酱腌菜天然防腐保鲜技术及应用前景展望  

The Natural Preservative and Fresh-keeping Technology and Application Prospect of Pickles

作　　者：郑连强 袁先铃 罗燚 ZHENG Lian-qiang;YUAN Xian-ling;LUO Yi(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644005,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644005

出　　处：《中国调味品》2021年第4期187-192,共6页China Condiment

基　　金：特色蔬菜腌制加工新技术及其应用(2018CGZH10);新型萝卜泡菜正反压渗透快速加工技术创新集成与示范(2019NZZJ0028)。

摘　　要：酱腌菜是以新鲜蔬菜为主要原料,经不同腌渍工艺制作而成的蔬菜制品。传统酱腌菜的加工工艺、防腐保鲜措施较为落后,为满足现代人健康饮食的需求,加工工艺、防腐保鲜措施需要提质升级。天然防腐剂取代化学防腐剂在食品防腐剂中的应用,以及复合防腐剂的研究已成为食品工业的一个热点。文章对近年来有关酱腌菜的传统加工工艺;影响酱腌菜品质的因素:成品水分含量、腌制温度、腌制时间、包装方式和杀菌条件;酱腌菜防腐保鲜的措施:盐渍法、高温灭菌法、防腐技术、包装技术和栅栏技术进行了综述,并对天然防腐剂的应用前景进行了展望。Pickles are vegetable products made of fresh vegetables with different pickling techniques.The processing technology and preservative and fresh-keeping measures of traditional pickles are relatively backward,in order to meet the needs of modern people for healthy diet,the processing technology and preservative and fresh-keeping measures of traditional pickles need to be improved and upgraded.The application of natural preservatives instead of chemical preservatives in food preservatives and the research on compound preservatives have become a hot spot in food industry.In this paper,the traditional processing technology of pickles in recent years,the factors affecting the quality of pickles such as moisture content of finished products,pickling temperature,pickling time,packaging methods and sterilization conditions;the preservative measures of pickles such as salting method,high-temperature sterilization method,anti-corrosion technology,packaging technology and fence technology are summarized,and the application prospect of natural preservative is prospected.

关 键 词：酱腌菜 加工工艺 腐败微生物 防腐保鲜措施 天然防腐剂 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]