几种蔬菜腌渍过程中亚硝酸盐含量变化的研究
Research of the Change of Nitrite Content in the Process of Vegetables Pickled
王凡1
作者信息
- 1. 山西农业大学食品工程学院,山西太谷030801
- 折叠
摘要
以研究几种蔬菜在不同腌渍过程中亚硝酸盐含量的变化为目的,选用白萝卜、茴子白、黄瓜为原料,将其分别进行泡制、酱制、腌制,用盐酸萘乙二胺法测定其成熟过程中亚硝酸盐含量的变化,并绘制亚硝酸盐含量变化曲线.结果表明,不同蔬菜用同种方法腌渍的过程中,白萝卜首先达到亚硝峰,其次分别为茴子白和黄瓜,亚硝峰值的大小依次为白萝卜＞茴子白＞黄瓜;同种蔬菜用不同方法腌渍的过程中,泡菜首先达到亚硝峰,其次分别为酱菜和咸菜,亚硝峰值的大小依次为泡菜＞酱菜＞咸菜.
Abstract
This experiment aims at researching the change of nitrite content.Various vegetables are picked with different methods.White radish,cabbage and cucumber are choosen for the materials,with the trade of infused,sause made and salted respectively.Naphthyl diamine hydrochloride is choosen to measuring the nitrite content in the process of maturing.Drafting the bight of nitrite content.The result shows that:white radish is the first to reach nitrite peak when different vegetales with the same process.And cabbage and cucumber are the next.The nitrite peak:white radish＞cabbage＞cucumber.We pickled,the kimchi is the first to reach nitrite peak when the same vegetables with different process,then pickles salted vegetables.The nitrit peak:kimchi＞pickles＞calted vegetablis.
关键词
蔬菜腌渍/盐酸萘乙二胺法/亚硝酸盐含量Key words
vegetables pickled/naphthyl diamine hydrochloride/nitrite content引用本文复制引用
出版年
2016
NETL
NSTL
维普
万方数据