不同工艺炒饭亚硝酸盐含量变化研究

摘要

随着人们生活品质的提高，对于食品安全的关注度越来越高，类似“隔夜饭菜致癌”的言论大肆谣传。为了让人们能够充分了解隔夜饭菜的食品健康风险，加强食品安全监督，本研究就日常制作的炒饭的原材料储藏和炒制工艺进行研究，以判断炒饭工艺中的的亚硝酸盐含量是否在国家规定的污染物限定标准以内。本实验用盐酸萘乙二胺法检测市面上四种常见炒饭中的亚硝酸盐含量。国家并没有规定餐饮业中食物制品的亚硝酸盐含量，规定了新鲜大米中亚硝酸盐含量小于等于3mg/kg，通过检测发现炒饭中的亚硝酸盐含量均未超过8。05mg/kg，远远低于国家对于腌制蔬菜和腌制肉制品中的亚硝酸盐限定含量[1-2]。本研究还探究了在常温放置和冷藏不同时间后，米饭中亚硝酸盐含量的变化。结果显示，随着隔夜饭储存的时间的增长，亚硝酸盐含量在逐步上升，冷藏条件下的米饭的亚硝酸盐含量较低。最后，本实验选取常温放置和冷藏24小时的米饭进行炒制，结果发现，炒制对于亚硝酸盐含量的改变影响较小。本实验为人们在制作炒饭时提供一个好的原料挑选办法，同时也给人们在选择适当的隔夜饭保存方式和保存时间时提供一个依据，以达到安全食用的目的。85227

毕业论文关键词：隔夜饭；炒饭；亚硝酸盐；放置时间；冷藏时间

Abstract

With the improvement of life quality, people pay more and more attention to the food safety, because some rumors such as “Overnight meal can cause cancer” diffused。 In order to make people understand the risk of overnight food and to strengthen supervision of the food safety, this current study aims to study the raw material and frying process of fried rice to determine whether the nitrite content in the fried rice process is within the limit of pollutant standards。 In this experiment, the nitrite content of four common fried rice in the market was tested with naphthalene ethylenediamine hydrochloride。 The nitrite content standard of the production in the catering industry is lacking, while the provisions of nitrite in fresh rice was 3mg/kg as a minimum。 Results showed that all the nitrite content of fried rice was no more than 8。05mg/kg, far lower than the national standard for nitrite in pickled vegetables and pickled meat products[1-2]。 This study also explored the nitrite content differentiation between the normal temperature storage and cold storage rice with varying time。 The results showed that the nitrite content was gradually increased with the growth of storage time; and the nitrite content of rice in 4℃ storage was lower than normal temperature storage one。 At last, the experiment was carried out at room temperature and frozen for 24 hours to prepare the rice for frying。 It was found that frying had little effect on the change of nitrite content。 This experiment provides people with a good selection of raw materials for making fried rice, and also provides a basis for people to choose the right way and time to save food，achieving purpose of food safety and quality。源Q于W优H尔J论K文M网WwW.youeRw.com 原文+QQ75201.,8766

Keyword: overnight rice； fried rice； nitrite； the exposure time； the cold storage time

一、引言 4

二、材料与方法 4

（一）实验材料 4

1。实验仪器 4

2。样品与试剂 5

（二）实验方法 5

1。实验原理 5

2。试剂配制不同工艺炒饭亚硝酸盐含量变化研究:http://www.youerw.com/shiping/lunwen_196692.html