自然发酵与人工接种发酵酸菜的研究进展  

Research and advancement on natural fermented and inoculated fermented sauerkraut

作　　者：李晓博 胡文忠 姜爱丽 宋春璐 

机构地区：[1]大连民族大学生命科学学院,辽宁大连116600

出　　处：《食品与发酵工业》2016年第3期251-255,共5页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(2012BAD38B05)

摘　　要：酸菜是一种民族传统的发酵蔬菜制品,分为自然发酵与人工接种发酵两种,在我国居民尤其是东北地区居民饮食中占据重要位置,经常食用,具有良好的保健功效。该文综述了自然发酵及人工接种发酵产品中主要风味成分、有害成分以及感官品质等方面的变化,并展望了酸菜生产研发的主要发展方向。Sauerkraut is a kind of national and traditional fermented vegetable products which can be divided into natural fermented and inoculated fermented products. It occupies an important position in Chinese residents＇ diet especially in the northeast region and has a good health effects. In this paper,the difference and variety of main chemical composition, harmful composition and sensory quality in natural fermentation and inoculation fermentation sauerkraut were summarized and provide an overview of future research directions for sauerkraut production was provided.

关 键 词：酸菜 自然发酵 人工接种发酵 成分 感官品质 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]