酿造型榨菜酱油生产线及成套设备研制  

Development of Production Line and Complete Equipment for Fermented Tuber Mustard Soy Sauce

作　　者：李杨 陈书来 粟兵 赵明 翟春荣 LI Yang;CHEN Shu-lai;SU Bing;ZHAO Ming;ZHAI Chun-rong(Taishan Hengxin Co.,Ltd.,Taian 271000,China)

机构地区：[1]泰山恒信有限公司,山东泰安271000

出　　处：《中国调味品》2021年第2期122-125,138,共5页China Condiment

基　　金：山东省技术创新项目(202010509003)。

摘　　要：榨菜在生产过程中产生大量的腌制液,盐浓度高并且富含有机物,污水处理成本高、难度大。酿造型榨菜酱油酿造生产线将榨菜腌制液作为酱油酿造的原料,经双效浓缩、保温发酵、原池浇淋等工艺,能够年产600t一级酿造酱油,年利用榨菜腌制液超过1000t,产品味道鲜美并带有榨菜香气。根据工艺特点,生产线分为浓缩单元、制曲和发酵单元、沉淀过滤单元和调配灭菌单元。此生产线充分利用了榨菜腌制液,工艺合理,设备先进。A lot of pickling liquid is produced in the production process of tuber mustard,it has high salt concentration and is rich in organic substances,the sewage treatment is expensive and difficult.The tuber mustard pickling liquid is used as the raw material in the soy sauce brewing production line.Through the technologies of double-effect concentrate,insulation fermentation and fermentation with spraying-extraction in the pond,it can produce 600 t first-grade soy sauce and consume more than 1000 t tuber mustard pickling liquid annually,the product tastes delicious and has the aroma of pickle.According to the characteristics of the process,the production line is divided into concentration unit,koji making and fermentation unit,precipitation and filtration unit and deployment sterilization unit.The production line makes full use of tuber mustard pickling liquid with reasonable process and advanced equipment.

关 键 词：酿造型榨菜酱油 榨菜腌制液 酿造酱油 生产线 成套设备 

分 类 号：TS264.21[轻工技术与工程—发酵工程]