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| 发酵蔬菜的研究进展 |
| Progress in the Research of the Fermented Vegetable |
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| DOI： |
| 中文关键词: 发酵蔬菜 加工 乳酸菌 |
| 英文关键词:Keywords: Fermented vegetable Processing Lactobacillus |
| 基金项目:北京市农业科技项目（20180134）。 |
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| 摘要点击次数: 522 |
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| 中文摘要: |
| 综述了不同地域发酵蔬菜制品的加工技术；传统加工存在的诸如加工技术水平较低、产品种类单一、产业化程度低和加工安全等问题；以及近年来发酵蔬菜的研究进展，包括发酵剂和风味形成两方面。以期对国内发酵蔬菜的深加工并推动发酵蔬菜食品迈向更先进的产业化提供参考。以期对国内发酵蔬菜的深加工并推动发酵蔬菜食品迈向更先进的产业化提供参考。 |
| 英文摘要: |
| Abstract: The processing technology of fermented vegetable products in different regions was summarized. Problems existing in traditional processing such as low level of processing technology, single product category, low degree of industrialization and processing safety; And the research progress of fermented vegetables in recent years, including fermentation agent and flavor formation, in order to provide references for further processing of domestic fermented vegetables and promote the industrialization of fermented vegetable foods. |
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