摘要
为了给浆水芹菜的安全生产和消费提供理论依据,以芹菜为原料,在不同热烫时间、发酵温度和不同食盐含量条件下进行浆水芹菜发酵,测定了发酵过程中芹菜硝酸还原酶活性、亚硝酸盐含量及发酵汁pH的变化。结果表明,发酵过程中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逐渐增大,到第3天达最大值,然后迅速下降到较低水平;pH为4.5时硝酸还原酶活性与亚硝酸盐含量均达最大值;硝酸还原酶活性和亚硝酸盐含量在热烫3 min、发酵温度25~30℃、食盐含量为40 g/kg时均较低。
Theoretical foundation was provided for safe producing and consumption of jiangshui celery. Celeries were fermented at different blanching time, temperature and salt concentration nitrate reductase activity,nitrie content,and pH were determined. The result indicated both of nitrate reductase activity and nitrie content showed the same pattern during fermentation. Both of them gradually increased and reached a peak on the 3rd day after fermentation and then declined;at the same time,the peak of nitrate reductase activity and nitrie content were the highest in pH 4.5, the peak of nitrate reductase activity and nitrie were lower when blanching 3 min at temperature 25-30℃ ,and salt contentration 40 g/kg.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2007年第9期184-188,194,共6页
Journal of Northwest A&F University(Natural Science Edition)
关键词
硝酸还原酶
亚硝酸盐
芹菜
浆水发酵
nitrate reductase
nitrie
celery
jiangshui fermentation
