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当前位置: 首页 > 文章 > 榨菜低盐腌制卤汁生产营养调味汁的工艺优化 食品科学 2012,33 (4) 287-291
Position: Home > Articles > Process Optimization for Production of Nutritional Seasoning Juice from Leftover Pickle Juice from Making Low Salt Pickled Mustard Tuber FOOD SCIENCE 2012,33 (4) 287-291

榨菜低盐腌制卤汁生产营养调味汁的工艺优化

作  者：
雷兰兰;吴祖芳;翁佩芳
单  位：
宁波大学海洋学院应用海洋生物技术教育部重点实验室
关键词：
榨菜;低盐;卤汁;超滤;真空浓缩;调味汁
摘  要：
为了解决榨菜腌制产生的含盐废水对环境的污染,采用低盐腌制榨菜新工艺,并将其中的卤汁通过膜分离、真空浓缩及巴氏杀菌等工艺优化过程,将榨菜废水卤汁制成了一种新型的营养调味汁。结果表明:优化的处理条件为采用0.22μm超滤膜进行膜分离,真空浓缩条件为65℃/0.090MPa,水浴杀菌条件90℃/10min;最后制成一种榨菜低盐腌制营养调味汁产品,其体态澄清、鲜亮,咸甜适口,滋味醇厚,具有浓郁的榨菜香味及少许的酱香味,是凉拌菜、面条等的良好调味品。
译  名：
Process Optimization for Production of Nutritional Seasoning Juice from Leftover Pickle Juice from Making Low Salt Pickled Mustard Tuber
作  者：
LEI Lan-lan,WU Zu-fang,WENG Pei-fang(Key Laboratory of Applied Marine Biotechnology,Ministry of Education,School of Marine Sciences, Ningbo University,Ningbo 315211,China)
关键词：
pickle;low-salt;marinades;ultrafiltration;vacuum concentration;sauce
摘  要：
In order to avoid the problem of environmental pollution caused by the salty wastewater left over from the production of pickled mustard tuber,a novel nutritional seasoning juice was developed based on its membrane separation,vacuum concentration and pasteurization.The results showed that the optimum operating conditions were determined as follows: ultrafiltration separation using a 0.22 μm membrane,vacuum concentration at 65 ℃ and 0.090 MPa and water-bath sterilization at 90 ℃ for 10 min.The nutritional seasoning juice obtained was clear and bright in color and had a strong aroma of pickled mustard tuber with a light sauce fragrance and a good sweet/salty balance of flavor,thus providing an excellent seasoning for cold dishes and noodles.

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