大头菜等蔬菜腌制工艺研究现状与展望  

Research status and prospect of pickling process of kohlrabi and other vegetables

作　　者：朱莉莉 罗惠波[1] 黄治国[1] 卫春会[1] 邓杰[1] 谢军[1] ZHU Lili, LUO Huibo, HUANG Zhiguo, WEI Chunhui, DENG Jie, XIE Jun(Liquor Making Bio-Technology ＆ Application of Key Laboratory of Sichuan Province, School of Biological Engineering,Sichuan University of Science ＆ Engineering, Zigong 643000, Chin)

机构地区：[1]四川理工学院生物工程学院酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《中国酿造》2018年第7期11-16,共6页China Brewing

基　　金：酿造生物技术及应用四川省重点实验室项目(NJ2017-09)

摘　　要：蔬菜腌制工艺逐渐向着低盐化、低温化、低亚硝酸盐含量、丰富风味物质等高品质腌制食品的方向发展,以乳酸菌为优势菌的发酵菌剂也越来越多,但是功能全而优的乳酸菌剂仍有待开发。如何深入系统研究大头菜腌制过程中的微生物与发酵温度、发酵时间、含盐量等环境因素以及与有害菌、乳酸、氨基酸态氮、关键风味成分等物质因素之间的动态变化关系,并形成理论体系,成为改进工艺和提高腌制品质的关键。该文以大头菜为研究对象,并借鉴同为芥菜变种的榨菜腌制方法,从腌制工艺、腌制技术和腌制微生物等方面阐述了腌制大头菜的研究现状,并从提高腌制大头菜产品品质、安全性、生产效率和标准化自动化水平等方面,对大头菜未来的研究方向进行展望。The pickling process of vegetables is gradually developing towards the direction of high-quality such as low salinization, low temperature, low nitrite content and rich flavors. There are more and more fermentation starter those using lactic acid bacteria as the dominant strain. However, full-featured and superior lactic acid bacteria starter are still to be developed. How to systematically study the dynamic change and relationship between microorganism and surrounding factors such as fermentation temperature, time, and salt content in the process of pickling, and physical factors such as harmful microorganisms, lactic acid, amino nitrogen, and key flavor components, etc, and further forming a theoretical system is the key to improve the process and the quality of the pickled products. Using kohlrabi as the research object, and mustard pickling method as reference, the research status of pickled kohlrabi from the aspects of pickling process, pickling techniques and pickled microbes was elaborated, and the future research direction of kohlrabi from the aspects of improving the quality, safety, production efficiency, standardization, and automation of pickled kohlrabi products was prospected.

关 键 词：大头菜 腌制工艺 保鲜技术 微生物群落结构 乳酸菌 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]