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

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。

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.