多肽对酱菜发酵中亚硝酸盐的影响  

Effects of peptides on nitrite in fermented pickles

作　　者：傅亮[1] 鲍玲玲[1] 吴炳鸿 黄汉聪 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632 [2]广州市如丰果子调味食品有限公司,广东广州511330

出　　处：《食品与机械》2011年第6期168-170,共3页Food and Machinery

基　　金：广州市重大科技计划项目(编号:2010U1-E00781)

摘　　要：以菘菜为原料,研究自然发酵和植物乳杆菌纯种发酵过程中添加不同豆类多肽对酱菜中亚硝酸盐含量和发酵周期的影响。结果表明:自然发酵中,添加豆类多肽均能缩短发酵周期24h,但对发酵结束时亚硝酸盐含量影响较小;纯种发酵中,添加豆类多肽均能缩短发酵周期48h,发酵结束时添加大豆多肽、红豆多肽和绿豆多肽的酱菜中亚硝酸盐含量比对照组亚硝酸盐含量分别降低12.37%,23.33%,13.56%。说明添加豆类多肽能降低亚硝酸盐生成量及缩短发酵周期,降低了亚硝酸盐对酱菜制品的安全性威胁。The cabbage used as material,studied in natural fermentation and fermentation process of Lactobacillus inoculation adding beans peptides on nitrite content of pickles and fermentation cycle.The results showed： in natural fermentation,adding beans peptides could shorten the fermentation cycle for 24 hour,but less affected the nitrite content at end of fermentation;in pure fermentation,adding beans peptides could also shorten the fermentation cycle for 48 hour,in the end of fermentation,the nitrite contents of the pickles by adding soy peptides,red peptides and green peptides decreased 12.37%,23.33% and 13.56% to the none adding ones.Beans peptides can reduce the nitrite and fermentation time,and lower the security threats of pickles.

关 键 词：豆类多肽 亚硝酸盐 酱菜 发酵周期 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]