【摘要】 以甘蓝、萝卜、莴苣、雪里蕻为原料 ,研究其在不同温度、含盐量条件下腌泡过程中的总酸含量、亚硝酸盐含量的动态变化。结果表明 :1绿色蔬菜用 2 0 0 mg/kg Cu SO4与 3 0 0 mg/kg Zn Cl2 复合护绿及 50 0 mg/kg Ca Cl2 保脆后 ,可明显改善泡菜的外观和口感 ;2低盐泡制、添加 1 .0 %～ 1 .5%的大蒜泥可有效抑制泡菜亚硝酸盐的产生更多还原

【Abstract】 Changes of the content of total acid and nitrite when the Brassica oleracea, Raphanus sativus, Lactuca sativa and Brassica juncea var. crispifolia mustand were pickled with different temperature and content of salt were studied. The results were as follows: ① The appearance and taste of the product were improved when treated with 200 mg/kg CuSO 4+300 mg/kg ZnCl 2 for protecting green color and 500 mg/kg CaCl 2 for brittleness respectively; ② The producing of nitrite was inhibited effectively with treatment of low content of salt and adding 1.0%~1.5% mashed garlic.更多还原