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为了改进辣白菜的加工方法,探讨了大蒜含量对辣白菜中亚硝酸盐形成的抑制作用和维生素C的保护作用。结果表明当辣白菜中的大蒜含量达到2％时,可以阻止亚硝酸盐的形成,且能较好地保存还原型维生素C。
In order to improve the processing method of spicy cabbage, the inhibitory effect of garlic content on the formation of nitrite in spicy cabbage and the protective effect of vitamin C were discussed. The results showed that when the content of garlic in cabbage reached 2%, the formation of nitrite could be blocked and the reduced vitamin C could be preserved well.