酱腌菜防腐技术的研究进展
酱腌菜是受大众喜欢的传统食品, 近年来随着新工艺、新品种的出现, 人们也加强了对其防腐技术的研究以期延长产品的货架期。本文对目前酱腌菜防腐技术研究进展情况进行了综述, 包括热杀菌技术如巴氏杀菌、微波杀菌, 非热杀菌技术如超高压杀菌、臭氧杀菌、辐照杀菌、低温等离子体杀菌、高密度二氧化碳杀菌, 真空包装或充气包装技术, 添加化学防腐剂或添加来源于微生物、植物或动物的天然防腐剂等。生产企业可根据产品特点选择一种或多种防腐技术满足防腐要求。新型非热杀菌技术以及天然防腐剂虽然能够提高产品品质并具有更好的安全性, 但目前应用并不广泛, 建议酱腌菜生产企业进一步加强对新型杀菌技术以及天然防腐剂的应用研究, 不断满足人们对产品健康、安全的需求。
Pickles are traditional food favored by the public. In recent years, with the emergence of new technologies and new varieties, people strengthened the research on its antiseptic technology to extend the shelf life of pickles. This review summarized the research status and progress of antiseptic preservation of pickles, including thermal processing technology such as pasteurization and microwave, non-thermal processing technology such as ultra-high hydrostatic pressure, ozone, irradiation, non-thermal plasma and dense phase carbon dioxide, using vacuum packaging or modified atmosphere packaging, adding chemical preservatives or natural preservatives which were from microorganism, plant or animal. One or more antiseptic technologies according to the characteristics of the products could be used to prevent deterioration. Although non-thermal processing technology and natural preservatives could improve the quality of food and be more safety, they were not widely used at present. It was suggested that pickle enterprises should further strengthen the application research of new sterilization technology and natural preservatives to meet people's demand of health and safety.
标题：酱腌菜防腐技术的研究进展
英文标题：Research progress on antiseptic technology of pickles
作者：
杨颖 山东省食品药品检验研究院
胡梅 山东省食品药品检验研究院
王望舒 山东智行检测技术服务有限公司
吴裕健 山东省食品药品检验研究院
刘伟 山东省食品药品检验研究院
明双喜 山东省食品药品检验研究院
中文关键词:酱腌菜,防腐技术,超高压,低温等离子体,天然防腐剂,
英文关键词:pickles,antiseptic technology,ultra-high hydrostatic pressure,non-thermal plasma,natural preservatives,
发表日期：2020-02-01
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