金花菜腌制工艺及亚硝酸盐控制研究

摘要

研究金花菜腌制过程中食盐、VC、柠檬酸、茶粉的添加量及腌制温度对腌制金花菜中亚硝酸盐含量的影响.研究结果表明,食盐添加量和腌制温度对亚硝酸盐含量的影响较大,选择相对较低的食盐添加量可以有效控制亚硝酸盐的生成,温度拟控制在20℃~25℃,VC、柠檬酸及茶粉的添加对腌制过程中亚硝酸盐的降低也有明显的效果,VC和茶粉添加量分别为0.15%~0.2%、2%~3%,柠檬酸作为辅助剂,在腌制过程中与VC共同作用有助于将亚硝酸盐控制在相对较低的水平.%The influences on the nitrite content of pickled california burclover were researched of the amounts of sodium chloride, ascorbic acid, citric acid, tea powder and of the pickling temperature. Results showed that the amount of sodium chloride and the pickling temperature effect greatly the nitrite content. The lower amount of sodium chloride could control effectively the generation of the nitrite. The pickling temperature was chosen 20℃-25℃. The amounts of ascorbic acid, citric acid and tea powder also have evident effects on the nitrite content. The amounts of ascorbic acid and tea powder were chosen 0.15 %-0.2 % and 2 %-3 % respectively. As an adjuvant, citric acid would have a combined action with ascorbic acid.