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題 名 | 酸菜裝罐發酵與利用加壓脫鹽水減低酸菜醃製耗鹽量之研究=Canning Fermentation of Mustard Pickle and Using a Hydraulic Dehydration Process to Reduce Salt Consumption in Pickle Manufacturing |
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作 者 | 黃玉齡; 翁義銘; 馮淑慧; 邱義源; | 書刊名 | 食品科學 |
卷 期 | 24:1 1997.02[民86.02] |
頁 次 | 頁86-93 |
分類號 | 463.76 |
關鍵詞 | 蔬菜發酵; 酸菜; 加壓脫水; Vegetable fermentation; Mustard pickle; Hydraulic dehydration; |
語 文 | 中文(Chinese) |
中文摘要 | 將發酵兩星期未熟成酸菜先切片裝罐,一部分罐頭先回添發酵液再捲封置於室溫 貯存。經兩個月貯存,皆無膨罐現象;開罐後皆具典型發酵風味,但回添發酵液者稍有異味 產生;色澤方面,不回添發酵液覆蓋酸菜者稍有暗化現象。另外,以傳統桶裝發酵熟成之酸 菜為材料,利用油壓機緩和壓榨脫鹽水 60% ( v/w )時,酸菜體積減少 65%,並可脫除鹽 66%,其質地品評仍顯示可被滿意接受。 為減少酸菜製造之耗鹽量及裝罐熟成之體,芥菜先 以鹽度 9% 之鹽水發酵一星期,續以加壓脫鹽水 60% 再補鹽 3% 後裝罐貯存, 一個月後一 部分罐頭以 80 ° C 加熱 30 分鐘,再繼續貯存六個月。 開罐後,不加熱者具有較佳色澤 及良好酸菜風味,而加熱者則有異味產生;質地方面兩者皆可被接受。 |
英文摘要 | Uncured mustard pickle fermented using the conventional process for 2 wk was shredded and canned with replenishment of the original fermented brine. After 2 mon of fermentation at ambient temperature, there was no can distortion. When the cans were opened, in cans replenished with fermented brine, slightly atypical flavor was observed. Under application of a hydraulic press for dehydration of mustard pickle, 35% of the final volume was reached, and 66% of the salt was removed when 60% (v/w) of the mustard fluid was expressed. After cooking the material in boiling water for 10 min and subjecting it to sensory evaluation, the texture was acceptable. In order to reduce salt consumption in the mustard pickle manufacturing, raw mustard was fermented in 9% (NaCl) brine for 1 wk, and 60% of the uncured mustard fluid was hydraulically expressed and supplemented with 3% of salt in the remaining material and canned for further fermentation at ambient temperature, some of the cans were sterilized at 80 ° C for 30 min and fermented for an additional 6 mon. After the cans were opened and subjected to sensory evaluation, the flavor and texure of the mustard pickle in cans without sterilization were fairly acceptable, however, a significantly atypical flavor was observed in the sterilized cans. |
本系統中英文摘要資訊取自各篇刊載內容。