Pickle fermentation method for delaying acidification of pickles
By using spice extract solutions to inhibit lactic acid bacteria fermentation in kimchi, the problem of acidification in kimchi is solved, maintaining stable acidity and taste, and improving the quality of kimchi products.
Patent Information
- Application Number
- CN202511854448.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-10
- Publication Date
- 2026-01-09
AI Technical Summary
In existing kimchi fermentation technology, acidification after fermentation leads to excessively high acidity, which reduces palatability and affects the quality of finished kimchi products and the economic benefits of enterprises.
An extract solution was prepared by using a mixture of spices and an alcohol solution, and then added to fermented kimchi to inhibit the continued fermentation of lactic acid bacteria. This process included the preparation and extraction of ingredients such as black pepper, nutmeg, garlic, and Sichuan pepper.
It effectively inhibits the fermentation of lactic acid bacteria in kimchi, maintains stable acidity, preserves the sour, fragrant, crisp, and tender taste of kimchi, and improves product quality.
Smart Images
Figure CN121286662A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of industrial kimchi fermentation technology, specifically a kimchi fermentation method for delaying the acidification of kimchi. Background Technology
[0002] Sichuan pickled vegetables are a food suitable for all ages. When fermenting Sichuan pickled vegetables, the best palatability is achieved when the acidity reaches 0.3% to 0.6% and the pH value is between 3.7 and 4.2, resulting in a pleasantly sour, crisp, and tender taste.
[0003] However, in existing technologies, if kimchi continues to ferment, it will produce acid, and the acidity will continue to increase, resulting in an overly sour taste, reduced crispness, and decreased palatability. Consequently, the final kimchi product will have poor quality and taste, thus affecting the company's economic benefits.
[0004] Therefore, in the existing fermentation methods for Sichuan pickled vegetables, how to effectively delay acidification after fermentation, which leads to excessive acidity and poor palatability, has become a problem to be solved. Summary of the Invention
[0005] The purpose of this invention is to solve the problem that in existing kimchi fermentation technology, the kimchi becomes acidic after fermentation, resulting in excessively high acidity and poor palatability of the kimchi product.
[0006] This invention provides a method for delaying the acidification of kimchi fermentation using spice extracts. This method can inhibit the continuous fermentation of kimchi lactic acid bacteria, maintain stable acidity, and preserve the sour, fragrant, crisp, and tender taste of kimchi, thus exhibiting significant advantages.
[0007] To achieve the above objectives, the present invention specifically adopts the following technical solution: This invention provides a method for delaying the acidification of kimchi during fermentation, comprising the following steps: S1. Take the raw materials and prepare the spice mixture; S2. Mix the spice mixture with the alcohol solution and extract to obtain the extract solution; S3. Take the raw vegetables and put them into a container. Prepare brine and put it into the container. Ferment at room temperature to obtain fermented and matured kimchi. S4. Add 0.5% to 2% of the extract solution to the fermented kimchi and stir well.
[0008] Furthermore, the raw materials in S1 include, by mass parts, 20-35 parts black pepper, 20-30 parts nutmeg, 35-45 parts garlic, 5-10 parts Sichuan pepper, 5-10 parts galangal, and 5-10 parts cinnamon.
[0009] Furthermore, in step S2, the alcohol solution is a 60% to 70% alcohol solution.
[0010] Furthermore, in step S2, the mixing ratio of the spice mixture to the alcohol solution is 2.5-3.5.
[0011] Furthermore, in S2, the specific extraction operation is as follows: ultrasonic vibration extraction for 3-6 minutes, stopping for 1-3 minutes, repeating the extraction for 1-3 hours, with an extraction temperature of 25-30℃, to obtain an extract solution.
[0012] Furthermore, in step S2, after extraction, the mixture of extracted liquid materials is centrifuged in a low-temperature centrifuge for 5-10 minutes at a speed of 5000-8000 r / min to obtain a clear extract solution.
[0013] Furthermore, in S3, the brine is prepared by preparing a brine with a salinity of 4% to 8%, and then adding 0.1% to 0.2% calcium lactate and 0.5% to 1% rock sugar to the brine.
[0014] Furthermore, in step S3, the amount of brine added is 1-2 times the weight of the raw vegetables.
[0015] Furthermore, in step S3, after the brine is added to the container, the following steps are also included: adding 1%–2% ginger slices, 0.5–1% garlic slices, and 0.01%–0.02% star anise to the container, and then sealing the container.
[0016] Furthermore, in S3, the fermentation time at room temperature is 3 to 5 days, and the acidity of the fermented kimchi is 0.3% to 0.6%, and the pH is 3.7 to 4.2.
[0017] Compared with the prior art, the advantages of the present invention are as follows: 1. The present invention relates to a kimchi fermentation method for delaying the acidification of kimchi. By preparing a spice extract solution, a spice mixture made from black pepper, nutmeg, garlic, and Sichuan pepper, the continuous fermentation of kimchi lactic acid bacteria can be effectively inhibited, thus maintaining its acidity and preserving the sour, fragrant, crisp, and tender taste of the kimchi. This results in a high-quality kimchi product, and the kimchi fermentation method has significant advantages. Attached Figure Description
[0018] Figure 1 This is a schematic diagram showing the results of the determination of lactic acid bacteria content in the kimchi sample of Experiment Example 1 of the present invention.
[0019] Figure 2 This is a schematic diagram showing the results of the determination of the total acid content of the kimchi sample in Experiment Example 1 of this invention.
[0020] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are some embodiments of the present invention, but not all embodiments.
[0021] Therefore, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention. Detailed Implementation
[0022] This invention provides a method for delaying the acidification of kimchi during fermentation, comprising the following steps: S1. Take the raw materials and prepare the spice mixture; S2. Mix the spice mixture with the alcohol solution and extract to obtain the extract solution; S3. Take the raw vegetables and put them into a container. Prepare brine and put it into the container. Ferment at room temperature to obtain fermented and matured kimchi. S4. Add 0.5% to 2% of the extract solution to the fermented kimchi and stir well.
[0023] Understandably, by preparing a spice extract solution, the spice mixture made from black pepper, nutmeg, garlic, Sichuan pepper, and galangal can effectively inhibit the continuous fermentation of kimchi lactic acid bacteria, maintain its stable acidity, and preserve the sour, fragrant, crisp, and tender taste of the kimchi, resulting in a high-quality kimchi product. Therefore, this kimchi fermentation method has strong advantages.
[0024] In some embodiments of the present invention, the raw materials in S1 include, by mass parts, 20-35 parts black pepper, 20-30 parts nutmeg, 35-45 parts garlic, 5-10 parts Sichuan pepper, 5-10 parts galangal, and 5-10 parts cinnamon.
[0025] In step S1, the raw materials are first pulverized into 2mm particles using a universal mill, mixed evenly, and then subjected to low-temperature ultrafine pulverization into a 300-500 mesh spice mixture. This ensures that the raw materials are mixed more evenly.
[0026] In some embodiments of the present invention, in step S2, the alcohol solution is a 60% to 70% alcohol solution.
[0027] In some embodiments of the present invention, in step S2, the mixing ratio of the spice mixture to the alcohol solution is 2.5-3.5.
[0028] In some embodiments of the present invention, in step S2, the specific extraction operation is as follows: ultrasonic vibration extraction for 3-6 minutes, stopping for 1-3 minutes, repeating the extraction for 1-3 hours, with an extraction temperature of 25-30°C, to obtain an extract solution.
[0029] In some embodiments of the present invention, in step S2, the ultrasonic vibration extraction is 30-40 kHz ultrasonic waves.
[0030] In some embodiments of the present invention, step S2 further includes centrifuging the mixture of extract liquids in a low-temperature centrifuge for 5-10 minutes at a speed of 5000-8000 r / min to obtain a clear extract solution.
[0031] In some embodiments of the present invention, in step S3, the brine is prepared by preparing a brine with a salinity of 4% to 8%, and then adding 0.1% to 0.2% calcium lactate and 0.5% to 1% rock sugar to the brine.
[0032] In some embodiments of the present invention, in step S3, the amount of brine added is 1-2 times the weight of the raw vegetables.
[0033] In some embodiments of the present invention, in step S3, after the brine is added to the container, the method further includes adding 1% to 2% of ginger slices, 0.5-1% of garlic slices, and 0.01% to 0.02% of star anise to the container, and then sealing the container.
[0034] In some embodiments of the present invention, in step S3, the fermentation time at room temperature is 3 to 5 days, and the acidity of the fermented kimchi is 0.3% to 0.6%, and the pH is 3.7 to 4.2.
[0035] Example 1 In this embodiment, the following method is used to ferment kimchi.
[0036] (1) 20-35 parts black pepper, 20-30 parts nutmeg, 35-45 parts garlic, 5-10 parts Sichuan pepper, 5-10 parts galangal, and 5-10 parts cinnamon are ground into 2mm particles using a universal grinder, mixed evenly, and then subjected to low-temperature ultra-fine grinding to form a spice mixture with a fineness of 300-500 mesh. The spice mixture is mixed with a 60%-70% alcohol solution at a ratio of 1:3, and extracted with ultrasonic vibration at 30-40KHz for 5 minutes, stopped for 2 minutes, and the extraction is repeated for 1-3 hours at an extraction temperature of 25-30℃ to obtain an extract solution. The extract mixture is centrifuged in a low-temperature centrifuge for 5-10 minutes at a centrifugation speed of 6000r / min to obtain a clear extract solution.
[0037] (2) Cleaned and shaped vegetables: 10%–30% carrots, 15%–25% semi-transparent red radishes, 5%–10% celery, 20%–30% young ginger, and 10%–15% lettuce are used as raw vegetables and mixed together.
[0038] Prepare a brine solution with a salinity of 4% to 8% using boiled and cooled tap water. Add 0.1% to 0.2% calcium lactate and 0.5% to 1% rock sugar to the brine solution to obtain brine.
[0039] (3) Place the vegetables in a pickling jar, pour in 1-2 times the weight of the vegetables in brine, add 1%-2% ginger slices, 0.5-1% garlic slices, and 0.01%-0.02% star anise, and add 5%-10% old pickling brine. Cover the jar, add water along the rim, and ferment at room temperature for 3-5 days. The pickles are ready when the acidity reaches 0.3%-0.6% and the pH is between 3.7 and 4.2, reaching the optimal taste.
[0040] (4) Add 0.8% spice extract solution to fermented and matured pickled vegetables, stir well, and it can inhibit the continuous fermentation and acid production of Sichuan pickled vegetables. Place them at an ambient temperature of 25℃.
[0041] Example 2 In this embodiment, the operation is the same as in Example 1, but a different concentration of spice extract is added; a 1.5% spice extract solution is added. The mixture is then placed at an ambient temperature of 25°C.
[0042] Example 3 In this embodiment, the operation is the same as in Example 1, but a different concentration of spice extract is added; a 0.2% spice extract solution is added. The mixture is then placed at an ambient temperature of 25°C.
[0043] Example 4 In this embodiment, the operation is the same as in Example 1, but a different concentration of spice extract is added; a 2.5% spice extract solution is added. The mixture is then placed at an ambient temperature of 25°C.
[0044] Comparative Example In this comparative example, the preparation of kimchi was the same as in Examples 1 and 2, except that no spice extract was added.
[0045] Experimental Example 1 1.1 Test Operation Pickled vegetable samples were collected at 1 day, 15 days, 30 days, 45 days, 60 days, 75 days and 90 days respectively from the comparative example (blank treatment), Example 1 (0.8% treatment), Example 2 (1.5% treatment), Example 3 (0.2% treatment) and Example 4 (2.5% treatment), and the indicators were measured respectively.
[0046] Specific indicators include: total acidity determination, sensory evaluation of kimchi: texture crispness, overall flavor evaluation, and determination of lactic acid bacteria content.
[0047] Total acidity determination and sensory evaluation of kimchi: The specific measurement records for texture crispness and overall flavor are shown in Table 1. The results for the lactic acid bacteria content determination are shown in... Figure 1 The results of the total acid content determination are shown in [the table below]. Figure 2 .
[0048] Method for determination of total acidity: GB 12456-2021 National Food Safety Standard - Determination of Total Acidity in Food.
[0049] The evaluation method for crispness and overall flavor was sensory evaluation. A professional and stable 11-person sensory evaluation team was formed to conduct the sensory evaluation. The scoring rules adopted a 5-point scale: very good (5 points), good (4 points), average (3 points), and poor (below 2 points).
[0050] Lactic acid bacteria detection method: GB 4789.35-2023 National Food Safety Standard for Microbiological Examination of Food - Lactic Acid Bacteria Examination.
[0051] 1.2 Experimental Data Table 1. Total acidity and sensory evaluation of kimchi samples with different amounts of spice extract added during storage at 25℃
[0052] 1.3 Results Analysis 1.3 Results Analysis Referring to the data in Table 1, the acidity of Sichuan pickled vegetables reached about 0.3% when fermented and matured. When different concentrations of spice extract solutions were added and placed at an ambient temperature of 25℃, the acidity of the Sichuan pickled vegetables in the control group (blank treatment without spice extract solution) gradually increased to about 0.95% and tended to stabilize. Moreover, the sensory evaluation of the pickled vegetables showed that the crispness and overall taste gradually decreased with the extension of storage time. After 90 days, the crispness and overall taste scores dropped to about 3.0 points.
[0053] In Example 1, the acidity of Sichuan pickled vegetables with the addition of 0.8% spice extract solution increased slightly to about 0.4%, while in Example 2, the acidity of Sichuan pickled vegetables with the addition of 1.5% spice extract solution remained basically stable at about 0.3%. The addition of spice extract solution enabled Sichuan pickled vegetables to maintain a texture crispness and overall flavor score of about 4.0 during the 90-day storage period.
[0054] In Examples 3 and 4, the addition of spice extract solution enabled Sichuan pickled vegetables to maintain a certain level of acidity stability, but the stability was not as good as in Examples 1 and 2, although it was significantly better than the control group with blank treatment.
[0055] It is evident that the addition of spice extract solution effectively maintains the acidity of Sichuan pickled vegetables within a 90-day shelf life at room temperature, without causing post-acidification or affecting the palatability of the product, which is significantly better than the control group with blank treatment.
[0056] Also see Figure 1 It can be seen that in Sichuan pickled vegetables with added spice extract solution (0.8% treatment, 1.5% treatment, 2.5% treatment), the lactic acid bacteria decreased faster than in the control group (CK blank treatment).
[0057] See Figure 2 It can be seen that the total acid content of Sichuan pickled vegetables with added spice extract solution (0.8%, 1.5%, and 2.5%) showed a significantly lower trend than that of the control group (CK blank treatment).
[0058] This demonstrates that the kimchi fermentation method of the present invention, by adding spice extract solution, can effectively inhibit the growth of lactic acid bacteria and indeed effectively inhibit the post-acidification of Sichuan kimchi, thus exhibiting strong advantages.
[0059] In summary, the kimchi fermentation method for delaying acidification involved in this invention, through the preparation of a spice extract solution and a spice mixture made from black pepper, nutmeg, garlic, and Sichuan pepper, can effectively inhibit the continuous fermentation of kimchi lactic acid bacteria, maintain its stable acidity, preserve the sour, fragrant, crisp, and tender taste of the kimchi, and result in a high-quality kimchi product. This kimchi fermentation method has significant advantages.
[0060] The above embodiments are merely one implementation of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this patent should be determined by the appended claims.
Claims
1. A method for delaying the acidification of kimchi during fermentation, characterized in that, Includes the following steps: S1. Take the raw materials and prepare the spice mixture; S2. Mix the spice mixture with the alcohol solution and extract to obtain the extract solution; S3. Take the raw vegetables and put them into a container. Prepare brine and put it into the container. Ferment at room temperature to obtain fermented and matured kimchi. S4. Add 0.5% to 2% of the extract solution to the fermented kimchi and stir well.
2. The kimchi fermentation method for delaying acidification according to claim 1, characterized in that, The raw materials in S1 include, by mass parts, 20-35 parts black pepper, 20-30 parts nutmeg, 35-45 parts garlic, 5-10 parts Sichuan pepper, 5-10 parts galangal, and 5-10 parts cinnamon.
3. The kimchi fermentation method for delaying acidification according to claim 1, characterized in that, In step S2, the alcohol solution is a 60% to 70% alcohol solution.
4. The kimchi fermentation method for delaying acidification according to claim 1, characterized in that, In step S2, the mixing ratio of the spice mixture to the alcohol solution is 2.5-3.
5.
5. The kimchi fermentation method for delaying acidification according to claim 1, characterized in that, In step S2, the specific extraction operation is as follows: ultrasonic vibration extraction for 3-6 minutes, stopping for 1-3 minutes, repeating the extraction for 1-3 hours, with an extraction temperature of 25-30℃, to obtain an extract solution.
6. The kimchi fermentation method for delaying acidification according to claim 5, characterized in that, In step S2, after extraction, the process further includes centrifuging the mixture of extract liquids in a low-temperature centrifuge for 5-10 minutes at a speed of 5000-8000 r / min to obtain a clear extract solution.
7. The kimchi fermentation method for delaying acidification according to claim 1, characterized in that, In S3, the brine is prepared by preparing a brine with a salinity of 4% to 8%, and then adding 0.1% to 0.2% calcium lactate and 0.5% to 1% rock sugar to the brine.
8. The kimchi fermentation method for delaying acidification according to claim 1, characterized in that, In step S3, the amount of brine added is 1-2 times the weight of the raw vegetables.
9. The kimchi fermentation method for delaying acidification according to claim 1, characterized in that, In step S3, after the brine is added to the container, the following steps are also taken: adding 1% to 2% ginger slices, 0.5-1% garlic slices, and 0.01% to 0.02% star anise to the container, and then sealing the container.
10. The kimchi fermentation method for delaying acidification according to claim 1, characterized in that, In S3, the fermentation time at room temperature is 3 to 5 days, and the acidity of the fermented kimchi is 0.3% to 0.6%, and the pH is 3.7 to 4.2.