霉干菜盐渍过程中亚硝酸盐含量的变化分析(5900字)
摘 要：通过盐酸萘乙二胺法，利用霉干菜为原料对其在盐渍过程中，对盐渍温度与盐渍时间与亚硝酸盐的关系进行研究，从而得出食盐浓度越低，亚硝酸盐生成越快，亚硝峰出现较早；食盐浓度越高,亚硝峰出现越晚,但峰值越高,产品中亚硝酸盐含量也越高：在盐渍过程的检测，在盐浓度分别为1%、3%、5%情况下，第4天时亚硝酸盐含量分别为2.21×10-6、1.12×10-6、0.80×10-6。而在第10天时亚硝酸含量分别为3.56×10-6、5.69×10-6、4.03×10-6。到了16天含量分别为1.10×10-6、1.96×10-6、6.24×10-6；低温发酵，亚硝酸盐生成慢,含量高,高峰持续时间长;高温发酵,亚硝酸盐生成快,但峰值低且消失快：通过测定，在温度15℃、20℃、25℃情况下，第4天分别为0.75×10-6、1.15×10-6、2.00×10-6，而第10天分别是1.88×10-6、4.32×10-6、2.12×10-6，第12天分别是3.79×10-6、3.80×10-6、2.01×10-6。
关键词：亚硝酸盐；温度；霉干菜；食盐浓度
Fermented saline process analysis of change of nitrate concentrations in central Asia
Abstract：Nitrite is most commonly souse food of salt. It is a highly toxic substance, it can and amine and carcinogenic substance nitrosamines, intake will cause harm to human body, but it is food in the saline indispensable part of its flavor, not only have great influence, and can extend the shelf life of food, so I through the hydrochloric acid naphthalene, using the method of ethylenediamine as raw material for its in fermented over-salted process, time and temperature and saline over-salted nitrite were researched, and the high salt concentration, and the later nitrate peak appeared, but higher peak, the products were also higher, Low-temperature fermentation, nitrite formation and high content, peak lasted for a long time, High-temperature fermentation, nitrite generated fast, but lower peak and disappear soon
Key words: nitrite; temperature; fermented; salt concentration
目 录
摘要……………………………………………………………………………1
关键词…………………………………………………………………………1
1前言……………………………………………………………………………2
课题背景……………………………………………………………………2
研究现状 …………………………………………………………………………2
2材料和方法……………………………………………………………………3
2.1材料与设备 ……………………………………………………………………………3
2.2制作工艺 ………………………………………………………………………………3
2.2.1 工艺流程……………………………………………………………………………3
2.2.2 具体步骤……………………………………………………………………………3
2.2.3亚硝酸盐测定机理………………………………………………………………4
2.2.4 测定方法……………………………………………………………………………4
3 结果与分析………………………………………………………………………………5
3.1 食盐浓度对霉干菜中亚硝酸的影响…………………………………………………5
3.2 盐渍温度对霉干菜中亚硝酸的影响…………………………………………………5
4 结论………………………………………………………………………………6
参考文献 ………………………………………………………………………6
致谢……………………………………………………………………………7 |
