摘要
泡菜是一种传统的发酵蔬菜制品,含有丰富的维生素等营养物质,深受大众消费者的喜爱。但是在泡菜发酵过程中难免会产生亚硝酸盐,若亚硝酸盐的含量超标,不仅对消费者产生危害,同时也限制了泡菜的发展。为了安全、有效地降低泡菜中亚硝酸盐的含量,文章以白萝卜为原料,利用微波协同GSH的方法消减泡菜中的亚硝酸盐含量,找出降低亚硝酸盐含量的最优工艺。分别分析了微波功率、微波照射时间、GSH浓度、盐浓度等因素对降低亚硝酸盐含量的影响,进而找到消减泡菜中亚硝酸盐含量的最佳条件。在以上4个单因素的基础上,设计正交实验,对微波结合还原型谷胱甘肽降低泡菜中亚硝酸盐的工艺条件进行了优化,确定了降低泡菜中亚硝酸盐含量的最佳工艺条件。实验结果显示:当微波功率为640 W,GSH浓度为0.15%,微波照射时间为40s,盐水浓度为4%时,泡菜中亚硝酸盐含量最低,为0.052mg/kg。
Pickled vegetable, a traditionally fermented vegetable product, is rich in vitamins and other nutrients and it is popular with people. But in the fermentation process of pickled vegetable,nitrite will inevitably produce, the absorption of exceeded nitrite, not only does harm to consumers, but also limits the development of pickled vegetable. In order to reduce nitrite content in pickled vegetable, take white radish as raw material and use the combination of microwave and GSH method, study the effects of microwave power, irradiation time, GSH concentration,salt concentration and other factors on nitrite content. On the basis of these four single factors, orthogonal experiment is designed to optimize the conditions. The results show that the minimum nitrite content reaches 0. 052 mg/kg under the conditions of microwave power of 640 W,GSH concentration of 0. 15%, microwave irradiation time of 40 s, salt concentration of 4 %.
出处
《中国调味品》
北大核心
2017年第7期55-58,62,共5页
China Condiment
关键词
泡菜
亚硝酸盐
微波
GSH
pickled vegetable
nitrite
microwave
GSH
