自然发酵与人工接种发酵比较研究及展望  

作　　者：张卿[1] 程文健[1] 陈丽娇[1] 

机构地区：[1]福建农林大学食品科学学院

出　　处：《科技创新与应用》2020年第5期46-47,共2页Technology Innovation and Application

基　　金：福建农林大学科技创新专项基金项目（编号：CXZX2017017）

摘　　要：随着经济的快速发展以及人们生活水平的不断提高,食品安全已经成为人们最为关注的问题。传统泡菜历史悠久,但是随着人们对泡菜的需求不断增加,传统发酵泡菜存在的安全问题逐渐暴露出来,严重制约着泡菜产业的发展。人工接种发酵技术的出现,有效的解决了泡菜过程中存在的问题,同时将泡菜实现标准化、产业化及规模化。为了实现这一目标,必须要加大人工接种发酵技术的研究力度,完善质量标准体系,将中国泡菜推向国际市场。With the rapid development of economy and continuous improvement of people's living standards,food safety has become the most concerned issue.Traditional sauerkraut has a long history,but as increasing people's demand for sauerkraut,the safety problems of traditional fermented sauerkraut are gradually exposed,and it seriously restricts the development of the sauerkraut industry.The emergence of artificial inoculation and fermentation technology has effectively solved the problems during sauerkraut fermentation;at the same time,sauerkraut will achieve a standardized,industrialized and scaled goal.In order to achieve it,it is necessary to increase the research intensity of artificial inoculation and fermentation technology,improve the quality standard system,and promote Chinese sauerkraut toward the international market.

关 键 词：泡菜 自然发酵 人工接种发酵 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]