Comprehensive Development And Utilization Of Dehydrated Cabbage Liquid Wastes

In order to make full use of the offcuts on dehydrated cabbage,the liquid wastes of cabbage was ued as the main raw material to study the liquid fermentaition of brewing vinegar with high esters and the development of soda water.Therefore,the research on fermentaition conditions and production technology need to carry out further.The main research contents and results were as follows:1.The analysis of basic components on cabbage juiceThe basic composition of sweet juice and salty were tested:in the sweet juice,the content of soluble solids was 34.25%,total sugar was 33.96 g/100 mL,protein was0.1 mg/mL,Ca was 3.194μg/mL,Mg was 0.674μg/mL,Cu was 0.501μg/mL;in the salty juice,the content of soluble solids was 0.3%,sodium chloride content was 0.424g/100 mL,protein was 0.07 mg/mL,Ca was 4.224μg/mL,Mg was 1.241μg/mL,Cu was 1.013μg/mL.2.Screening of excellent strains of lactic acid bacteriaLactobacillus plantarum and lactobacillus casei as control strains,some lactic acid bacteria were isolated from the yogurt strains which were regard as separation source.The results showed that lactobacillus plantarum was selected as the experimental strain by comparing the acid production performance,alcohol resistance and growth rate.3.Optimization of mixed fermentation conditionsBased on the single factor experiments,the orthogonal tests were used to determine the optimal fermentation conditions.The optimal fermentation conditions were as follows:initial sugar content25%,yeast inoculum 10%,lactic acid bacteria inoculum 6%,fermentation temperature 33℃and time 72h.4.Optimization of fermentation conditions on high-ester vinegarBased on the single factor experiments of acetic acid bacteria,the response surface analysis was used to determine the optimal fermentation conditions.The results were as follows:initial alcohol 5%vol,inoculating amount 10%,fermentation temperature 31℃a nd time 82h.The contents of total acid was 3.82g·100mL^-1and the total ester was 29.78mg/mL.The esterification conditions were studied for geting the external esterifying liquid,the results showed that optimal additive amount of esterifying liquid based on sensory evaluation was 0.6%,and the total ester of vinegar was 30.521mg/mL after deployment which makes the taste more soft and gentle.5.The volatile esters in vinegar were analyzed by GC-MS.Compared with the ordinary vinger,the ethyl lactate and ethyl acetate in this fermentation were higher.6.The cabbage juice was limitted in food development because of its peculiar smell.So the ultrasonic treatment were used in this tudy combined with vacuum degassing.The optimal conditions were as follows:ultrasonic time 40min,power 400W,temperature65℃;then the conditions on vacuum degassing were 0.1MPa,time 20min.7.The optimal formula of soda water about cabbage which was determined by relevant standard and sensory evaluation（/1L）was as follows:solid-liquid ratio1:2,NaHCO₃ 400mg,MgSO₄ 0.025g,Ca Cl₂ 0.07g,honey 4g,β-cyclodextrin 0.8g,CMC-Na 2g.And EDTA-2Na 0.03%was effect on protecting colour and reducing the browing in the process.Under these conditions,the beverage pH was 7.3,transmittance was 87%,and its taste and colour were also good.