中国泡菜研究的现状、问题及建议  

Research on the Status,Problems and Suggestions of Chinese Pickled Vegetables

作　　者：生书晶[1] 佘婷婷[1] 吴映明[1] 陈非[1] 袁学文[1] 

机构地区：[1]广东第二师范学院生物与食品工程学院,广州510225

出　　处：《中国调味品》2015年第9期113-116,共4页China Condiment

摘　　要：归纳综述了中国泡菜在营养价值、生产工艺以及发酵微生物等方面的研究现状,并与韩国泡菜的研究对比,指出了我国泡菜现阶段所面临的问题,对我国泡菜产业的工业化发展提出了建议。The research status of Chinese pickled vegetables in nutritional value,production process and fermentation microorganism is summarized.Compared with the development of Korean Kimchi, the major issues remained in the current research on Chinese pickled vegetables are discussed,and some suggestions on the industrialized development of Chinese pickled vegetables are proposed.

关 键 词：中国泡菜 发酵 微生物 工业化 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]