Study On Key Technology For Reuse Of Vegetable Secondary Pickling Water In Soy Sauce Brewing And Its Application

Vegetable secondary pickling water are the by-product in the pickles production process, which are rich in protein, carbohydrates, vitamins, organic acids.They are treasure when they are used,otherwise will pollute the environment. But there is little research on the reuse methods of secondary pickling water. This paper recycled the vegetable secondary pickling water in the first pickles production and developed a new reuse method to make all the vegetable secondary pickling water used in the soy sauce process, making maximal use of the pickling water’s effective components.The indicators of different secondary pickling water from the pickles factory were assessed, the reuslts showed that the salt content of the water was between16.37g/100mL-33.42g/100mL,which was proved having the recycling value. The nitrite content of the water was very low(between0.412μg/mL～0.547μg/mL), meeting the food safety standards.To verify the feasibility of recycling the secondary pickling water in the first pickles, the physical and chemical indicators of mustard tuber and potherb mustard in the first pickles were analysised. The results showed that amino acid was improved by the addition of the pickling water, speeding up the formation of flavor and shortening of the production of pickling. Besides, the nitrite content was decreased in the first pickling process. As a result, the recycling of the secondary pickling water can improve the safety of products.To verify the effect of recycling the secondary pickling water in the soy sauce, the physical and chemical indicators of the soy sauce mash were analysised in the fermentation process. The addition of the pickling water would make some effect on the enzymatic activity of the protease and amylase, but the result showed that the reducing sugar content of the experimental group was higher than the control one. So it was proved that the addition of the pickling water had no negetive effect on the fermentation of the soy sauce.The effect of this method on the soy sauce quality was studied in this paper, the results showed that it would not affect the sensory quality, but helped to improve the reducing sugars, amino acid content. Its amino acid content was slightly higher than the control one, reaching the first-grade standards of0.7g/100mL. Especially the content of flavor amino acid-glutamic acid reached4.3845-4.9245mg/g, which was obviously higher than the traditional one (4.2365mg/g), having a3.49%to16.24%of increase rate. The soy sauce’s flavor ingredients didn’t decreased, but some important flavor compounds such as4-ethyl guaiacol lignans improved. The new soy sauce was proved to meet the quality standards of soy sauce.