腌渍雪里蕻亚硝酸盐含量控制研究

Study on the Control of Nitrite Content in the Pickled of Potherb Mustard

采用L9(3^4)正交法，研究了雪里蕻腌渍不同温度、盐度、发酵方式、品种与亚硝酸盐含量的关系。结果表明：雪里蕻腌制过程中发酵方式是影响亚硝酸盐含量最显著的N素，接种纯乳酸菌不但使亚硝酸盐含量大大降低，而且阻止了亚硝酸峰的出现；温度其次；盐度、品种影响相对较小。

In the fermentable experiment, the relationship among nitrite content in the pickled potherb mustard and fermentation temperature, concentration of salt, fermentation method as well as variety was studied. The results showed that the fermentation method had the most obvious influence upon the nitrite content in pickled potherb mustard. The concentration of nitrite was kept on a low level by culturing pure lactic acid bacteria. Fermentation temperature also af-fected the nitrite content cdnsiderably, while salt and variety had less effect.