浆水发酵过程中低亚硝酸盐含量的工艺研究  

Study on the Technology of Low Nitrite Content in the Process of Jiangshui Fermentation

作　　者：辛博[1] 吕嘉枥[1] 闫亚梅[1] 王笋[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《中国调味品》2014年第5期6-9,共4页China Condiment

基　　金：陕西省科技统筹项目(2011KTCQ03-08)

摘　　要：浆水是一种深受人们喜爱的西北地区传统酸味调味品,由于浆水发酵过程中亚硝酸盐的存在而使该产品存在一定的安全隐患。通过单因素试验分别考察面粉加量、芹菜加量、芹菜热烫时间、调整初始pH的变化对浆水发酵过程中的亚硝酸盐含量及总体感官评价的影响,确定合适的水平,再用三水平四因素的正交试验对工艺参数进行优化。结果表明:最优发酵条件为面粉加量1.5%,芹菜加量10%,芹菜热烫时间3min,使用乳酸调整初始pH值3.5,此条件下浆水感官较好且亚硝酸盐含量较低。Jiangshui is a traditional northwestern acidic condiment which is very popular with people;however,the product possesses some security risks due to the presence of nitrite in the process of Jiangshui fermentation.A series of single-factor experiments,such as flour amount,celery amount, celery blanching time,adjusting the initial pH,are carried out to investigate the effects on nitrite content in Jiangshui and sensory index for optimal levels,using L9 （3^4 ）orthogonal design to optimize the main process parameters.The optimum conditions for fermentation are that 1 .5% of flour,10% of celery,celery blanching in boiling water for 3 min;lactic acid is used to adjust the initial pH value to 3 .5 .Under these conditions,the sense of Jiangshui is better and nitrite content is lower.

关 键 词：浆水 亚硝酸盐 工艺条件 

分 类 号：TS201.5[轻工技术与工程—食品科学]