摘要
萝卜是我国第二大蔬菜作物,2021年我国萝卜总产量约为1817.6万t,占全球萝卜产量的比重约为45%,年收获量约占蔬菜年产量的1/14。萝卜干是以萝卜为原材料,经腌制、发酵等工艺制成的具有特殊风味的萝卜食品。其口感爽脆、营养丰富,加工方法历史悠久,品种繁多,深受人们喜爱。萝卜干种类庞杂,在制作工艺上也有所差异。目前中国的萝卜干加工业依旧停留在初级阶段,种类单一,缺乏高值化加工技术。本综述简要介绍国内外萝卜干的生产工艺、加工现状、工艺优化等,阐述萝卜干贮藏与加工过程中的品质变化、影响因素以及萝卜干保鲜的措施;综述萝卜干的功能因子及其潜在的高值化利用技术。这对改善萝卜干腌制工艺,提高产品品质与安全性,推进萝卜干高值化加工利用具有重要的意义。
Radish is the second largest vegetable crop in China.In 2021,the total radish production was approximately 18.176 million tons in China,accounting for approximately 45% of the global radish production,and the annual harvest accounted for about 1/14 of the annual output of vegetables.Dried turnips are a special flavor radish food made of radish as raw material through curing and fermentation.It tastes crisp and nutritious.It has a long history of processing methods and is widely loved by people.Dried radish has various kinds and different production techniques.At present,the dried radish processing industry in China is still in the primary stage,with single variety and lack of high-value processing.This review briefly introduces the production technology,processing status and process optimization of dried radish at home and abroad,discusses the quality changes and influencing factors in the process of dried storage and processing of radish,and summarizes the measures of dried preservation of radish.Finally,the functional factors of dried radish and its potential high-value utilization techniques were discussed.This review has important guiding significance for improving the curing process of dried radish,improving product quality and safety,and promoting the high-value processing and utilization of dried radish.
作者
崔方超
胡雨倩
王当丰
檀茜倩
吕欣然
俞张富
沈荣虎
励建荣
Cui Fangchao;Hu Yuqian;Wang Dangfeng;Tan Qianqian;Lu Xinran;Yu Zhangfu;Shen Ronghu;Li Jianrong(College of Food Science and Engineering,Bohai University,National and Local Joint Engineering Research Center of Fresh Agricultural Product Storage,Processing and Safety Control Technology,Jinzhou 121013,Liaoning;Hangzhou Xiaoshan Agricultural Development Co.,Ltd.,Hangzhou 311200)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第6期455-465,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2019YFD0901702)
辽宁省自然科学基金博士科研启动基金计划项目(2022-BS-301)。
关键词
萝卜干
加工
贮藏
品质
高值化利用
dried radish
processing
storage
quality
high value utilization
作者简介
第一作者:崔方超,男,博士,副教授;通信作者:励建荣,E-mail:lijr6491@163.com。
