榨菜原料加工中无盐干物质的动态研究

Dynamic Research on Salt-free Dry Matter in Zhacai Processing

通过青菜头、榨菜原料一次腌制、二次腌制、三次腌制盐菜块及相应腌制液的含盐量、含水量的动态测定,以及三次腌制的成率测定,测算出无盐干物质含量的动态变化。通过分析发现,一次腌制、二次腌制、三次腌菜块的无盐干物随腌制次序的递进而增加,但与耗菜量的增加不成比例,即耗菜量增长多而无盐干物增量少;一次腌制、二次腌制、三次腌制液无盐干物(主要是可溶性有机质)随腌制次序的递进而增加,增量显著,这说明腌制次序越高,可溶物浸出机会就越多;腌制成菜率随腌制次序的递进而降低。本文研究还认为:在总体成菜率不变的情况下,可以通过对腌制参数的优化调整以减少榨菜原料的可溶物质的流失,进而提高原料品质。

Based on the salt content, water content of the dynamic measurement of zhacai material under the once salting, repeated salting, or triple salting, and the rate measurement of the triple salting zhacai, measure out the dynamics of saltfree dry matter. The analysis shows that, the salt-free dry matter will increase along with the times of preserving, but not with the consumption quantity of raw material. It is proved that the dissolved organic matter grows with the preserved times. The opinion of this paper is that through the optimization and adjustment of the curing parameters, can reduce the availability of raw materials loss of dissolved substances, thereby enhancing the quality of the material.