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| 萝卜干腌制技术研究进展 | |
| 引用本文： | 刘宗敏,谭兴和,周红丽,李清明,王 锋,郭红英,刘楚岑,姚 荷,王栏树,严钦武.萝卜干腌制技术研究进展[J].中国酿造,2017,36(6):19. |
| 作者姓名： | 刘宗敏 谭兴和 周红丽 李清明 王 锋 郭红英 刘楚岑 姚 荷 王栏树 严钦武 |
| 作者单位： | 1.湖南农业大学食品科技学院，湖南长沙410128；2.食品科学与生物技术湖南省重点实验室，湖南长沙410128； 3.湖南佳宴食品有限公司，湖南长沙410123；4.湖南插旗菜业有限公司，湖南 岳阳414207 |
| 基金项目： | 湖南省重点研发计划（2016NK2113） |
| 摘 要： | 腌制萝卜干具有鲜、香、甜的独特风味，但影响其品质的因素众多，使得利用传统方法制作腌制萝卜干的质量较难得到保证。该文主要从萝卜干腌制工艺、萝卜干腌制原理、腌制萝卜干品质变化、影响腌制萝卜干品质的主要因素等进行了综述，并展望了腌制萝卜干的发展趋势。该综述对改善萝卜干腌制工艺、提高产品品质和安全性具有重要的指导意义。 |
| 关 键 词： | 萝卜干 腌制 风味 工艺 |
Research advance of pickled dried turnip technology |
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| LIU Zongmin,TAN Xinghe,ZHOU Hongli,LI Qingming,WANG Feng,GUO Hongying,LIU Chucen,YAO He,WANG Lanshu,YAN Qinwu.Research advance of pickled dried turnip technology[J].China Brewing,2017,36(6):19. | |
| Authors: | LIU Zongmin TAN Xinghe ZHOU Hongli LI Qingming WANG Feng GUO Hongying LIU Chucen YAO He WANG Lanshu YAN Qinwu |
| Affiliation: | 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; 3.Hunan Jiayan Food Co., Ltd., Changsha 410123, China; 4.Hunan Cha Qi Vegetables Industry Co., Ltd., Yueyang 414207, China |
| Abstract: | Pickled dried turnip has unique flavor of fresh, aromatic and sweet, but the factors that affect its quality are numerous, so the quality of pickled dried turnip made by traditional method is difficult to guarantee. The pickling process, theory and quality changes of pickled dried turnip and main factors that affect the quality of pickled dried turnip were summarized, and the development tendency of pickled dried turnip was prospected. This review had important guiding significance for improving process, quality and safety of pickled dried turnip. |
| Keywords: | dried turnip pickled flavor process |
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