白菜、萝卜及其混合型加工的泡菜亚硝酸盐含量变化  

Nitrite Content Variation In Chinese Cabbage、Radish and Mixed Type Pickles

作　　者：杨波[1] 

机构地区：[1]贵州省产品质量监督检验院,贵州贵阳550000

出　　处：《贵州化工》2013年第3期9-11,16,共4页Guizhou Chemical Industry

摘　　要：白菜、萝卜及其混合型原料用于制作泡菜时,随泡制发酵的进行,泡菜中亚硝酸盐含量逐渐升高,发酵进行到某天时,亚硝酸盐含量达到一个峰值,随后其含量慢慢降低,最后趋于一个稳定值。发酵中,白菜泡菜的亚硝酸盐含量一直都比萝卜泡菜的亚硝酸盐含量高30%～40%,而且白菜泡菜亚硝酸盐峰值的到来时间也比萝卜泡菜亚硝酸盐峰值提前,以白菜和萝卜混合泡制的泡菜,其亚硝酸盐的含量介于两种泡菜之间;同种原料泡菜,5%食盐浓度泡制发酵的泡菜中亚硝酸盐含量比7%食盐浓度的高,5%食盐浓度的泡菜峰值比7%食盐浓度高120%～150%。When Chinese cabbage, radish and raw materials for the production of mixed pickled vegetables were made, along with preparing to carry out fermentation, nitrite content in kimchi was gradually increased and reached peak value at a certain day, followed by gradually reduced content, and finally tends to a stable value. In the process of fermentation, the cabbage kimchi nitrite content than that of radish kimchi has nitrite content of 30% ~ 40%, and Chinese cabbage kimchi nitrite peak time of the arrival of nitrite than the radish kimchi early peak 2 days, with cabbage and carrot mixture in preparing the kimchi, the nitrite content in the range between the two kinds of kimchi, the arrival of the peak and peak time in between ; the same kinds of kimchi raw materials, 5% salt concentration in preparing kimchi fermentation nitrite content of 7 percent more than the high salt concentration, salt concentration of 5% peak kimchi 7% salt concentration than the big 120% ~ 150%.

关 键 词：白菜 萝卜 亚硝酸盐 食盐浓度 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]