摘要
综述了低盐腌制蔬菜的研究现状,重点阐述了高盐咸坯脱盐技术和直接低盐腌制技术的研究进展,指出蔬菜低盐腌制技术在现阶段存在的不足,并对其未来的发展前景进行了展望,为低盐腌制蔬菜的研发提供理论借鉴与参考。
This paper mainly reviewed the research status of low-salt pickled vegetables,especially the research progress of desalination technology and direct low-salt technology.The paper also pointed out the shortcomings of low-salt technology of vegetable products at the present stage,and discussed future development prospects.It provided theoretical reference for the development of low-salt vegetable products.
作者
沈文凤
王文亮
崔文甲
王月明
弓志青
贾凤娟
王延圣
赵玲玲
SHEN Wen-feng;WANG Wen-liang;CUI Wen-jia;WANG Yue-ming;GONG Zhi-qing;JIA Feng-juan;WANG Yan-sheng;ZHAO Ling-ling(Institute of Agro-food Science and Technology,Shandong Academy of Agricultural Sciences/Key Laboratory of Agroproducts Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture,Jinan 250100,China)
出处
《中国食物与营养》
2018年第12期28-30,共3页
Food and Nutrition in China
基金
国家十三五重点研发计划(项目编号:2016YFD0400405)
关键词
蔬菜
脱盐技术
低盐腌制
vegetable
salt reduction technology
low-salt curing
