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Effect of Tea Polyphenol and Cleome gynandra on the Nitrite Content in  the Natural Fermentation of Pickle(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年15期
Page:
148-150
Research Field:
Publishing date:

Info

Title:
Effect of Tea Polyphenol and Cleome gynandra on the Nitrite Content in  the Natural Fermentation of Pickle
Author(s):
ZENG Wei-li1; SUN Yu-qing2; LI Chao-min1; WANG Fei1
1.Department of Food Engineering,Luohe Medical College,Luohe,Henan 462002；
2.College of Chemical and Food Engineering,Zhongzhou University,Zhengzhou,Henan 450044
Keywords:
pickles; nitrite; Cleome gynandra; tea polyphenol
PACS:
TS 255.54
DOI:
-
Abstract:
Taking cabbage as the main raw material to make pickle,adding different concentrations (0,0.025%,0.050%,0.075%,0.100%) of tea polyphenol and Cleome gynandra when prepare brine,the effect on nitrite content in the fermentation of pickle was studied.The results showed that the peak value of the nitrite in pickle was progressively reduced when the concentrations of tea polyphenol and Cleome gynandra were progressively increased in the process.And the content of nitrite reduced to a larger extent when  Cleome gynandra was added.The peak value of the nitrite in pickling solution was progressively reduced when the concentrations of tea polyphenol were progressively increased,while the contents of the nitrite in pickling solution decreased when the concentration was lower than 0.075%,and then became higher when higher than 0.075%.

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Memo

Memo:
-
Last Update: 2014-08-13