食品与机械2017，Vol.33Issue(11)：80-85,6.
香椿芽腌制过程中亚硝酸盐含量变化及控制
Changes and control optimization of the nitrite content in Toona sinensis in the pickling process
摘要
Abstract
The effects of different pretreatments,NaCl concentration and pickling temperature on nitrite formation in the traditional pickling process of Toona sinensis were studied.Moreover,the change rules of the content of nitrite in the pickling process after adding Vc,glucose and ginger respectively were also discussed,and the control conditions were optimized.The results showed that blanching materials with Zn(Ac)2 and EDTA-2Na mixture could greatly reduce the content of nitrite in the product;the higher the NaCI concentration,the later the peak of nitrite occurred and the higher the concentration and the peak value of nitrite;the lower the pickling temperature was,the slower the nitrite produced,the higher the content was and the longer the peak duration was.When added 0.47‰ Vc,0.34％ glucose and 1.75％ ginger,the nitrite content in the conditions was 3.74 mg/kg,The products could be accepted by consumers.关键词
香椿芽/腌制/亚硝酸盐/控制/模糊数学评定Key words
Toona sinensis/pickle/nitrite/control/fuzzy mathematics evaluation引用本文复制引用
刘军雷,任广跃,段续,张乐道..香椿芽腌制过程中亚硝酸盐含量变化及控制[J].食品与机械,2017,33(11):80-85,6.基金项目
国家自然科学基金面上项目(编号:31671907) （编号:31671907）
国家重点研发项目(编号:2017YFD0400901) （编号:2017YFD0400901）
河南省高校科技创新人才支持计划项目(编号:14HASTIT023) （编号:14HASTIT023）
河南省高校科技创新团队支持计划项目(编号:16IRTSTHN009) （编号:16IRTSTHN009）
