摘要
近年来,我国辣椒酱产业快速增长,辣椒酱已成为家庭和餐饮行业必备调味品。本文重点阐述了辣椒酱中微生物的种类及其来源,同时论述了辣椒酱防腐保鲜的研究进展,旨在为辣椒酱生产企业把控辣椒酱品质和安全生产提供依据。
Chili sauce industry in China has grown rapidly in recent years,it has become a necessary condiment for family and catering industry.In this paper,the types and sources of microorganisms in chili sauce were discussed,and the research progress of preservation and preservation of chili sauce was also discussed.The aim was to provide basis for chili sauce production enterprises to control the quality and safety of chili sauce.
作者
张洁
陈秋羽
Zhang Jie;Chen Qiuyu(Fushun Mele Food Co.,Ltd.,Sichuan Yuanda Group,Zigong 643000,China)
出处
《现代食品》
2019年第18期129-131,135,共4页
Modern Food
关键词
辣椒酱
微生物
防腐保鲜
Chili sauce
Microorganism
Antiseptic preservation
