摘要
对四川泡菜罐头加工过程中主要成分变化研究发现:Vc破坏主要发生在杀菌和预腌过程,乳酸发酵有利于Vc保存;发酵操作中还原糖、氨态氮降低,酸分增加;亚硝酸盐含量产品高于原料,其积累主要发生在预腌过程。
The experiment was conducted to investigate the change of partial compounds in Sichuan pickle during processing. Vc degradation was found during processes of preliminary salting and steril-cess proceizing. Ascorbic acid could be kept effectively, but reducing sugar and amino acid-N contents. Acid content increased during the lactic acid fermentation. Nitrite content in Sichuan pickle was 3.1-6.4 mg/kg, and more than that in fresh vegetable, its accumulation happened in the process of preliminary salting.
出处
《食品与机械》
CSCD
1997年第4期15-16,共2页
Food and Machinery
