高盐大头菜脱盐因素的研究

Study on desalination factors of high salt root-mustard

传统腌制大头菜一般采用高盐腌制，制成的大头菜盐含量在15％--20％，口感太咸，不利于身体健康，使其生产和销售都在一定程度上受到了限制。该试验以含盐量和感官评分为评价指标，研究了料液比、脱盐时间、脱盐温度、换水次数4个因素对高盐大头菜脱盐效果的影响，最终得出最佳脱盐工艺条件为料液比1：3（g：mL），脱盐温度20℃，脱盐时间15min、换水次数2次。在此条件下，脱盐后大头菜含盐量为4．12％，且感官评定效果最佳。

The root-mustard was traditionally produced with high salt, resulting the salt content 15%-20%, too salty and harmful to health. So produc- tion and sales was limited to a certain extent. Using the salt content and sensory value as evaluation indexes, the effect of material-liquid ratio, desali- nation time, desalination temperature and changing the water times on desalting efficiency of high salt root-mustard was researched. The optimum desalination process conditions was material-liquid ratio 1：3 （g：ml）, time 20℃, temperature 15 rain and changing the water two times. Under the conditions, the salt content of root-mustard after desalting was 4.12%, and the sensory evaluation was the optimal.