人工发酵与自然发酵泡菜中亚硝酸盐含量的对比分析  

Comparison of nitrite contents in pickles produced by inoculated fermentation or natural fermentation

作　　者：周相玲[1] 朱文娴[1] 汤树明[1] 张庆成[1] 孙国波[1] 

机构地区：[1]徐州空军学院航空军需系,江苏徐州221006

出　　处：《中国酿造》2007年第11期51-52,共2页China Brewing

摘　　要：对人工发酵和自然发酵泡菜中亚硝酸盐含量进行了对比分析。结果表明,人工发酵泡菜比自然发酵泡菜中亚硝酸盐含量明显降低,且缩短了发酵时间。The nitrite contents in pickles produced by inoculated fermentation or natural fermentation were compared. The results indicated that the nitrite content in inoculated-fermented pickle was evidently decreased compared with natural-fermented pickle. Besides, the manual inoculation shortened the fermentation time.

关 键 词：人工发酵 自然发酵 泡菜 亚硝酸盐 

分 类 号：TS201.3[轻工技术与工程—食品科学]