现代生物制剂在四川泡菜工业化生产中的应用

Modern biological preparation in Sichuan pickle industrialized production application

四川泡菜风味独特、营养丰富,富含以乳酸菌为主的益生菌群,是以微生物乳酸菌主导发酵而生产的我国传统特色生物食品的典型代表,历史悠久,是源自中国本土的生物技术产品。文章概述了国内外泡菜产业利用现代生物制剂进行工业化大规模生产的现状,提出了可用于工业化大规模生产的现代生物制剂发酵泡菜生产工艺,并对关键技术进行了分析。对比了传统四川泡菜与现代生物制剂泡菜的生产工艺以及营养、安全性等各项指标,分析了传统四川泡菜的弊端,对应用现代生物制剂进行工业化大规模生产中仍需解决的问题进行了阐述,并展望了这一新兴产业的发展趋势。

Sichuan pickle has an delicious flavor, rich in nutrition and functional bacterium group especially lactobacillus. It＇s a production of our traditional characteristic typical representative of biological food based on microorganism fermentation that lactobacillus dominated. This paper reviewed status and development trend of pickle industry using modern biological preparation industrialized mass production, put forward a production technology that can he used for industrialized mass production using modern biological preparation, and the key technology is analyzed. Compared the traditional Sichuan pickle with modern biological preparation pickle production in indicators such as production technology, nutrition and security indicator. Analyzed the disadvantages of traditional Sichuan pickles, highlight the advantage of modern biological preparation fermented product. Application of modern biological agents industrialized mass production still problems to be solved were expounded, and discussed the development of this new technology.