低盐传统发酵食品的研究进展

Research progress on low-salt traditional fermented food

降低发酵食品中的含盐量,开发研究低盐发酵食品已成为国内外发酵食品的研究热点。文章综述了近年来国内外在低盐发酵豆制品、低盐发酵蔬菜制品、低盐奶酪及低盐发酵肉制品等传统发酵食品方面的开发研究进展。目前针对低盐发酵食品的研究主要集中在:多菌种混合低盐发酵技术;利用钾盐(KCl)、乙醇、姜等与食盐协同作用降低发酵食品中的食盐用量;低盐发酵食品贮藏性能;延长货架期;新技术及新的管理方法的应用等多个方面。

The low-salt fermented food research and development has become a research hotspot at home and abroad.This paper summarized the research progresses both at home and abroad on low-salt fermented soybean products,low-salt fermented vegetable products,low-salt cheese,and low-salt fermented meat products etc.Now for the low-salt fermented food researches are focused on some aspects as follows： multi-strain mixed fermentation technology,low-salt fermentation conditions optimization,the use of salt replacements such as potassium salt,ethanol,ginger etc,improved low-salt fermented food storage performance and extended its shelf life,and the application of new technology and new methods of management.