Process Optimization for Production of Nutritional Seasoning Juice from Leftover Pickle Juice from Making Low

doi:10.7506/spkx1002-6630-201204061

Abstract

Abstract: In order to avoid the problem of environmental pollution caused by the salty wastewater left over from the production of pickled mustard tuber, a novel nutritional seasoning juice was developed based on its membrane separation, vacuum concentration and pasteurization. The results showed that the optimum operating conditions were determined as follows: ultrafiltration separation using a 0.22 μm membrane, vacuum concentration at 65 ℃ and 0.090 MPa and water-bath sterilization at 90 ℃ for 10 min. The nutritional seasoning juice obtained was clear and bright in color and had a strong aroma of pickled mustard tuber with a light sauce fragrance and a good sweet/salty balance of flavor, thus providing an excellent seasoning for cold dishes and noodles.

Key words: pickle, low-salt, marinades, ultrafiltration, vacuum concentration, sauce

CLC Number:

TS255.54

LEI Lan-lan，WU Zu-fang，WENG Pei-fang. Process Optimization for Production of Nutritional Seasoning Juice from Leftover Pickle Juice from Making Low[J]. FOOD SCIENCE, 2012, 33(4): 287-291.

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Process Optimization for Production of Nutritional Seasoning Juice from Leftover Pickle Juice from Making Low

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