江西农业学报2012，Vol.24Issue(6)：156-158,3.
黄瓜腌制过程中亚硝酸盐含量及pH值变化
Nitrate Content and pH- value Changes in Process of Salting Cucumber
周强 1刘蒙佳 1黄月妹1
作者信息
- 1. 福建师范大学闽南科技学院,福建泉州362332
- 折叠
摘要
Abstract
Taking cucumber as the raw material, this study determined the nitrate content and pH - value of the pickle which was preserved under different conditions. The results indicated that: in the earlier salting period, the content of nitrite in the pickle showed an increasing trend, it reached the highest value on the 3rd or the 4th day after salting, and then it decreased gradually. The content of nitrate in the pickle met the requirement of national standard after seven days' salting. It was found that lower salinity (4% ) led to the earlier emergence and smaller value of "nitrate content peak", and higher salinity (12% ) caused the later emergence and bigger value of "nitrate content peak".关键词
黄瓜/泡菜/亚硝酸盐/pH值Key words
Cucumber/ Pickle/ Nitrate/ pH -value分类
轻工纺织引用本文复制引用
周强,刘蒙佳,黄月妹..黄瓜腌制过程中亚硝酸盐含量及pH值变化[J].江西农业学报,2012,24(6):156-158,3.
