中外食品工业（下半月）
中外食品工業（下半月）
중외식품공업（하반월）
Sino-foreign Food Industry
2013年
10期
1-3
,共3页
苤蓝%泡菜%亚硝酸盐
苤藍%泡菜%亞硝痠鹽
비람%포채%아초산염
Kohlrabi%kimchi%Nitrite
本文以苤蓝为原料，采用乳酸发酵工艺腌制泡菜。苤蓝泡菜的最佳工艺条件为：食盐含量7%、切块厚度4mm、室温下腌制8天。并在此工艺基础上测定苤蓝泡菜中亚硝酸盐含量随时间的变化曲线，最后综合得出苤蓝泡菜的最佳食用时间为8天。腌制泡菜时加入Vc可阻断亚硝酸盐的合成作用，浓度为0.5%的Vc溶液可将苤蓝泡菜中亚硝酸盐的峰值降至146.5mg/kg；添加大蒜也可降低苤蓝泡菜中亚硝酸盐的含量；采用熟渍法、老汤腌渍法等腌制工艺，也可以有效的控制苤蓝泡菜中亚硝酸盐的含量。
本文以苤藍為原料，採用乳痠髮酵工藝醃製泡菜。苤藍泡菜的最佳工藝條件為：食鹽含量7%、切塊厚度4mm、室溫下醃製8天。併在此工藝基礎上測定苤藍泡菜中亞硝痠鹽含量隨時間的變化麯線，最後綜閤得齣苤藍泡菜的最佳食用時間為8天。醃製泡菜時加入Vc可阻斷亞硝痠鹽的閤成作用，濃度為0.5%的Vc溶液可將苤藍泡菜中亞硝痠鹽的峰值降至146.5mg/kg；添加大蒜也可降低苤藍泡菜中亞硝痠鹽的含量；採用熟漬法、老湯醃漬法等醃製工藝，也可以有效的控製苤藍泡菜中亞硝痠鹽的含量。
본문이비람위원료，채용유산발효공예업제포채。비람포채적최가공예조건위：식염함량7%、절괴후도4mm、실온하업제8천。병재차공예기출상측정비람포채중아초산염함량수시간적변화곡선，최후종합득출비람포채적최가식용시간위8천。업제포채시가입Vc가조단아초산염적합성작용，농도위0.5%적Vc용액가장비람포채중아초산염적봉치강지146.5mg/kg；첨가대산야가강저비람포채중아초산염적함량；채용숙지법、로탕업지법등업제공예，야가이유효적공제비람포채중아초산염적함량。
In this paper, Kohlrabi was used as the raw materials through lactic acid fermentation to pickle kimchi. The optimum technology conditions of Kohlrabi Pickles is the 7%salt content, the thickness of the cuts is 4mm, time is 8 days in room temperature. Basing in this technology determines the curves about the nitrite content in Kohlrabi pickle over time and finally arrives at the best time of Kohlrabi kimchi for eating is 8 days.It can block the synthesis of nitrite to add the Vc in kimchi, the concentration of 5%of the Vc Kohlrabi pickle solution can peak nitrite to 146.5㎎/㎏,Adding garlic can also reduce nitrite content of the Kohlrabi Kimchi;Using methods of the cooked stain and the solution used can effectively control the content of nitrite in kohlrabi pickled vegetable too.
