摘要
文章以白菜为原料,研究其在不同温度及盐浓度下亚硝酸盐含量及pH值的变化。研究结果表明:食盐浓度高低对"亚硝峰"出现时间的影响不显著,对"亚硝峰"的峰值大小有显著的影响。在温度(10,20℃)下,蔬菜中亚硝酸盐含量在第3天出现峰值。在高温(30℃)条件下,亚硝酸盐峰值在第1天出现,且峰值过高,之后迅速下降。泡菜中pH值保持在4.5～5.5,且食盐浓度与pH值呈正相关,与储藏温度呈负相关。
Take cabbage as the material and research the changes of nitrite content and pH values in different temperatures and concentration of salt. The result shows that different salt concentration has no significant influence on nitrite-peak appearing time. Under 10 ℃ and 20℃, nitrite-peak appears on the third day. In high temperature circumstance （30 ℃）, nitrite-peak reaches the highest on the first day with over high nitrite-peak and then fails quickly. The pH values in pickles are in the range of 4.5 -5.5. pH values correlate positively with salt concentration, and have reverse correlation with storage temperature.
出处
《中国调味品》
CAS
北大核心
2013年第5期28-30,38,共4页
China Condiment
关键词
泡菜
亚硝酸盐
总酸
pickles
nitrite
total acids
