萝卜酱菜生产技术工艺及包装流程阐述  

The Production Technology and Packaging Process of Radish Pickles

作　　者：巩小波 GONG Xiao-bo(Xinlian College,Henan Normal University,Zhengzhou 450046,China)

机构地区：[1]河南师范大学新联学院,郑州450046

出　　处：《中国调味品》2021年第5期98-100,共3页China Condiment

基　　金：现代农业产业技术体系建设专项资金(CARS-28)。

摘　　要：萝卜酱菜不仅营养价值丰富,还含有多种生物活性成分,具有明显的保健功效。萝卜酱菜中富含的维生素、氨基酸和多糖具有抗氧化、增强机体免疫力、抗癌、降血脂和软化血管的能力。萝卜酱菜作为一种酱腌菜,同时也存在许多安全问题,比如硝酸盐含量过高、防腐剂超标和微生物含量过高等,这与人类日益增长的健康观念不相符,因此为了满足人们对健康食品的要求,文章通过对萝卜酱菜生产技术和包装流程进行阐述,旨在为萝卜酱菜的发展提供一定的规范技术。Radish pickles are not only rich in nutritional value,but also contain a variety of biological active ingredients,which have obvious health care effect.Radish pickles are rich in vitamins,amino acids and polysaccharides,have the functions of antioxidant,enhancing the body immunity,anticancer,lowering blood lipid and softening blood vessels.As a kind of pickle,radish pickles also have numerous safety problems,such as excessive nitrate content,preservatives and microorganism content,which is not consistent with the growing concept of health of human beings.Therefore,in order to meet people's requirements for healthy food,the production technology and packaging process of radish pickles are elaborated,aiming to provide certain standard technology for the development of radish pickles.

关 键 词：萝卜酱菜 生产技术 工艺 包装 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]