五香味泡菜制作过程中亚硝酸盐含量的变化

摘要

Taking the cabbage and cylinder beans as the main raw material, the dynamic change of nitrite content in pickled cabbage natural fermentation production process at 30℃ was studied. The result showed that the content of nitrite in the fermentation process first increased and then decreased with fermentation time. Nitrite content in fourth day reached 68. 37 mg·kg-1 , and then began to decline. The content of nitrite in seventh day was 6. 96 mg/kg. Nitrite content in eighth day was only 2. 87 mg/kg. After 7 days fermentation, nitrite content was far below the standards prescribed by the state. As the result, pickled cabbage produced in this way 7 days will be safe to eat after 7 days.%本文以包心菜和缸豆为主要原料,研究了在30℃条件下自然发酵制作泡菜的过程中亚硝酸盐含量的动态变化。试验结果显示：发酵过程中亚硝酸盐的含量,随发酵时间呈“先增后降”的趋势,第4天亚硝酸盐含量最高达到68.37 mg · kg-1,随后开始下降,第七天为6.96 mg·kg-1,第8天亚硝酸盐含量仅为2.87 mg·kg-1。发酵7天后亚硝酸盐的含量远远低于国家规定的标准,因此用这种方法制作的泡菜7天后食用是安全的。