泡菜工业生产研究进展  

Research Progress of Pickle Industry

作　　者：张同建 Zhang Tongjian(Dongchang College of Liaocheng University,Liaocheng 252000,China)

机构地区：[1]聊城大学东昌学院,山东聊城252000

出　　处：《现代食品》2020年第5期73-75,共3页Modern Food

摘　　要：泡菜是一种可长期保存的发酵食品,在我国具有悠久的历史.本文探讨了泡菜发展历史、发酵材质、制作工艺流程和发酵原理,形成该泡菜风味所需菌种、材料、盐浓度及温度等,并对各种风味物质与其营养价值进行讨论.亚硝酸盐浓度是一种影响泡菜食用安全的重要因素,本文也对其形成原因,控制方法进行了探索,分析了发酵温度、发酵菌种比例、适宜的盐浓度和发酵时间对硝酸盐浓度的影响.通过对泡菜技术的讨论,展望泡菜产业发展前景.Pickle is a kind of fermented food which is beneficial to long-term preservation,has a long history in China.This paper discusses the development history,fermentation materials,production process and fermentation principle of kimchi,the bacteria,materials,salt concentration and temperature needed to form the flavor of kimchi,and discusses the various flavor substances of the fermentation materials and their nutritional value.The concentration of nitrite is an important factor that affects the safety of pickles.This paper also explored the causes of its formation and control methods,and analyzed the effects of fermentation temperature,proportion of fermentation strains,appropriate salt concentration and fermentation time on nitrate concentration.Through the cognition of kimchi technology,the development prospect of kimchi industry was prospected.

关 键 词：泡菜 发酵原理 风味物质 亚硝酸盐 菌种培养 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]