食品与发酵工业 >

2022 , Vol. 48 >Issue 1: 324 - 329

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026862

综述与专题评论

芥菜传统腌制发酵工艺优化研究进展

  • 王蕾 ,
  • 田方 ,
  • 孙志栋 ,
  • 林波
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  • 1(浙江海洋大学 食品与药学学院,浙江 舟山,316000)
    2(宁波市农业科学研究院,浙江 宁波,315000)
本科生(田方讲师为通信作者,E-mail:tianfang@zjou.edu.cn)

收稿日期: 2021-02-02

  修回日期: 2021-05-06

  网络出版日期: 2022-01-27

基金资助

大学生创新创业项目(202010340018);国家重点研发计划项目(2016YFD0400405);宁波市公益类项目(202002N3084);余姚市农业与社发项目(2019IYYS030027)

收起

Research progress on optimizing the traditional fermentation process of pickled mustard

  • WANG Lei ,
  • TIAN Fang ,
  • SUN Zhidong ,
  • LIN Bo
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  • 1(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316000,China)
    2(Ningbo Academy of Agricultural Sciences,Ningbo 315000,China)

Received date: 2021-02-02

  Revised date: 2021-05-06

  Online published: 2022-01-27

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摘要

芥菜腌制发酵后独具辛辣味,食用发酵芥菜有益人体健康,可预防心脏病、糖尿病和癌症等疾病,这些功效均与腌制发酵工艺密切相关。然而传统腌制发酵工艺会导致芥菜的营养成分流失、产品品质降低、有害物质积累,因此,改进和优化传统工艺对于发酵芥菜产业的发展至关重要。该文介绍了芥菜传统腌制发酵机制、分析了传统腌制发酵工艺存在的缺陷,从发酵方式、食品脆度和亚硝酸盐积累3个方面总结了国内外关于芥菜传统腌制发酵工艺优化的研究进展,并展望了创新发展方向与前景,旨在进一步提高产品品质,推动产业的规模化发展。

关键词： 芥菜; 乳酸菌; 低盐发酵; 脆度; 亚硝酸盐

本文引用格式

王蕾 , 田方 , 孙志栋 , 林波 . 芥菜传统腌制发酵工艺优化研究进展[J]. 食品与发酵工业, 2022 , 48(1) : 324 -329 . DOI: 10.13995/j.cnki.11-1802/ts.026862

Abstract

Mustard has a unique pungent taste after the pickling and fermentation process.Eating fermented mustard can promote body health and prevent diseases such as heart disease,diabetes and cancer,which are closely related to the pickling and fermentation process.However,the traditional pickling and fermentation process could result in nutrient loss,product quality deterioration and harmful substances accumulation.Therefore,improving and optimizing the traditional process is very important for the future development of the fermented mustard industry.This article introduces the mechanism of the traditional mustard pickling and fermentation,and analyzes the drawbacks of the traditional process.In addition,the progress on optimizing the traditional mustard pickling and fermentation techniques both in China and abroad are summed up in terms of fermentation method,food crispness and nitrite accumulation.At last,the prospects for the innovative development of the mustard pickling and fermentation process are proposed,aiming at providing reference and guidance for further improvement of the fermented mustard quality,thus boost the scale-up of the fermented mustard industry.

Key words： mustard; lactic acid bacteria; low-salt fermentation; crispness; nitrite

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