食醋对泡白菜亚硝酸盐含量的影响

The effects of the vinegar on the content of nitrite in pickled Chinese cabbage

蔬菜在泡制过程中形成对人体有害的亚硝酸盐,为了降低泡菜中亚硝酸盐的含量,本实验以白菜为试验材料,研究添加不同浓度食醋(0,0.3%,0.6%,0.9%,1.2%)对泡白菜中亚硝酸盐含量的影响,并测定了不同浓度下可滴定酸(乳酸),pH值和微生物(肠杆菌,细菌,乳酸菌)数量在整个泡制过程中的变化。结果表明:加入食醋的泡白菜中"亚硝峰"较不加食醋泡菜(对照实验)的低两倍多;食醋能较快地降低诸如亚硝酸盐生成菌(肠杆菌)的数量;食醋能加快降解亚硝酸盐菌(乳酸菌)的繁殖速度,并且加快乳酸发酵,促进泡白菜的成熟,添加0.6%的食醋浓度效果最佳。

In order to study the effects of the vinegar on the content of nitrite in pickled Chinese cabbage,the research using the Chinese cabbage for the material has studied Chinese cabbage＇s pickled process Central Asia nitrate content changes adding black vinegar and white vinegar in five kinds of different concentrations： 0,0.3%,0.6%,0.9%,1.2%,simultaneously record the titrate acid（lactic acid）,the pH value and four kinds of fungi（intestinal tract fungus,bacterium,lactic acid fungus） in the entire pickled process change.The result indicated： The nitramine peak in Central Asia in the pickle of cabbage with adding vinegar is relatively low.It can quickly reduce the speed of quantity,such as intestinal bacteria.Intestinal bacteria is for the generation of nitrite bacteria pickled cabbage.Vinegar can reduce the sub-nitrate content;besides,vinegar can speed up the propagation speed of lactic acid bacteria,speed up the lactic acid fermentation,and promote the maturity of cabbage fermentation.Lactic acid bacteria produce a large number of lactic acid.Lactic acid also play a role in the degradation of nitrite.Compared with black vinegar,the white vinegar can speed up the completion of the pickle of cabbage,pickled cabbage easier to promote the sophisticaed.And 0.6% concentration of vinegar is best for the Chinese cabbage.