陈 功^1，2，3*，唐 垚^2，4，张其圣^{1，2，3，4}，黄润秋²，李嘉仪²，李洁芝^1，3，汪冬冬^2，4，叶美作²，李 恒^{1，2，3，4}，范智义^1，2，3，张 伟^2，4，邓维琴^1，2，3

（1.四川省食品发酵工业研究设计院有限公司，四川成都 611130；

2.四川东坡中国泡菜产业技术研究院，四川眉山 620010；

3.国家发酵蔬菜加工技术研发专业中心，四川成都 611130；

4.四川益动源生物科技有限公司，四川眉山 620010）

摘要：泡菜是我国优势传统发酵食品的典型代表，因其清香、嫩脆、爽口的独特风味深受大众喜爱，经久不衰，远销日本、韩国、美国等国家和地区。随着消费升级，人们对健康的需求，挑战着传统泡菜及其生产方式，在传承的同时需要创新，为更好地保持原品质，改变发酵加工方式，是产业发展的趋势。浅发酵与冷加工不仅能提升产品品质，而且可以解决泡菜后酸化的问题，也能顺应当今国际倡导的低酸、低盐化的要求。本文据作者研究团队多年的持续研究，结合国内外实际及相关资料，提出“泡菜浅发酵-冷加工”方法及路径。本文研究了泡菜浅发酵和冷加工的概念及特点、工艺及技术参数、生产菌种及设施设备等，阐明了肠膜明串珠菌和魏斯氏菌等是浅发酵的主要菌种，揭示了常温（20～37 ℃，＜72 h）和低温（5～15 ℃，＞72 h）是浅发酵和冷加工的参考范围。本文为泡菜的品质提升和加工贮运提供了重要方法及路径，旨在创新引领产业的高质量发展。

关键词：泡菜；浅发酵；冷加工；乳酸菌；生产工艺

中图分类号：TS255.54   文献标识码：A   文章编号：1674-506X（2022）02-0001-0008

Research and Application of Shallow Fermentation and Cold Processing of Paocai

CHEN Gong^1，2，3*, TANG Yao^2，4, ZHANG Qisheng^{1，2，3，4}, HUANG Runqiu², LI Jiayi², LI Jiezhi^1，3, WANG Dongdong^2，4, YE Meizuo², LI Heng^{1，2，3，4}, FAN Zhiyi^1，2，3, ZHANG Wei^2，4, DENG Weiqin^1，2，3

（1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;

2.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan Sichuan 620010, China;

3.National Research and Development Center for Fermented Vegetable Processing Technology, Chengdu Sichuan 611130, China;

4. Sichuan Yidongyuan Biotechnology Co., Ltd., Meishan Sichuan 620010, China）

Abstract：Paocai is a typical representative of China’s advantageous traditional fermented food. It is deeply loved by the public because of its unique flavor of fragrance, tenderness, crispness and refreshing. It has been exported to Japan, South Korea, the United States and other countries and regions for a long time. With the upgrading of consumption, people’s demand for health challenges the traditional paocai and its production mode. Innovation is needed while inheriting. In order to better maintain the original quality and change the fermentation processing mode, it is the trend of industrial development. Shallow fermentation and cold processing can not only improve product quality and solve the problem of post acidification, but also meet the requirements of low acid and low salinity advocated by the world. According to the continuous research of the author’s research team for many years, combined with the actual situation at home and abroad and relevant data, this paper puts forward the method and path of “shallow fermentation cold processing of paocai”. In this paper, the concept and characteristics, process and technical parameters, production strains and facilities and equipment of shallow fermentation and cold processing of pickles were studied. It was clarified that Leuconostoc mesenteroides and Weissella were the main strains of shallow fermentation. It was revealed that normal temperature (20～37 ℃, ＜72 h) and low temperature (5～15 ℃, ＞72 h) were the reference range of shallow fermentation and cold processing. This paper provides an important method and path for the quality improvement, processing, storage and transportation of paocai, in order to innovate and lead the high-quality development of the industry.

Keywords：paocai; shallow fermentation; low-temperature production; lactic acid bacteria; production process

doi：10.3969/j.issn.1674-506X.2022.02-001

收稿日期：2022-02-14

基金项目：天府青城计划杰出科学家项目；国省十一.五、十二.五、十三.五泡菜现代加工关键技术项目；四川省科技创新创业苗子工程项目（2022JDRC0122）

作者简介：陈功（1964-），男，正高级工程师。农产品食品研究首席专家，泡菜酱腌菜研究首席专家。

*通信作者

引用格式：陈功,唐垚,张其圣,等.泡菜浅发酵与冷加工的研究及应用[J].食品与发酵科技,2022,58(2):1-8.