功能性低聚糖、活性肽对泡菜发酵亚硝酸盐含量的影响  

The Influence of Functional Oligosaccharide and Active Peptide on Nitrite Content in Fermented Pickles

作　　者：鲍玲玲[1] 郑琳[1] 

机构地区：[1]佛山职业技术学院汽车工程系,广东佛山528000

出　　处：《中国调味品》2014年第8期29-31,共3页China Condiment

摘　　要：以白菜、萝卜、甘蓝为原料,研究自然发酵过程中分别添加半乳甘露聚糖和酪蛋白磷酸肽对泡菜中亚硝酸盐含量的影响。结果表明:半乳甘露聚糖和酪蛋白磷酸肽对亚硝酸盐有清除作用,降低了亚硝酸盐对泡菜制品的安全性威胁。Take Chinese cabbage,radish and cabbage as materials,study the effects of adding GMOS and CPP on nitrite content in fermented pickles during natural fermentation process.The results show that GMOS and CPP have scavenging effects on nitrite,and they could reduce the security threats of nitrite content to fermented pickles products.

关 键 词：半乳甘露聚糖 酪蛋白磷酸肽 泡菜 亚硝酸盐 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]