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低盐榨菜加工中的危害因素分析及控制研究进展

  • 李瑶 ,
  • 余永 ,
  • 陈海 ,
  • 周鸿媛 ,
  • 张宇昊 ,
  • 赵平 ,
  • 余帮兵 ,
  • 马良
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
    3(国家市场监管重点实验室(调味品监管技术),重庆,400715)
    4(发光分析和分子传感教育部重点实验室(西南大学),重庆,400715)
    5(重庆市涪陵榨菜集团股份有限公司,重庆,408000)
第一作者:硕士研究生(马良教授为通信作者,E-mail:zhyhml@163.com)

收稿日期: 2022-08-30

  修回日期: 2022-09-21

  网络出版日期: 2023-10-25

基金资助

重庆市技术创新与应用发展专项重点项目(cstc2019jscx-dxwtBX0025)

Research progress on hazard factors analysis and control of low-salt tuber mustard processing

  • LI Yao ,
  • YU Yong ,
  • CHEN Hai ,
  • ZHOU Hongyuan ,
  • ZHANG Yuhao ,
  • ZHAO Ping ,
  • YU Bangbing ,
  • MA Liang
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    3(Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, China)
    4(Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China)
    5(Chongqing Fuling Zhacai Group Co.Ltd., Chongqing 408000, China)

Received date: 2022-08-30

  Revised date: 2022-09-21

  Online published: 2023-10-25

摘要

榨菜作为世界三大著名腌制蔬菜之一,风味独特、适口性好、加工及携带便捷,备受消费者青睐。但在大健康背景和需求下,榨菜含盐量高的特点制约了产业的发展,因此低盐榨菜逐渐成为产业发展趋势之一。低盐产品易遭受有害微生物污染,减盐后产品中危害因子的种类与含量也将发生一定的变化,如何在榨菜加工过程中实现安全减盐不减味成为产业发展的桎梏之一。该文通过分析总结榨菜加工工艺环节中影响榨菜安全品质的危害因素,基于先进的全程质量控制体系理念结合低盐榨菜加工工艺分析了榨菜安全品质控制的研究进展,并展望了低盐榨菜今后的发展趋势,为榨菜品质的控制和提升提供理论参考。

本文引用格式

李瑶 , 余永 , 陈海 , 周鸿媛 , 张宇昊 , 赵平 , 余帮兵 , 马良 . 低盐榨菜加工中的危害因素分析及控制研究进展[J]. 食品与发酵工业, 2023 , 49(18) : 374 -380 . DOI: 10.13995/j.cnki.11-1802/ts.033487

Abstract

As one of the three most famous pickled vegetables in the world, the tuber mustard is favored by consumers because of its unique flavor, good palatability, and convenient processing and carrying. However, under the background of health and demand, the high salt content of tuber mustard has restricted the healthy development of the industry, and low-salt tuber mustard has gradually become one of the industrial development trends. The low-salt products are vulnerable to harmful microbial contamination, and the types and contents of harmful factors in products will also undergo certain changes after salt reduction. How to achieve safe salt reduction without taste loss in the processing of tuber mustard has become one of the shackles of industrial development. This article summarized the hazard factors affecting the safety quality of tuber mustard during the processing process, based on the concept of the advanced whole process quality control system, combined with the processing of low-salt tuber mustard to analyze the research progress of safety quality control of tuber mustard. The future development trend of tuber mustard is also prospected, hoping to provide a theoretical reference for the control of the safety and quality of tuber mustard.

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