摘要
文章以泡菜(甘蓝)为主要原料,研究了在室温(15～20℃)条件下影响亚硝酸盐含量的几种主要因素,结果表明:较高的食盐浓度可明显抑制亚硝酸盐的生成;在发酵过程中,不同的起始pH对亚硝酸盐含量也有较大的影响;在发酵后期,亚硝酸盐含量基本趋于稳定,且各种影响因素对成熟泡菜中亚硝酸含量基本无影响,因此确定了泡菜的安全食用期。
The paper researched some major influencing factors at room temperature （15 - 20℃）, with pickled vegetables regarding as raw material. The result showed that higher content of sodium chloride could restrain generating of nitrite; in ferment, different beginning pH brought effect to content of nitrite; in later ferment, content of nitrite went to stabilization, all influencing factors had no effect. Making sure the time limit of eating safety.
出处
《广东化工》
CAS
2009年第5期134-136,共3页
Guangdong Chemical Industry
关键词
泡菜
亚硝酸盐
食盐
PH
安全
pickled vegetables
nitrite
sodium chloride
pH
safety
