CAJ | 학술논문

采用蔬菜预处理和低盐高酸技术改造提升传统盐渍工艺，本实验针对青菜、萝卜、榨菜、豇豆这四种较有代表性的泡菜生产原料蔬菜进行研究，重点考察了经过净菜处理后的原料净菜率、用盐量及其对稀释用水量的影响。通过对比实验发现，在提高泡菜产品质量的同时，可显著降低盐渍用盐量，使得用盐量由原来的15-20%，降低至6-10%；按四川省吉香居食品有限公司目前年加工1.0×108kg 蔬菜的规模，每年可以节省食盐使用量2.6×106kg以上，节盐效益显著。通过减少用盐量，可大量减少后期清洗、脱盐工段的用水量。
채용소채예처리화저염고산기술개조제승전통염지공예，본실험침대청채、라복、자채、강두저사충교유대표성적포채생산원료소채진행연구，중점고찰료경과정채처리후적원료정채솔、용염량급기대희석용수량적영향。통과대비실험발현，재제고포채산품질량적동시，가현저강저염지용염량，사득용염량유원래적15-20%，강저지6-10%；안사천성길향거식품유한공사목전년가공1.0×108kg 소채적규모，매년가이절성식염사용량2.6×106kg이상，절염효익현저。통과감소용염량，가대량감소후기청세、탈염공단적용수량。
The vegetable pretreatment and low in salt and high in acid technology to upgrade traditional salted pro-cess, this experiment for green vegetables, turnip, pickle, cowpea, these four are representative of pickled vegeta-bles production materials for research, focuses on the after dealing with the major of major raw material ratio, with salt and its effect on the dilution water. Through experiment and comparison, in improving the quality of pickled products at the same time, can significantly reduce the salted with salt from 15-20%, to 6-10%; According to the Sichuan province Jixiangju Foods Company Inc at the current size of the processing of 100000 t vegetables , can save the salt use each year more than 2600 t, salt, benefit is remarkable. By reducing the use of salt, can sub-stantially reduce the late cleaning, water desalination section.