摘要
研究了食盐，维生素C，葡萄糖，茶叶对香椿腌制过程中亚硝酸盐形成的影响．结果表明：加入香椿质量10％～20％食盐的香椿腌制品在第3d和第25d时出现亚硝酸盐高峰；添加质量分数0.03％的维生素C和0．2％的葡萄糖，对腌制香椿半成品中亚硝酸盐形成有明显的抑制作用：添加茶叶对香椿腌制后期的亚硝酸盐含量降低有一定作用．
The effect of sodium chloride,vitamin C, glucose and led Chinese toon sprouts were researched. The results indicated tea on the dynamic nitrite content in pickthat the peaks of nitrite contents appeared at the third and twenty-fifth day after pickled with 10% - 20% sodium chloride. Vitamin C 0. 03% and glucose 0. 2% were the optimal ways to decrease the content of nitrite in the semi-product of pickled Chinese toon sprouts. Tea had some effect on the nitrite content.
出处
《郑州轻工业学院学报（自然科学版）》
CAS
2007年第1期36-38,共3页
Journal of Zhengzhou University of Light Industry:Natural Science
基金
河南省科技攻关项目(0322010900)
关键词
腌制香椿
亚硝酸盐
添加剂
pickled Chinese toon
nitrite
additive
