Comprehensive utilization method of vegetable salting water

A technology of saline water and vegetables, applied in the direction of climate change adaptation, food science, etc., can solve the problems of polluting the environment, restricting the development of the kimchi industry, wasting resources, etc., and achieve the effect of convenient and fast production and maintaining activity for enterprises

Inactive Publication Date: 2016-12-14
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Salted water pollutes the environment, wastes resources, and seriously restricts the development of the kimchi industry

Method used

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  • Comprehensive utilization method of vegetable salting water
  • Comprehensive utilization method of vegetable salting water
  • Comprehensive utilization method of vegetable salting water

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A method for comprehensive utilization of vegetable salt water, comprising the following steps:

[0046] (1) Collect fermented and mature salted vegetable water with a salinity of 12% in the regulating sedimentation tank, and after standing for precipitation, coarse filter the supernatant, with a mesh diameter of 0.15mm and a mesh width of 0.25mm , in order to remove large particles of suspended impurities and residual vegetable leaves, then add 1.0‰ chitosan to it for flocculation based on its mass calculation, flocculate and settle for 2 hours, and take its supernatant. The salted water has a translucent color, no particles visible to the naked eye, and has the smell of fermentation liquid.

[0047](2) The saline water pretreated in step (1) is filtered through a microfiltration membrane (MF), and the filter pore size is 0.3um. Remove bacteria, hyphae and other substances, and achieve the effect of sterile filtration and cell collection as much as possible. The tota...

Embodiment 2

[0054] (1) Collect the fermented and mature salted vegetable water with a salinity of 14% in the regulating sedimentation tank, and after standing to settle, coarse filter the supernatant, with a mesh diameter of 0.15mm and a mesh width of 0.25mm , to remove large particles of suspended impurities and residual vegetable leaves, and then flocculate by adding 0.5‰ chitosan, flocculate and settle for 3 hours, and take the supernatant. The salted water has a translucent color, no particles visible to the naked eye, and has the smell of fermentation liquid.

[0055] (2) The saline water after the pretreatment in (1) is filtered through a microfiltration membrane (MF), and the filter pore size is: 0.5um. Remove bacteria, hyphae and other substances, and achieve the effect of sterile filtration and cell collection as much as possible. The total number of colonies (CFU / ml)≦100, coliform group (MPN / 100mL)≦30. The saline water reaches the use standard.

[0056] (3) Dilute the saline ...

Embodiment 3

[0062] (1) Collect fermented and mature salted vegetable water with a salinity of 12% in the adjustment sedimentation tank, after standing for precipitation, coarse filter the supernatant, with a mesh diameter of 0.15mm and a mesh width of 0.25mm , to remove large particles of suspended impurities and residual vegetable leaves, and then flocculate by adding 1.5‰ (wt) chitosan, flocculate and settle for 2 hours, and take the supernatant. The salted water has a translucent color, no particles visible to the naked eye, and has the smell of fermentation liquid.

[0063] (2) The saline water pretreated in step (1) is filtered through a microfiltration membrane (MF), and the filter pore size is 0.8um. Remove bacteria, hyphae and other substances, and achieve the effect of sterile filtration and cell collection as much as possible. The total number of bacterial colonies (CFU / ml)≤500, coliform group (MPN / 100mL)≤30. The saline water reaches the use standard.

[0064] (3) Dilute the ...

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Abstract

The invention belongs to the food field, particularly belongs to the pickled vegetable field in food industry, and particularly provides a comprehensive utilization method of vegetable salting water. The method comprises the following steps of 1 salting water pretreating; 2 micro-filtration membrane (MF) filtering of the salting water; 3 vegetable soaking through salting water; 4 low-temperature vacuum concentrating of pickled vegetable mother water; 5 pickled vegetable mother water treating; 6 ultrafiltration membrane (UF) filtering of the pickled vegetable mother water; 7 quick pickled vegetable making. According to the comprehensive utilization method of the vegetable salting water, the purpose of solving the recycling and comprehensive utilization problems of the salting water is achieved, the vegetable salting water is comprehensively utilized, the pickled vegetable mother water and fermentation bacterium powder are prepared by soaking fresh vegetables with the recycled and pretreated salting water, the salting water is effectively recycled and utilized, clean production is conducted, the pickled vegetable industry is upgraded, and sustainable development of enterprises is achieved.

Description

technical field [0001] The invention belongs to the field of food, in particular to the field of pickled vegetables in the food industry, and specifically relates to a method for comprehensive utilization of vegetable salted water. Background technique [0002] Kimchi is a unique fermented vegetable product with a long history. Vegetable salting water is one of the main residues of kimchi processing. During the salting process, various soluble substances in the vegetable cells seep out of the vegetable body together with the water under the action of osmotic pressure. After the salt added to it is slowly dissolved . Through turning over the pond, re-dissolving, turning over the pond again, and re-dissolving, various biochemical reactions occur during the period, and while forming salted vegetable products, a large amount of pickle salted water with rich nutrition and unique flavor is produced. [0003] Salted water contains high concentrations of salt, carbohydrates, organ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCY02A40/90
Inventor 朱翔李恒张其圣王勇张伟伍亚龙
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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