低盐化在腌渍菜中的研究进展  

The Research Progress on Low Evapo-salinization of Pickled Vegetables

作　　者：王聘[1] 郜海燕[2] 毛金林[2] 周拥军[2] 沈国华[2] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]浙江省农业科学院食品加工研究所,浙江杭州310021

出　　处：《保鲜与加工》2011年第4期38-42,共5页Storage and Process

摘　　要：低盐化是世界食品发展的总趋势。分析了我国腌渍菜低盐化的研究现状、存在的问题、技术途径及与腌渍菜品质的关系,综述了腌渍菜低盐化的核心技术,阐述低盐化腌渍菜生产中实施综合技术措施(栅栏技术)的必要性,展望我国腌渍菜低盐化的发展方向。Low salinization is the general trend of world food development.This paper analyzed the research status,the existence question and the technical ways of low salinization of pickled vegetables,and the relationship between them and the quality of pickled vegetables.It summarized the key technologies of low salinization of pickled vegetables,discussed the necessity of the application of comprehensive technical measures（hurdle technology） in the processing of protosalt pickled vegetables,and looked forward to the developing direction of low salinization of pickled vegetables.

关 键 词：腌渍菜 低盐化 研究进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]