蔬菜预处理和盐渍新工艺对泡菜生产用盐量的影响研究

New Technology of Pretreatment and Salted Vegetables of Pickle Production with Salt Impact Study

采用蔬菜预处理和低盐高酸技术改造提升传统盐渍工艺,本实验针对青菜、萝卜、榨菜、豇豆这四种较有代表性的泡菜生产原料蔬菜进行研究,重点考察了经过净菜处理后的原料净菜率、用盐量及其对稀释用水量的影响。通过对比实验发现,在提高泡菜产品质量的同时,可显著降低盐渍用盐量,使得用盐量由原来的15-20%,降低至6-10%;按四川省吉香居食品有限公司目前年加工1.0×108kg蔬菜的规模,每年可以节省食盐使用量2.6×106kg以上,节盐效益显著。通过减少用盐量,可大量减少后期清洗、脱盐工段的用水量。

The vegetable pretreatment and low in salt and high in acid technology to upgrade traditional salted process, this experiment for green vegetables, turnip, pickle, cowpea, these four are representative of pickled vegetables production materials for research, focuses on the after dealing with the major of major raw material ratio, with salt and its effect on the dilution water. Through experiment and comparison, in improving the quality of pickled products at the same time, can significantly reduce the salted with salt from 15-20%, to 6-10%; According to the Sichuan province Jixiangju Foods Company Inc at the current size of the processing of 100000 t vegetables, can save the salt use each year more than 2600 t, salt, benefit is remarkable. By reducing the use of salt, can substantially reduce the late cleaning, water desalination section.