|Table of Contents|

Study on Reducing the Nitrite Content in Saline Pholiota nameko(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年03期
Page:
146-148
Research Field:
Publishing date:

Info

Title:
Study on Reducing the Nitrite Content in Saline Pholiota nameko
Author(s):
MA ChaoTANG Yu-qin
Jilin Agricultural Science and Technology College,Jilin, Jilin 132101
Keywords:
Pholiota namekosalinenitrite content
PACS:
S 646.1+6
DOI:
-
Abstract:
Taking fresh sporocarp of Pholiota nameko as the material,the effect of fresh ginger juiue addition, VC addition and saline time on the nitrite content in saline Pholiota nameko were studied by single factor and orthogonal experiment, in order to optimum the saline formula of Pholiota nameko.The results showed that the optimum saline formula of Pholiota nameko were:fresh ginger 18 mg/kg,VC 500 mg/kg,salting for 24 d,under this condition,the content of nitrite was 1.61 mg/kg.

References:

[1]唐玉琴,赵义涛.食用菌生产技术[M].北京:化学工业出版社,2008:257-260.

[2]曹会兰.亚硝酸盐对人体的危害和预防[J].微量元素与健康研究,2003(2):78-80.

[3]白碧君.蔬菜的硝酸盐积累及其控制的研究[J].中国园艺文摘,1993(6):8-15.

[4]燕平梅,薛文通.蔬菜盐渍发酵中亚硝酸盐问题的研究[J].中国调味品,2005(8):42-45.

[5]丁之恩.亚硝酸盐和亚硝酸铵在食品中的作用及其机理[J].安徽农业大学学报,1994,7(2):95-96.

[6]武彩霞,丁华.生姜药理作用研究进展[J].医学专利科学校学报,2004,11(6):23-25.

[7]辛立斌,李晓东.草莓果肉酸奶配方的设计和优化[J].中国乳业,2004(8):50-53.

[8]陈功.中国传统泡菜工业化生产技术[J].食品与发酵工业,2002,28(10):75-77.

[9]黄伟坤.食品检验与分析[M].北京:中国轻工业出版社,2000:162-164.

[10]李珊,李永峰.蔬菜、腌菜亚硝酸盐测定及维生素C对亚硝酸盐阻断[J].中国公共卫生,2004,20(3):357.


Memo

Memo:
-
Last Update: 2014-08-23