富硒榨菜腌制工艺探究

Study on the Curing Process of Se-rich Pickle

主要研究榨菜在不同腌制条件下(初腌加盐量8%,复腌加盐量5%和1%;初腌加盐量5%,复腌加盐量8%和5%),添加等比例的乳酸菌和亚硒酸钠后亚硝酸盐的变化趋势和成品中富硒情况的对比,得出结论:榨菜在初腌加盐量5%,复腌加盐量5%时亚硝酸盐峰值最低,为5.06 mg/kg,乳酸菌的繁殖最为迅速,且成品的含硒量最高。

This experiment mainly studied pickle under different curing conditions(early marinated with salt8 %,after marinated with salt 5 % and 1 %;early marinated with salt 5 %,after marinated with salt 8 % and 5 %).The nitrite's change trend which added the same proportion of lactic acid bacteria and sodium selenite was compared with which added nothing,so did the selenium in finished products. The results showed that,under the curing condition(early marinated with salt 5 %,after marinated with salt 5 %),the pickle had the lowest nitrite peak that showed 5.06 mg/kg,and the lactic acid bacteria reproduced most rapidly,also the finished products had the highest selenium content.