摘要
芥菜经发酵后通过乳酸菌等微生物进行发酵制成发酵芥菜,其不仅保留了芥菜原有的营养成分如维生素C、氨基酸以及膳食纤维等营养物质,而且还含有乳酸菌等功能性微生物,其鲜香嫩脆、清爽可口、解腻开胃的品质吸引着国内外众多的消费者。但芥菜加工过程往往不科学、不规范,存在各种问题,使得利用传统方式制作的发酵芥菜的质量难以得到保证。文章综合论述了发酵芥菜的概况、制作方法、发酵机理和发酵过程中的品质变化,并展望了发酵芥菜的发展趋势,对优化发酵芥菜的工艺条件,提高产品质量具有指导意义。
The fermented mustard was produced by mustard fermentation with lactic acid bacteria and other microorganisms,which not only retained the original nutrients of vegetables,such as vitamin C,amino acids and dietary fiber,but also contained functional microorganisms,such as lactic acid bacteria.The delicious,tender,crisp,fresh delicious,refreshing and appetizing qualities of fermented mustard attract many consumers at home and abroad.However,the processing sometimes was unscientific and nonstandard,which lead to a variety of problems,so the quality of fermented mustard made by traditional method was difficult to guarantee.The general situation,production methods,fermentation mechanism and quality change during mustard fermentation were discussed in this article,and the development trend was prospected,which had important guiding significance for optimizing fermentation process of fermented mustard and improving quality.
作者
李文青
卿泉
唐清苗
任佑华
罗凤莲
LI Wenqing;QING Quan;TANG Qingmiao;REN Youhua;LUO Fenglian(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;National R&D Center for Vegetable Processing,Changsha 410128,China;Hunan Provincial Key Laboratory of Food Science and Biotechnology,Changsha 410128,China)
出处
《中国酿造》
CAS
北大核心
2019年第12期1-4,共4页
China Brewing
基金
湖南省科技重大专项(2015NK1003)
湖南省自然科学基金青年基金项目(2018JJ3224)
关键词
芥菜
发酵
机理
品质变化
mustard
fermentation
mechanism
quality change
