酸菜腌制及保藏方法的研究进展

Research progress on pickling and preservation of sauerkraut

中文关键词:  酸菜  腌制  保藏  生物拮抗

英文关键词:sauerkraut  pickling  storage  biological antagonism

中文摘要:

      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、物理以及化学作用使其容易腐败变质。为探究延长酸菜保质期的有效方法, 本文通过文献调研, 分别从酸菜自身、工艺条件等角度出发, 阐述了通过加入直投式的发酵剂(其中有乳酸菌及一定量的酵母菌)来丰富酸菜的酯香味, 同时利用生物拮抗作用、低温保藏等手段提高酸菜贮藏性能的方法, 特别强调了生物防腐剂以及拮抗微生物的应用前景。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, 为酸菜的生产和贮藏提供新思路。

英文摘要:

      The seasonality of sauerkraut production makes it difficult to satisfy people's perennial demand for sauerkraut, which emphasizes the importance of sauerkraut preservation for a long time. However, sauerkraut is prone to spoilage due to the biological, physical and chemical factors during the preservation process. Based on literature analysis, this review stated the use of ready-to-use starter (containing lactic acid bacteria and yeast) for enriching the ester fragrance; and the methods to improve the storage performance of sauerkraut such as the use of biological antagonism, and low-temperature preservation technique, with special emphasis on the prospects of biological preservation through the use of bio-preservatives and antagonistic microorganisms, from the point of sauerkraut itself, process conditions, etc, in order to explore effective methods to extend the shelf life of sauerkraut. From the perspective of food safety and market prospect, the future development direction of pickle and preservation was prospected. This review also provided the prospects for sauerkraut production and storage.