醃梅廢鹽液於梅醃漬再利用之研究

Studies on the Reuse of Waste Brine in Semidried Mei Processing

本研究將製造梅胚所產生的高鹽度醃梅廢液及廢液濃縮之再生鹽重複應用於梅胚的醃漬過程，以期解決廢鹽液處理問題，並減少醃漬梅胚時的新鹽用量。研究結果顯示以廢液再醃漬的梅胚在可滴定酸含量、可溶性固形物含量、鹽度等方面均較高，但官能品評方面則無明顯差異，因此將廢鹽液重複使用於梅胚醃漬的構想初步可行，且再生鹽亦可於二次醃漬時利用。儲藏實驗之結果發現儲藏溫度及儲藏時間對各組梅胚理化性狀的影響均不顯著，以廢鹽液醃漬之梅胚具備良好的穩定性及儲藏性。

In this study, the high salt content waste brine and regenerated salt from saturated waste brine were reused to solve the waste treatment problems and to save the salt use in the semidried mei processing. Results indicated that semidried mei preserved by reused brine or regenerated salt have higher values in acid, soluble solids, and salt contents than those prepared from fresh salt. However, there is no significant difference in sensory evaluation. These results implied that the reuse of waste brine is feasible. Storage studies also found that the effect of temperature and time on the physical and chemical qualities of mei is not significant. Good storage stability characteristics can be obtained for semidried mei preserved by reused brine.