摘要
介绍了酸菜中亚硝酸盐的来源及其过量对人体的危害,通过控制水温、浸泡时间、添加不同剂量的维生素C、大蒜进行实验,研究出快速减少酸菜中亚硝酸盐的方法。
The formation and the harm to health of the nitrite in Chinese sauerkraut were introduced in this paper. The research was carried out through controlling soaking time, temperature, adding different dosage of vitamin C and garlic in water. The results showed that nitrite was significantly decreased in Chinese sauerkraut.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第10期57-58,61,共3页
Science and Technology of Food Industry
关键词
酸菜
亚硝酸盐
维生索C
大蒜
Chinese sauerkraut
nitrite
vitamin C
garlic
作者简介
刘岩（1953-），男，教授，主要从事食品检验和食品开发等方面的教学与研究。
