海芦笋腌渍工艺条件优化.pdfVIP

食品科技 FOOD SCIENCE ＆ TECHNOLOGY 海芦笋腌渍工艺条件优化 陈小玲， 何键东， 王 朋， 罗红宇* （浙江海洋学院食品与药学学院， 浙江 舟山 316004) 摘 要：以海芦笋为原料，探讨其在腌渍过程中，亚硝酸盐含量的变化。 研究内容包括不同浓度的食盐、不 同维生素 加入量及添加时间、接种乳酸菌对腌渍产品中亚硝酸盐含量的影响，以确定腌渍海芦笋的优化 C 工艺及配方。从而能更好控制腌制过程中出现不利因素，为绿色腌渍提供更好的方法。 结论：1. 腌渍食盐浓 度越低亚硝酸盐起始值就越小，峰值出现早，峰值小；浓度越高，峰值出现晚，峰值高。 实验得出 10%食盐腌 渍效果较好。 在腌渍中后期加入维生素 和初期加入维生素 相比，前者能更好地控制亚硝酸盐浓度。 2. C C 3. 接种乳酸菌腌渍比常规腌渍能更好抑制亚硝酸盐的生成，其中植物乳杆菌的抑制效果比较明显。 关键词：海芦笋；腌渍；维生素 ；乳酸菌 C Optimization technical conditions for pickling process of sea asparagus Chen Xiao-ling, He Jian-dong, Wang Peng, Luo Hong-yu* (College of Food and Pharmacology ， Zhejiang Ocean University ， Zhoushan ， Zhejiang 316004) Abstract: With the sea. Asparagus, discuss nitrite content in the process of pickled. The study includes effect of nitrite content of different concentrations of salt, different quantity with and time vitamin C, and lactic acid bacteria. So that it can better control the curing process of adverse factors, provide a better method to green pickled. Conclusion: 1. Pickled salt concentration lower and initial value of nitrite is smaller, peaked early, small peak; the higher the concentration, the peak night, the high peak. The best result is 10% salt concentration. 2. Mid-late add vitamin C and initial add vitamin C, the former can better control the nitrite concentration.3. Inoculated lactic acid bacteria in pickling can better restrain nitrite content than conventional, and the inhibitory effect of Lactobacillus is more apparent. Key words: Sea asparagus; Pickled; Vitamin C; Lactic acid bacteria