传统东北酸菜腌制工艺及亚硝酸盐生成规律的研究  

Study on Pickling Process and Change of Nitrite in Traditional Northeastern Suancai in China

作　　者：王锦鑫 郭华[1] 刁全平[1] 郭晴朗 苟晓亮 

机构地区：[1]鞍山师范学院化学与生命科学学院,辽宁鞍山114007

出　　处：《山东化工》2017年第16期3-4,共2页Shandong Chemical Industry

基　　金：鞍山师范学院大学生创新创业训练计划项目(201510169022)

摘　　要：研究了东北酸菜自然发酵民间传统工艺及其注意事项,并对其在腌制过程中亚硝酸盐含量的变化规律进行了分析,结果表明此腌制工艺简单易行,酸菜中亚硝酸盐含量符号国家标准。The pickling process of natural fermentation and points for attention were analyzed,and meanwhile the change of nitrite during pickling was studied in traditional Northeastern Suancai in China. The results showed that the pickling process was simple and the content of nitrite was in line with national standard.

关 键 词：东北酸菜 腌制工艺 亚硝酸盐 

分 类 号：O657.33[理学—分析化学]