闽北芥菜腌制过程中亚硝酸盐变化规律的探讨

Investigation on the Changing Rules of Nitrite in the Pickled Mustard during Pickling Process in North Fujian

通过调研收集了10种闽北芥菜不同的腌制方法,从中遴选出最具代表性的4种腌制方法进行了实验室再现。试验通过测定芥菜腌制过程中每间隔24 h的亚硝酸盐质量比,确定"亚硝酸盐高峰"的产生时间,探索芥菜的不同部位、不同腌制方法中亚硝酸质量比的动态变化,获取安全的不同芥菜的腌制时间。

Through the investigation and research, collected ten kinds of different picking methods mustard in North of Fujian and selected four typical methods among them. We made pickled mustard in laboratory according to these methods and determined the concentration of nitrite at the intervals of 24 h, thus to get the peak level time of nitrite content. Through exploration the dynamic changes of nitrite in different parts of mustard and pickled method, the safety pickling times of different mustards were assessed.