高品質梅乾菜之利用及風味分析

Abstract

雲林縣大埤鄉為酸菜之主要產地，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，因其具高鹽分高酸度，若未經適當的處理會造成環境污染的問題。本實驗是利用酸菜尾製造梅乾菜，此外利用酸菜尾製造之梅乾菜還可進ㄧ步製作著名之客家菜餚－梅乾扣肉，但其不耐久藏，因而將其製備成罐頭使儲藏期限延長。結果顯示，酸菜尾在品質及微生物相方面都足夠良好安全而可製備成梅乾菜，且以酸菜尾所製之梅乾菜不論是在梅乾菜及梅乾扣肉罐頭成品上，皆具有和市售商品相似之接受性且較具成本收益，達到廢棄物多樣利用性之目的。此外，梅乾菜具有獨特的風味，其中揮發性較低的有機酸可幫助提升風味，且與梅乾菜中酸味的呈現也有關，而揮發性較高的香氣在風味上也為不可或缺之ㄧ環，因而分別探討酸菜尾製造之梅乾菜與市售梅乾菜中有機酸的主要種類與含量及其香氣成分，實驗結果發現酸菜尾製造之梅乾菜與市售梅乾菜中最主要的有機酸皆為乳酸及醋酸，另有微量的檸檬酸、草酸為梅乾菜帶來柔和的風味，且有機酸含量明顯高於市售梅乾菜。梅乾菜中的脂肪酸對風味的呈味也有貢獻，其組成包含棕櫚酸、硬脂酸、油酸、亞油酸及亞麻酸，菜中所含的脂肪酸於醃漬發酵時期會與微生物所產之醇類經酯化形成高碳數的酯類而帶特殊風味，在香氣方面，鑑定出市售梅乾菜與酸菜尾製造之梅乾菜中有棕櫚酸乙酯、α-亞麻酸甲酯和α-亞麻酸乙酯等香氣成分，综合上述之結果，判斷這些化合物對於梅乾菜的酸味及特殊風味上是有所貢獻的。

Dapi township, Yun-lin County is a famous for mustard pickles production, and mustard pickles wastes are left from removing stems and leaves of mustard pickles after they are graded and packed during the pickling process. These wastes have high salt and acid contents, and if not disposed properly, may cause environmental pollution. Thus it becomes abundantly clear that a beneficial solution to the mustard pickles disposal problem is needed. Therefore, recycle those wastes to produce a kind of salt - dried mustard and steamed belly pork with salt-dried mustard. The steamed belly pork with salt-dried mustard is not only a popular food but also a delicious dish of Hakka people, but it can’t preserve a long period unless we can use the canning technique to solve the preserving problem. As the result, the quality and the microflora of mustard pickle wastes were both safe to produce salt-dried mustard, and whether salt-dried mustard nor canned food of steamed belly pork with salt-dried mustard have similar acceptance to commercial products. Salt-dried mustard has a special character for flavor, in the meanwhile, organic acid can enhance the flavor and sourness of them. Aroma substance and fatty acids also played an important role in their characters, so we analyzed the major organic acid contents and aroma ingredients for salt-dried mustard made from mustard pickle wastes and commercial salt-dried mustard since they contained lactic acid and acetic acid, and also find minor organic acid, such as citric acid, oxalic acid to bring out the tender flavor for salt-dried mustard made from mustard pickle wastes. The fatty acids of salt-dried mustard were consisted of plamitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid. Furthermore, we identified the aroma substance as ethyl hexadecanoate, ethyl 9, 12, 15 – octadeoutrienoate, methyl 9, 12, 15 – octadeoutrienoate and so on in salt-dried mustard made from mustard pickle wastes and commercial salt-dried mustard. In conclusion, all of these comounds contribute the special falvor character and sourness to the salt-dried mustard.