nhau

1. Dynamic Evolution yeNitrite

Uchishandisa spectrophotometry kuenderera mberi nekutarisa maitiro ekuvirisa, kuyedza kwakaratidza hunhu "double-peak curve" mune nitrite zvirimo. Munguva yechikamu chekutanga (0-24 maawa), mabhakitiriya ekuderedza nitrate akakurumidza kushandura nitrate mumiriwo kuva nitrite, spiking levels kusvika 48 mg / kg. Muchikamu chechipiri (mazuva 3-5), lactic acid mabhakitiriya kupararira zvishoma nezvishoma kwakaora nitrite, kuunza mazinga kumashure akachengeteka. Sezvineiwo, yega yega 5°C kuwedzera kweambient tembiricha inomhanyisa kuumbwa kwepamusoro nemaawa 12-18.

Kuenzanisa nekutengeserana kimchi kwakaratidza kuti kugadzirwa kwemaindasitiri, kuburikidza nekudzora kwakaringana mamiriro ezvinhu (1.5% -2.5% salinity, 15-20 ° C), inogumira nitrite peaks kusvika pasi pe32 mg / kg. Kusiyana neizvi, kimchi yakagadzirwa kumba, kazhinji isina kudzora tembiricha, inoramba ichipfuura 40 mg/kg, zvichiratidza njodzi dzakakwirira dzekuchengetedza mumiitiro yemhuri.

2. Yakakosha Kudzora Points

Kuisa munyu kunotora chikamu chakakosha mukuyera kwehutachiona. Pamunyu uri pasi pe1%, mabhakitiriya epathogenic uye anoderedza nitrate anokura, zvichiita kuti pave nepamusoro uye pakakwirira nitrite. Kuedza kwakaratidza 2.5% salinity seyakanyanya chiyero, ichidzvanya mabhakitiriya anokuvadza uku ichitsigira lactic acid bacteria metabolism.

Kudzora tembiricha kwakakosha zvakaenzana. Kuvirisa pa20 ° C kwakaratidza kugadzikana kwakanyanya kwehutachiona. Tembiricha dziri pamusoro pe25°C dzakawedzera kuvirisa asi dzakawedzera njodzi dzekusaenzana kweutachiona, nepo dziri pasi pe10°C dzakawedzera nguva yekuchengeteka kusvika pamazuva makumi maviri. Nekuvirisa kwemba, kudzora tembiricha inokurudzirwa: 18-22 ° C kwemazuva matatu ekutanga, ichiteverwa nefiriji.

Ingredient pretreatment inonyanya kukanganisa mhedzisiro. Blanching cabbage kwemasekonzi makumi matatu yakaderedza nitrate yekutanga ne 43%, zvichidzikisa yekupedzisira nitrite peak ne27%. Kuwedzera vhitamini C-yakapfuma zvinhu (semuenzaniso, chichiri nyoro kana zvimedu zveremoni) zvakawedzera kuderedza huwandu hwepamusoro ne15% -20%.

3. Safe Consumption Strategies

Zvichienderana nedatha yekuyedza, nguva yekuvirisa inogona kukamurwa kuita zvikamu zvitatu:

Nguva yengozi (mazuva 2–5):Nheyo dzeNitrite dzinodarika mwero wekuchengetedza wekuChina (20 mg/kg) neka2-3. Kushandiswa kunofanira kudziviswa.

Nguva yekuchinja (mazuva 6-10):Masero anodzikira zvishoma nezvishoma kusvika pedyo-akachengeteka siyana.

Nguva yekuchengetedza (mushure mezuva 10):Nitrite inodzikama pasi pe5 mg/kg, inoonekwa seyakachengeteka kushandiswa.

Optimized maitiroinogona kuderedza njodzi:

A gradient salting method (2.5% yekutanga salinity, yakawedzera kusvika 3% gare gare) yakasanganiswa neinoculating 5% akwegura brine inopfupisa nguva yengozi kusvika kumaawa makumi matatu nematanhatu.

Kugara uchikurudzira kuunza oxygen yakawedzera kuora nitrite ne40%.

Netsaona yakakwira-nitrite kuratidzwa, nzira dzekugadzirisa dzakaratidza kushanda:

Kuwedzera 0.1% vhitamini C poda kwemaawa matanhatu yakaderedzwa nitrite ne60%.

Kusanganisa negariki nyowani (3% nehuremu) yakawana mhedzisiro yakafanana.

Chidzidzo ichi chinosimbisa kuti njodzi dziri muzvokudya zvakaviriswa kumba dzinofanotaurwa uye dzinodzoreka. Nekunzwisisa nitrite dynamics uye kuita chaiyo kudzora-senge kuchengetedza 2.5% salinity, staged tembiricha manejimendi, uye ingredient pretreatment-vatengi vanogona kunakidzwa zvakachengeteka chikafu chakaviriswa. Kuchengeta "rogi yekuvirisa" yekutevera tembiricha, nguva, uye mamwe ma paramita anorairwa, kushandura maitiro ekicheni kuita ruzivo rwesainzi, ruzivo rwenjodzi.