Fermentation control method for improving flavor and quality of pickled vegetables

A fermentation method and kimchi flavor technology, which is applied in the field of controlled fermentation to improve the flavor and quality of kimchi, can solve problems such as spoilage, kimchi biochemistry, difficult storage and transportation, and achieve the effects of preventing deterioration, simple steps, and shortening the process time

Inactive Publication Date: 2017-05-10
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Kimchi production technology and new technology research have also been well developed and applied, but traditional kimchi mostly adopts natural fermentation method, using lactic acid bacteria on the surface of vegetables for fermentation; and besides lactic acid bacteria on the surface of vegetables, there are many spoilage bacteria, pathogenic Bacteria, etc., can easily cause biochemical, sp...

Method used

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  • Fermentation control method for improving flavor and quality of pickled vegetables
  • Fermentation control method for improving flavor and quality of pickled vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: A kind of control fermentation method that promotes pickle local flavor and quality, it may further comprise the steps:

[0023] S1. Sterilization of the kimchi jar: cleaning and disinfecting the kimchi jar;

[0024] S2. Raw material selection: select fresh vegetables for impurity removal treatment to obtain washed vegetables;

[0025] S3. Inoculation fermentation: take the washed vegetables and cooled boiled water at a mass ratio of 1:1, then mix them evenly, and then add 2% of salt, 1% of ginger, 1% of garlic and 5% of red pepper to it. Soak the liquid, then put it into the sterilized pickle jar; add mixed bacteria powder to the pickle jar, the mixed bacteria powder is composed of Lactobacillus pentosus and Saccharomyces cerevisiae. 0.005%;

[0026] S4. Fermentation: place the inoculated and fermented kimchi altar at room temperature for fermentation, the temperature of the fermented kimchi is 15° C., and the fermentation is stopped when the salinity o...

Embodiment 2

[0027] Embodiment 2: A kind of control fermentation method that promotes kimchi local flavor and quality, it may further comprise the steps:

[0028] S1. Sterilization of the kimchi jar: cleaning and disinfecting the kimchi jar;

[0029] S2. Raw material selection: select fresh vegetables for impurity removal treatment to obtain washed vegetables;

[0030] S3. Inoculation and fermentation: take according to the mass ratio of washed vegetables and cooled boiled water as 1:1.25, then mix evenly, and then add 4% of salt, 3% of ginger, 1% of garlic and 7% of red pepper to it. Soak the liquid, then put it into the sterilized pickle jar; add mixed bacteria powder to the pickle jar, the mixed bacteria powder is composed of Lactobacillus pentosus and Saccharomyces cerevisiae. 0.01%;

[0031] S4. Fermentation: place the inoculated and fermented kimchi altar at room temperature for fermentation until the temperature of the kimchi is 20° C., and the fermentation is stopped when the sal...

Embodiment 3

[0032] Embodiment 3: A kind of control fermentation method that promotes kimchi local flavor and quality, it may further comprise the steps:

[0033] S1. Sterilization of the kimchi jar: cleaning and disinfecting the kimchi jar;

[0034] S2. Raw material selection: select fresh vegetables for impurity removal treatment to obtain washed vegetables;

[0035] S3. Inoculation and fermentation: take according to the mass ratio of washed vegetables and cooled boiled water as 1:1.5, then mix evenly, and then add 6% of salt, 5% of ginger, 1% of garlic and 10% of red pepper to it. Soak the liquid, then put it into the sterilized pickle jar; add mixed bacteria powder to the pickle jar, the mixed bacteria powder is composed of Lactobacillus pentosus and Saccharomyces cerevisiae. 0.02%;

[0036] S4. Fermentation: place the inoculated and fermented kimchi altar at room temperature for fermentation until the temperature of the kimchi is 25° C., and the fermentation is stopped when the sal...

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Abstract

The invention discloses a fermentation control method for improving the flavor and quality of pickled vegetables and belongs to the field of pickled vegetable flavor control. The fermentation control method for improving the flavor and quality of the pickled vegetables comprises the steps of pickle jar sterilization, raw material selection, inoculated fermentation and the like; when temperature rises to 15 to 25 DEG C and the salinity is 2 to 4%, the pickled vegetables with the optimal sensory evaluation and the optimal flavor are obtained. The fermentation control method for improving the flavor and quality of the pickled vegetables has the advantages of being simple in step and short in technology time, also can be used to improve the flavor and quality of the pickled vegetables, can be used to effectively evaluate microorganism safety of a pickled vegetable product and can be used to prevent vegetables from going bad in a vegetable fermentation process.

Description

technical field [0001] The invention relates to the field of flavor control of pickles, in particular to a controlled fermentation method for improving the flavor and quality of pickles. Background technique [0002] Kimchi, also called kimchi in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi; such as cabbage, Chinese cabbage, carrot, white radish, garlic, shallot, cucumber, onion, cabbage, etc. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can not only provide sufficient nutrition for the human body, but also prevent diseases such as arteriosclerosis. After the vegetables are pickled and seasoned, they have a special flavor, and many people will eat them as a common side dish. At present, there are shadows of kimchi all over the world, and the flavor is also different because of the different meth...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23B7/015
CPCA23B7/015A23V2002/00A23V2400/167A23V2200/10A23V2200/15A23V2250/76
Inventor 张红梅陈功李恒张其圣申文熹王猛
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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