腌制技术对芥菜品质影响的研究进展  

Research progress on the effect of pickling technology on the quality of Brassica juncea

作　　者：赵野 刘艳 周晓洁 钱鑫 张家铭 周文化[1] ZHAO Ye;LIU Yan;ZHOU Xiao-jie;QIAN Xin;ZHANG Jia-ming;ZHOU Wen-hua(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,Hunan,China;College of Pharmacy,Hunan Traditional Chinese Medical College,Zhuzhou 412012,Hunan,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]湖南中医药高等专科学校药学院,湖南株洲412012

出　　处：《粮食与油脂》2022年第9期22-26,共5页Cereals & Oils

基　　金：湖南省高新技术产业科技创新引领计划(2021GK4024、2021GK4022);湖南省重点研发计划(2020NK2020);湖南省创新型省份建设专项(2019TP2011);湖南省科技创新计划(2021GK4024);长沙市自然科学基金资助项目(kq2014150)。

摘　　要：综述了芥菜腌制前处理、发酵方式等工艺对其品质影响的研究进展,为今后芥菜的加工生产提供一定的理论依据。The research progress of the effects of pretreatment and fermentation on the quality of Brassica juncea was reviewed,which could provide some theoretical basis for the processing and production of Brassica juncea in the future.

关 键 词：芥菜 腌制技术 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]