中外蔬菜发酵加工技术的对比研究  

Comparison of the Fermented Vegetable Technology between China and Foreign Countries & Enlightenment

作　　者：郑恒光[1] 陈君琛[1] 汤葆莎[1] 吴俐[1] 翁敏劼[1] 

机构地区：[1]福建省农业科学院农业工程技术研究所,福建福州350003

出　　处：《安徽农业科学》2018年第5期171-175,共5页Journal of Anhui Agricultural Sciences

基　　金：农业部公益性行业(农业)科研专项(201503142);福建省农业科学院科技创新团队PI项目(2016PI-3)

摘　　要：简要对比分析了中、韩、德、美等几个世界典型发酵蔬菜的起源、异同点、优势与不足。结果表明,中国是世界发酵蔬菜技术的主要发源地之一,中外发酵蔬菜技术之间存在一定的历史渊源;尽管中外发酵蔬菜技术原理相同,但在制作方法方面差异较大;我国传统发酵蔬菜技术的优势和不足并存。通过对比分析,明确了世界发酵蔬菜技术的总体态势,找出了我国发酵蔬菜技术差距,讨论了解决这些问题的有效途径,包括鼓励加工企业拥有自己的蔬菜原料基地、促进加工企业优胜劣汰、切实提高科技对产业发展的贡献率、推动国内外技术交流等建议。The worlds typical processing technology of fermented vegetable in China, Korea, Germany and America were compared and analyzed. The origin, differences and similarities, the advantages and the disadvantages were discussed. Result shows that China is one of the major regions in the world that originated the fermentation of vegetables for food,and it has relationship with other countries in historical origin. Although the fer-mentation principal of vegetable is the same,there is still difference in the detail of manufacture between domestic and overseas. As for Chinese traditional fermented technology,both advantages and disadvantages were possessed. By comparing the situations in these countries,the overall sit-uation and the gap of industrial technology and marketing between China and other countries are clarified. Some thoughts for the development of future fermented vegetable technology in China are presented. They include encouraging the fermented vegetable producers to have their own sup-ply base of vegetable,promoting producers5 survival of the fittest,enhancing the contribution of science and technology to industry development, and accelerating technical exchange at home and abroad.

关 键 词：发酵蔬菜 乳酸菌 加工工艺 产品特性 对比研究 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]