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关于蔬菜腌渍发酵亚硝酸盐问题的探讨
引用本文:张庆芳,迟乃玉,郑艳,谷瑛,郑学仿,袁玉莲,李晓艳,孟宪军,薛景珍,许青.关于蔬菜腌渍发酵亚硝酸盐问题的探讨[J].微生物学杂志,2003,23(4):41-44.
作者姓名:张庆芳  迟乃玉  郑艳  谷瑛  郑学仿  袁玉莲  李晓艳  孟宪军  薛景珍  许青
作者单位:1. 大连大学,生物工程学院,辽宁,大连,116622
2. 沈阳农业大学食品学院,辽宁,沈阳,110161
3. 方圆标志认证中心辽宁分中心,辽宁,沈阳,110006
摘    要:综述多篇文献,探讨分析认为:蔬菜自然发酵过程中“亚硝峰”出现的时间应在环境pH 4.0左右;“亚硝峰”前应有亚硝酸盐大量被酶降解;对各因素影响蔬菜腌渍发酵亚硝酸盐消长的原因进行分析。在此基础上构想了理想的蔬菜腌渍发酵工艺。

关 键 词:蔬菜  腌渍发酵  亚硝酸盐
文章编号:1005-7021(2003)04-0041-04
修稿时间:2002年12月3日

Making Inquiry about Nitrite in Fermentation of Pickled Vegetables
ZHANG Qingfang,CHI Naiyu,ZHENG Yan,GU Ying,ZHENG Xuefang,YUAN Yulian,LI Xiaoyan,MENG Xianjun,XUE Jingzhen,XU Qing.Making Inquiry about Nitrite in Fermentation of Pickled Vegetables[J].Journal of Microbiology,2003,23(4):41-44.
Authors:ZHANG Qingfang  CHI Naiyu  ZHENG Yan  GU Ying  ZHENG Xuefang  YUAN Yulian  LI Xiaoyan  MENG Xianjun  XUE Jingzhen  XU Qing
Abstract:Many references were summarized in this article. It was found that nitrite peak should appear when pH was about 4.0 during natural fermentation of vegetables, nitrite was decomposed by enzyme before nitrite peak. The reasons of nitrite growth and decline which was influenced by factors during natural fermentation of vegetables were analysed. On these bases, fermentation technology of pickled vegetables was invented.
Keywords:vegetable  pickle and fermentation  nitrite  
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