牡蛎壳粉对泡菜自然发酵过程的影响研究

Study on effect of oyster shell powder on the pickle fermentation

摘要: 以萝卜为材料,在泡菜自然发酵过程中添加不同比例(0%、0.1%、0.5%和1.0%)的牡蛎壳粉,考察其对泡菜的pH、总酸、乳酸菌数、感官的影响。结果表明:添加0.5%牡蛎壳粉对泡菜的总酸和菌落数影响较大,得到的产品酸度适中,口感爽脆,品质较好。

Abstract: Radish as raw material, the effect of oysters shell powder addition (0%, 0.1%, 0.5%, 1.0%) on the pH, total acidity, microbial counts and sensory evaluation of pickle was studied. The results showed that the addition of oysters shell powder with 0.5%, the changing rates of pH and the content of total acidity were retarded, resulting in the slowest change and the highest final pH, the quality of pickle for preservation and consumption.