腌渍雪里蕻亚硝酸盐含量控制研究

被引：17

作者：

杨性民

刘青梅

奚李峰

唐安章

机构：

[1] 浙江万里学院生命科学系

[2] 浙江鄞县邱隘农技站宁波

[3] 宁波

[4] 鄞县

来源：

基金：

浙江省自然科学基金;

关键词：

腌渍; 雪里蕻; 亚硝酸盐; 乳酸菌;

D O I：

10.16429/j.1009-7848.2004.01.013

中图分类号：

TS255 [水果、蔬菜、坚果加工工业];

学科分类号：

083203 ;

摘要：

采用L9（3～4）正交法,研究了雪里蕻腌渍不同温度、盐度、发酵方式、品种与亚硝酸盐含量的关系。结果表明:雪里蕻腌制过程中发酵方式是影响亚硝酸盐含量最显著的因素,接种纯乳酸菌不但使亚硝酸盐含量大大降低,而且阻止了亚硝酸峰的出现;温度其次;盐度、品种影响相对较小。

引用

页码：51 / 54

页数：4

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