以改良式二階段發酵法製造酸菜之研究

Manufacture of Mustard Pickles by an Improved Two-stage Fermentation Method

江佩娣(Pei-Dih Chiang) ； 李啟豪(Chi-Hao Lee) ； 游若篍(Roch-Chui Yu)

《臺灣農業化學與食品科學》 45卷6期 (2007/12) Pp. 292-299

https://doi.org/10.6578/TJACFS.2007.033

摘要

傳統酸菜在製造過程中，為便於酸菜之長期貯藏使用大量之粗鹽(10-20%)，結果產生了大量含高鹽分的酸菜尾廢棄物，造成嚴重的環保問題。本研究探討以改良式二階段發酵法製造酸菜之條件及對酸菜品質之影響，以期降低酸菜之食鹽用量及降低傳統酸菜製程所產生之廢棄物量。結果顯示，以二階段酸菜發酵法製備酸菜，第一階段以2.5%食鹽醃漬芥菜後經5天發酵，可滴定酸度可達1%。再添加第二階段食鹽使鹽含量達8%，再經15天熟成，增加酸菜成品之風味。酸菜成品經真空包裝於室溫儲藏60天，生菌數降低為4.0 log CFU/g，大腸桿菌群與酵母菌則無法檢出。酸菜切片及酸菜心製品之品評接受度均較大埤酸菜佳。酸菜心及酸菜切片成品，分別佔原料總重之32及15%，廢棄物佔原料總重之28%。故二階段發酵法製得之酸菜與傳統製程比較除可降低食鹽用量，縮短發酵時間，增進酸菜品質之優點外，亦可大幅減少酸菜尾之廢棄量。

關鍵字

酸菜 ； 廢棄物 ； 二階段發酵

並列摘要

The traditional method for mustard pickles preparation uses a great amount of salt (10-20%), resulting in high salinity mustard waste and severe environment pollution issues. This study are undertaken to investigate the quality and conditions for the preparation of mustard pickles by an improved two-stage fermentation method, in order to reduce the amount of salts used and the quantity of mustard waste produced. Results showed that the preparation of mustard pickles by an improved two-stage fermentation method, i.e. green mustard was first fermented with 2.5% salt until its titratable acidity reach to 1.0%, it needed 5 days, then another 5.5% salt was added and continued the second stage of fermentation for another 15 day for the aging and enhancement of mustard pickle flavor. After 60 days storage at room temperature, the aerobic bacteria counts of vacuum-packaged mustard pickles was reduced to 4.0 log CFU/g, while the cells numbers of coliforms and yeasts were undetectable. The slice-product and core-product obtained from this developed method are better than products purchased from Dabi Farmers' Association on overall acceptance. The cores, slices and the waste of mustard pickles by this method was 32%, 15% and 28% of raw materials weight, respectively. As comparison to the traditional method, this new developed method has the advantages of reducing the amounts of salts used and waste, shorten fermentation time, and enhancement the quality of mustard pickles.

並列關鍵字

Mustard pickles ； Waste ； Two-stage fermentation