酸菜加工作業方式改善及廢棄物減量研究

Improvement on pickled mustard fermentation process and its waste reduction

江佩娣(Pei-Dih Chiang)

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.2007.01962

摘要

傳統酸菜加工製作的過程中產生了大量含高鹽份的酸菜尾廢棄物，大部分都被當成廢棄物處理，造成嚴重的環保問題，以雲林縣大埤鄉酸菜專區為例，其醃漬後廢棄率高達 60%。本研究目的在於探討市售酸菜產品與雲林縣大埤鄉酸菜加工專業區之產品品質後，以改良式二階段酸菜加工作業方式改善傳統酸菜製程，以縮短醃漬所需時間、提升產品品質與確保衛生安全。另外，以改良式二階段酸菜加工作業方式配合外葉剝除法與外葉切片法來降低酸菜加工製程之廢棄率，並對此酸菜產品進行品質、物理、化學性質與衛生安全之分析。結果顯示，市售酸菜樣品之pH值介於 3.8-4.3 之間，可滴定酸度介於 0.9-1.4% 之間，總醣含量介於 0.1-0.5% 之間，鹽度介於 2.3-7.9% 之間，水份含量介於88-93% 之間，水活性介於 0.92-0.94 之間。根據調查，酸菜醃漬後之廢棄部分共佔全重之 60% 左右。本研究以剝除 30% 與 50% 重量百分比之芥菜外葉後，以改良式二階段酸菜加工作業方式進行醃製，其可滴定酸度於醃製後第 10 天達到1%，而醃製完成後，較不具經濟價值之酸菜外葉與醃漬液總重分別佔原料總重之 24% 與 10%，與完全未剝之處理組相比，以剝除 30% 與 50% 重量百分比之外葉的芥菜為原料醃製酸菜，約可減少 30% 與 42% 之廢棄率。另一方面，以外葉切片法醃漬酸菜，於醃漬後第 5 天，可滴定酸度已達 1%。醃漬完成之酸菜心成品佔原料總重之 32%，而酸菜切片成品佔原料總重之 15%，廢棄物佔原料總重之 28%，故約可減少 32% 之廢棄率。由此可知，本研究所提出之兩種酸菜加工作業製程所產生之廢棄率均低於傳統酸菜加工作業方式，達到減量之效益。

關鍵字

酸菜 ； 廢棄物 ； 酸菜加工作業方式 ； 外葉剝除法 ； 外葉切片法

並列摘要

The traditional process for manufacturing pickle mustards brings huge amount of waste with high salinity, it deeply damage the environment. Take the pickled mustards production center in Dabi township for example, the waste from the process is about 60%. According to the problems stated above, there are three objectives of this research. First, to investigate the quality of commercial product and the pickled mustards sampled from Dabi. Second, improve the manufacturing process of pickled mustards by adding salt in two stages. Third, make pickled mustards by leaf removing method and leaf slicing method in order to decrease the waste. As the results, the pH values of commercial pickled mustards range from 3.8 to 4.3, titratable acidities range from 0.9% to 1.4%, carbohydrate content range from 0.1% to 0.5%, salinities range from 2.3% to 7.9%, moisture content range from 88% to 93%, and water activities range from 0.92 to 0.94. According to the survey, the waste in the production center is about 60%. In this research, it took 10 days for the titratable acidity reaching 1% during the two stage fermentation by leaf removing method and the waste is weight 24% and 10% of raw material. Comparing with the product without removing outer leaves, the waste reductions are 30% (removing 30% of leaves) and 42% (removing 50% of leaves) respectively. On the other hand, it took 5 days for the titratable acidity reaching 1% during the two stage fermentation by leaf slicing method. The cores, slices and the waste of product by leaf slicing method account for 32 %, 15 % and 28 % of raw materials and the waste reduction is 32%. The results show that the waste percentage of both leaf removing method and leaf slicing method can reduce the waste accompany with the process.

並列關鍵字

pickle mustard ； waste, manufacturing process of pickled mustards ； leaf removing metho ； leaf slicing method

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