| 剁椒低盐加工技术研究进展 |
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| 引用本文： | 翟竟媛,卞筱嘉,唐宁,荣红卫,程永强.剁椒低盐加工技术研究进展[J].保鲜与加工,2023,23(11):62-70. |
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| 作者姓名： | 翟竟媛 卞筱嘉 唐宁 荣红卫 程永强 |
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| 摘 要： | 低盐加工技术不仅可以避免剁椒生产过程中的高盐污水处理问题、降低产品品质损失，也有利于减少消费者钠盐摄入，是剁椒产业的未来发展趋势。调查了目前市售剁椒的产品情况，并主要从食盐功能代偿辅料的加入，精准调控发酵过程，环保高效的污水处理手段与高盐卤水再利用几个方面综述了剁椒低盐加工技术研究进展，以供相关研究人员参考。
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| 关 键 词： | 剁椒 低盐加工 防腐 保质 |
Research Progress on Low-Salt Processing Technology of Chopped Pepper |
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| Abstract: | Low-salt processing technology can not only avoid the problem of high-salt sewage treatment in the production of chopped pepper, reduce the loss of product quality, but also help reduce the consumption of sodium salt by consumers, which is the future development trend of the chopped pepper industry. The article investigated the products of chopped peppers sold in the market at present, and summarized the research progress of low-salt processing technology of chopped peppers from the following aspects: the addition of salt functional compensatory excipients, precise control of fermentation process, environmental protection and efficient sewage treatment methods and reuse of high-salt brine, in order to provide the reference to relevant researchers. |
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| Keywords: | chopped pepper low salt processing anticorrosive quality assurance |
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