摘要
采用1号2、号3、号菌种及其6种发酵剂进行接种发酵,研究大白菜腌渍过程中亚硝酸盐的变化规律及对pH的影响。结果表明：2号/3号菌种复配发酵速度最快,1号菌种发酵性能较弱。发酵酸白菜亚硝酸盐高峰出现在9~15 d,19 d后亚硝酸盐最高残留量为1.25 mg/kg,低于国家规定的标准（≤20 mg/kg）。pH在0~9 d迅速下降到3.5以下,之后趋于平稳。
We applied No.1,No.2,No.3 and their 6 strains ferments for inoculation and studied the variation of nitrite and its effect on the pH during the procedure of pickling cabbages.The results showed that the No.2,No.3 had the fastest fermentation speed,and the fermentation ability of No.1 strain was weak.The peak of nitrite in pickled cabbages appeared at 9～15 d.After 19 days,the maximum nitrite residue was 1.25 mg/kg,and it was lower than the state standards（≤ 20 mg/kg）.Its pH value rapidly declined to 3.5 within 0～9 d,then stablizing.
出处
《北方园艺》
CAS
北大核心
2010年第22期160-162,共3页
Northern Horticulture
关键词
接种发酵
白菜
亚硝酸盐
inoculated fermentation
Chinese cabbage
nitrite
