酸菜腌制及保藏方法的研究进展

酸菜的乳酸菌发酵作用、蛋白质分解作用以及风味形成过程赋予了产品特有的风味,因而受到越来越多人的喜爱。但是酸菜生产的季节性以及人们常年性需求之间的矛盾使得酸菜能够长期保藏显得尤为重要。但是酸菜在保藏过程中由于生物的、物理的以及化学作用使其容易腐败变质。为此,本文通过文献调研,分别从酸菜自身,外部工艺条件等角度出发,较全面地阐述了有效地延长酸菜保质期的方法,特别地强调了生物防腐剂以及拮抗微生物的应用前景。本文内容从食品安全以及市场化前景角度展望了未来酸菜腌制及保藏的发展方向,为相关领域的研究提供思路。

Research progress on pickling and preservation of sauerkraut

The lactic acid bacteria fermentation, protein decomposition and flavor formation process of sauerkraut give the product its unique flavor, so it is loved by more and more people. However, the seasonality of sauerkraut production and the contradiction between people"s perennial demand make it particularly important to preserve sauerkraut for a long time. However, sauerkraut is prone to spoilage due to biological, physical and chemical effects during the preservation process. To this end, this article through literature research, from the perspectives of sauerkraut itself, external process conditions, etc., a more comprehensive explanation of the effective method of extending the shelf life of sauerkraut, especially emphasized the application prospects of biological preservatives and antagonistic microorganisms. The content of this article looks forward to the future development direction of pickled cabbage pickling and preservation from the perspective of food safety and marketization, and provides ideas for research in related fields.