VC和若干香辛料对腌制甘篮亚硝酸盐含量的影响OA北大核心CSCDCSTPCD
Effects of vitamin C and spices on nitrite concentration during cabbage saline process
采用4因素3水平的正交试验设计,研究了添加VC和调味干品(大蒜、辣椒和花椒)的热水浸泡液对腌制甘篮产品亚硝酸盐含量的影响.结果表明,影响甘篮亚硝酸盐含量的重要因子依次为VC＞辣椒＞花椒＞大蒜,影响甘篮VC和总酸含量的最重要因子分别为添加VC和辣椒.添加Vc和辣椒对甘篮亚硝酸盐含量的影响分别达到极显著(p＜0.01)和显著(p＜0.05)程度.添加0.05％ ～0.10％ VC的腌制甘篮亚硝酸盐含量极显著地低于对照(p＜0.01);添加2.24％辣…查看全部>>
Effects of VC and dried condiments (garlic,chili and pepper) in nitrite concentration during cabbage hot water marinating process were studied by orthogonal design L9 (34).The results showed that:the order of influenced factors on nitrite content of the marinated cabbage were:VC ＞ chili ＞ pepper ＞ garlic,the most important factors were VC and chili.Effects of VC and the pepper on the cabbage nitrite content were highly significant (p ＜0.01)and significantly …查看全部>>
孙志栋;毛培成;陈纪算;李共国
宁波市农业科学研究院,浙江宁波,315040宁波海通食品科技有限公司,浙江慈溪,315300宁波海通食品科技有限公司,浙江慈溪,315300浙江万里学院,浙江宁波,315100
腌制甘篮VC香辛料亚硝酸盐
marinated cabbagevitamin Cspicenitrite
《食品与发酵工业》 2017 (8)
185-189,5
宁波市公益类重大专项(2015C110008)
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