酱腌菜酱渍工艺条件的改进研究  

Research on the Improvement of Permeability Sauce Process for Pickled Vegetables

作　　者：魏文毅[1] 牛广财[1] 鹿保鑫[1] 王霞[1] 王鹤霖[1] 李世燕[1] 唐忠凯 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]林甸县吉唐酱菜厂,黑龙江大庆163319

出　　处：《农产品加工（下）》2016年第4期20-24,27,共6页Farm Products Processing

基　　金：黑龙江省应用技术研究与开发计划项目(GC13B804);大庆市科技计划支持项目(SJH-2013-59)

摘　　要：针对传统酱腌菜加工过程中产生大量难以继续利用的废调味酱汁问题，以黄瓜、香瓜和芥菜盐坯为主要原料，采用传统酱腌菜加工工艺流程，重点对酱渍环节中料液比、菜层的高度、脱水时间、酱汁含盐量、酱汁初始温度、酱渍环境温度对渍制品质量变化和酱汁吸收率的影响进行了研究。试验结果表明，原料于转速1400r／min下离心脱水9min，与传统酱渍相比，在料液比大于1时，即芥菜丝中加入其质量50％的稀酱油调味汁，黄瓜条和香瓜条分别加入其质量10％的原酱油调味汁，酱渍菜层高度10cm，酱汁盐质量分数6％，酱汁初始温度80℃和酱渍环境温度20℃的条件下渗酱24h后，渍制品增质量略有下降，而酱汁吸收率从25％～40％提高到了75％-95％，产品感官特性亦满足SB/T10479-2007（酱腌菜）行业标准要求。On account of the large number of waste seasoning sauce produced in the traditional pickles processing, and it is difficult for the waste sauce to be reused. Take the cucumber, melons and mustard salt billet as the main raw materials. By the traditional pickles process, it is studied that focusing the solid-liquid ratio, vegetables layer height, dehydration time, salt content of sauce, initial temperature of sauce, and the environment temperature on the impact of products weight changes and sauce absorption rate. The results show that, comparing the new pickles processing technology with the traditional, the gain weight of pickled vegetables products is reduced slightly, but the sauce absorption rate is increased from 25%-40% to 75% -95%, and that the products sensory characteristics also meet SB/T 10479-2007 industry standards （pickled vegetable） under the conditions that the raw material dehydration is 9 min （1 400 r/min） , vegetable layer height is 10 cm, salt content of sauce is 6%, initial temperature of sauce is 80 ℃, environment temperature is 20 ℃, permeability sauce time is 24 h. On the basis of mass percentage of vegetable materials, the amount of additional soy sauce diluted is 50% joined to the mustard silk, and the addition of original soy sauce is 10% joined to cucumber and muskmelons strips, respectively.

关 键 词：酱腌菜 酱渍工艺 菜体增质量 酱汁吸收率 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]