降低腌制金花菜亚硝酸盐含量的研究

Study on the decrease of nitrite content in the process of pickled california burclover

研究了金花菜腌制过程中食盐、维生素C、柠檬酸、茶粉的添加量及腌制温度对腌制金花菜中亚硝酸盐含量的影响。研究结果表明,食盐添加量和腌制温度对亚硝酸盐含量的影响较大,选择相对较低的食盐添加量可以有效控制亚硝酸盐的生成,温度拟控制在25℃左右,维生素C、柠檬酸及茶粉的添加对腌制过程中亚硝酸盐的降低也有明显的效果,维生素C和茶粉添加量分别为0.15%～0.2%、2%～3%,柠檬酸作为辅助剂,在腌制过程中与维生素C共同作用有助于将亚硝酸盐控制在相对较低的水平。

The influences on the nitrite content of pickled california burclover were researched of the amounts of sodium chloride,ascorbic acid,citric acid,tea powder and pickling temperature. Results showed that the nitrite content was greatly affected by the amount of sodium chloride and the pickled temperature. The lower amount of sodium chloride could control the generation of nitrite effectively. The pickled temperature was chosen 20-25℃. The amounts of ascorbic acid,citric acid and tea powder also had evident effects on nitrite content. The amounts of ascorbic acid and tea powder were chosen 0.15% -0.2% and 2% -3% respectively. As an adjuvant,citric acid had a combined action with ascorbic acid.