食品工业科技2012，Vol.33Issue(13)：107-110,4.
降低腌制金花菜亚硝酸盐含量的研究
Study on the decrease of nitrite content in the process of pickled california burclover
朱恩俊 1卜斐 1解晓敏 1曹德明2
作者信息
- 1. 南京财经大学食品科学与工程学院,江苏南京210046
- 2. 扬中市绿野秧草专业合作社,江苏扬中212200
- 折叠
摘要
Abstract
The influences on the nitrite content of pickled california burclover were researched of the amounts of sodium chloride,ascorbic acid,citric acid,tea powder and pickling temperature. Results showed that the nitrite content was greatly affected by the amount of sodium chloride and the pickled temperature. The lower amount of sodium chloride could control the generation of nitrite effectively. The pickled temperature was chosen 20-25℃. The amounts of ascorbic acid,citric acid and tea powder also had evident effects on nitrite content. The amounts of ascorbic acid and tea powder were chosen 0.15% -0.2% and 2% -3% respectively. As an adjuvant,citric acid had a combined action with ascorbic acid.关键词
金花菜/亚硝酸盐/腌制/维生素C/柠檬酸/茶粉Key words
california bum over/nitrite/pickle ascorbic acid/citric acid/tea powder分类
轻工纺织引用本文复制引用
朱恩俊,卜斐,解晓敏,曹德明..降低腌制金花菜亚硝酸盐含量的研究[J].食品工业科技,2012,33(13):107-110,4.
