摘要
泡菜是一种乳酸发酵食品,含有丰富的维生素和营养物质,但传统发酵生产过程中会不可避免地产生亚硝酸盐,给人们的健康带来极为不利的影响,也限制了泡菜的进一步推广和应用。在分析亚硝酸盐产生的原理和对人体健康影响的基础上,系统综述了目前泡菜中亚硝酸盐消减方法的研究进展,旨在为消除泡菜中亚硝酸盐的危害提供参考,并为泡菜的标准化生产提供一定的指导。
Pickles is a kind of lactic acid fermented food, which is full of vitamins and nutrients. But nitrite produces during traditional fermentation process inevitably, which has extremely adverse impact on people＇s health, and also limits its further extension and application. On the basis of analyzing nitrite production principle and its impact on human health, this paper systematically summarized the research progress on methods of nitrite abatement in pickles. It intended to provide references for eliminating the hazards of nitrite in pickles, and to give certain guidance for uickles standardized production.
出处
《中国农业科技导报》
CAS
CSCD
北大核心
2012年第5期90-95,共6页
Journal of Agricultural Science and Technology
基金
兰州交通大学大学生科技创新基金项目(DXS2012-005)
2009年甘肃省农业生物技术专项基金项目(GNSW-2009-11)
兰州交通大学青蓝人才项目(QL-05-15A)资助
