利用酸菜尾製備福菜與高品質梅乾菜之研究

Studies on the preparation of fermented mustard and high quality salt-dried mustard from pickled mustard waste

呂宛霖(Wan-Lin Lu)

指導教授 ： 游若篍

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2007年)

https://doi.org/10.6342/NTU.2007.01092

摘要

雲林縣大埤鄉以盛產酸菜著名，在酸菜的醃漬加工過程中，農民分級包裝加工產生的酸菜廢棄物俗稱酸菜尾，若無適當的處理，極易污染地下水及附近的農地，為解決酸菜尾隨意堆棄之問題，將酸菜尾製造福菜或梅乾菜，評估以酸菜尾再加工之可行性為主要目的。
研究進行針對雲林縣大埤鄉之酸菜加工之廢棄物—酸菜尾的品質與衛生概況之調查，酸菜尾之鹽含量介於8-11%之間，pH值平均約4.0、酸度平均約1.2%，水分含量平均約為81%、水活性平均值約0.9，具有與酸菜相似之品質，總菌數、酵母與黴菌數皆小於5 log CFU/g，且無不良之氣味與外觀。
酸菜尾以陽光乾燥或烘箱乾燥製造福菜或梅乾菜，皆具有與福菜與梅乾菜商品相似之接受度，在考慮經濟等因素下，將酸菜尾再加工製成梅乾菜較能夠符合需求。在研究第二階段，為增進梅乾菜風味，組合不同的酒類與添加量至梅乾菜中，以增加酸菜尾製成梅乾菜之經濟價值，於喜好性品評結果顯示，添加梅乾菜重量5%食用酒精的梅乾菜具有最佳的風味與接受度。
將酸菜尾製造之梅乾菜以真空包裝與PE保鮮袋包裝存放於室溫6個月，梅乾菜在儲藏期間pH值、可滴定酸度、總糖含量與水活性皆無顯著變化，且可有效抑制腐敗性微生物，維持梅乾菜之風味。

關鍵字

酸菜 ； 酸菜尾 ； 福菜 ； 梅乾菜 ； 廢棄物再利用

並列摘要

Dapi township, Yun-lin County is famous for pickled mustard production. During pickling process, pickled mustard wastes are produced by removing stems and leaves from pickled mustard after they are graded and packed. These wastes have high salt and acid contents, and if not disposed properly, can cause environmental pollution. Thus it becomes abundantly clear that a beneficial solution to the pickled mustard disposal problem is needed. The major objective of this study is to evaluate the feasibility of using the pickled mustard wastes to produce fermented mustard or salt-dried mustard, thus solving the pickled mustard disposal problem.
The pickled mustard waste from Dapi township contains a salt content level between 8-11% , the average pH is 4.0. The titratable acidity is around 1.2%, and moisture content and water activity is about 81% and 0.9 respectively. The total aerobic count and the yeast and mold count are both lower than 5 log CFU/g. The quality of pickled mustard waste is similar to pickled mustard and without off-flavor.
In this utilization of pickled mustard waste experiment , the fermented mustard and salt-dried mustard produced with pickled mustard wastes by the sun drying method and the oven drying method have an acceptable level similar to the commercially made products. When considering the factor of economic benefits, salt-dried mustard made from pickled mustard waste is actually more practical. To further improve the taste of salt-dried mustard, combination of different types of alcohol and additive were added into the salt-dried mustard made from pickled mustard waste. The result of the sensory evaluation shows that the salt-dried mustard was treated with edible edible alcohol 5% of the salt-dried mustard’s weight, the flavor of the salt-dried mustard was the best.
During the storage of salt-dried mustards that were packaged in PE bag or vacuum bag at room temperature for 6 months, there were no significantly different in the pH level, titratable acidity, total sugar and water activity. The result also shows that this storage method can effectively inhibit the spoilage organisms and maintain the flavor of the salt-dried mustard.

並列關鍵字

Pickled mustard ； Pickled mustard waste ； Fermented mustard ； Salt-dried mustard ； Waste reuse

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