几种食盐腌制甘蓝过程中亚硝酸盐变化规律

Several Kinds of Salted Cabbage Salt Process Change Law of Nitrate in Central Asia

以研究甘蓝在4种食盐腌制过程中亚硝酸盐含量的变化为目的,确定适宜制作泡菜和酱菜的盐类型。结果表明,甘蓝在盐腌泡制过程中,亚硝酸盐含量是先上升,再下降。亚硝峰值的大小顺序为:自然盐>低钠盐>加锌盐>日晒盐;甘蓝在盐腌酱制过程中,亚硝酸盐含量是先上升,再下降。亚硝峰值的大小顺序为:低钠盐>日晒盐>加锌盐>自然盐。

This experiment with the cabbage in four kinds of salt for process of nitrate content changes of central Asia for purpose,from the four kinds of salt chosen from which salt pickles and more suitable for the use of pickles.The results show that cabbage in the salt in process of the tarik,nitrite content is rising again,first decline.And the size order of the peak is： the natural salt〉low sodium salt〉 and zinc salt 〉th ShaiYan.Cabbage in salt bloats sauce system process,nitrite content is rising again,first decline.And the size order of the peak is： the low sodium salt th ShaiYan and zinc salt natural salt.