摘要
泡菜是一种乳酸发酵制品,含有大量的乳酸菌,而乳酸菌是参与人体肠道微生态平衡的主要菌系,它对人体具有各种保健功能。对泡菜发酵过程中微生物和各物质的变化规律、泡菜的工业化生产工艺、泡菜的功能、泡菜的安全性在国内外的研究进展作了综述,并对泡菜生产中存在的问题进行了分析。
Pickled vegetables are products by fermentation, The pickled vegetables have a huge amount of lactobacillus, which is a major system in balance of micro-ecology of human gastro intestine. Therefore, they are functional foods and benefit to healthy, This paper summarized the variance law of microbial community and substances during fermentation. At the same time, producing technology, functions, safety of pickled vegetables were introduced. At last, actual problems in producing pickle were discussed.
出处
《食品科技》
CAS
北大核心
2007年第3期8-11,共4页
Food Science and Technology
关键词
泡菜
研究进展
存在问题
pickles
research progress
actual problem
