东北酸菜的发酵工艺及使用食品抗氧化剂和防腐剂的必要性
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摘要
东北酸菜是一款非即食的发酵蔬菜产品,在生产加工中因不允许使用食品添加剂而受到很大限制。经市场调研,发现大部分东北酸菜企业仍采用自然发酵工艺,针对东北酸菜产业的发展现状,本文对此现状产生的原因进行了分析,对发酵蔬菜的定义、东北酸菜自然发酵和工业发酵2种发酵工艺进行阐述,讨论了酸菜中的有害物质,并基于上述原因阐述了酸菜加工过程中适当使用食品抗氧化剂和防腐剂的必要性。为保证和改善酸菜产品的品质,延长发酵酸菜的货架期,确保其在消费市场上正常流通,减小生产上的损失,建议在GB 2760-2014食品添加剂使用标准在修订时,允许工业化生产的东北酸菜合理使用适当的食品添加剂。
As a non-ready fermented vegetable product, northeast sauerkraut is greatly restricted in production and processing because it does not allow using food additives. According to market research, it is found that most of the northeast sauerkraut enterprises still adopt natural fermentation technology. According to the development status of the northeast sauerkraut industry, this paper analyzed the reasons for this situation, described the definition of fermented vegetables, 2 kinds of fermentation processes including natural fermentation of northeastern sauerkraut and industrial fermentation, and discussed the harmful substances in the sauerkraut. Based on the above reasons, this paper discussed the necessity of proper use of food antioxidants and preservatives in sauerkraut processing. In order to ensure and improve the quality of sauerkraut products, prolong the shelf life of fermented sauerkraut, ensure its normal circulation in the consumer market, and reduce the loss of production, it is recommended that appropriate food additives be used in industrialized northeastern sauerkraut when the GB 2760-2014 food additive use standard is revised.
As a non-ready fermented vegetable product, northeast sauerkraut is greatly restricted in production and processing because it does not allow using food additives. According to market research, it is found that most of the northeast sauerkraut enterprises still adopt natural fermentation technology. According to the development status of the northeast sauerkraut industry, this paper analyzed the reasons for this situation, described the definition of fermented vegetables, 2 kinds of fermentation processes including natural fermentation of northeastern sauerkraut and industrial fermentation, and discussed the harmful substances in the sauerkraut. Based on the above reasons, this paper discussed the necessity of proper use of food antioxidants and preservatives in sauerkraut processing. In order to ensure and improve the quality of sauerkraut products, prolong the shelf life of fermented sauerkraut, ensure its normal circulation in the consumer market, and reduce the loss of production, it is recommended that appropriate food additives be used in industrialized northeastern sauerkraut when the GB 2760-2014 food additive use standard is revised.
引文
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[14]徐俐,戴岳宗.乳酸菌对酸汤挥发性物质的影响[J].食品科学,2008,29(11):505-509.Xu L,Dai YZ.Effect of lactic acid bacteria on volatile matter of acid soup[J].Food Sci,2008,29(11):505-509.
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[17]燕平梅,薛文通,畅晓晖,等.自然发酵和接种发酵方法对白菜品质的影响[J].农业工程学报,2008(3):286-290.Yan PM,Xue WT,Chang XH,et al.Effects of natural fermentation and inoculation fermentation methods on the quality of Chinese cabbage[J].Trans Chin Soc Agric Eng,2008,(3):286-290.
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[19]Hashimoto T.The cause on the abnormal accmulation of nitrite in pickles of Chinese cabbage(Brassica pekinesis Rupr)[J].Nippon Shokuhin Kogyo Gakkaishi,2001,48(6):409-415.
[20]Rabie MA,Siliha H,Elsaidy S,et al.Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria[J].Food Chem,2011,129(4):1778-1782.
[21]Wu C,Zheng J,Huang J,et al.Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum,and Zygosaccharomyces rouxii[J].Annal Microbiol,2014,64(2):847-857.
[22]Eichholzer M,Gutzuiler F.Dietary nitrate and nnitroso-compounds and cancer risk:A review of the epidemiological evidence[J].Nutr Rev,1998,54(4):95-105.
[23]李响,阎雪姣.浅谈《发酵酸菜产业化生产工艺及其标准化体系的建立》[J].品牌与标准化,2012,(4):26-27.Li X,Yan XJ.Discussion on The establishment of industrialized production process and standardization system of fermented sauerkraut[J].Brand Standard,2012,(4):26-27.
[24]何金奎,王丹丹.亚硝酸盐中毒临床分析[J].中国社区医师,2013,15(1):176.He JK,Wang DD.Clinical analysis of nitrite poisoning[J].Chin Commun J,2013,15(1):176.
[25]黄相波,王润胜,王苏晓.浅谈亚硝酸盐中毒的预防[J].中国保健营养,2013,(4):1773.Huang XB,Wang RS,Wang SX.Prevention of nitrite poisoning[J].Chin JHealth Nutr,2013,(4):1773.
[26]马欢欢,吕欣然,林洋,等.传统东北酸菜自然发酵过程中乳酸菌与营养物质同步分析[J].食品与发酵工业,2017,43(2):79-84.Ma HH,Lu XR,Lin Y,et al.Synchronous analysis of lactic acid bacteria and nutrients in the traditional fermentation process of traditional northeast sauerkraut[J].Food Ferment Ind,2017,43(2):79-84.
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