CN108887642A - A kind of glucose secondary fermentation acid soup and preparation method thereof - Google Patents
A kind of glucose secondary fermentation acid soup and preparation method thereof Download PDFInfo
- Publication number
- CN108887642A CN108887642A CN201810942642.1A CN201810942642A CN108887642A CN 108887642 A CN108887642 A CN 108887642A CN 201810942642 A CN201810942642 A CN 201810942642A CN 108887642 A CN108887642 A CN 108887642A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- base acid
- acid
- glucose
- additive amount
- 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
- 238000000855 fermentation Methods 0.000 title claims abstract description 127
- 230000004151 fermentation Effects 0.000 title claims abstract description 127
- 239000002253 acid Substances 0.000 title claims abstract description 119
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 title claims abstract description 56
- 239000008103 glucose Substances 0.000 title claims abstract description 56
- 235000014347 soups Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 43
- 230000000996 additive effect Effects 0.000 claims abstract description 43
- 238000007789 sealing Methods 0.000 claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 22
- 241000209094 Oryza Species 0.000 claims description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims description 22
- 235000009566 rice Nutrition 0.000 claims description 22
- 241000208293 Capsicum Species 0.000 claims description 21
- 239000001390 capsicum minimum Substances 0.000 claims description 21
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 8
- 235000020097 white wine Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 3
- 241000227653 Lycopersicon Species 0.000 claims 5
- 239000000796 flavoring agent Substances 0.000 abstract description 22
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000002269 spontaneous effect Effects 0.000 abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 22
- 241000894006 Bacteria Species 0.000 description 17
- 240000003768 Solanum lycopersicum Species 0.000 description 14
- 235000014655 lactic acid Nutrition 0.000 description 11
- 239000004310 lactic acid Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 7
- 239000006041 probiotic Substances 0.000 description 7
- 235000018291 probiotics Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 239000002207 metabolite Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000021404 traditional food Nutrition 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a kind of glucose secondary fermentation acid soup and preparation method thereof, are related to food processing field.The production method of the secondary fermentation acid soup includes：Second of sealing and fermenting is carried out after adding glucose in base acid, wherein, the additive amount of glucose is the 1.7%-2.2% of base acid quality, base acid is half cooked food that raw material obtains after being sealed by fermentation for the first time, production method operation is controllable, spontaneous fermentation effective acidity is effectively improved, ensure that the stability of product quality.The secondary fermentation acid soup as made from above-mentioned production method, in good taste, unique flavor, while product quality keep preferable stability.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of glucose secondary fermentation acid soup and preparation method thereof.
Background technique
Red acid soup is the traditional food of Kaili Area, Guizhou Miao people, has the history of more than one thousand years, its unique color so far
(scarlet), the features such as acid alcohol is delicious, have the function of appetizing, the patients such as indigestion, anorexia can be enabled to have a very good appetite after edible.
Red acid soup can be all done in Kaili Area, Guizhou every household, there are also sentence people speeches, and it is exactly fragrant for having red acid soup to have a meal, and has sour soup
Sequence chafing dish and the style of cooking.In conjunction with the wild fish of the rice field of Kaili Area, Guizhou feeding fish and streams.The famous Fish in Sour Soup in Kerry is created,
The taste sour cooked is palatable, and taste alcohol soup is fresh.
But in existing preparation method, there are the effective acidity of sour soup spontaneous fermentation is lower, while the stability of product compared with
The problem of difference and single flavor.
Summary of the invention
The purpose of the present invention is to provide a kind of glucose secondary fermentation acid soup, in good taste, unique flavor, while product
Quality keeps preferable stability.
Another object of the present invention is to provide a kind of preparation methods of glucose secondary fermentation acid soup, and operation is controllable, have
Effect improves spontaneous fermentation effective acidity, ensure that the stability of product quality.
The present invention solves its technical problem and adopts the following technical solutions to realize.
The production method that the present invention proposes a kind of glucose secondary fermentation acid soup comprising：
Second of sealing and fermenting is carried out after adding glucose in base acid, wherein the additive amount of glucose is base acid quality
1.7%-2.2%, base acid is half cooked food that obtains after being sealed by fermentation for the first time of raw material.
The present invention proposes a kind of glucose secondary fermentation acid soup, is made by above-mentioned production method.
The beneficial effect of the secondary fermentation acid soup of the embodiment of the present invention and preparation method thereof is：
Second of fermentation is carried out after adding glucose, the change based on fermentation condition influences activity and the generation of microorganism
It thanks to the generation of product, while carrying out interreaction between component, so that flavor substance and the flavor that fermentation generates for the first time
Substance has difference, and it is prominent to finally result in flavor.
Simultaneously as glucose is increased, so that the probiotics in first time fermentation process, such as lactic bacteria activity increase
Add, inhibit the growth of miscellaneous bacteria, while promoting the proliferation of the probiotics such as lactic acid bacteria, improves so that lactic acid bacteria generates cream using glucose
Acid, effectively decomposition raw material, increase the acidity and flavor of raw material, while the probiotics being proliferated generates a large amount of metabolite, into
And flavor is effectively improved, simultaneously because the available energy etc. in glucose and base acid is limited, therefore by limiting glucose
Additive amount can guarantee the quality stability of second of fermentation.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Secondary fermentation acid soup of the embodiment of the present invention and preparation method thereof is specifically described below.
The present invention provides a kind of production method of glucose secondary fermentation acid soup comprising：
Second of sealing and fermenting is carried out after adding glucose in base acid.
Wherein, base acid is half cooked food that raw material obtains after being sealed by fermentation for the first time.Half cooked food herein refers to fermentation not
Completely, the product that can be further fermented.
It should be noted that glucose or other table sugars, such as sucrose or fructose are not added in fermentation for the first time, use
The mode of spontaneous fermentation carries out, and then guarantees that the mouthfeel of the secondary fermentation acid soup finally obtained is good.
In preferred embodiments of the present invention, raw material includes capsicum or tomato, be that is to say, base acid is capsicum base acid or tomato base
Acid.Base acid can directly be bought in market, can also voluntarily be prepared.
For example, when base acid is tomato base acid, the preparation method of base acid is preferably in preferred embodiments of the present invention：Selection
Tomato and salt mixing after, add white wine, for the first time be sealed by fermentation, wherein for the first time be sealed by fermentation temperature be 25-33 DEG C, first
The time of sealing and fermenting is 90-120d, and the substance in raw material is tentatively made to be decomposed.Wherein, the additive amount of salt is tomato matter
The 3.5%-4% of amount, the additive amount of white wine are the 2.5%-3% of tomato quality.
In preferred embodiments of the present invention, when base acid is capsicum base acid, the preparation method of base acid is preferably：It selects peppery
After green pepper, glutinous rice congee, fermented glutinour rice and salt mixing, it is sealed by fermentation for the first time, wherein the temperature being sealed by fermentation for the first time is 25-33 DEG C, the
One time being sealed by fermentation was 90-120d, and the substance in raw material is tentatively made to be decomposed.Wherein, the additive amount of glutinous rice congee is peppery
The 4%-6% of green pepper quality, the additive amount of fermented glutinour rice are the 2%-3% of capsicum quality, and the additive amount of salt is the 3%- of capsicum quality
5%.
Base acid can also ferment in other ways simultaneously, such as raw material is mixed with koji, according to existing side
Formula is fermented etc..Herein specific restriction is not done for the specific practice of base acid.
In base acid, since there are the probiotics such as lactic acid bacteria, saccharomycete, simultaneously as during fermentation, mainly with
Tomato, glutinous rice congee or capsicum itself are used as carbon source, and therefore, for the first time after fermentation, tomato or pepper are carried out
It decomposes, after making its half ripe, the energy matter provided for probiotics such as lactic acid bacteria, saccharomycete is less, for subsequent fermentations
The activity and proliferative amount of middle lactic acid bacteria have an impact, according to traditional technique, although can proceed with spontaneous fermentation at this time,
The flavor and mouthfeel of obtained subsequent secondary fermentation acid soup are poor.
Therefore, add and carry out second after glucose and ferment, the change based on fermentation condition, influence the activity of microorganism with
And the generation of metabolite, while interreaction is carried out between component, so that flavor substance and for the first time fermentation generated
Flavor substance has difference, and it is prominent to finally result in flavor.Simultaneously as glucose is increased, so that in first time fermentation process
Probiotics, such as lactic bacteria activity increase, and inhibit the growth of miscellaneous bacteria, while promoting the proliferation of the probiotics such as lactic acid bacteria, raising makes
It obtains lactic acid bacteria and generates lactic acid using glucose, effectively decomposition raw material, increase the acidity and flavor of raw material, while being proliferated prebiotic
Bacterium generates a large amount of metabolite, and then effectively improves flavor, simultaneously because the available energy etc. in glucose and base acid
It is limited, therefore the additive amount by limiting glucose can guarantee the quality stability of second of fermentation.
Therefore, in preferred embodiments of the present invention, the additive amount of glucose is the 1.7%-2.2% of base acid quality.Such as
The additive amount of glucose be base acid quality 1.7%, 1.8%, 1.9%, 2.0%, 2.1% or 2.2% in any point value or
In the section that any two point value is constituted.Within the scope of above-mentioned addition, it effectively prevent the additive amount of glucose very few, for secondary hair
The influence of ferment acid soup is weaker, can not be obviously improved taste, and effectively prevent the additive amount of glucose excessive, and lactic acid bacteria is caused to increase
It grows excessively, influences ferment local-flavor.Meanwhile under above-mentioned condition, due to not introducing other leavenings or raw material, for micro- in base acid
The environment of biology does not have biggish change, and the stability of fermentation is effectively ensured.
In preferred embodiments of the present invention, the temperature of second of fermentation is 25-33 DEG C, under the conditions of the temperature, lactic acid bacteria
Activity is good, while being suitable for its reproduction.
In preferred embodiments of the present invention, the time of second fermentation is 90-365d, for example, fermentation time be 90d,
100d, 110d, 120d, 130d, 140d, 150d, 200d, 220d, 250d, 300d or 365d etc. are fermented by limiting second
Time control last acidity, while the quality such as spoiled for being also prevented from the too long secondary fermentation acid soup then of fermentation time are asked
Topic.
In preferred embodiments of the present invention, second of sealing and fermenting carries out in fermentation altar, and the altar for the altar that ferments is using lid
Son sealing, while being sealed in the junction of fermentation altar and lid using water, in order to keep second of fermentation more abundant, simultaneously
In order to improve last flavor, during second ferments, at interval of 6-8d, 1-3min is stirred, its uniformly mixed water flowing is made,
The ventilation of sub-fraction is carried out, while replacing water, prevents the varied bacteria growing in water from breeding, pollutes secondary fermentation acid soup.
Optionally, before second is sealed by fermentation, further include stirring 1-5min after adding glucose in base acid, keep it mixed
It is sealed again after closing uniformly.Glucose is made full use of convenient for beneficial bacteriums such as late lactic bacterium.
During due to fermentation, the operation such as certain stirring is carried out, meanwhile, carry out certain ventilation, therefore base acid
Additive amount be ferment altar volume 85%-95%.
The present invention also provides a kind of glucose secondary fermentation acid soup, are made by above-mentioned production method, in good taste, flavor
Uniqueness, while product quality keeps preferable stability.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of glucose secondary fermentation acid soup, is made by following methods：
After tomato and salt are mixed, white wine is added, after sealing 90d for the first time under conditions of fermentation temperature is 25-33 DEG C,
Obtain semi-matured base acid.Wherein, the additive amount of salt is the 3.8% of tomato quality, and the additive amount of white wine is tomato quality
2.5%.
Glucose is added in base acid, it is made to carry out second under conditions of 25-33 DEG C of fermentation temperature after mixing
Secondary sealing and fermenting 180d.
Wherein, second of sealing and fermenting carries out in fermentation altar, and the additive amount of base acid is the 95% of fermentation altar volume.Fermentation
The altar of altar is sealed using lid, while being sealed in the junction of fermentation altar and lid using water, second of fermentation phase
Between, at interval of 7d, 1-3min is stirred, while replacing water.The additive amount of glucose is the 2.1% of base acid quality.
Embodiment 2
A kind of glucose secondary fermentation acid soup, is made by following methods：
After tomato and salt are mixed, white wine is added, seals 120d for the first time under conditions of fermentation temperature is 25-33 DEG C
Afterwards, semi-matured base acid is obtained.Wherein, the additive amount of salt is the 3.5% of tomato quality, and the additive amount of white wine is tomato quality
3%.
Glucose is added in base acid, it is made to carry out second under conditions of 25-33 DEG C of fermentation temperature after mixing
Secondary sealing and fermenting 270d.
Wherein, second of sealing and fermenting carries out in fermentation altar, and the additive amount of base acid is the 85% of fermentation altar volume.Fermentation
The altar of altar is sealed using lid, while being sealed in the junction of fermentation altar and lid using water, second of fermentation phase
Between, at interval of 7d, 1-3min is stirred, while replacing water.The additive amount of glucose is the 1.9% of base acid quality.
Embodiment 3
A kind of glucose secondary fermentation acid soup, is made by following methods：
After capsicum, glutinous rice congee, fermented glutinour rice and salt are mixed, sealing is sent out for the first time under conditions of fermentation temperature is 25-33 DEG C
Ferment 120d；Wherein, the additive amount of glutinous rice congee is the 5% of capsicum quality, and the additive amount of fermented glutinour rice is the 2%% of capsicum quality, salt
Additive amount is the 4% of capsicum quality.
Glucose is added in base acid, it is made to carry out second under conditions of 25-33 DEG C of fermentation temperature after mixing
Secondary sealing and fermenting 200d.
Wherein, second of sealing and fermenting carries out in fermentation altar, and the additive amount of base acid is the 90% of fermentation altar volume.Fermentation
The altar of altar is sealed using lid, while being sealed in the junction of fermentation altar and lid using water, second of fermentation phase
Between, at interval of 8d, 1-3min is stirred, while replacing water.The additive amount of glucose is the 2.1% of base acid quality.
Embodiment 4
A kind of glucose secondary fermentation acid soup, is made by following methods：
After capsicum, glutinous rice congee, fermented glutinour rice and salt are mixed, sealing is sent out for the first time under conditions of fermentation temperature is 25-33 DEG C
Ferment 90d；Wherein, the additive amount of glutinous rice congee is the 5% of capsicum quality, and the additive amount of fermented glutinour rice is the 2.5% of capsicum quality, and salt adds
Dosage is the 3.5% of capsicum quality.
Glucose is added in base acid, it is made to carry out second under conditions of 25-33 DEG C of fermentation temperature after mixing
Secondary sealing and fermenting 270d.
Wherein, second of sealing and fermenting carries out in fermentation altar, and the additive amount of base acid is the 90% of fermentation altar volume.Fermentation
The altar of altar is sealed using lid, while being sealed in the junction of fermentation altar and lid using water, second of fermentation phase
Between, at interval of 7d, 1-3min is stirred, while replacing water.The additive amount of glucose is the 2% of base acid quality.
Embodiment 5
A kind of glucose secondary fermentation acid soup, is made by following methods：
The capsicum base acid sold in market is bought, glucose is added in base acid, makes it after mixing in fermentation temperature
It carries out being sealed by fermentation 270d second under conditions of being 25-33 DEG C.
Wherein, second of sealing and fermenting carries out in fermentation altar, and the additive amount of base acid is the 90% of fermentation altar volume.Fermentation
The altar of altar is sealed using lid, while being sealed in the junction of fermentation altar and lid using water, second of fermentation phase
Between, at interval of 7d, 1-3min is stirred, while replacing water.The additive amount of glucose is the 2% of base acid quality.
Test example
Tao Tan each 30 for choosing 300 jin, 400 jin, 500 jin and 1000 jin different sizes, by the Tao Tan of different size
Averagely it is respectively divided into test group, control group 1 and control group 2, every group of 10 Tao Tan.
The additive amount of the Tao Tanzhong of same specification, base acid are identical.
In this test example, carry out preparing secondary fermentation acid soup in the method that embodiment 4 provides.
Test group, control group 1 and control group 2 are placed in identical workshop and carry out experiment, wherein workshop temperature is maintained at
25-33 DEG C, keep fermentation temperature at 25-33 DEG C.It is stirred once during experiment in strict accordance with 7d, while replacing 1 altar along water.
After test group is using addition glucose, second of sealing and fermenting 180d, wherein the additive amount of glucose is base acid matter
The 2% of amount.
Control group 1 does not add any substance, second of sealing and fermenting 180d.
After control group 2 is using addition glutinous rice congee and fermented glutinour rice, second of sealing and fermenting 180d, wherein the addition of glutinous rice congee
Amount is the 2% of base acid quality, and the additive amount of fermented glutinour rice is the 1.5% of base acid quality.
Off-test, the results are shown in Table 1.
1 test result of table
It can be obtained according to table 1, the base acid fermentation acidity of control group 1 is minimum, and the base acid fermentation acidity of control group 2 significantly improves,
The base acid fermentation acidity of test group is maximum.
Meanwhile the secondary fermentation acid soup for selecting the test group of every group of different size, control group 1 and control group 2 to obtain, warp
Comparison discovery, the secondary fermentation acid soup flavor that control group 1 obtains do not protrude, and mouthfeel is slightly poor；The secondary fermentation acid that control group 2 obtains
Soup flavor is more prominent, and mouthfeel is slightly good；The secondary fermentation acid soup flavor that test group obtains is most prominent, and mouthfeel is best, and sour taste is most pure
Just.
Meanwhile using glucose is replaced after crushing white granulated sugar, carries out embodiment 4 and ferment by the way of, as a result
It was found that being not so good as the method for the offer of embodiment 4 with the mouthfeel and flavor of the secondary fermentation acid soup of white granulated sugar substitution glucose.
Meanwhile by the test for obtaining lactic acid microzyme secondary fermentation red acid soup and carrying out acidity of embodiment 1-5, each implementation is found
The equal average value of acidity of example is maintained between 3.3-3.4mg/L, and the quality of obtained product is more uniform, stablizes.
Meanwhile the secondary fermentation acid soup that embodiment 1,3,5 provides and the base that embodiment 1 provides acid, embodiment 3 being provided
Base acid and the base acid that provides of embodiment 5, in street corner, (50 people) is investigated, and each participant can like for every portion
Vigorously, generally, the ballot that does not like.
As a result, it has been found that the gained vote for liking the base acid of the offer of embodiment 1 is 19, the secondary fermentation acid of the offer of embodiment 1 is liked
Soup gained vote 47；The gained vote for liking the base acid of the offer of embodiment 3 is 17, likes the secondary fermentation acid soup gained vote 45 of the offer of embodiment 3；
The gained vote for liking the base acid of the offer of embodiment 5 is 18, likes secondary fermentation acid soup 39 tickets of gained vote of the offer of embodiment 5, that is to say,
The production method of secondary fermentation acid soup provided by the invention effectively improves its taste.
In conclusion secondary fermentation acid soup provided in an embodiment of the present invention, in good taste, unique flavor, while product product
Preferable stability is held in quality guarantee.The preparation method of above-mentioned secondary fermentation acid soup, operation is controllable, effectively improves spontaneous fermentation effective acid
Degree, ensure that the stability of product quality.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of production method of glucose secondary fermentation acid soup, which is characterized in that it includes：
Second of sealing and fermenting is carried out after adding glucose in base acid, wherein the additive amount of the glucose is the base acid
The 1.7%-2.2% of quality, the base acid are half cooked food that raw material obtains after being sealed by fermentation for the first time.
2. manufacturing method according to claim 1, which is characterized in that the temperature of second of fermentation is 25-33 DEG C.
3. manufacturing method according to claim 1, which is characterized in that the time of second of fermentation is 90-365d.
4. manufacturing method according to claim 1, which is characterized in that described second be sealed by fermentation in fermentation altar into
The altar of row, the fermentation altar is sealed using lid, while being carried out in the junction of the fermentation altar and the lid using water
Sealing at interval of 6-8d, stirs 1-3min, while replacing the water during second ferments.
5. production method according to claim 4, which is characterized in that the additive amount of the base acid is the fermentation altar volume
85%-95%.
6. manufacturing method according to claim 1, which is characterized in that before described second is sealed by fermentation, further include
1-5min is stirred after adding glucose in base acid, is sealed it again after mixing.
7. manufacturing method according to claim 1, which is characterized in that the base acid is tomato base acid or capsicum base acid.
8. production method according to claim 7, which is characterized in that the base acid be tomato base acid, the base acid by with
Lower section method is made：After capsicum, glutinous rice congee, fermented glutinour rice and salt are mixed, sealed for the first time under conditions of fermentation temperature is 25-33 DEG C
Ferment 90-120d；
Wherein, the additive amount of the glutinous rice congee is the 4%-6% of the capsicum quality, and the additive amount of the fermented glutinour rice is the capsicum
The 2%-3% of quality, the additive amount of the salt are the 3%-5% of the capsicum quality.
9. production method according to claim 7, which is characterized in that the base acid be capsicum base acid, the base acid by with
Lower section method is made：After tomato and salt are mixed, white wine is added, sealing is sent out for the first time under conditions of fermentation temperature is 25-33 DEG C
Ferment 90-120d；
Wherein, the additive amount of the salt is the 3.5%-4% of the tomato quality, and the additive amount of the white wine is the tomato matter
The 2.5%-3% of amount.
10. a kind of glucose secondary fermentation acid soup, which is characterized in that by production method described in any one of claim 1-9
It is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810942642.1A CN108887642A (en) | 2018-08-17 | 2018-08-17 | A kind of glucose secondary fermentation acid soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810942642.1A CN108887642A (en) | 2018-08-17 | 2018-08-17 | A kind of glucose secondary fermentation acid soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108887642A true CN108887642A (en) | 2018-11-27 |
Family
ID=64354521
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810942642.1A Pending CN108887642A (en) | 2018-08-17 | 2018-08-17 | A kind of glucose secondary fermentation acid soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108887642A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767027A (en) * | 2014-01-20 | 2014-05-07 | 胡永金 | Method for preparing natto oral liquid by utilizing secondary biological fermentation |
| CN104432382A (en) * | 2014-12-18 | 2015-03-25 | 杜超峰 | Chinese wine-flavour roxburgh rose sour soup composition and preparation method |
| CN104522601A (en) * | 2014-12-30 | 2015-04-22 | 罗安桂 | Red sour soup hotpot condiment |
| CN107535945A (en) * | 2017-10-25 | 2018-01-05 | 麻江县明洋食品有限公司 | A kind of corn fermentation acid soup and preparation method thereof |
| CN107822050A (en) * | 2017-10-25 | 2018-03-23 | 麻江县明洋食品有限公司 | A kind of secondary fermentation red acid soup and preparation method thereof |
-
2018
- 2018-08-17 CN CN201810942642.1A patent/CN108887642A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767027A (en) * | 2014-01-20 | 2014-05-07 | 胡永金 | Method for preparing natto oral liquid by utilizing secondary biological fermentation |
| CN104432382A (en) * | 2014-12-18 | 2015-03-25 | 杜超峰 | Chinese wine-flavour roxburgh rose sour soup composition and preparation method |
| CN104522601A (en) * | 2014-12-30 | 2015-04-22 | 罗安桂 | Red sour soup hotpot condiment |
| CN107535945A (en) * | 2017-10-25 | 2018-01-05 | 麻江县明洋食品有限公司 | A kind of corn fermentation acid soup and preparation method thereof |
| CN107822050A (en) * | 2017-10-25 | 2018-03-23 | 麻江县明洋食品有限公司 | A kind of secondary fermentation red acid soup and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108887640A (en) | A kind of lactic acid microzyme secondary fermentation red acid soup and preparation method thereof | |
| CN106690073A (en) | Low-salt quick fermentation technology of Pixian thick broad-bean sauce | |
| CN105420109A (en) | Natural compound microbial agent and method for producing Pixian-county chili bean sauce | |
| CN101440339B (en) | Method for formulating distiller's yeast special for tartary buckwheat wine | |
| CN107535618A (en) | A kind of spicy fermented bean curd and its production technology | |
| KR101568600B1 (en) | Method for making red yeast rice vinegar | |
| CN109619178A (en) | A kind of oat normal-temperature yoghourt and preparation method thereof | |
| CN113367283B (en) | Bean paste brewing process | |
| CN112741289A (en) | Processing method of low-salt and low-nitrite kohlrabi pickle | |
| CN109043436A (en) | A kind of yellow acid soup and preparation method thereof | |
| CN108713728A (en) | A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof | |
| CN108783361A (en) | A kind of zymotechnique of gelled acid soup | |
| CN107822050A (en) | A kind of secondary fermentation red acid soup and preparation method thereof | |
| CN107242508A (en) | A kind of sour soup and preparation method thereof | |
| CN104543742A (en) | Formed fermented glutinous rice and production process thereof | |
| CN101926451B (en) | Processing method of low-salt wheat sauce with fermentation flavor | |
| CN108576761A (en) | A kind of paste flavor beef flavor essence and preparation method thereof | |
| CN111621383A (en) | Preparation process of sweet wine and prepared sweet wine | |
| CN108887642A (en) | A kind of glucose secondary fermentation acid soup and preparation method thereof | |
| KR20160016297A (en) | Hybrid fermented vinegar and preparation method thereof | |
| KR101388454B1 (en) | Manufacturing method of malt fermented drink | |
| KR101774328B1 (en) | Hot pepper liquid made from Jujong fermentaion with hot pepper and method for production thereof | |
| JP4289661B2 (en) | A method for producing red potato moromi and food using the red moromi moromi. | |
| CN107603820A (en) | A kind of hypotensive pearl Lee wine and its processing method | |
| CN107603846A (en) | A kind of hypotensive pearl Lee fruit vinegar and its processing method |
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 |
Application publication date: 20181127 |
|
| RJ01 | Rejection of invention patent application after publication |