摘要
仔姜中硝酸盐含量达39338.5mg/kg,当仔姜发酵后,有害细菌将硝酸盐还原成亚硝酸盐。添加VC能较好的降低亚硝酸盐的含量及提高亚硝酸盐的降解速度。特别是低温泡菜,添加VC后,使亚硝酸盐的降解速度提高了1/3。发酵温度对亚硝酸盐的生成量及生成时期有着非常明显的影响,发酵温度为30℃,亚硝酸峰值为153.86mg/100g,10℃发酵的亚硝峰值是30℃发酵的亚硝峰值的1.55倍,且10℃发酵比30℃发酵多花了一倍的时间使亚硝酸盐降到国家标准内。30℃发酵仔姜乳酸菌的增长速度远远快于10℃发酵的乳酸菌增长速度。
Nitrate in pickled Zingiber officinalewas 39.34 g/kg, which was much higher than that in the criterion. When Zingiber officinale was fermented, nitrate could be deoxidized into nitrite by some bacteria. Vc could quicken the decomposition of nitrite and reduce its content. The decomposing velocity increased about one-third after adding Vc when Zingiber offcinalewas fermented at 10 ℃. The forming stage and yield of nitrite were greatly affected by fermentation temperature. The maximum nitrite was 153.86 mg/100g when fermented at 30 ℃, which increased by 55% compared to fermentation at 10 ℃. Besides, the decomposing time when fermented at 30 ℃ was twice of the time when fermented at 10 ℃.To meet the national standard of nitrite content. When Zingiber offcinale were fermented, lactic acid bacteria reproduced much faster at 30℃ than at 10℃.
出处
《中国酿造》
CAS
北大核心
2006年第2期34-36,共3页
China Brewing
关键词
温度
VC
乳酸菌
亚硝酸盐
硝酸盐
temperature
Vc
lactic acid bactera
nitrite
nitrate
