利用复合菌降低榨菜中的亚硝酸盐和食盐含量的初步研究

Study on application of combined microbes to reduce contents of nitrite and sodium chloride in pickled mustard tuber

对利用复合益生菌降低榨菜中亚硝酸盐含量的条件和工艺进行了研究,结果发现能大幅降低亚硝酸盐含量,改善榨菜品质,较传统腌制方法节省50%的食盐,产品有利于后续加工,具有较明显的经济效益。

Application of combined probiotics in pickled mustard tuber on reduction of nitrite and sodium chloride （salt） was studied. The results showed that content of nitrite and salt in pickled tuber was significantly reduced and quality of tuber was improved when combined microbes was applied. 50% of salt was reduced in controlled fermentation when compared with traditional processing （natural fermentation）. Products by controlled fermentation are better for further processing and have great economic benefit.