摘要
以白菜为试验材料,研究了4℃、室温、28℃、37℃温度条件下发酵白菜中亚硝酸盐含量的变化,同时测定4种温度条件下可滴定酸(乳酸)、pH值和微生物(肠杆菌、细菌、乳酸菌、真菌)数量在整个发酵过程中的变化。结果表明,在发酵初期有"亚硝峰"出现,发酵温度对亚硝峰有重要影响。发酵温度低,亚硝峰出现晚,峰值大;发酵温度高,亚硝峰出现早,峰值小。28℃条件下,亚硝酸盐含量低,为白菜发酵的最适温度。
The effects of the temperature （4℃, room temperature, 28℃ and 37℃） on the nitrite content in vegerable （Chinese cabbage）fermentation were investigated in this paper. In addition, the changes oftitrate acid （lactic acid）, the pH value and four kind of fungi （intestinal tract fungus, bacterium, lactic acid fungus and fungus） in the fermentation under different temperatures were determined. The result indicated that the temperature has a significant effect on the Asian niter peak and the Asian niter peak appeared in the initial fermentation stage. The lower the fermentation temperature is, the later the Asian niter peak appears, the bigger the peak value is. The higher fermentation temperature is, the earlier the Asian niter peak appears, the smaller the peak value is. It was found that 28℃ was optimum temperature for fermenting Chinese cabbage due to its lower nitrite content.
出处
《中国酿造》
CAS
北大核心
2009年第3期144-147,共4页
China Brewing
关键词
温度
发酵
白菜
亚硝酸盐
temperature
fermentation
Chinese cabbage
nitrite
