CN108576737A - A kind of meter of sour soup and preparation method thereof - Google Patents
A kind of meter of sour soup and preparation method thereof Download PDFInfo
- Publication number
- CN108576737A CN108576737A CN201810148576.0A CN201810148576A CN108576737A CN 108576737 A CN108576737 A CN 108576737A CN 201810148576 A CN201810148576 A CN 201810148576A CN 108576737 A CN108576737 A CN 108576737A
- Authority
- CN
- China
- Prior art keywords
- parts
- extracting solution
- soup
- time
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000209094 Oryza Species 0.000 claims abstract description 49
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 49
- 235000009566 rice Nutrition 0.000 claims abstract description 49
- 240000002547 Rosa roxburghii Species 0.000 claims abstract description 33
- 235000000640 Rosa roxburghii Nutrition 0.000 claims abstract description 33
- 239000002253 acid Substances 0.000 claims abstract description 30
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims abstract description 19
- -1 sucrose ester Chemical class 0.000 claims abstract description 19
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims description 47
- 230000004151 fermentation Effects 0.000 claims description 47
- 241000235342 Saccharomycetes Species 0.000 claims description 19
- 241000186660 Lactobacillus Species 0.000 claims description 18
- 229940039696 lactobacillus Drugs 0.000 claims description 18
- 241000193749 Bacillus coagulans Species 0.000 claims description 16
- 229940054340 bacillus coagulans Drugs 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- 230000010412 perfusion Effects 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000013459 approach Methods 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 2
- 230000015271 coagulation Effects 0.000 claims 2
- 238000005345 coagulation Methods 0.000 claims 2
- 150000003839 salts Chemical class 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 241001465754 Metazoa Species 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 230000036541 health Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000032798 delamination Effects 0.000 description 2
- 229920001971 elastomer Polymers 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to food processing technology field is belonged to, more particularly to a kind of meter sour soup and preparation method thereof, it is made of thin rice gruel, zymophyte, apple extracting solution, Rosa roxburghii Tratt extracting solution, sucrose ester, xanthans, and preparation method includes：The mixing of thin rice gruel, apple extracting solution, Rosa roxburghii Tratt extracting solution, then through fermenting three times, last fermentate mixes mixture with sucrose ester, xanthans；Rice acid soup obtained by the invention is full of nutrition, can adjust animal and human body intestinal canal microecological balance, in addition, rice acid soup quality stability is strong, phenomena such as soup is less prone to layering, rises bottle in long-term preservation.
Description
Technical field
The present invention relates to food processing technology field is belonged to, more particularly to a kind of meter sour soup and preparation method thereof.
Background technology
A kind of traditional fermented type flavouring in stockaded village of Dong of the townshiies Suan Tangshimiao area, rice acid soup is the acid using thin rice gruel as fermenting raw materials
Soup.It has the characteristics that milky white soup look, smell mellowness, sweet mouthfeel, can promote hydrochloric acid in gastric juice, and it is greasy to wash stomach clearly, cold dispelling dissipate-swelling, tool
Have promote the production of body fluid to quench thirst, the function of Appetizing spleen-tonifying, the profitable strain and abundant nutritional ingredient in sour soup are to adjusting the micro- life of human body intestinal canal
State balances, and promotes health and prevents the health-care efficacies such as disease of digestive tract.
For a long time, traditional sour soup production method is all to use spontaneous fermentation so that the concentration of substrate of fermentation is relatively low, breast
Acid fermentation is slow, and fermentation period is longer, and tart flavour is weaker, and sour soup quality is difficult to control.Although some researches show that fermented in sour soup
Lactic acid bacteria has an impact sour soup nitrite in journey, can effectively inhibit the generation of nitrite, reduce the pollution of miscellaneous bacteria,
But beneficial bacterium proliferation and harmful bacteria inhibit still to be difficult to control during the fermentation, and so as to cause the sour soup product prepared, there are goods
The frame phase is short, storage quality is unstable, layering easily occurs during storage, rise bottle peculiar smell the problems such as.
Invention content
The present invention makes sour soup in order to solve the above technical problems, the invention selection thin rice gruel is raw material, provides one
Kind rice acid soup and preparation method thereof.
It is realized particular by following technical scheme：
A kind of meter of sour soup, it is made of following raw material：10-15 parts of thin rice gruel, 0.1-0.5 parts of zymophyte, apple carry
Take 2-5 parts of liquid, 2-5 parts of Rosa roxburghii Tratt extracting solution, 1-2 parts of sucrose ester, 1-2 parts of xanthans.
The rice acid soup, it is made of following raw material：12 parts of thin rice gruel, 0.3 part of zymophyte, 4 parts of apple extracting solution,
4 parts of Rosa roxburghii Tratt extracting solution, 1.6 parts of sucrose ester, 1.6 parts of xanthans.
The zymophyte is made of following parts by weight strain：Heat-resisting bacillus coagulans 5-6 parts, synanthrin lactobacillus 1-
3 parts, 0.5-1.3 parts of saccharomycete.
The zymophyte is made of following parts by weight strain：5.5 parts of heat-resisting bacillus coagulans, synanthrin lactobacillus 2
Part, 0.9 part of saccharomycete.
The apple extracting solution, wherein containing malic acid >=50%.
The Rosa roxburghii Tratt extracting solution is that after Rosa roxburghii Tratt saline solution is impregnated 1d, 5- is heated under conditions of temperature is 90-100 DEG C
7h is subsequently placed in hermetically sealed can and stores 3-7d.
The mass fraction of the saline solution is 25-45%.
The present invention also provides the preparation methods of above-mentioned rice acid soup, and this approach includes the following steps：
(6) it mixes for the first time：Thin rice gruel, Rosa roxburghii Tratt extracting solution, apple extracting solution are mixed, mixture is obtained；
(7) it ferments for the first time：Batch mixing is placed in sealing perfusion, the saccharomycete in zymophyte is added, controls fermentation temperature
It is 32-35 DEG C, fermentation time 10-12h；
(8) it ferments for second：Synanthrin lactobacillus is added into first time fermentate, control fermentation temperature is 32-35,
Fermentation time is 1-3d；
(9) third time is fermented：Heat-resisting bacillus coagulans are added into second of fermentate, do not control fermentation temperature condition
Lower fermentation 5-8d；
(10) it mixes for second：It is uniformly mixed that sucrose ester, xanthans are added into third time fermentate, is packed after sterilization
At rice acid soup finished product.
The beneficial effects of the present invention are：
The invention keeps the rice acid soup of gained full of nutrition by uniform recipe design, rich in VB, VC, Ca, P, Fe, carrot
The abundant nutritional ingredient such as element, capsaicine, cellulose and protein is rich in acids and lactic acid bacteria, acetic acid bacteria, saccharomycete in sour soup
And a large amount of human bodies must amino acid and multivitamin, have the function of promoting the production of body fluid to quench thirst, Appetizing spleen-tonifying.Not only refrigerant tasty and refreshing, wind
Taste is unique, and the lactic acid in sour soup can adjust animal and human body intestinal canal microecological balance, highly beneficial to the health of body, packet
It includes and inhibits the growth of spoilage organisms in enteron aisle and weaken spoilage organisms in the production toxic action of enteron aisle, and helpful digestion prevents constipation, prevents
Only cell senescence, reduction courage is solid liquor-saturated, and the health keeping and medical functions such as antitumor and adjusting human physiological functions have very important
Nutritional health function.
The invention keeps the rice acid soup quality stability of gained strong, in long-term preservation by technique and its state modulator
Phenomena such as soup is less prone to layering, rises bottle.In preparation process by repeatedly fermenting, effective shorten produces the sour soup of the present invention
Time, and fermenting raw materials is made to obtain more abundant, the mixing of thin rice gruel, apple extracting solution, Rosa roxburghii Tratt extracting solution so that have in raw material
The infiltration for imitating ingredient is more abundant, and by the mixing of sucrose ester and xanthans, it is short, easy to overcome the shelf life that sour soup is difficult to overcome
Layering, the problem of easily rising bottle.
Specific implementation mode
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited in these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
Rice acid soup provided in this embodiment：
It is formulated：Thin rice gruel 12kg, zymophyte 0.3kg, apple extracting solution 4kg, Rosa roxburghii Tratt extracting solution 4kg, sucrose ester 1.6kg,
Xanthans 1.6kg；
Zymophyte is formulated：Heat-resisting bacillus coagulans 5.5kg, synanthrin lactobacillus 2kg, saccharomycete 0.9kg；
Apple extracting solution, wherein containing malic acid >=50%；
Preparation method, step include：
Step 1：The preparation of Rosa roxburghii Tratt extracting solution
After the saline solution that Rosa roxburghii Tratt mass fraction is 35% is impregnated 1d, 6h is heated under conditions of temperature is 95 DEG C, so
It is placed in hermetically sealed can and stores 5d；
Step 2：It mixes for the first time
Thin rice gruel, Rosa roxburghii Tratt extracting solution, apple extracting solution are mixed, mixture is obtained；
Step 3：It ferments for the first time
Batch mixing is placed in sealing perfusion, the saccharomycete in zymophyte is added, control fermentation temperature is 33 DEG C, fermentation time
12h；
Step 4：Second of fermentation
Synanthrin lactobacillus is added into first time fermentate, control fermentation temperature is 33 DEG C, fermentation time 2d；
Step 5：Third time is fermented
Heat-resisting bacillus coagulans are added into second of fermentate, do not control the 8d that ferments under the conditions of fermentation temperature；
Step 6：Second of mixing
It is uniformly mixed that sucrose ester, xanthans are added into third time fermentate, rice acid soup finished product is packaged into after sterilization.
Embodiment 2
Rice acid soup provided in this embodiment：
It is formulated：Thin rice gruel 12kg, zymophyte 0.3kg, apple extracting solution 4kg, Rosa roxburghii Tratt extracting solution 4kg, sucrose ester 1.6kg,
Xanthans 1.6kg；
Zymophyte is formulated：Heat-resisting bacillus coagulans 5kg, synanthrin lactobacillus 1kg, saccharomycete 0.5kg；
Apple extracting solution, wherein containing malic acid >=50%；
Preparation method, step include：
Step 1：The preparation of Rosa roxburghii Tratt extracting solution
After the saline solution that Rosa roxburghii Tratt mass fraction is 35% is impregnated 1d, 7h is heated under the conditions of at a temperature of 90 °C, so
It is placed in hermetically sealed can and stores 3d；
Step 2：It mixes for the first time
Thin rice gruel, Rosa roxburghii Tratt extracting solution, apple extracting solution are mixed, mixture is obtained；
Step 3：It ferments for the first time
Batch mixing is placed in sealing perfusion, the saccharomycete in zymophyte is added, control fermentation temperature is 35 DEG C, fermentation time
12h；
Step 4：Second of fermentation
Synanthrin lactobacillus is added into first time fermentate, control fermentation temperature is 35 DEG C, fermentation time 1-3d；
Step 5：Third time is fermented
Heat-resisting bacillus coagulans are added into second of fermentate, do not control the 7d that ferments under the conditions of fermentation temperature；
Step 6：Second of mixing
It is uniformly mixed that sucrose ester, xanthans are added into third time fermentate, rice acid soup finished product is packaged into after sterilization.
Embodiment 3
Rice acid soup provided in this embodiment：
It is formulated：Thin rice gruel 10kg, zymophyte 0.1kg, apple extracting solution 2kg, Rosa roxburghii Tratt extracting solution 2kg, sucrose ester 1kg, Huang
Virgin rubber 1kg；
Zymophyte is formulated：Heat-resisting bacillus coagulans 5.5kg, synanthrin lactobacillus 2kg, saccharomycete 0.9kg；
Apple extracting solution, wherein containing malic acid >=50%；
Preparation method, step include：
Step 1：The preparation of Rosa roxburghii Tratt extracting solution
After the saline solution that Rosa roxburghii Tratt mass fraction is 45% is impregnated 1d, 7h is heated under the conditions of at a temperature of 90 °C, so
It is placed in hermetically sealed can and stores 5d；
Step 2：It mixes for the first time
Thin rice gruel, Rosa roxburghii Tratt extracting solution, apple extracting solution are mixed, mixture is obtained；
Step 3：It ferments for the first time
Batch mixing is placed in sealing perfusion, the saccharomycete in zymophyte is added, control fermentation temperature is 32 DEG C, fermentation time
11h；
Step 4：Second of fermentation
Synanthrin lactobacillus is added into first time fermentate, control fermentation temperature is 35 DEG C, fermentation time 2d；
Step 5：Third time is fermented
Heat-resisting bacillus coagulans are added into second of fermentate, do not control the 7d that ferments under the conditions of fermentation temperature；
Step 6：Second of mixing
It is uniformly mixed that sucrose ester, xanthans are added into third time fermentate, rice acid soup finished product is packaged into after sterilization.
Embodiment 4
Rice acid soup provided in this embodiment：
It is formulated：Thin rice gruel 15kg, zymophyte 0.5kg, apple extracting solution 5kg, Rosa roxburghii Tratt extracting solution 5kg, sucrose ester 2kg, Huang
Virgin rubber 2kg；
Zymophyte is formulated：Heat-resisting bacillus coagulans 6kg, synanthrin lactobacillus 3kg, saccharomycete 1.3kg；
Zymophyte is formulated：Heat-resisting bacillus coagulans 5.5kg, synanthrin lactobacillus 2kg, saccharomycete 0.9kg；
Apple extracting solution, wherein containing malic acid >=50%；
Preparation method, step include：
Step 1：The preparation of Rosa roxburghii Tratt extracting solution
After the saline solution that Rosa roxburghii Tratt mass fraction is 25% is impregnated 1d, 5h is heated under conditions of temperature is 98 DEG C, so
It is placed in hermetically sealed can and stores 3d；
Step 2：It mixes for the first time
Thin rice gruel, Rosa roxburghii Tratt extracting solution, apple extracting solution are mixed, mixture is obtained；
Step 3：It ferments for the first time
Batch mixing is placed in sealing perfusion, the saccharomycete in zymophyte is added, control fermentation temperature is 32 DEG C, fermentation time
10h；
Step 4：Second of fermentation
Synanthrin lactobacillus is added into first time fermentate, control fermentation temperature is 32 DEG C, fermentation time 3d；
Step 5：Third time is fermented
Heat-resisting bacillus coagulans are added into second of fermentate, do not control the 5d that ferments under the conditions of fermentation temperature；
Step 6：Second of mixing
It is uniformly mixed that sucrose ester, xanthans are added into third time fermentate, rice acid soup finished product is packaged into after sterilization.
Embodiment 5
Rice acid soup provided in this embodiment：
It is formulated：Thin rice gruel 12.5kg, zymophyte 0.2kg, apple extracting solution 3kg, Rosa roxburghii Tratt extracting solution 3kg, sucrose ester
1.5kg, xanthans 1.5kg；
Zymophyte is formulated：Heat-resisting bacillus coagulans 5.46kg, synanthrin lactobacillus 2.1kg, saccharomycete 1kg；
Zymophyte is formulated：Heat-resisting bacillus coagulans 5.5kg, synanthrin lactobacillus 2kg, saccharomycete 0.9kg；
Apple extracting solution, wherein containing malic acid >=50%；
Preparation method, step include：
Step 1：The preparation of Rosa roxburghii Tratt extracting solution
After the saline solution that Rosa roxburghii Tratt mass fraction is 40% is impregnated 1d, 7h is heated under conditions of temperature is 92 DEG C, so
It is placed in hermetically sealed can and stores 7d；
Step 2：It mixes for the first time
Thin rice gruel, Rosa roxburghii Tratt extracting solution, apple extracting solution are mixed, mixture is obtained；
Step 3：It ferments for the first time
Batch mixing is placed in sealing perfusion, the saccharomycete in zymophyte is added, control fermentation temperature is 34 DEG C, fermentation time
10h；
Step 4：Second of fermentation
Synanthrin lactobacillus is added into first time fermentate, control fermentation temperature is 34 DEG C, fermentation time 3d；
Step 5：Third time is fermented
Heat-resisting bacillus coagulans are added into second of fermentate, do not control the 8d that ferments under the conditions of fermentation temperature；
Step 6：Second of mixing
It is uniformly mixed that sucrose ester, xanthans are added into third time fermentate, rice acid soup finished product is packaged into after sterilization.
Test example 1
The rice acid soup prepared using embodiment 1-5 and other sour soup of conventional method make horizon compared, and comparing result is such as
Shown in table 1.
Table 1：
| Delamination | |
| Embodiment 1 | Storage is not layered to December |
| Embodiment 2 | Storage is not layered to December |
| Embodiment 3 | Storage is not layered to December |
| Embodiment 4 | There is slight layering to December in storage |
| Embodiment 5 | There is generic hierarchical to December in storage |
| Tradition | There is severe delamination to May in storage |
Claims (8)
1. a kind of meter of sour soup, which is characterized in that it is made of following raw material：10-15 parts of thin rice gruel, zymophyte 0.1-0.5
Part, 2-5 parts of apple extracting solution, 2-5 parts of Rosa roxburghii Tratt extracting solution, 1-2 parts of sucrose ester, 1-2 parts of xanthans.
2. rice acid soup as described in claim 1, which is characterized in that it is made of following raw material：12 parts of thin rice gruel, fermentation
0.3 part of bacterium, 4 parts of apple extracting solution, 4 parts of Rosa roxburghii Tratt extracting solution, 1.6 parts of sucrose ester, 1.6 parts of xanthans.
3. rice acid soup as claimed in claim 1 or 2, which is characterized in that the zymophyte is made of following parts by weight strain：It is resistance to
5-6 parts of thermal coagulation bacillus, 1-3 parts of synanthrin lactobacillus, 0.5-1.3 parts of saccharomycete.
4. rice acid soup as claimed in claim 1 or 2, which is characterized in that the zymophyte is made of following parts by weight strain：It is resistance to
5.5 parts of thermal coagulation bacillus, 2 parts of synanthrin lactobacillus, 0.9 part of saccharomycete.
5. rice acid soup as claimed in claim 1 or 2, which is characterized in that the apple extracting solution, wherein containing malic acid >=
50%.
6. rice acid soup as claimed in claim 1 or 2, which is characterized in that the Rosa roxburghii Tratt extracting solution is by Rosa roxburghii Tratt salt water logging
After steeping 1d, 5-7h is heated under conditions of temperature is 90-100 DEG C, is subsequently placed in hermetically sealed can and stores 3-7d.
7. rice acid soup as claimed in claim 6, which is characterized in that the mass fraction of the saline solution is 25-45%.
8. a kind of preparation method of rice acid soup as claimed in claim 1 or 2, which is characterized in that this approach includes the following steps：
(1) it mixes for the first time：Thin rice gruel, Rosa roxburghii Tratt extracting solution, apple extracting solution are mixed, mixture is obtained；
(2) it ferments for the first time：Batch mixing is placed in sealing perfusion, the saccharomycete in zymophyte is added, control fermentation temperature is 32-
35 DEG C, fermentation time 10-12h；
(3) it ferments for second：Synanthrin lactobacillus is added into first time fermentate, control fermentation temperature is 32-35, fermentation
Time is 1-3d；
(4) third time is fermented：Heat-resisting bacillus coagulans are added into second of fermentate, does not control fermentation temperature condition and issues
Ferment 5-8d；
(5) it mixes for second：It is uniformly mixed that sucrose ester, xanthans are added into third time fermentate, rice is packaged into after sterilization
Sour soup finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810148576.0A CN108576737A (en) | 2018-02-13 | 2018-02-13 | A kind of meter of sour soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810148576.0A CN108576737A (en) | 2018-02-13 | 2018-02-13 | A kind of meter of sour soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576737A true CN108576737A (en) | 2018-09-28 |
Family
ID=63608890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810148576.0A Pending CN108576737A (en) | 2018-02-13 | 2018-02-13 | A kind of meter of sour soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108576737A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645430A (en) * | 2019-01-21 | 2019-04-19 | 贵州金沙冠香坊调味食品有限公司 | A kind of wax gourd white acid soup and preparation method thereof |
| CN109674002A (en) * | 2019-03-04 | 2019-04-26 | 广州佳明食品科技有限公司 | A kind of pure-blood ferment rice acid soup preparation method |
| CN110495594A (en) * | 2019-08-27 | 2019-11-26 | 麻江县明洋食品有限公司 | A kind of Lemon fruit white acid soup preparation method |
| CN111011675A (en) * | 2019-12-05 | 2020-04-17 | 福泉市老黔辈酸汤产业研发生产中心 | Selenium-rich fruit and vegetable enzyme sour soup beverage and preparation method thereof |
| CN112704210A (en) * | 2021-01-19 | 2021-04-27 | 贵州南山婆食品加工有限公司 | Fruit and vegetable sour soup prepared from tomatoes as well as preparation method and application of fruit and vegetable sour soup |
-
2018
- 2018-02-13 CN CN201810148576.0A patent/CN108576737A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645430A (en) * | 2019-01-21 | 2019-04-19 | 贵州金沙冠香坊调味食品有限公司 | A kind of wax gourd white acid soup and preparation method thereof |
| CN109674002A (en) * | 2019-03-04 | 2019-04-26 | 广州佳明食品科技有限公司 | A kind of pure-blood ferment rice acid soup preparation method |
| CN110495594A (en) * | 2019-08-27 | 2019-11-26 | 麻江县明洋食品有限公司 | A kind of Lemon fruit white acid soup preparation method |
| CN111011675A (en) * | 2019-12-05 | 2020-04-17 | 福泉市老黔辈酸汤产业研发生产中心 | Selenium-rich fruit and vegetable enzyme sour soup beverage and preparation method thereof |
| CN112704210A (en) * | 2021-01-19 | 2021-04-27 | 贵州南山婆食品加工有限公司 | Fruit and vegetable sour soup prepared from tomatoes as well as preparation method and application of fruit and vegetable sour soup |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108576737A (en) | A kind of meter of sour soup and preparation method thereof | |
| CN105455135B (en) | A kind of preparation method of No. 9 fruits and vegetables composite enzymes of no alcohol south jerusalem artichoke | |
| KR20150041519A (en) | latic acid bacteria fruit fermented liquor, latic acid bacteria fermentation fruit beverage and manufacturing method thereof | |
| CN110074193A (en) | A kind of plant base fermented yoghourt stabilizer and its application | |
| CN105166037A (en) | Brown lactobacillus beverage and preparation method thereof | |
| CN109548874A (en) | A kind of double fermentation activity lactic acid bacteria black tea milk beverages and preparation method thereof | |
| CN107307077A (en) | A kind of normal temperature drinks type jujube corn yoghourt and preparation method thereof | |
| CN104255930A (en) | Probiotics active soybean milk beverage and preparation method thereof | |
| CN105076404B (en) | A kind of preparation method of fermented glutinous rice yoghurt | |
| CN101120700B (en) | Soybean active lactic acid bacteria beverage and production method thereof | |
| CN105532904A (en) | Plant protein type concentration probiotic fermentation stock solution and preparation method thereof | |
| CN107996714B (en) | Compound lactobacillus rapid fermentation black tea beverage and preparation method thereof | |
| CN101253894B (en) | Chiloe strawberry fruit milk and process technique thereof | |
| CN103636781A (en) | Dairy product and preparation method thereof | |
| CN101904354B (en) | Fruit-vinegar-contained acidic flavored milk beverage and preparation method thereof | |
| CN104996570A (en) | Preparation technology of lactic acid bacteria beverage | |
| CN107771937A (en) | A kind of passion fruit Yoghourt and its preparation technology | |
| CN103689116B (en) | Preparation process of whey lactobacillus fermentation liquor with excellent whipping property | |
| CN1188044C (en) | Sourbean milk and method for producing same | |
| CN113142310A (en) | Preparation method of jackfruit probiotic lactone bean curd | |
| CN107997118A (en) | A kind of room temperature brown drinking yoghourt stabilizer, room temperature brown drinking yoghourt and preparation method thereof | |
| CN106689391A (en) | Sour soybean milk with high viable count of lactic acid bacteria and high acidity, and preparation method of sour soybean milk | |
| CN105746707A (en) | Production process of stirred type brown flavored yogurt and product of yogurt | |
| CN103355406A (en) | Production method for sour soybean milk with rich active polysaccharides | |
| CN114208932A (en) | Ice cream produced by fermenting pure oat flour and probiotics and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180928 |