氯化钾替代氯化钠对腌渍黄瓜品质的影响

Effect of Replacing Sodium Chloride with Potassium Chloride on Quality of Pickled Cucumber

近几年,低盐化逐渐成为代的饮食需求,在人们的健康生活中变得越来越重要,低盐化腌渍蔬菜的研究已经成为健康饮食的研究热点。该研究的目的是利用氯化钾替代氯化钠发酵黄瓜,不仅能够减少钠元素的摄入,而且能够丰富黄瓜的加工利用方式。通过研究发现,钾元素对黄瓜发酵过程中产生的危害人体健康的亚硝酸盐具有一定的抑制作用,10%和20%替代组的含量最低,最低为1.13~2.61 mg/kg,均远低于国家标准20 mg/kg,通过跟踪测定分析得出30%氯化钾替代发酵效果最佳。因为腌菜制品容易产生的有害物质亚硝酸盐可能存在食品安全问题,因此该试验得到的钾元素替代方法可以在发酵上避免这种可能性,保证发酵黄瓜制品的安全性。

In recent years,low salinity has gradually become the current worldwide dietary demand,and has become more and more important in people's healthy life.The research on low-salt pickled vegetables has become a research hotspot for healthy diet.The purpose of this study is to use potassium chloride instead of sodium chloride to ferment cucumber,which can not only reduce sodium intake,but also enrich the processing and utilization methods of cucumber.Through the research,it is found that potassium has a certain inhibitory effect on the nitrite produced during cucumber fermentation,which is harmful to human health.10%and 20%replacement groups have the lowest content of 1.13~2.61 mg/kg,which is far lower than the national standard of 20 mg/kg.Through tracking measurement and analysis,it is concluded that using 30%potassium chloride to replace sodium chloride for fermentation is the best.Because nitrite,a harmful substance easily produced in pickled vegetable products,may exist food safety issues,the potassium replacement method obtained in this test can avoid this possibility in fermentation and ensure the safety of fermented cucumber products.