启蒙酸菜腌制过程中乳酸及亚硝酸盐消长规律研究

[目的]探究启蒙酸菜腌制过程中乳酸生成及亚硝酸盐消长变化规律。[方法]在启蒙酸菜腌制过程中,定期取样测定其乳酸含量和亚硝酸盐含量。酸菜中的乳酸、亚硝酸盐含量分别采用酸碱滴定法、盐酸萘乙二胺法测定。[结果]在整个33 d的发酵过程中,乳酸于腌制的前10 d生成速度较快,含量达到0.73%,占最终含酸量的65.20%,随后速度逐渐变缓。当发酵至第27天时乳酸含量达到最高1.12%,该酸度最适合大众口味。亚硝酸盐消长情况:从第1天起至第12天止,亚硝酸盐的生成曲线基本呈较大角度的斜线上升;12~15 d时曲线夹角变小,亚硝酸盐生成速度稍稍变缓;第15天时出现"亚硝峰",亚硝酸盐含量达到158.40 mg/kg;从第16天起曲线开始回落而且下降速度很快,尤其是曲线回落的前7 d,当回落14 d后(第30天时)亚硝酸盐含量可以降低到18.70 mg/kg,小于20.00 mg/kg的国家标准,符合食用标准。[结论]研究可为确立该特色酸菜的科学生产工艺及规模化生产技术提供参考。

Exploration on Growth and Decline of Lactic Acid and Nitrite in Pickling Process of Chinese Sauerkraut in Qimeng

[Objective] To study the law of lactic acid formation and nitrite growth and decline during the pickling process of Chinese sauerkraut in Qimeng.[Method] The content of lactic acid and nitrite in sauerkraut were determined by acid-base titration,naphthyl ethylenediamine hydrochloride method.[Result] In the whole 33 d fermentation process,the lactic acid was produced at a faster rate of 0.73％ of the pre-10 d in the marinade,accounting for 65.20％ of the total acid content,which then gradually slowed down.The lactic acid content was up to 1.12％ when fermented to 27 d,which was best for popular taste.Situation about the growth and decline of nitrite,the slope of the formation curve of the nitrite from 1 d to 12 d was basically a higher angle,12 ～ 15 d curve angle smaller nitrite formation rate slightly slow,the nitrite content of nitrite peak reached 158.40 mg/kg in the fifteenth days,.From the 16 d,the curve started to fall and it got down very fast.The curve falled especially in the first week.The nitrite levels cotld be reduced to 18.70 mg/kg after two weeks of retreat (30 d).It was less than 20.00 mg/kg of the national standard and meets the edible standard.[Conclusion] The scientific production process and scale production technology of this characteristic pickled cabbage are established.