食品与机械2016，Vol.32Issue(10)：172-177,182,7.DOI:10.13652/j.issn.1003-5788.2016.10.039
逆流脱盐工艺对榨菜品质及盐渍液的影响
Effects of countercurrent desalination process to the pickled mustard tubers and saline solution
赵丹 1张祥鹏 1张磊 2赵天天 1秦春青 1李朝盛 3刘雄1
作者信息
- 1. 西南大学食品科学学院,重庆400715
- 2. 重庆师范大学生命科学学院,重庆401331
- 3. 重庆市特色泡菜科技专家大院,重庆408000
- 折叠
摘要
Abstract
Compared to the traditional desalination process,the effect of three—stage countercurrent gradient desalination on the quality of the pickled mustard tubers was studied.The results showed that the quality of the pickled mustard tubers treated by three—stage countercurrent desalination was better than others.It was found that the total radios of pickled mustard tubers and water was 1 ∶ 2(g/mL),1 ∶ 1(g/mL),and 1 ∶ 1(g/mL) in the reaction level 3,2 and 1,respectively,desalting for 3 min,and the level 1 was confirmed to be the best reaction among the three ones.In this case,the content of salt,total acid and total amino acid in the pickled mustard tubers were 6.0％,3.4 g/kg,and 664 mg/100 g,respectively,and 53 kinds of flavor substances were detected.The content of salt,total acid and total amino acid in the final saline solution were 3.2％,1.76 g/kg,and 80.3 mg/100 g,respectively.Therefore,the final saline solution could he used for the process of mustard tubers sauce.In conclusion,this desalination process turned out to be more effective than the traditional one,and the quality of the pickled mustard tubers in this reaction was better than those in others.Moreover,it could help to reduce the water consumption during the process and then could alleviate the pressure of sewage treatment.关键词
榨菜/梯度脱盐/品质Key words
tuber mustard/desalination/quality引用本文复制引用
赵丹,张祥鹏,张磊,赵天天,秦春青,李朝盛,刘雄..逆流脱盐工艺对榨菜品质及盐渍液的影响[J].食品与机械,2016,32(10):172-177,182,7.
