盐渍蔬菜发酵液回收处理及其浓缩液综合应用技术  

The Recycling of Fermentation Broth of Salted Vegetable and the Integrated Application Technology of Its Concentrated Broth

作　　者：袁宏 张学峰 闵锡祥 彭灯水 王文建 汤春梅 李兰英 

机构地区：[1]四川省吉香居食品有限公司,四川眉山620039 [2]四川省泡菜工程技术研究中心,四川眉山620039 [3]四川东坡中国泡菜产业研究院,四川眉山620036

出　　处：《中国调味品》2015年第10期81-83,87,共4页China Condiment

摘　　要：采用三效真空浓缩、脱色除臭及板框精滤等工艺处理盐渍蔬菜发酵液，制取的盐渍蔬菜发酵浓缩液，其富含氨基酸、有机酸、维生素及酯类物质，且盐度高达23％～26％，并将盐渍蔬菜发酵浓缩液应用于实际生产中，实现了泡菜加工副产物的综合利用。Use three-way vacuum concentration,bleaching and deodorizing and frame fine filtration technologies to process salted vegetables fermentation broth,the fermented concentrated broth of salted vegetables is rich in amino acids,organic acids,vitamins,esters,etc.,and its salinity is up to 23%~ 26%. Apply the fermented concentrated broth into the actual production;realize the comprehensive utilization of pickles processing byproducts.

关 键 词：发酵液 泡菜 三效真空浓缩 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]