摘要
在腌渍蔬菜过程中添加姜汁可有效地阻断亚硝酸盐的产生。从阻断效力来看,姜汁全液>姜汁清液>姜汁沉淀。维生素C对亚硝酸盐也有直接的消除作用,当维生素C与亚硝酸盐的浓度之比为100:1时,即可达完全消除亚硝酸盐的目的。感观鉴定及对游离氨基酸的测定表明,添加姜汁与维生素C对腌渍物的品质无影响。
The producing of nitrite in pickled vegetable can be effectively prevented by adding some ginger juice because the effective composition in ginger juice can remove nitrite directly. The experiment indicated that the order of preventing ability is: ginger whole juice>ginger clear juice>ginger juice precipitate. Vitamin C can also prevent nitrite produing when the concentration ratio of vitamin C and nitrite is 100:1. Free amino acid test showed that the quality of pickled vegetables was not affected by adding ginger juice or vitamin C.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
1991年第4期99-103,共5页
Journal of Nanjing Agricultural University
关键词
蔬菜
腌渍
亚硝酸盐
姜计
维生素C
pickled vegetable
nitrite
ginger juice
Vitamin C
