摘要
对酱腌菜防腐保鲜技术进行了综述。酱腌菜防腐保鲜的传统方法包括盐腌法、高温灭菌法、化学防腐剂和真空包装法,特殊方法包括微波灭菌技术、超声波清洗技术、生物防腐剂和复合防腐剂的运用以及栅栏技术的运用。酱腌菜生产企业可以通过拓展酱腌菜的物理保鲜技术,结合工艺控制科学复合使用防腐剂,利用栅栏防腐技术综合提高低盐酱菜保质期和食用安全性。
The technologies of keeping pickled vegetables fresh were summarized in this paper.The usual ways to keep pickled vegetables fresh included salting,killing bacteria with a high temperature,using antiseptic and vacuum packing,as well as some specific methods such as microwave sterilizing,ultrasonic cleansing,adding biologic antiseptic and compound antiseptic and the application of railing technology.By expanding the physical fresh-keeping technologies and applying compound antiseptic and railing technologies scientifically,low-salt pickled vegetables producers could prolong their products＇ quality guarantee period and improve quality safety.
出处
《安徽农业科学》
CAS
北大核心
2011年第11期6538-6539,6542,共3页
Journal of Anhui Agricultural Sciences
基金
安徽省高校优秀青年人才基金项目中期成果(2010SQR-W188)
关键词
酱腌菜
防腐
保鲜
Pickled vegetables
Antiseptic
Keeping fresh
