Optimization of Low- salt Fermentation Conditions of Pickled Huangtang Mustard Tuber

The optimization of low-salt fermentation conditions of pickled Huangtang mustard tuber are discussed in the paper, the result shows that: using VC(0.4%) and citric acid(0.2%) to nurse color, 0.10% CaCl 2 to keep brittleness, the pickled Huangtang mustard tuber had good sensory quality. The optimization of low-salt fermentation conditions are 4% salt, fermentation temperature 25 ℃, 7% sugar, and fermentation time 7 d. The best sterilization method is adding sodium benzoate 0.05% and potassium sorbic acid 0.03% combined with pasteurization of 85 ℃/15 min.