处理条件对大白菜发酵过程总酸及亚硝酸盐含量的影响-《中国调味品》

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Title:: Effects of Treatment Conditions on Total Acid and Nitrite Content in Chinese Cabbage during Fermentation

摘要:: 以大白菜为主要原料，通过跟踪测定发酵蔬菜发酵期内亚硝酸盐含量及总酸含量，研究不同初始pH、乳酸菌接种量(%)、香辛料添加量(%)、温度(℃)、蔗糖添加量（%）和食盐添加量（%）对泡菜安全性及产酸性能的影响。研究结果表明：处理条件对发酵泡菜总酸及亚硝酸盐含量影响明显。添加蔗糖、食盐、香辛料及乳酸菌及调节不同pH及温度，总酸及亚硝酸盐含量均在发酵后期出现（第5d或第7d天）峰值；与另一实验组比较，蔗糖添加量为2%、香辛料添加量为4%、选取25℃及接种发酵能促进泡菜发酵过程中的产酸并抑制亚硝酸盐含量的升高。

Abstract:: Using Chinese cabbage as the main raw material, the effects of initial pH, inoculation rate of lactic acid bacteria (%), spice addition (%), temperature (%), sucrose addition (%) and salt addition (%) on the safety and acidity of pickles were studied by tracking and measuring nitrite content and total acid content in fermented vegetables. The results showed that the total acid and nitrite content of fermented pickles were significantly affected by the treatment conditions. Adding sucrose, salt, spices and lactic acid bacteria and adjusting different pH and temperature, the total acid and nitrite content peaked at the later stage of fermentation (5th or 7th day). Compared with another experimental group, 2% sucrose and 4% spice liquid were added, 25 C and inoculation fermentation could promote the production of pickle during fermentation. Acid inhibited the increase of nitrite content.