Studies on the preparation of fermented mustard and high quality salt-dried mustard from pickled mustard waste
Date Issued
2007
Date
2007
Author(s)
Lu, Wan-Lin
DOI
zh-TW
Abstract
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.
Subjects
酸菜
酸菜尾
福菜
梅乾菜
廢棄物再利用
Pickled mustard
Pickled mustard waste
Fermented mustard
Salt-dried mustard
Waste reuse
Type
thesis
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