학술논문
VC和若干香辛料对腌制甘篮亚硝酸盐含量的影响 / Effects of vitamin C and spices on nitrite concentration during cabbage saline process
Document Type
Academic Journal
Author
Source
食品与发酵工业 / Food and Fermentation Industries. 43(8):185-189
Subject
Language
Chinese
ISSN
0253-990X
Abstract
采用4因素3水平的正交试验设计,研究了添加VC和调味干品(大蒜、辣椒和花椒)的热水浸泡液对腌制甘篮产品亚硝酸盐含量的影响.结果表明,影响甘篮亚硝酸盐含量的重要因子依次为VC＞辣椒＞花椒＞大蒜,影响甘篮VC和总酸含量的最重要因子分别为添加VC和辣椒.添加Vc和辣椒对甘篮亚硝酸盐含量的影响分别达到极显著(p＜0.01)和显著(p＜0.05)程度.添加0.05％ ～0.10％ VC的腌制甘篮亚硝酸盐含量极显著地低于对照(p＜0.01);添加2.24％辣椒能显著抑制甘篮亚硝酸盐含量升高,并促进总酸含量的升高(p＜0.05).适宜的工艺组合为添加0.05％ VC、0.45％大蒜、2.24％辣椒、0.50％花椒,腌制过程中亚硝酸盐含量的峰值不明显,平均含量仅为0.89 mg/kg,比对照下降50.3％.
Effects of VC and dried condiments (garlic,chili and pepper) in nitrite concentration during cabbage hot water marinating process were studied by orthogonal design L9 (34).The results showed that:the order of influenced factors on nitrite content of the marinated cabbage were:VC ＞ chili ＞ pepper ＞ garlic,the most important factors were VC and chili.Effects of VC and the pepper on the cabbage nitrite content were highly significant (p ＜0.01)and significantly (p ＜ 0.05) level.The cabbage nitrite content of with 0.05％-0.10％ VC was significantly lower than that of the control (p ＜0.01);chili 2.24％ could significantly control the nitrite content,and promote the raise of total acid content (p ＜ 0.05).The best combination of 0.05 ％ VC,0.45 ％ garlic,2.24％ chili,and 0.50 ％ pepper showed no obvious nitrite peak during cabbage marinating process,the average content was only 0.89 mg/kg,which was reduced 50.3％ than the control.
Effects of VC and dried condiments (garlic,chili and pepper) in nitrite concentration during cabbage hot water marinating process were studied by orthogonal design L9 (34).The results showed that:the order of influenced factors on nitrite content of the marinated cabbage were:VC ＞ chili ＞ pepper ＞ garlic,the most important factors were VC and chili.Effects of VC and the pepper on the cabbage nitrite content were highly significant (p ＜0.01)and significantly (p ＜ 0.05) level.The cabbage nitrite content of with 0.05％-0.10％ VC was significantly lower than that of the control (p ＜0.01);chili 2.24％ could significantly control the nitrite content,and promote the raise of total acid content (p ＜ 0.05).The best combination of 0.05 ％ VC,0.45 ％ garlic,2.24％ chili,and 0.50 ％ pepper showed no obvious nitrite peak during cabbage marinating process,the average content was only 0.89 mg/kg,which was reduced 50.3％ than the control.