摘要
泡菜是我国传统发酵食品的经典代表,历史悠久,以其独特的风味口感、丰富的营养价值及保健作用,食用者众多。从原料、制作关键工艺、生物学活性的角度对国内泡菜近10年间研究进行了综述,以期为泡菜的研究提供参考。
Pickle is a classic representative of traditional fermented food in China. It has a long history. With its unique flavorand taste,rich nutritional value and health care function,pickles are numerous. This paper reviewed the recent 10 years＇ researchon pickles in China from the perspective of raw materials,making key technologies and biological activities,in order toprovide references for the research of pickles.
出处
《农产品加工（下）》
2018年第3期71-74,共4页
Farm Products Processing
基金
安徽省高校优秀青年人才支持计划项目(GXYQ2017209)
安徽省高校学科(专业)拔尖人才学术资助重点项目(GXBJZD2016106)
关键词
泡菜
原料
制作工艺
生物学活性
pickles
raw materials
making process
biological activity
