包心白菜发酵工艺筛选及营养价值评定  

Screening of Fermentation Technology and Evaluation of Nutritional Value of Chinese Cabbage

作　　者：迟雪梅[1,2] 于爽 姜南[1,2] 荣金诚 张庆芳 李晓艳 

机构地区：[1]大连大学生命科学与技术学院,辽宁大连116622 [2]辽宁省海洋微生物工程技术研究中心,辽宁大连116622

出　　处：《中国调味品》2017年第12期44-49,共6页China Condiment

基　　金：国家高技术研究发展计划"863"(2007AA021306);辽宁省自然科学基金(2014020134)

摘　　要：通过3种蔬菜发酵工艺研究发酵过程中以及成品菜中水分、维生素C、总酸、硝酸盐、亚硝酸盐、氨基酸、蛋白质、可溶性固形物等的含量,筛选出既营养又安全的蔬菜发酵工艺——熟菜加蒜汁发酵工艺。通过该种工艺发酵的产品,维生素C、可溶性固形物含量高,亚硝酸盐及硝酸盐含量低,既安全又营养,适合工业大规模生产蔬菜发酵制品。In this paper, the content of moisture, vitamin C, total acid, nitrate, nitrite, amino acid, protein and soluble solids and others in the fermentation process as well as in finished vegetables of three kinds of vegetable fermentation process is studied, and screen out both nutritious and safe vegetable fermentation process--cooked vegetables plus garlic juice fermentation process. The product fermented with this kind of technology has high content of vitamin C, soluble solids and low content of nitrite and nitrate, is both nutritious and safe, is suitable for large-scale industrial production of vegetable fermentation products.

关 键 词：发酵工艺 筛选 营养 硝酸盐 亚硝酸盐 

分 类 号：TS201.56[轻工技术与工程—食品科学]