包头地区酸菜发酵中亚硝酸盐含量影响因素研究

Study on Influencing Factors of Nitrite Content in Sauerkraut Fermentation of Baotou Area

试验研究了发酵方式、接种量、腌制时间、腌制温度、食盐浓度和初始pH值对包头地区酸菜发酵中亚硝酸盐含量的影响情况,并采用正交试验得出了亚硝酸盐含量最低的发酵方式,为包头地区蔬菜发酵提供理论依据。

The effects of fermentation modes, inoculum size, curing time, curing temperature, salt concentration and initial pH value on nitrite content in sauerkraut fermentation of Baotou area are investigated. The orthogonal experiment results show that the fermentation mode with the lowest level of nitrite content is obtained, which provides a theoretical basis for vegetable fermentation in Baotou area.