2012•Science and Technology of Food IndustryRequires access
Study on the decrease of nitrite content in the process of pickled california burclover
Zhu En-jun, Fei Bu, Xie Xiaomin, Cao De-ming
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Abstract
The influences on the nitrite content of pickled california burclover were researched of the amounts of sodium chloride,ascorbic acid,citric acid,tea powder and pickling temperature.Results showed that the nitrite content was greatly affected by the amount of sodium chloride and the pickled temperature.The lower amount of sodium chloride could control the generation of nitrite effectively.The pickled temperature was chosen 20 ～ 25℃.The amounts of ascorbic acid,citric acid and tea powder also had evident effects on nitrite content.The amounts of ascorbic acid and tea powder were chosen 0.15% ～0.2% and 2% ～3% respectively.As an adjuvant,citric acid had a combined action with ascorbic acid.