摘要
该试验以线辣椒为原料,研究了不同温度、食盐浓度及陈菜汁含量下发酵汁的pH值、发酵辣椒中硝酸还原酶活性及亚硝酸盐含量的变化。结果表明,pH值在发酵过程中先迅速下降后趋于平稳,而且低pH值能促使亚硝酸盐的降解;硝酸还原酶活性和亚硝酸盐含量的变化趋势基本一致,即随着发酵时间的延长先逐渐增大,出现峰值后迅速下降到较低水平;在发酵温度为25℃～30℃,食盐浓度为3%～5%,接种20%的陈菜汁条件下,硝酸还原酶活性和亚硝酸盐含量均较低。
Theoretical foundation was provided for safe production and consumption of fermented pepper.Pepper was fermented at different temperature,salt concentration,pickle aged brine inoculum and pH value,Nitrate reductase activity and nitrite content were determined.The result indicated that pH values decreased rapidly and then stabilized during fermentation,and the low pH value can promote the degradation of nitrite.Nitrate reductase activity and nitrite content showed the same pattern during fermentation.Both of them gradually increased and reached a peak and then declined;the peak of nitrate reductase activity and nitrite were lower when temperature was 25℃～30℃,salt content ration was 3%～5%,and pickle aged brine inoculum was 20%.
出处
《中国酿造》
CAS
2012年第1期125-129,共5页
China Brewing
