The Sichuan-Yu cooperation project "Study on nitrite change and the process of fermentation of pickles" bear fruit

In order to promote the construction of the two-city economic circle in Chengyu region and strengthen the cooperation of deep processing technology of agricultural products, Chongqing Shaoling Juice Group Co., Ltd., Sichuan Food Fermentation Industry Research and Design Institute and other units jointly carried out "the study of nitrite changes and the conditions in the fermentation process of vegetable pickles".
, the results of the project through peer expert evaluation, the overall technology to reach the leading domestic level.
is to analyze the nutritional value of industrial production of squeezed vegetables and kimchi.
analysis results show that vegetables and kimchi are low-sugar, low-fat foods, rich in calcium, iron, magnesium and other minerals and dietary fiber, in line with the needs of modern human dietary structure.
is to confirm the industrial production of squeezed vegetables, kimchi edible safety.
test results showed that the nitrite content was less than 4mg/kg and 4.5mg/kg respectively, well below the limit of 20mg/kg of national food safety standards.
is to clarify the industrial production of squeezed vegetables, kimchi Central Asian nitrate production and transformation of metabolic path.
system expounds that the oxidation reaction of assulated nitrate reduction, alienated nitrate reduction and ethyl nitrite is the main way of nitrite generation in the fermentation system of juicing vegetables and kimchi, and the anti-nitrite reduction, assulation nitrite reduction and alienated nitrite reduction are the main ways to reduce nitrite.
main factors involved in nitrite metabolism are nitrate reducase, nitric oxide reductase, nitrite reductase and so on.
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