食品防腐剂和抗氧化剂在酱菜行业的使用技术及法规标准

Regulations,standards and use technology of food preservative and antioxidants on pickles industry

综述了国标中规定的酱腌菜的名词术语、分类和卫生标准,分析了我国酱腌菜行业的现状和发展趋势,归纳总结了GB2760-2007中允许在酱菜中使用的防腐剂和抗氧化剂及可以申报扩大使用范围应用于酱菜中的防腐剂和抗氧化剂品种。探讨了不同加工工艺对酱菜品质的影响,认为不同的加工工艺条件对产品的质量有较大的影响,酱腌菜适当的水分含量、产品的包装量、杀菌温度和杀菌时间、复配防腐剂的使用、包装材料等均对产品最后的品质有很大影响。酱菜不能完全靠防腐剂或抗氧化剂来保证最终产品的品质,应该利用栅栏技术,从原料控制、工艺条件、防腐剂和抗氧化剂的正确使用,包装材料和包装方式、贮运条件等采取综合措施以保证酱腌菜的品质,延长保质期。

This paper reviewed the terminology of pickles,classification and health standards of the national standard,analyzed pickle industries status of China and their development trends;summarized preservatives and antioxidants allowed use in pickles from GB2760-2007 and the list of other preservatives and antioxidants could be alternative.Discussed the effects of the different processing on the quality of pickles,found the different processing conditions had a greater impact on product quality,proper moisture content of pickles,the amount of product packaging,sterilization temperature and sterilization time,the use of compound preservatives,packaging materials et al had a great influence on the quality of the final product.Only use of preservatives or antioxidants could not completely ensured the quality of the final pickles product,we should make use of the hurdle technology,from raw material controlling,processing conditions,the proper use of preservatives and antioxidants,packaging materials and packaging methods,storage and transportation conditions to take comprehensive measures in order to ensure the quality of pickles,extended shelf life.