不同发酵方式对酸笋发酵过程亚硝酸盐含量变化的影响研究

Effects of Different Fermentation Methods on the Content of Nitrite in Sour Bamboo Shoots

以麻竹、冬笋两种新鲜竹笋为原料,通过接种乳酸杆菌发酵与自然发酵两种发酵方式发酵,并采用盐酸萘乙二胺分光光度法对酸笋发酵过程中亚硝酸盐含量的变化进行研究。经过完整的发酵周期对比后,得出酸笋发酵过程中亚硝酸盐含量呈现先增加后减少的趋势,其含量最高峰为10.1 mg·kg^(-1),成品酸笋亚硝酸盐含量均低于4.5 mg·kg^(-1),低于国标限量要求(20 mg·kg^(-1));在控制亚硝酸盐生成方面,麻竹优于冬笋,接种发酵优于自然发酵,接菌浓度没有显著性差异。

The content of nitrite in different bamboo shoots(hemp bamboo shoots and the winter bamboo shoots)was investigated by the dnaphthalene ethylenediamine hydrochloride spectrophotometry during lactobacillus fermentation and natural fermentation.After a complete fermentation cycle comparison,the results showed that the nitrite content increased first and then decreased with the increase of time during the fermentation of sour bamboo shoots.The highest content was 10.1 mg·kg^(-1),and the nitrite content of finished bamboo shoots was lower than 4.5 mg·kg^(-1),in line with the national standard limit(lower than 20 mg·kg^(-1)).In terms of controlling the formation of nitrite,hemp bamboo shoots were better than winter bamboo shoots,inoculation fermentation was better than natural fermentation,and there was no significant difference in inoculation concentration.