盐渍水再利用处理及其在泡青菜上的应用研究  

Processing and Its Application of Vegetables on the Bubble of Saline Water

作　　者：李洁芝[1] 陈功[1,2] 张其圣[1,2] 颜正财 冯宽[1] 

机构地区：[1]四川省食品发酵工业研究设计院,成都温江611130 [2]四川东坡中国泡菜产业技术研究院,四川眉山620039 [3]四川省吉香居食品有限公司,四川眉山620039

出　　处：《食品与发酵科技》2014年第1期25-28,71,共5页Food and Fermentation Science & Technology

基　　金：国家科技部"传统蔬菜工业化生产技术集成与新产品开发项目"(2012BAD31B04);泡菜加工关键技术研究及新产品开发(2013NZ0055);优质中国泡菜现代产业链关键技术研究集成与产业化示范(2012NZ0002)

摘　　要：采用絮凝工艺对高浓度盐渍水进行预处理,通过单因素分析和正交实验,考察絮凝剂用量、絮凝时间、絮凝温度对盐渍水澄清效果的影响,确定了絮凝澄清盐渍水最佳工艺参数:当絮凝剂添加量为0.012%,絮凝时间为140min、絮凝温度为18℃时,能够将初始盐度为15%、透光率为21.17%的盐渍水,处理成盐度为14.58%,透光率为83.7%,絮凝澄清效果最好;将采用上述工艺得到的回收盐渍水,进行泡青菜的盐渍中试实验,并与同浓度食盐水渍菜进行对比,动态跟踪了盐渍青菜盐度、酸度、亚硝酸盐的变化情况,同时进行感官评价,发现回收盐渍水渍菜色泽、滋味、脆度更接近成熟泡青菜,发酵风味浓厚。Using flocculation process was carried out on the high concentration of salt water pretreatment , through the single factor analysis and orthogonal experiment, investigation of flocculant dosage, flocculation time and flocculation temperature on the effects of the saline water clarification determines the optimum process parameters flocculation clarifying saline water： when flocculant adding amount was 0.012%, the flocculation time of 140min, flocculation temperature of 18℃, able to initial salinity is 15%, the light transmittance of 21.17% saline water, processing into a salinity of 14.58%, light transmittance was 83.7%, the best flocculation clarifying effect; Will use the technology of recovery of saline water, soak vegetables pickled pilot experiments, and compared with concentration salt water be soiled dishes, dynamic tracing the salted vegetables, acidity and salinity change of nitrite is sensory evaluation at the same time, found that recovery of saline water damage food color, flavor, closer to soak vegetables mature, tender flavor of fermented.

关 键 词：絮凝 回收盐渍水 泡青菜 渍菜 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]