摘要
本文以榨菜腌制液经过滤、真空浓缩后腌制榨菜的工艺研究,确定了将含盐量5%以上验收合格的榨菜腌制液经真空浓缩(真空度0.08Mpa,沸点55℃)到含盐量为22%的浓缩液。在榨菜的三次腌制过程中[1],分别加入榨菜重量30%、20%、20%的浓缩液来替代食盐或部分食盐的榨菜腌制技术。采用该技术后,可大大降低榨菜腌制过程中的废水排放,实现资源的循环利用。
The essay is about technical research in pickling vegetables with pickle which experienced filtration and vacuum concentration, and can make sure that we can change the acceptable preserved vegetable curing liquid of above 5% salinity through vacuum concentration （vacuum degree 0.08Mpa, boiling point 55℃） to concentrated liquid of 22% salinity. During the three processes of pickling vegetables, we add concentrated liquid of 30%, 20% and 20% of preserved vegetable content respectively. That is called preserved vegetable curing technology. With applying the technology, we greatly decrease waste discharge in the preserved vegetable curing process and come to the achievement of recycling of resources.
出处
《食品与发酵科技》
CAS
2010年第4期41-43,共3页
Food and Fermentation Science & Technology
关键词
榨菜腌制液
循环利用
榨菜
腌制
preserved vegetable curing liquid
cyclic utilization
pickled mustard tubers
preserve
