摘要
为探寻腌制菜中亚硝酸盐含量超标的抑制手段,研究了接种和调酸发酵工艺对腌制白菜中亚硝酸盐含量的降低作用。以新鲜白菜为供试材料,采用接种初始浓度为2×10~6CFU/mL的乳酸菌或用0.2mol/L乳酸缓冲液调节发酵初始pH为3.5、4.0、4.5、5.0的发酵工艺,评价二者对其亚硝酸盐含量的降低效果。结果表明,当采用接种发酵工艺时,发酵白菜中硝酸盐含量显著下降,亚硝酸盐含量不超过1mg/kg。调节初始发酵液pH〈4.5时,可以抑制发酵过程中亚硝酸盐的产生,使其低于3mg/kg。接种与调酸发酵工艺都能使发酵白菜中亚硝酸盐含量低于国家安全标准,比自然发酵工艺对人体健康更为有利。
The objective of this study is to evaluate the effects of inoculating fermentation and adjusting acid fermentation on nitrite content in fermented cabbages. Fresh cabbages were treated with lactic acid bacteria （2xl0 CFU/mL） or fermentation solution with the initial pH was 3.5,4.0,4.5 and 5.0,which adjusted by 0.2mol/L lactic acid buffer. Results showed that,under the inoculating fermentation process,nitrate content in the fermented cabbage reduced,and nitrite content was not higher than lmg/kg. If the pH of initial fermentation solution was }ower than 4.5, nitrite content during the fermentation reduced and lower than 3mg/kg. Both the two process could make nitrite content in fermented cabbage far below than national standard and be good for human health.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第10期215-218,234,共5页
Science and Technology of Food Industry
关键词
白菜
亚硝酸盐
接种发酵
调酸发酵
Chinese cabbage nitrite inoculating fermentation adjusting acid fermentation
