腌制大头菜亚硝酸盐含量及降低措施研究

Study on Content of Nitrite and Methods of Reduction Nitrite Content in Pickled Mustard Plant

通过对腌制大头菜用不同盐分、温度、糖分、酸度、Vc等处理,探讨其发酵过程中影响亚硝酸盐含量的因素及降低亚酸盐含量的方法。结果表明,适当降低食盐浓度,提高温度,增加酸度,添加糖分及Vc,能够有效降低腌制食品中亚硝酸盐含量。

The treatments of mustard plant with different salinity,temperature,sugar,acidity and Vc were studied.The factors affecting the nitrite content in fermentation and the method of reduction nitrite content in pickled mustard plant were discussed.The results showed that the nitrite content in pickled food were effectively cut down by reducing the salt concentration,increasing temperature and acidity,adding sugar and Vc.