花椒对3种泡菜自然发酵过程中亚硝酸盐含量的影响研究  

Effect of Chinese Prickly Ash on Nitrite Content and Sensory Quality of 3 kinds of Chinese Paocai during Natural Fermentation

作　　者：王立霞[1] 

机构地区：[1]陕西学前师范学院生命科学与食品工程学院,西安710100

出　　处：《包装与食品机械》2016年第4期10-14,共5页Packaging and Food Machinery

基　　金：科技部农业科技成果转化资金项目(2011GB23600017);陕西省科技计划项目(2014JM2-3028);陕西学前师范学院科研基金项目(2015YBKJ029;2013KJ033);学前教育发展研究中心项目(JD2015K08)

摘　　要：研究花椒对3种泡菜自然发酵过程中亚硝酸盐含量及感官品质的影响。试验证实:花椒添加量不同,3种泡菜发酵过程中亚硝酸盐含量均先增大再减小后趋于平衡,蔬菜种类不同,亚硝酸盐消长规律差异较大;花椒添加量增加,亚硝峰出现时间延迟,亚硝峰值及亚硝酸盐平衡值减小;花椒添加量为2g/L时,3种泡菜感官评分均最高,均出现在第8天,此时亚硝酸盐趋于平衡,平衡值小于国家标准限量(20mg/kg)。Study the effect of Chinese prickly ash on nitrite content and sensory quality of 3 kinds of ChinesePaocai during natural fermentation. The experiment confirms： Nitrite content first increased and then decreasedafter equilibrium during the process of the 3 kind of Chinese Paocai,The difference of nitrite dynamicslargely during different vegetables; When the addition of Chinese prickly ash, nitrite peak time delay, nitritepeak value and nitrite balance value decreased; When Chinese prickly ash content is 2g/L,sensory scores of 3kinds of Chinese Paocai were all the highest, appeared on the eighth day, the nitrite tends to balance, and thebalance of value is less than the national standard （20mg/kg）.

关 键 词：花椒 泡菜 亚硝酸盐 感官品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S665.1[轻工技术与工程—食品科学与工程]