CN104799362B - Concentrate white acid soup and preparation method thereof - Google Patents
Concentrate white acid soup and preparation method thereof Download PDFInfo
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- CN104799362B CN104799362B CN201510258831.3A CN201510258831A CN104799362B CN 104799362 B CN104799362 B CN 104799362B CN 201510258831 A CN201510258831 A CN 201510258831A CN 104799362 B CN104799362 B CN 104799362B
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Abstract
The invention discloses one kind concentration white acid soup and preparation method thereof, count in parts by weight, the concentration white acid soup is composed of the following components：12~15 parts of glutinous rice flour, 8~10 parts of wholemeal, 0.3~0.5 part of white sugar, 1~2 part of sweet wine, 70~75 parts of water.Present invention improves over the formula and processing technology of white acid soup, and the white acid soup after dilution is identical with white acid soup color made from traditional handicraft.Concentration white acid soup of the present invention is easily stored, convenience in transport, so that the white acid soup for being only limitted to workshop-based production can be realized and commercially produced on a large scale.
Description
Technical field
The invention belongs to field of food, and in particular to one kind concentration white acid soup and preparation method thereof.
Background technology
White acid soup is a kind of cuisines with Guizhou province traditional characteristicses formed using ground rice as raw material by spontaneous fermentation,
Its in general manufacture craft is as follows：Using rice as primary raw material, soya bean or sorghum can be also added, it is laggard to add water by a certain percentage
Row big fire cooks, until raw material it is soft it is rotten after be put into altar and fermented.Different people can also be according to respective taste in acid
Garlic, ginger splices, hawthorn, tomato etc. are added in soup.White acid rushing color is milky white, has the mellowness of cereal and the acid perfume of fermented product,
Mouthfeel acid is refreshing, nutritious, there is certain health-care effect to human body.It is not easy to store yet with soup stock, and cost of transportation is too high,
Cause current white acid soup only to be sold at the restaurant, occur without large-scale commercial product.
The content of the invention
In view of this, it is an object of the invention to provide one kind concentration white acid soup and preparation method thereof, by determining sour soup
Total acid content learn that it is dense that concentration white acid soup of the present invention can reach 5-10 times of white acid soup prepared by traditional handicraft
Contracting, and white acid soup fragrance, the flavor after dilution are identical with the white acid soup traditionally made.
The technical solution adopted by the present invention is as follows：
1st, a kind of concentration white acid soup, is counted in parts by weight, and the concentration white acid soup is composed of the following components：Glutinous rice flour 12~
15 parts, 8~10 parts of wholemeal, 0.3~0.5 part of white sugar, 1~2 part of sweet wine, 70~75 parts of water.
Preferably, count in parts by weight, the concentration white acid soup is composed of the following components：12 parts of glutinous rice flour, wholemeal 10
Part, 0.5 part of white sugar, 1 part of sweet wine, 70 parts of water.
Preferably, count in parts by weight, the concentration white acid soup is composed of the following components：15 parts of glutinous rice flour, wholemeal 8
Part, 0.3 part of white sugar, 2 parts of sweet wine, 75 parts of water.
Preferably, the glutinous rice flour is crushed by glutinous rice grain and obtained；The wholemeal is crushed by wheat whole grain and obtained.
2nd, the preparation method of white acid soup is concentrated, is comprised the following steps：
(1) sweet wine of proportional quantity is taken to be mixed with wholemeal, and the 10~14h that fermented under the conditions of 35~40 DEG C, fermented
Liquid；
(2) take the glutinous rice flour of proportional quantity to be mixed with water, boil, obtain glutinous rice soup, then by glutinous rice soup be cooled to 45 DEG C with
Under；
(3) the glutinous rice soup after the zymotic fluid of step (1) acquisition, step (2) cooling and the white sugar of proportional quantity are mixed and stirred
Mix uniformly, concentration white acid soup is produced after the 45~50h that fermented under the conditions of being placed in 35~40 DEG C.
Preferably, comprise the following steps：
(1) sweet wine of proportional quantity is taken to be mixed with wholemeal, and the 12h that fermented under the conditions of 37 DEG C, obtain zymotic fluid；
(2) take the glutinous rice flour of proportional quantity to be mixed with water, boil, obtain glutinous rice soup, then by glutinous rice soup be cooled to 45 DEG C with
Under；
(3) the glutinous rice soup after the zymotic fluid of step (1) acquisition, step (2) cooling and the white sugar of proportional quantity are mixed and stirred
Mix uniformly, concentration white acid soup is produced after the 48h that fermented under the conditions of being placed in 37 DEG C.
The beneficial effects of the present invention are：The present invention is improved by the raw material to white acid soup and proportioning, and by adopting
The means of fermenting twice are taken, obtain concentration white acid soup.By carrying out contrast discovery to the total acid content of sour soup, white acid soup is concentrated
5-10 times that the white acid soup of traditional handicraft preparation can be reached concentrates.It will be carried out after the soup dilution of concentration white acid knowable to subjective appreciation,
Its fragrance and flavor are identical with white acid soup prepared by traditional handicraft.Because concentration white acid soup is easily stored, convenience in transport, Jin Erneng
Enough realize the white acid soup for being only limitted to workshop-based production to commercially produce on a large scale.
Embodiment
The preferred embodiments of the present invention are described in detail below.The experiment side of unreceipted actual conditions in embodiment
Method, generally according to normal condition or according to the condition proposed by manufacturer.
Embodiment 1
Concentration white acid soup is counted in parts by weight, composed of the following components：12 parts of glutinous rice flour, 10 parts of wholemeal, white sugar 0.5
Part, 1 part of sweet wine, 70 parts of water；The glutinous rice flour is crushed by glutinous rice grain and obtained；The wholemeal crushed by wheat whole grain and
.
The preparation method of above-mentioned concentration white acid soup is as follows：
(1) sweet wine of proportional quantity is taken to be mixed with wholemeal, and the 10~14h that fermented under the conditions of 35~40 DEG C, fermented
Liquid；
(2) take the glutinous rice flour of proportional quantity to be mixed with water, boil, obtain glutinous rice soup, then by glutinous rice soup be cooled to 45 DEG C with
Under；
(3) the glutinous rice soup after the zymotic fluid of step (1) acquisition, step (2) cooling and the white sugar of proportional quantity are mixed and stirred
Mix uniformly, concentration white acid soup is produced after the 45~50h that fermented under the conditions of being placed in 35~40 DEG C.
Above-mentioned concentration white acid soup is packed with high-temperature retort bag, and in 85~95 DEG C of pasteurizes 45~
After 60min, the rapid concentration white acid soup cooled down after being packed under the conditions of back-pressure 0.15MPa.
Embodiment 2
Concentration white acid soup is counted in parts by weight, composed of the following components：15 parts of glutinous rice flour, 8 parts of wholemeal, 0.3 part of white sugar,
2 parts of sweet wine, 75 parts of water；The glutinous rice flour is crushed by glutinous rice grain and obtained；The wholemeal is crushed by wheat whole grain and obtained.
The preparation method of above-mentioned concentration white acid soup is as follows：
(1) sweet wine of proportional quantity is taken to be mixed with wholemeal, and the 12h that fermented under the conditions of 37 DEG C, obtain zymotic fluid；
(2) take the glutinous rice flour of proportional quantity to be mixed with water, boil, obtain glutinous rice soup, then by glutinous rice soup be cooled to 45 DEG C with
Under；
(3) the glutinous rice soup after the zymotic fluid of step (1) acquisition, step (2) cooling and the white sugar of proportional quantity are mixed and stirred
Mix uniformly, concentration white acid soup is produced after the 48h that fermented under the conditions of being placed in 37 DEG C.
The sterilizing methods of above-mentioned concentration white acid soup are the same as embodiment 1.
1st, white acid soup extension rate measure is concentrated
White acid soup total acid content list under 1 different extension rates of table
Wherein, the white acid soup that prepared by traditional handicraft is prepared for Kaili County, Guizhou Liang Huan stockaded villages, and the specific method that it is prepared is as follows：Press
Weight ratio is 1:40 ratio, glutinous rice flour and water are mixed, cooked using big fire, after being cooked to glutinous rice flour, thin rice gruel is cooled to
Room temperature, it is put into round and ferments 7-8 days, filter and produce.
As shown in Table 1, the wind that white acid soup dilutes the white acid soup for still being able to reach traditional handicraft preparation after 5~10 times is concentrated
Taste.
2nd, sensory evaluation
Sensory evaluation preparation of samples：Concentration white acid soup 3kg adds diluted after the dilution of 6 times of water after white acid soup；Traditional handicraft
The white acid soup of preparation is prepared for Kaili County, Guizhou Liang Huan stockaded villages.
Sensory evaluation person screens：It is random to recruit the people of sensory evaluation person 50, wherein 50 more than one full year of life 10 people；40-49 one full year of life 10
People；The people of 30-39 one full year of life 10；The people of 20-29 one full year of life 10；The people of 10-19 one full year of life 10.Screened through sensory evaluation ability, it is determined that wherein 10 people
Personnel are judged as this sensory evaluation, and it is giveed training.
White acid soup, concentration white acid soup, concentration white acid soup prepared by traditional handicraft carries out three kinds of samples of white acid soup after 6 times of dilutions
Product arbitrary number is 10 samples (repeat samples for wherein having varying number), allow product panelist 10 samples are tasted after by
Given a mark according to table 2, Analyses Methods for Sensory Evaluation Results is as shown in table 2 after statistics.
The different white acid soup Analyses Methods for Sensory Evaluation Results of table 2
As shown in Table 2, it is identical with white acid soup prepared by traditional handicraft that white acid soup flavor and taste after dilution are concentrated.
3rd, the concentration white acid soup product quality indicator of 3~6 months is preserved
1) organoleptic indicator
Table 3 concentrates white acid soup organoleptic indicator
2) physical and chemical index
Table 4 concentrates white acid soup physical and chemical index
3) microbiological indicator
The white acid soup microbiological indicator of table 5
From the above results, it is of the present invention concentration white acid soup after preservation after a while edible flavor still with
The white acid soup that traditional handicraft makes is identical, and concentration white acid soup can carry out mass marketing, have good commercial promise.
Finally illustrate, preferred embodiment above is merely illustrative of the technical solution of the present invention and unrestricted, although logical
Cross above preferred embodiment the present invention is described in detail, it is to be understood by those skilled in the art that can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (6)
1. one kind concentration white acid soup, it is characterised in that count in parts by weight, the concentration white acid soup is made up of following components：It is glutinous
12 ~ 15 parts of ground rice, 8 ~ 10 parts of wholemeal, 0.3 ~ 0.5 part of white sugar, 1 ~ 2 part of sweet wine, 70 ~ 75 parts of water；It is described concentration white acid soup by
Prepared by following methods, methods described comprises the following steps：
（1）The sweet wine of proportional quantity is taken to be mixed with wholemeal, and 10 ~ 14 h that fermented under the conditions of 35 ~ 40 DEG C, obtain zymotic fluid；
（2）The glutinous rice flour and water for taking proportional quantity mix, and boil, obtain glutinous rice soup, glutinous rice soup then is cooled into less than 45 DEG C；
（3）By step（1）The zymotic fluid of acquisition, step（2）The white sugar of glutinous rice soup and proportional quantity after cooling is mixed and stirred for
It is even, produce concentration white acid soup after 45 ~ 50 h that fermented under the conditions of being placed in 35 ~ 40 DEG C.
2. as claimed in claim 1 concentration white acid soup, it is characterised in that count in parts by weight, it is described concentration white acid soup by with
Lower component is made：12 parts of glutinous rice flour, 10 parts of wholemeal, 0.5 part of white sugar, 1 part of sweet wine, 70 parts of water.
3. as claimed in claim 1 concentration white acid soup, it is characterised in that count in parts by weight, it is described concentration white acid soup by with
Lower component is made：15 parts of glutinous rice flour, 8 parts of wholemeal, 0.3 part of white sugar, 2 parts of sweet wine, 75 parts of water.
4. the concentration white acid soup as described in any one of claim 1 ~ 3, it is characterised in that the glutinous rice flour crushed by glutinous rice grain and
；The wholemeal is crushed by wheat whole grain and obtained.
5. the preparation method of any one of the claim 1 ~ 4 concentration white acid soup, it is characterised in that comprise the following steps：
（1）The sweet wine of proportional quantity is taken to be mixed with wholemeal, and 10 ~ 14 h that fermented under the conditions of 35 ~ 40 DEG C, obtain zymotic fluid；
（2）The glutinous rice flour and water for taking proportional quantity mix, and boil, obtain glutinous rice soup, glutinous rice soup then is cooled into less than 45 DEG C；
（3）By step（1）The zymotic fluid of acquisition, step（2）The white sugar of glutinous rice soup and proportional quantity after cooling is mixed and stirred for
It is even, produce concentration white acid soup after 45 ~ 50 h that fermented under the conditions of being placed in 35 ~ 40 DEG C.
6. the preparation method of concentration white acid soup as claimed in claim 5, it is characterised in that comprise the following steps：
（1）The sweet wine of proportional quantity is taken to be mixed with wholemeal, and 12 h that fermented under the conditions of 37 DEG C, obtain zymotic fluid；
（2）The glutinous rice flour and water for taking proportional quantity mix, and boil, obtain glutinous rice soup, glutinous rice soup then is cooled into less than 45 DEG C；
（3）By step（1）The zymotic fluid of acquisition, step（2）The white sugar of glutinous rice soup and proportional quantity after cooling is mixed and stirred for
It is even, concentration white acid soup is produced after 48 h that fermented under the conditions of being placed in 37 DEG C.
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| CN105104571A (en) * | 2015-08-31 | 2015-12-02 | 麻江县有机蓝莓农民专业合作社 | Preparation method of blueberry ash-fermented bean curd |
| CN105639563A (en) * | 2015-12-15 | 2016-06-08 | 凯里经济开发区明洋食品厂 | Preparation process of white sour soup |
| CN107156750A (en) * | 2017-05-22 | 2017-09-15 | 凯里市田园食品开发有限公司 | A kind of formula of Compound-acid soup, Compound-acid soup and preparation method thereof |
| CN107080211A (en) * | 2017-05-22 | 2017-08-22 | 凯里市田园食品开发有限公司 | The formula of one seedling man's white acid soup, seedling man white acid soup and preparation method thereof |
| CN107242303A (en) * | 2017-07-31 | 2017-10-13 | 黔东南森林王红豆杉发展有限责任公司 | A kind of sour soup bean curd of ash kitchen and its processing method and application |
| CN108783360A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of gelled acid soup and preparation method thereof |
| CN109170436A (en) * | 2018-10-12 | 2019-01-11 | 贵阳学院 | A kind of beverage with saline taste and preparation method thereof using white acid soup and tomato preparation |
| CN109674002B (en) * | 2019-03-04 | 2022-06-03 | 广州佳明食品科技有限公司 | Preparation method of pure fermented rice sour soup |
| CN112914070A (en) * | 2019-12-06 | 2021-06-08 | 福泉市老黔辈酸汤产业研发生产中心 | Concentrated effervescent tablet solid sour soup and preparation method thereof |
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|---|---|---|---|---|
| CN1164967A (en) * | 1997-04-10 | 1997-11-19 | 李海河 | Canned sweet fermented glatinous rice |
| CN101933636A (en) * | 2009-07-03 | 2011-01-05 | 邓盛毅 | Shui nationality sour soup preparation method |
| CN104522601A (en) * | 2014-12-30 | 2015-04-22 | 罗安桂 | Red sour soup hotpot condiment |
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