酱腌菜天然防腐保鲜技术及应用前景展望-《中国调味品》

文章信息/Info

Title:: ZHENG Lian-qiangYUAN Xian-ling* UO YiYU YuePENG Xian-jie YUAN Yu-meiCHEN Chong-yan

摘要:: 酱腌菜是以新鲜蔬菜为主要原料，经不同腌渍工艺制作而成的蔬菜制品。传统酱腌菜加工工艺、防腐保鲜措施较为落后，为满足现代人健康饮食的需求，加工工艺、防腐保鲜措施需要提质升级。天然防腐剂取代化学防腐剂应用在食品的防腐上，以及复配防腐剂的开发已成为食品工业中的一个热点。本文对近年来有关酱腌菜中传统加工工艺，对影响酱腌菜的品质的因素：成品水分含量、腌制温度、腌制时间、包装方式和杀菌条件；酱腌菜防腐保鲜的措施:盐渍法、高温灭菌法、防腐技术、包装技术以及栅栏技术进行了综述，并对天然防腐剂的应用前景进行了展望。

Abstract:: Pickles are vegetable products made from fresh vegetables with different pickling techniques. In order to meet the needs of modern people for healthy diet, the processing technology and preservation measures of traditional pickles need to be improved and upgraded. Natural preservatives have replaced chemical preservatives in the application of food preservatives, and the development of compound preservatives has become a hot spot in the food industry. In this paper, the traditional processing technology of pickles in recent years, the factors affecting the quality of pickles: moisture content of finished products, curing temperature, curing time, packaging method and sterilization conditions; Measures of preservative preservation of pickles: salinization, high temperature sterilization, preservative technology, packaging technology and fence technology were summarized, and the application prospect of natural preservative was prospected.