安徽农业科学2017，Vol.45Issue(30)：89-93,5.
正交试验优化腌制芥菜发酵工艺及调控亚硝酸盐含量的研究
Research of Optimization the Fermentation Progress for Pickled Mustard by Orthogonal Experimental Design and Regulation Its Nitrite Content
摘要
Abstract
[Objective]The fermentation process of pickled mustard was optimized and the content of nitrite in pickled mustard was controlled. [Method]Taking mustard as raw material, using nitrite content and sensory evaluation as index, the production method of mustard marinated fer-mentation process was optimized by orthogonal design;Using the content of nitrite and the inhibition rate of nitroso peak as index, the effects of sodium isoascorbate, EDTA-2Na, Chinese onion and citric acid on the nitrite content were determined by single factor experiments.[Result] The content of nitrite in pickled mustard was 0.74 mg/kg, at the conditions that inoculation amount of lactic acid bacteria 5%, the amount of salt added 5%-7%(6%), 30 ℃ and 9 days fermentation duration, which was much lower than the national standard 20 mg/kg.The flavor of re-sulting pickled mustard was delicious;sodium isoascorbate and Chinese onion can effectively inhibit the peak value of nitrite peak and reduce the nitrite content of finished products.While citric acid and EDTA-2Na can only effectively inhibit the peak of nitroso peak, but can not effectively reduce the nitrite content of finished products.[Conclusion]The research could provide technical support for the development and utilization of pickled mustard.关键词
发酵芥菜/亚硝酸盐/调控Key words
Fermented mustard/Nitrite/Regulation分类
轻工纺织引用本文复制引用
乌日娜,曾令群..正交试验优化腌制芥菜发酵工艺及调控亚硝酸盐含量的研究[J].安徽农业科学,2017,45(30):89-93,5.基金项目
海南省重点研发项目(ZDYF2017022). （ZDYF2017022）
