摘    要为了探究腌制过程中蔬菜品质的变化，确定最佳腌制工艺，以水质、盐浓度以及酒精为变量，采用控制变量法自行腌制蔬菜，在腌制过程中测量风味物质变化和有害物质含量变化。结果表明山泉水和酒精有利于总酸的产生，3。0 %的低盐浓度有利于氨基酸态氮和维生素C的形成，且可以降低亚硝酸盐含量；酒精能抑制有害芽孢杆菌的生长；6。0 %的高浓度盐和山泉水有利于乳酸菌和醋酸杆菌的生长和繁殖。因此，山泉水、3-6。0 %的盐浓度以及酒精的环境更加有利于腌制蔬菜的发酵。88543

毕业论文关键词：腌制蔬菜； 水质； 酒精； 盐浓度； 食用安全性

Abstract: In order to investigate the changes of quality and best curing process of pickled vegetables, water quality, salt concentration and alcohol were treated as variables。 Vegetables were pickled with controlling variables method, content changes of flavor and harmful substances were measured。 Results showed that spring water and alcohol were contributed to the formation of total acid; low salt concentration of 3 % was contributed to formation of amino acid nitrogen and vitamin C and also reduced the content of nitrite; alcohol could inhibit the growth of harmful Bacillus; high salt concentration of 6 % was contributed to the growth of Lactobacillus and Acetobacteria。 Therefore, spring water, salt concentration of 3-6 % and alcohol were conducive to the fermentation of pickled vegetables。 

Keywords: pickled vegetables; water quality; alcohol; salt concentration; edible safety

目    录

引言        第4页

1材料与方法  第4页                                                                                 

1。1实验材料   第4页                                                                               

1。2实验方法   第4页                                                                             

1。2。1腌制蔬菜总酸的测定 第4页                                                                   

1。2。2 氨基酸态氮测定   第4页                                                                       

1。2。3 亚硝酸盐测定   第5页                                                                           

1。2。4 维生素C测定  第5页                                                                           

1。2。5还原糖和总糖测定 第5页