关于蔬菜腌渍发酵亚硝酸盐问题的探讨  

Making Inquiry about Nitrite in Fermentation of Pickled Vegetables

作　　者：张庆芳[1] 迟乃玉[1] 郑艳[2] 谷瑛[2] 郑学仿[1] 袁玉莲[1] 李晓艳[1] 孟宪军[2] 薛景珍[2] 许青 

机构地区：[1]大连大学生物工程学院,辽宁大连116622 [2]沈阳农业大学食品学院,辽宁沈阳110161 [3]方圆标志认证中心辽宁分中心,辽宁沈阳110006

出　　处：《微生物学杂志》2003年第4期41-44,共4页Journal of Microbiology

摘　　要：综述多篇文献,探讨分析认为:蔬菜自然发酵过程中“亚硝峰”出现的时间应在环境pH 4.0左右;“亚硝峰”前应有亚硝酸盐大量被酶降解;对各因素影响蔬菜腌渍发酵亚硝酸盐消长的原因进行分析。在此基础上构想了理想的蔬菜腌渍发酵工艺。Many references were summarized in this article. It was found that nitrite peak should appear when pH was about 4.0 during natural fermentation of vegetables, nitrite was decomposed by enzyme before nitrite peak. The reasons of nitrite growth and decline which was influenced by factors during natural fermentation of vegetables were analysed. On these bases, fermentation technology of pickled vegetables was invented.

关 键 词：蔬菜 腌渍发酵 亚硝酸盐 发酵工艺 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]