发酵辣椒低盐化研究进展及展望  

Research Progress and Prospect of Low-salt Fermented Pepper

作　　者：曾希珂 罗凤莲[1,3,2] 张喻 王燕[1,3,2] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128 [2]食品科学与生物技术湖南省重点实验室,长沙410128 [3]国家蔬菜加工技术研发分中心,长沙410128

出　　处：《中国调味品》2017年第9期153-156,共4页China Condiment

基　　金：湖南省科技重大专项(2015NK1003)子项目

摘　　要：发酵辣椒口感爽脆、风味独特,是人们喜爱的佐餐食品。近些年来,食品低盐化以满足消费者日益增长的健康诉求已成为发酵辣椒研究的新主题,受到越来越多的关注。文章着重从原料减菌预处理、优势菌种选育、多菌种混合发酵、食盐替代物及发酵新工艺等方面对其低盐化研究进行综述,以期为发酵辣椒的低盐化提供一定的思路和参考。Fermented pepper is a kind of popular seasoning food, which has crispy taste and unique flavor. The reducing salt in fermented pepper has become a popular research recently, in order to meet the growing consumers＂ health demands. Low-salt raw materials, selecting and cultivating superiority researches on reducing bacteria pretreatment with strains, fermentation with multi-strains, using salt substitute and new fermentation technology, etc. have been discussed in this paper, in order to provide a reference for further study on low-salt fermented pepper.

关 键 词：发酵辣椒 低盐 减菌 接种发酵 

分 类 号：TS314[轻工技术与工程]