| 不同处理方法对白菜发酵酸度及亚硝酸盐含量的影响 |
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| 引用本文： | 李汉臣,田丽霞,赵希艳. 不同处理方法对白菜发酵酸度及亚硝酸盐含量的影响[J]. 河北科技师范学院学报, 2004, 18(3): 37-40 |
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| 作者姓名： | 李汉臣 田丽霞 赵希艳 |
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| 作者单位： | 河北科技师范学院,食品工程系,河北,秦皇岛,066600;秦皇岛市经济技术开发区卫生防疫站 |
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| 摘 要： | 实验分析了加盐、加糖、漂烫等不同处理对白菜腌制过程中亚硝酸盐含量及酸度变化的影响。结果表明：在自然发酵过程中，漂烫处理对亚硝酸盐含量及酸度的影响最为显著；但加入老汤可更明显降低整个过程中的亚硝酸盐含量，且无亚硝酸盐含量高峰出现。
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| 关 键 词： | 白菜 亚硝酸盐 酸度 |
| 文章编号： | 1672-7983(2004)03-0037-03 |
| 修稿时间： | 2004-03-17 |
Influences On Content of Nitrites and Acidity of Pickled Chinese Cabbage in Different Tackling |
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| LI Han-chen,TIAN li-xia,ZHAO Xi-yan. Influences On Content of Nitrites and Acidity of Pickled Chinese Cabbage in Different Tackling[J]. Journal of Hebei Normal University of Science & Technology, 2004, 18(3): 37-40 |
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| Authors: | LI Han-chen TIAN li-xia ZHAO Xi-yan |
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| Affiliation: | LI Han-chen~1,TIAN li-xia~2,ZHAO Xi-yan~1 |
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| Abstract: | Content of nitrites and acidity of Chinese cabbage in pickling process after different tackling, such as blanching it in boiling water, adding sugar and adding salt to it, were studied.The (results) showed that the effect of the first kind of tackling was most evident in natural fermentation.Adding some original soup could reduce the content of nitrites of the whole process obviously, while there was no peak of nitrites content. |
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| Keywords: | Chinese cabbage nitrites acidity |
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