摘要
实验以独山"素臭酸"为分析对象,利用紫外分光光度法对其在腌制过程中的亚硝酸盐含量和游离氨基酸含量进行动态检测,结果发现:随着腌制时间的增加,亚硝酸盐含量呈现先增大,后有少许降低,再增大的变化趋势,但从总体上看均远低于酱腌菜的国家安全控制标准,即小于20 mg/kg的限量指标;游离氨基酸的含量则是随着腌制时间的增加呈先增大后略有下降后不再有明显变化的总体上升趋势。综合考虑这两个因素,确定了最佳发酵时间为4个月。
The changes of nitrite and total amino acids concentration during pickling process of smelly pickled greenstuffs in Dushan region are studied.The results show that the dynamic change trends of nitrite concentration in pickling prophase appear sharply increasing trends after slightly decreasing then sharply increasing again with the increase of pickling time.The nitrite concentration in smelly pickled greenstuffs products is far lower than 20 mg/kg for pickled and salted greenstuffs.The dynamic change trends of total free amino acids in pickling prophase appear sharply increasing trends after slightly decreasing then without distinct changes with the increase of pickling time,and the total free amino acids concentration is increasing as a whole.Considering these two factors,the optimum fermentation time is 4months.
出处
《中国调味品》
CAS
北大核心
2016年第4期38-41,共4页
China Condiment
基金
黔南州社会发展科技计划项目(黔南科合社字[2013]11号)
关键词
素臭酸
亚硝酸盐
游离氨基酸
smelly pickled greenstuffs
nitrite
free amino acids
