中国泡菜的品质评定与标准探讨

Quality evaluation and standard discussion of Chinese pickle

泡菜是以乳酸菌主导发酵而生产的传统生物食品,历史悠久,是我国传统特色发酵食品的精华之一。概述了中国泡菜现状与发展趋势,对泡菜进行了首次定义和较系统的分类,并对其生产工艺、品质评定与质量标准进行了研究和探讨,首次建立了我国泡菜感官品质评定的可量化指标体系,指出了现有国家和行业相关标准的不足。

Pickle is bio-food fermented by lactic acid bacteria. It is a good representation of traditional food with long history in culture. The article summarized current situation and tendency of Chinese pickle. It was first time to have definition and category for pickle. Processing technology, quality evaluation and standard of pickle were studied. Index of sensory evaluation standard of pickle were set up for the first time, and related standard was pointed out not fullv accurate for oickle.