利用酸菜尾製備高品質梅乾菜之研究

雲林縣大埤鄉以盛產酸菜著名，在酸菜的製造過程中，產生大量的高鹽酸菜廢棄物俗稱酸菜尾造成環境嚴重污染之問題。本研究之目的探討利用酸菜尾經陽光乾燥並添加食用酒精或米酒頭製成高品質梅乾菜，以減少對環境這污染。結果顯示酸菜尾的鹽含量介於8.15-10.72%之間，均水pH值約3.96、可滴定酸度1.16-1.24%，平均水分含量80.50-81.48%、平均水活性0.89，總菌數、酵母與黴菌數均少於5 log CFU/g。酸菜尾經乾燥後之梅乾菜成品之水活性、可滴定酸度及鹽度均與市售梅乾菜相似。為增進梅乾菜風味，添加3及5%食用酒精或米酒頭至梅乾菜中，於喜好性品評結果顯示，添加5%食用酒精之梅乾菜具有最佳的風味與接受度。添加5%食用酒精之梅乾菜以真空包裝或PE保鮮袋包裝，經室溫貯存六個月，梅乾菜之pH值、水活性、可滴定酸度、總糖含量、皆無顯著變化，總菌數則有顯著減少。故酸菜尾可經乾燥及添加酒精後，可製備成具優良風味及衛生之高品質梅乾菜，減少酸菜尾之廢棄量。

關鍵字

酸菜；酸菜尾；梅乾菜

並列摘要

Dapi township, Yun-lin County is famous for pickled mustard production. During pickling process, a lot of pickled mustard wastes are produced. The objective of this study is to utilize pickled mustard wastes by sunlight drying to produce a high quality salt-dried mustard product. The pickled mustard wastes from Dapi township contain 8.25-10.72% salt, with an average pH of 3.96. titratable acidity 1.16-1.24%, and moisture content and water activity are 80.50-81.48% and 0.89, respectively. The total aerobic bacteria and the yeasts and molds are less than 5 log CFU/g. To improve the flavor of salt-dried mustard, 3-5% edible alcohol or rice spirit were added into the salt-dried mustard, which was made from pickled mustard wastes. The result of the sensory evaluation showed that the salt-dried mustard with the addition of 5% edible alcohol gave the best acceptable quality. The storage of salt-dried mustards with the addition of 5% edible alcohol in PE or vacuum bags at room temperature for 6 months showed that there sneer no significant difference in the pH value, water activity, titratable acidity and total sugar. However, total aerobic bacteria counts are significantly reduced. Therefore, pickled mustard waste could be utilized by drying and ethanol addition to produce high-quality and good-flavor salt-dried mustard.

並列關鍵字

Pickled mustard ； Pickled mustard wastes ； Salt-dried mustard

國際替代計量

利用酸菜尾製備高品質梅乾菜之研究

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