东北酸菜的发酵工艺及使用食品抗氧化剂和防腐剂的必要性
东北酸菜是一款非即食的发酵蔬菜产品, 在生产加工中因不允许使用食品添加剂而受到很大限制。经市场调研, 发现大部分东北酸菜企业仍采用自然发酵工艺, 针对东北酸菜产业的发展现状, 本文对此现状产生的原因进行了分析, 对发酵蔬菜的定义、东北酸菜自然发酵和工业发酵2种发酵工艺进行阐述, 讨论了酸菜中的有害物质, 并基于上述原因阐述了酸菜加工过程中适当使用食品抗氧化剂和防腐剂的必要性。为保证和改善酸菜产品的品质, 延长发酵酸菜的货架期, 确保其在消费市场上正常流通, 减小生产上的损失, 建议在GB 2760-2014食品添加剂使用标准在修订时, 允许工业化生产的东北酸菜合理使用适当的食品添加剂。
As a non-ready fermented vegetable product, northeast sauerkraut is greatly restricted in production and processing because it does not allow using food additives. According to market research, it is found that most of the northeast sauerkraut enterprises still adopt natural fermentation technology. According to the development status of the northeast sauerkraut industry, this paper analyzed the reasons for this situation, described the definition of fermented vegetables, 2 kinds of fermentation processes including natural fermentation of northeastern sauerkraut and industrial fermentation, and discussed the harmful substances in the sauerkraut. Based on the above reasons, this paper discussed the necessity of proper use of food antioxidants and preservatives in sauerkraut processing. In order to ensure and improve the quality of sauerkraut products, prolong the shelf life of fermented sauerkraut, ensure its normal circulation in the consumer market, and reduce the loss of production, it is recommended that appropriate food additives be used in industrialized northeastern sauerkraut when the GB 2760-2014 food additive use standard is revised.
标题：东北酸菜的发酵工艺及使用食品抗氧化剂和防腐剂的必要性
英文标题：Discussion on the fermentation process of northeast sauerkraut and the necessity of using food antioxidant and preservative
作者：
李继文 大连民族大学
姜爱丽 大连民族大学
胡文忠 大连民族大学
帅婧雯 大连民族大学
杨洁 大连民族大学
罗丽波 大连民族大学
史赵健 大连民族大学
中文关键词:东北酸菜,发酵工艺,抗氧化剂,防腐剂,必要性,
英文关键词:northeast sauerkraut,fermentation process,antioxidant,preservative,necessity,
发表日期：2018-07-12
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