摘要
研究薇菜在腌制过程中食盐、大蒜粉、VC的添加量及不同腌制温度对产品中亚硝酸盐含量的影响。研究结果表明,食盐添加量和腌制温度对亚硝酸盐含量的影响较大,当食盐添加量为10%,腌制温度为25℃左右时,对抑制薇菜腌制过程中亚硝酸盐的产生效果最好;VC和大蒜粉的添加对腌制过程中亚硝酸盐的降低也有明显的效果,建议VC和大蒜粉的添加量分别为0.2%~0.3%,2%~3%。
The influences on the nitrite content of pickled Osmundajaponica were researched of the added amounts of sodium chloride, garlic powder, ascorbic acid and of the pickling temperature in this paper. Results showed that the added amount of sodium chloride and the pickling temperature aftect the nitrite content greatly. The pickling conditions that 10% sodium chloride was added and pickling temperature was chosen around 25℃ could control the generation of the nitrite more eftectively. The additions of ascorbic acid and garlic powder also had evident effects on the nitrite content. The amounts of ascorbic acid and garlic powder were suggested at 0.2%-0.3% and 2%-3%, respectively.
作者
胥忠生
喻敏
XU Zhongsheng;YU Min(Hubei Three Gorges Polytechnic,Yichang,Hubei 443000,China)
出处
《农产品加工》
2018年第11期27-29,共3页
Farm Products Processing
基金
湖北三峡职业技术学院校级科研项目(2016KZ04)
关键词
薇菜
亚硝酸盐
腌制
VC
大蒜粉
Osmundajaponica
nitrite
pickle
ascorbic acid
garlic powder
