摘要
研究了泡菜发酵过程中薄荷提取物对其亚硝酸盐含量的影响。结果表明,相比对照组,加入不同浓度薄荷提取物后,泡菜中亚硝酸盐含量明显减少,含量变化为空白组>0.10%维C溶液组>0.01%薄荷提取物组>0.05%薄荷提取物组>0.10%薄荷提取物组。同时,薄荷提取物的添加减缓了泡菜pH值的变化,随着薄荷提取物浓度的增加,泡菜中可滴定酸含量相应地降低,当添加含量在0.10%时对泡菜可滴定酸的影响在可接受范围内。因此,为减少泡菜中亚硝酸盐的含量和提高泡菜安全性,在泡菜制作过程中加入0.10%薄荷提取物具有重要意义,为泡菜的工业生产提供实际依据。
This paper studied the effect of peppermint extract on nitrite content in pickle fermentation.The results showed that compared with the control group,the nitrite content in pickles decreased significantly after adding different concentrations of peppermint extract,and the content change is:blank group>0.10%VC solution group>0.01%peppermint extract group>0.05%peppermint extract group>0.10%peppermint extract group.At the same time,the addition of peppermint extract slows down the change of pH value of pickles.With the increase of the concentration of peppermint extract,the titratable acid in pickles decreases correspondingly.When the addition content was 0.10%,the impact on the titratable acid of pickles is within an acceptable range.Therefore,in order to reduce the content of nitrite in pickles and improve the safety of pickles,it is of great significance to add 0.10%mint extract in the production process of pickles,which provides a practical basis for the industrial production of pickles.
作者
李浪
高宏
张泽俊
张文艳
余平莲
俞媛瑞
李俊杰
LI Lang;GAO Hong;ZHANG Zejun;ZHANG Wenyan;YU Pinglian;YU Yuanrui;LI Junjie(School of Chemistry and Chemical Engineering,Zhaotong University,Zhaotong,Yunnan 657000 China;Key Laboratory forPlateau Characteristic Functional Food Research of Universities in Yunnan Province,Zhaotong,Yunnan 657000,China;Yunnan Food Safety Zhaotong Research Institute,Zhaotong,Yunnan 657000,China)
出处
《农产品加工》
2022年第15期1-5,共5页
Farm Products Processing
基金
云南省教育厅项目(2019J1143,2021J0473)。
