| 腌制蔬菜保脆及保藏研究现状 |
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| 引用本文： | 刘卫,董全.腌制蔬菜保脆及保藏研究现状[J].中国酿造,2015,34(1):5. |
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| 作者姓名： | 刘卫 董全 |
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| 作者单位： | 1.西南大学食品科学学院，重庆400715；2.西南大学国家食品科学与工程实验教学示范中心，重庆400715 |
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| 基金项目： | 重庆市“121”科技支撑示范工程 |
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| 摘 要： | 蔬菜的腌制是我国传统的蔬菜加工方法，其加工简易，成本低廉，产品易于保存。腌制蔬菜具有独特的色、香、味，是人们餐桌上不可或缺的佐餐食品，但蔬菜在腌制过程中产生的软化、变质等现象严重降低了产品的感官品质和商品价值。综述了蔬菜在腌制过程中保脆、保藏等方面的研究进展，以期为腌制蔬菜工艺的优化提供可靠的理论依据。
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| 关 键 词： | 腌制蔬菜 脆度 保藏 进展 |
Research status of crispness-keeping and preservation of pickled vegetables |
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| LIU Wei,DONG Quan.Research status of crispness-keeping and preservation of pickled vegetables[J].China Brewing,2015,34(1):5. |
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| Authors: | LIU Wei DONG Quan |
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| Affiliation: | 1.College of Food Science, Southwest University, Chongqing 400715, China; 2.National Representative Center ofExperimental Teaching of Food Science and Engineering, Southwest University, Chongqing 400715, China |
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| Abstract: | Pickling, a traditional vegetable processing method, is simple and low cost. Pickled vegetables are easy to store and have unique color, aroma and taste. They are the indispensable food on the table for people. The softening and deterioration which occurred during the pickling process seriously reduce the sensory quality and commodity value of pickled vegetables. This paper reviewed the research progress on crispness-keeping and preservation technologies of pickled vegetables in the pickling process, in order to provide a reliable theoretical basis for optimizing the processes of pickled vegetables. |
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| Keywords: | pickled vegetables brittleness preservation progress |
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