Study on Processing Technology of Pickled Radish

The work aimed at the effects of salt, soybean oligosaccharide and perilla-bean sprout juice on pH, nitrite content and sensory quality during fermenting. On this basis, the effects of different proportion of lactic acid bacteria and yeast on the dynamic changes in the total number of lactic acid bacteria and the total number of yeast of fermentation broth, pH, nitrite content and sensory quality of pickled radish were studied. The results showed that the comprehensive effect of 4% salt, 5% soybean polysaccharide and 4% perilla-bean sprout juice was the best, the pH of pickled radish was 3.36, the content of nitrite was 1.5 mg/kg, and the sensory score was 78.7. Compared with natural fermentation, adding 0.2 g lactic acid bacteria powder and 0.2 g yeast powder for seven days, the lactic acid bacteria and yeast concentration of pickled radish reached 10^8.05 CFU/mL and 10^6.68 CFU/mL, respectively, the pH was 3.27, the nitrite content was 1.1 mg/kg, and the comprehensive sensory score was 79.1. The results of this study expanded the path to improve the processing technology of pickled radish with low sodium salt and low nitrite.