process pickle, and test materials are turnip, Chinese cabbage and cabbage. The influence of sodium erythorbate to nitrite quantity in pickle was studied. The results showed that nitrite quantity produced in pickle fermentation can be decreased by putting sodium erythorbate to vegetables and nitrite content peak appear in advance. So the time that pickle can be eaten was brought forward.
出处
《中国调味品》
CAS
北大核心
2008年第5期42-44,共3页
China Condiment
关键词
泡菜
异VC钠
亚硝酸盐
pickle
sodium erythorbate
nitrite
