labarai

1. Juyin Juyin Halitta na Nitrite

Yin amfani da spectrophotometry don ci gaba da sa ido kan tsarin haifuwa, gwajin ya bayyana sifa ta "biyu-kololuwar kwana" a cikin abun cikin nitrite. A lokacin farkon lokaci (0-24 hours), ƙwayoyin cuta masu rage nitrate suna saurin canza nitrates cikin kayan lambu zuwa nitrite, matakan spiking zuwa 48 mg/kg. A cikin kashi na biyu (kwanaki 3-5), ƙwayoyin lactic acid suna yaɗuwa a hankali suna lalata nitrite, suna dawo da matakan zuwa jeri masu aminci. Musamman ma, kowane 5 ° C yana ƙaruwa a cikin yanayin zafi yana haɓaka haɓakar kololuwar da sa'o'i 12-18.

Kwatanta tare da kimchi na kasuwanci ya nuna cewa samar da masana'antu, ta hanyar sarrafa yanayin daidaitaccen yanayi (1.5% -2.5% salinity, 15-20 ° C), yana iyakance kololuwar nitrite zuwa ƙasa 32 mg / kg. Sabanin haka, kimchi na gida, sau da yawa rashin kula da zafin jiki, ya wuce 40 mg/kg, yana nuna haɗarin aminci mafi girma a cikin ayyukan gida.

2. Mahimman Bayanan Kulawa

Matsakaicin gishiri yana taka muhimmiyar rawa a ma'aunin microbial. A salinity ƙasa da 1%, ƙwayoyin cuta na ƙwayoyin cuta da masu rage nitrate suna bunƙasa, suna haifar da kololuwar nitrite a baya. Gwajin ya gano 2.5% salinity a matsayin mafi kyawun ma'auni, yadda ya kamata yana murkushe ƙwayoyin cuta masu cutarwa yayin da yake tallafawa metabolism na ƙwayoyin lactic acid.

Daidaita yanayin zafi yana da mahimmanci daidai. Fermentation a 20 ° C ya nuna mafi kwanciyar hankali ayyukan ƙananan ƙwayoyin cuta. Zazzabi sama da 25°C yana haɓaka haifuwa amma ƙara haɗarin rashin daidaituwar ƙwayoyin cuta, yayin da ƙasa da 10°C ya tsawaita lokacin aminci zuwa sama da kwanaki 20. Don fermentation na gida, ana ba da shawarar kula da yanayin zafin jiki: 18-22 ° C na farkon kwanaki 3, sannan kuma firiji.

Maganin sinadarai yana tasiri sosai ga sakamako. Blanching kabeji na daƙiƙa 30 ya rage abun ciki na nitrate na farko da kashi 43%, yana rage kololuwar nitrite na ƙarshe da kashi 27%. Ƙara abubuwan da ke da wadatar bitamin C (misali, yankakken barkono ko lemun tsami) yana ƙara rage kololuwa da 15% -20%.

3. Safe Dabarun Amfani

Dangane da bayanan gwaji, za a iya raba lokacin fermentation zuwa matakai uku:

Lokacin haɗari (kwanaki 2-5):Matakan nitrite sun wuce ma'aunin aminci na kasar Sin (20 mg/kg) da sau 2-3. Dole ne a guji cin abinci.

Lokacin canzawa (kwanaki 6-10):Matakan suna raguwa a hankali zuwa jeri na kusa-aminci.

Lokacin tsaro (bayan kwana 10):Nitrite yana daidaita ƙasa da 5 mg/kg, ana ganin mai lafiya don amfani.

Ingantattun dabaruna iya rage haɗari:

Hanyar salting gradient (2.5% farkon salinity, ya karu zuwa 3% daga baya) hade tare da inoculating 5% shekaru brine rage hadarin zuwa 36 hours.

Juyawa na yau da kullun don gabatar da iskar oxygen haɓaka bazuwar nitrite da kashi 40%.

Don bayyanar babban nitrite na bazata, hanyoyin gyara sun tabbatar da tasiri:

Ƙara 0.1% bitamin C foda don 6 hours rage nitrite da 60%.

Haɗuwa da tafarnuwa sabo (3% ta nauyi) ya sami sakamako iri ɗaya.

Wannan binciken ya tabbatar da cewa haɗari a cikin abincin da aka yi da shi na gida abin tsinkaya ne kuma ana iya sarrafawa. Ta hanyar fahimtar kuzarin nitrite da aiwatar da ingantattun sarrafawa-kamar kiyaye 2.5% salinity, tsarin sarrafa zafin jiki, da kayan masarufi-masu cin abinci na iya cin abinci na gargajiya cikin aminci. Ana ba da shawarar adana “lambar fermentation” don bin diddigin zafin jiki, lokaci, da sauran sigogi, canza ayyukan dafa abinci zuwa ilimin kimiyya, abubuwan yau da kullun na sanin haɗari.