酸菜中亚硝酸盐含量研究进展

Progress on Research of Nitrite Content in Pickled Cabbage

通过从化肥的使用、蔬菜本身对硝酸盐富集作用和还原性细菌的作用3个方面分析酸菜中亚硝酸盐的来源,并阐述影响酸菜中亚硝酸盐含量的主要因素(发酵方法、食盐质量分数、腌制温度、腌制时间和酸度),从原料的选择、用水要求、乳酸菌纯种发酵、腌制条件的控制、添加不同辅料等方面提出控制酸菜中亚硝酸盐含量的具体措施,为人们合理腌制和食用酸菜提供理论依据。

This article introduces three sources of nitrite sauerkraut from the use of fcrtihzers, vegetables itself nitrate enrichment and the role of reducing bacteria, and describes the main factors influencing the content of nitrite sauerkraut （fermented method, salt concentration, pickling temperature, pickling time and acidity） , proposes specific measures to control the content of nitrite sauerkraut select from selection of raw materials, thewater requirements, pure lactic acid fermentation, pickling conditions, adding different materials and other aspects. In order to provides a theoretical basis for the people rational pickling and eating pickled cabbage.