摘要
采用三效真空浓缩、脱色除臭及板框精滤等工艺处理盐渍蔬菜发酵液，制取的盐渍蔬菜发酵浓缩液，其富含氨基酸、有机酸、维生素及酯类物质，且盐度高达23％～26％，并将盐渍蔬菜发酵浓缩液应用于实际生产中，实现了泡菜加工副产物的综合利用。
Use three-way vacuum concentration,bleaching and deodorizing and frame fine filtration technologies to process salted vegetables fermentation broth,the fermented concentrated broth of salted vegetables is rich in amino acids,organic acids,vitamins,esters,etc.,and its salinity is up to 23%~ 26%. Apply the fermented concentrated broth into the actual production;realize the comprehensive utilization of pickles processing byproducts.
出处
《中国调味品》
CAS
北大核心
2015年第10期81-83,87,共4页
China Condiment
关键词
发酵液
泡菜
三效真空浓缩
fermentation broth
pickles
three-way vacuum concentration
