包装与食品机械2016，Vol.34Issue(4)：10-14,5.DOI:10.3969/j.issn.1005-1295.2016.04.003
花椒对3种泡菜自然发酵过程中亚硝酸盐含量的影响研究
Effect of Chinese Prickly Ash on Nitrite Content and Sensory Quality of 3 kinds of Chinese Paocai during Natural Fermentation
摘要
Abstract
Study the effect of Chinese prickly ash on nitrite content and sensory quality of 3 kinds of Chi-nese Paocai during natural fermentation.The experiment confirms:Nitrite content first increased and then de-creased after equilibrium during the process of the 3 kind of Chinese Paocai,The difference of nitrite dynamics largely during different vegetables;When the addition of Chinese prickly ash,nitrite peak time delay,nitrite peak value and nitrite balance value decreased;When Chinese prickly ash content is 2g/L,sensory scores of 3 kinds of Chinese Paocai were all the highest,appeared on the eighth day,the nitrite tends to balance,and the balance of value is less than the national standard (20mg/kg).关键词
花椒/泡菜/亚硝酸盐/感官品质Key words
chinese prickly ash/chinese paocai/nitrite/sensory evaluation分类
轻工纺织引用本文复制引用
王立霞..花椒对3种泡菜自然发酵过程中亚硝酸盐含量的影响研究[J].包装与食品机械,2016,34(4):10-14,5.基金项目
科技部农业科技成果转化资金项目（2011GB23600017）；陕西省科技计划项目（2014JM2－3028）；陕西学前师范学院科研基金项目（2015YBKJ029，2013KJ033）；学前教育发展研究中心项目 （）
