2009•China BrewingRequires access
Influences on the content of nitrite in fermented cabbage with soft white sugar
Yan PingMei
Open publisher page 0 citations
Abstract
In the experiment,the cabbage used as the material was fermented to produce the pickles.The influnce of different concentrations of white sugar on the content of nitrite salt in the fermented cabbage was studied by spectrophotometry.The results showed that appropriate concentration of soft white sugar could reduce the centent of nitrite salt in the fermented cabbage and improve the quality.In particular,the content of nitrate salt was lowest and the sensory quality was best when the concentration of white sugar was 0.04g/ml.