Research On The Control Measures Of Kimchi Softening

Kimchi softening is impacted on the quality seriously.Kimchi softening has been a major technical problem in China's kimchi industry.How to control the kimchi softening is an urgent problem in kimchi industry.Pectate have the effect of preserving brittleness because it can not dissolved to water.Arificial inoculation can improve kimchi quality by shorting fermentation cycle.The method of raising the content of pectate and inoculated fermentation were used to control kimchi softening in this paper.Three methods were used to raise the content of pectate without fermentation: low temperature blanching,ZB-brittleness promoter and adding exogenous pectin esterase.The results show that:the best condition of low temperature blanching activating endogenous pectin esterase was temperature 55℃,time 20 min,the best concentration of Ca²⁺was 15g / L.Calcium pectate content in mature kimchi was up to 187.761μg/g,peak force 682N,sensory score 9.1.The best condition of ZB-brittleness promoter activating endogenous pectin esterase was concentration 0.3 g/100mL,processing time 30 min,the best concentration of Ca²⁺was 12 g/L. Calcium pectate content in mature kimchi was up to 164.529μg/g,peak force 615N,sensory score 8.5.The best condition of exogenous pectin esterase enzyme was enzyme addition 0.9 mL/100 mL water,pH 4.5,temperature 45℃,the best concentration of Ca²⁺was 12g/L.Calcium pectate content in mature kimchi was up to 169.822μg/g,peak force 629N,sensory score 8.6.Low temperature blanching was the best method.Lactic acid bacteria was used to increase kimchi brittleness in fermentation. The results show that:the best fermentation condition was vaccination 4%,salt 6%, sugar 1.5%.Sensory score was up to 9.5.