蔬菜腌渍发酵中亚硝酸盐问题的研究  

The study for nitrite content in picled vegetable fermentation

作　　者：燕平梅[1] 薛文通[2] 张惠[2] 贾银莲 

机构地区：[1]太原师范学院生物系,山西太原030000 [2]中国农业大学食品学院,北京100083 [3]左云县农业局,山西大同037000

出　　处：《中国调味品》2005年第8期42-45,共4页China Condiment

摘　　要：腌制贮藏蔬菜具有悠久的历史,亚硝酸盐在蔬菜腌渍过程的形成是影响腌渍菜品质的重要因素。对蔬菜腌渍过程中亚硝酸盐的形成、消长变化及影响因素进行了综合阐述。Pickled vegetable is one of the oldest traditional foods in China, but the form of nitrite effected the quality of picked vegetable is very important. In this paper, the generated, changed and correlative factors were introduced.

关 键 词：腌渍菜 发酵 亚硝酸盐 

分 类 号：TS205.2[轻工技术与工程—食品科学]