发酵蔬菜安全性的研究进展  

Research progress of the safety of fermented vegetables

作　　者：迟雪梅[1,2] 张庆芳 迟乃玉[1,2] CHI Xuemei;ZHANG Qingfang;CHI Naiyu(College of Life Science and Technology,Dalian University,Dalian 116622,China;Liaoning Marine Microbial Engineering and Technology Center,Dalian 116622,China)

机构地区：[1]大连大学生命科学与技术学院,辽宁大连116622 [2]辽宁省海洋微生物工程技术研究中心,辽宁大连116622

出　　处：《中国酿造》2018年第8期5-8,共4页China Brewing

基　　金：国家高技术研究发展计划‘863计划’(2007AA021306);辽宁省自然科学基金(2014020134)

摘　　要：随着社会经济的发展以及生活水平的提高,人们对食品的安全及营养越发的重视。发酵蔬菜作为一种重要的蔬菜制品,一直受到人们的高度关注。该文综述了接种发酵和自然发酵蔬菜中硝酸盐剩余的问题;分析了常规接种技术发酵蔬菜硝酸盐大量剩余的原因;并在此基础上设计了理想的发酵工艺,以期进一步提高发酵蔬菜的安全性。With the development of society and economy,and the improvement of living standards,people pay more and more attention to the food safety and nutrition.Fermented vegetable is an important vegetable product,which has been highly concerned.The problems of nitrate residues in inoculated fermentation and natural fermentation were reviewed,and the reason for the large amount of nitrate residue in fermented vegetables by conventional inoculation was analyzed,on the basis,the ideal fermentation process was constructed,to improve the safety of fermented vegetables.

关 键 词：接种发酵 蔬菜 硝酸盐 亚硝酸盐 安全性 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]