摘要
泡菜最早源于我国,而在随后印度、韩国、德国等国家也发明了自然发酵泡菜技术,这是利用到了一般蔬菜中的硝酸盐含量较高的特点进行泡菜腌制。该文希望深入研究泡菜腌制过程中异V_c纳对泡菜中亚硝酸盐含量的具体影响,主要是通过在腌制甘蓝和萝卜过程中添加异V_c钠和控制温度,研究泡菜发酵过程中亚硝酸盐的变化规律,发现在泡菜制作过程中,用异V_c钠能有效抑制亚硝酸盐的产生。
Kimchi first originated in my country,and then in India,South Korea,Germany and other countries also invented natural fermentation kimchi technology.This is to use the characteristics of general vegetables with high nitrate content for pickle pickling.This article hopes to further study the specific effect of iso-Vc sodium on the nitrite content in pickles during pickling,mainly by adding iso-Vc sodium and controlling the temperature during pickling cabbage and radish,to study the nitrite in the pickle fermentation process.It was found that in the process of making kimchi,using iso-Vc sodium can effectively inhibit the production of nitrite.
作者
李婷
LI Ting(Wuwei Occupational College,Wuwei,Gansu Province,733000 China)
出处
《科技资讯》
2020年第21期84-85,88,共3页
Science & Technology Information
基金
武威市市列科技计划项目“泡菜发酵过程中亚硝酸盐含量的分析及降低方法研究”(项目编号:WW180221)的支持。
关键词
异V_c钠
亚硝酸盐
泡菜
实验分析
含量影响
发酵温度
Iso-vc sodium
Nitrite
Kimchi
Experimental analysis
Effect of content
Fermentation temperature
