不同腌制方法对山葵酸菜中亚硝酸盐含量的影响

Effect of Different Pickling Methods on Nitrite Content in Pickled Wasabia japonica

该实验特色在于以山葵叶为材料,结合北方与南方腌制酸菜的方法,即腌制过程中加老酸菜、面水、酸菜水、泡菜水几种方法组合进行亚硝酸盐含量的研究。研究发现在不同腌制条件下,酸菜中的亚硝酸含量变化呈现不同变化趋势,其特点是"亚硝峰"出现时间的不同和腌制过程中亚硝酸盐的含量存在明显差异。实验结果得出几种腌制方法所加原料对亚硝酸盐降低效果为:酸菜水+面水>食盐+泡菜水>酸菜水>食盐>老酸菜+面水>老酸菜>面水。酸菜水与老酸菜处于发酵降低亚硝酸盐的主导地位,面水处辅助地位,若主导作用小,即亚硝酸盐含量高且"亚硝峰"峰值大时,亚硝峰出现早。若主导作用大,即亚硝酸盐峰值小时,亚硝峰出现迟。

The characteristic of the experiment is to study the nitrite content of pickles in combination with the methods of pickled vegetables in North and South,use Wasabia japonica as the raw material,adding mature pickled Chinese cabbage, flour water, pickled Chinese cabbage water and pickle water during the pickling process. It is found that the nitrite content in pickled Chinese cabbage shows different trends under different pickling conditions. The characteristics of the change are that the "nitrite peak" appears at different time and the nitrite content in pickles is significantly different. The experimental results show that the nitrite reduction effect of the raw materials added in several pickling methods is as follows: pickled Chinese cabbage water+flour water>salt+pickle water>pickled Chinese cabbage water>salt>mature pickled Chinese cabbage+flour water>flour water. Pickled Chinese cabbage water and mature pickled Chinese cabbage are in the dominant position of reducing nitrite by fermentation, while flour water is in the auxiliary position. If the dominant role is small, that is, when the nitrite content is high and the peak value of "nitrite peak" is high, the peak of nitrite appears early. If the dominant role is large, that is, when the nitrite peak value is small, the nitrite peak appears late.