摘要
泡菜制作简单、成本低廉、营养丰富,但泡菜中亚硝酸盐的存在对其食用安全性造成了隐患。研究了不同发酵方式和发酵条件对现代生物新技术乳酸菌制剂发酵泡菜亚硝酸盐含量变化的影响,结果表明:与传统自然发酵相比,乳酸菌制剂发酵泡菜不仅可以缩短发酵周期而且安全性更高;食盐、乳酸菌制剂、低温发酵及部分辅料对乳酸菌制剂发酵泡菜亚硝酸盐含量有抑制作用,均可提高乳酸菌制剂发酵泡菜的食用安全性。
Making pickles is simple,inexpensive and nutritious,however,the presence of nitrite makes pickles cause safety problems.The article studied that different fermentation ways and different fermentation conditions effect the lactobacillus preparation pickles＇ nitrite content in modern biological technology.The results showed that comparing with traditional natural fermentation the lactobacillus preparation pickles not only can shorten the fermentation time but also improve safety;The salt,lactobacillus preparation,low-temperature fermentation and parts of accessories can inhibit the lactobacillus preparation pickle＇ nitrite,and improve the safety of lactobacillus preparation pickles.
出处
《食品科技》
CAS
北大核心
2011年第12期257-261,共5页
Food Science and Technology
基金
西华大学研究生创新基金项目
西华大学食品科学重点学科项目
关键词
乳酸菌制剂
发酵
泡菜
亚硝酸盐
lactobacillus preparation
fermentation
pickle
nitrite
