海芦笋腌渍工艺条件优化  

Optimization Technical Conditions for Pickling Process of Sea Asparagus

作　　者：陈小玲[1] 何键东[1] 王朋[1] 罗红宇[1] 

机构地区：[1]浙江海洋学院食品与药学学院,浙江舟山316004

出　　处：《粮食科技与经济》2011年第5期54-56,共3页Food Science And Technology And Economy

摘　　要：研究不同浓度的食盐、维生素C加入量及添加时间、接种乳酸菌对腌渍产品中亚硝酸盐含量的影响,以确定腌渍海芦笋的优化工艺及配方。结论:腌渍食盐浓度越低亚硝酸盐起始值就越小,峰值出现早,峰值小;浓度越高,峰值出现晚,峰值高。实验得出10%食盐腌渍效果较好。在腌渍中后期加入维生素C和初期加入维生素C相比,前者能更好地控制亚硝酸盐浓度。接种乳酸菌腌渍比常规腌渍能更好抑制亚硝酸盐的生成,其中植物乳杆菌的抑制效果比较明显。With the Sea Asparagus, discuss nitrite content in the process of pickled.The study includes effect of nitrite content of different concentrations of salt, different quantity with and time vitamin C, and lactic acid bacteria.So that it can bet- ter control the curing process of adverse factors, provide a better method to green pickled.Conclusion ： Pickled salt concen- tration lower and initial value of nitrite is smaller, peaked early, small peak; the higher the concentration, the peak night, the high peak.The best result is 10% salt concentration.Mid-late add vitamin C and initial add vitamin C ,the former can better control the nitrite concentration.Inoculated lactic acid bacteria in pickling can better restrain nitrite content than conventional, and the inhibitory effect of Lactobacillus is more apparent.

关 键 词：海芦笋 腌渍 VC 乳酸菌 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]