| 泡菜的营养保健价值及其规模化生产的研究进展 |
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| 引用本文： | 焦巧芳,竺利红,施跃峰.泡菜的营养保健价值及其规模化生产的研究进展[J].安徽农学通报,2009,15(7):56-58. |
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| 作者姓名： | 焦巧芳 竺利红 施跃峰 |
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| 作者单位： | 浙江师范大学化学与生命科学院,浙江金华,321004;浙江省农业科学院植物保护与微生物研究所,浙江杭州,310021;浙江省农业科学院植物保护与微生物研究所,浙江杭州,310021 |
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| 摘 要： | 泡菜在发酵过程中,发生了许多物理、生物及化学变化,赋予了泡菜更多的营养和保健价值,也吸引了众多消费者。本文对泡菜发酵过程中营养成分的变化和泡菜的保健功能做了论述,并从优良泡菜菌种的选择、发酵工艺条件的研究以及发酵后的防腐处理三个方面探讨了规模化纯种发酵泡菜生产工艺。
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| 关 键 词： | 保健价值 纯种发酵 发酵工艺 |
Research Development of Nutrition and Health Care Value of Pickled Vegetable's and Their Large Scale Production |
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| Jiao Qiaofang et al..Research Development of Nutrition and Health Care Value of Pickled Vegetable''''s and Their Large Scale Production[J].Auhui Agricultural Science Bulletin,2009,15(7):56-58. |
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| Authors: | Jiao Qiaofang |
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| Institution: | 1 College of Chemistry and Life Science;Zhejiang Normal University;Jinhua 321004;2 Institute of Plant Protection and Microbiology;Zhejiang Academy of Agricultural Sciences;Hangzhou 310021;China |
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| Abstract: | In the fermentation process,pickled vegetable has had many physics,biology and chemical change,and has more nutrition and health care value,also attracts numerous consumers.This article has made a elaboration about the nutrient content's change and health care function of pickled vegetable,and then the choice of excellent strains,the research of fermentation condition as well as the antiseptic treatment have been discussed to explore largescale fermentation production. |
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| Keywords: | Health care value purebred fermentation fermentation technics |
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