宁波“三臭”的制作工艺特点、发展趋势及腌制 蔬菜生产工艺的研究现状

Production process characteristics and development trends of smelly wax gourd, smelly edible amaranth and smelly taro and the research status of production technology for pickled vegetables

中文关键词:  宁波“三臭”  腌制蔬菜  制作工艺特点

英文关键词:smelly wax gourd, smelly edible amaranth and smelly taro  pickled vegetables  production process characteristics

中文摘要:

      臭冬瓜、臭苋菜和臭菜心(臭芋艿蓊)是宁波地区的特色腌制蔬菜, 其富含维生素、矿物质和氨基酸, 且营养成分均衡, 具有独特的风味, 但在其制作过程中也存在诸多质量问题和安全隐患。本文介绍了宁波“三臭”的加工工艺特点以及加工过程中可能存在的问题, 并对腌制蔬菜和宁波“三臭”的生产工艺研究现状进行了介绍, 包括新型发酵技术和新型保鲜技术等。针对宁波“三臭”的制作工艺特点和新生产工艺的研究, 其今后的发展方向应该是开发优势菌种、通过改善生产工艺提高产品质量以及实现标准化生产, 并制定相应的产品质量标准。

英文摘要:

      The smelly wax gourd, smelly edible amaranth and smelly taro are characteristic pickled vegetables in Ningbo which rich in vitamins, minerals and amino acids. Although the 3 kinds of pickled vegetables have balanced nutrition and unique flavors, there were lots of quality problems and security risks during their manufacturing process. This paper introduced the production process characteristics and possible problems of smelly wax gourd, smelly edible amaranth and smelly taro, and the research status of production technology for pickled vegetables was also introduced which included new fermentation and preservation technologies. According to the studies of production process characteristics and new production technology for smelly wax gourd, smelly edible amaranth and smelly taro, their development directions should be the exploration of dominant strains, the improvement of product quality by improving the production process, and the realization of standardized production. The corresponding quality standards for production of the 3 kinds of pickled vegetables should also been established.