CN110477333A - A kind of fermentation process of characteristic acid soup - Google Patents

A kind of fermentation process of characteristic acid soup Download PDF

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Publication number
CN110477333A
CN110477333A CN201910899306.8A CN201910899306A CN110477333A CN 110477333 A CN110477333 A CN 110477333A CN 201910899306 A CN201910899306 A CN 201910899306A CN 110477333 A CN110477333 A CN 110477333A
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acid
parts
obtains
mixed
fermentation
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李玉梅
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    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

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  • 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)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a kind of fermentation process of characteristic acid soup, comprising the following steps: (1) white acid processed；(2) red acid processed；(3) poor capsicum is made；(4) mixing is beaten；(5) sour soup is prepared.The fermentation process of characteristic acid soup of the present invention, the proportion of fermentation raw material, the pretreatment of raw material, fermentation temperature, in terms of carried out scientific control, strict control acid soup fermentative process conditions, improve and promoted the mouthfeel of sour soup, obtained sour soup perfect combination seedling man red acid and white acid, color is ruddy, vinegar-pepper delicious, mellow in taste, content of nitrite is low, there is appetizing and health-care effect simultaneously, nutritive value is high.

Description

A kind of fermentation process of characteristic acid soup
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of fermentation process of characteristic acid soup.
Background technique
Sour soup due to processing raw material and the difference of zymotechnique, type also it is different mainly have white acid, red oil acid, red acid, Capsic acid etc..White acid soup is mainly fermented in fermenter with clear thin rice gruel, and old face is added clear water to be dissolved in by production method It heats while stirring in pot, then enters pot after glutinous rice flour (or bean flour or corn flour) is mixed well with clear water and heat while stirring；To After soup is boiled into pot, the at a temperature of fermentation sealed at 25 DEG C or so is poured into altar.Red acid soup is peppery with wild hair Angle cleans stripping and slicing and quiet fermentation 15 days in pickle jar is added, and stirs evenly the raw material fermented when edible.Red oil Acid is that the stir-frying in pot of the acid pepper that will ferment is added after the stir-frying of fresh wild hair caynne pepper adds remarkably soup to boil to red oil is seen It removes slag and modulates.Capsic acid wears into sauce with pimiento, glutinous rice, and a small amount of salt, sweet wine spontaneous fermentation is added to form, and eats Shi Jiashui It refuels and modulates.Help to digest rich in various beneficial bacteriums, minerals, organic acid etc. in sour soup, improve a poor appetite, solves greasy open The effects of stomach adjusts intestinal flora balance, prevents constipation, prevents cell ageing, reduce cholesterol, has preferable health care to human body Effect.
The production zymotechnique of acid soup is by virtue of experience not stringent standard for the control of time and temperature at present； The standard not stringent for the feeding sequence and ratio of the raw material that ferment, causes sour soup to have the taste of one rotten egg, meeting Mouthfeel is influenced, while also having certain stimulation to smell, and the sour soup content of nitrite of conventional method preparation is higher, it is unfavorable In human health.And transportation cost is too high, causes current sour soup only to be sold at the restaurant, goes out without large-scale commercial product It is existing.It is therefore desirable to develop a kind of zymotechnique of new characteristic acid soup.
Ding Shi Miao ethnic group classical acid soup is in the side such as the proportion of fermentation raw material, the pretreatment of raw material, fermentation temperature, fermentation time Face has carried out scientific control, by the control of the stringent sour soup fermentation process of technological means, further improves and promoted the mouth of sour soup Sense.
Summary of the invention
Aiming at the above shortcomings existing in the prior art, technical problem to be solved by the invention is to provide a kind of characteristic acid The fermentation process of soup, the proportion of fermentation raw material, the pretreatment of raw material, fermentation temperature, in terms of carried out section Learn control, strict control acid soup fermentative process conditions improve and promoted the mouthfeel of sour soup, obtained sour soup perfect combination seedling man Red acid and white acid, color is ruddy, and vinegar-pepper delicious, mellow in taste, content of nitrite is low, while having appetizing and health-care effect, Nutritive value is high.
Object of the present invention is to what is be achieved through the following technical solutions:
A kind of fermentation process of characteristic acid soup, comprising the following steps:
(1) white acid processed: rice is crushed, and is crossed 60-100 mesh, is obtained rice flour, rice flour, wheat flour, corn flour are pressed According to mass ratio 10:(1-3): (1-3) mixing obtains white acid fermentation raw material, by white acid fermentation raw material and water 1:(8- in mass ratio 12) after mixing, it is warming up to 80-95 DEG C with 5-10 DEG C/minute while with 40-100 revs/min of stirring, mixture is obtained, adds in mixture The white wine for entering mixture quality 1-3%, after sealing 26-30 DEG C fermentation 5-10 days, obtain white acid；
(2) red acid processed: tomato being cleaned with clear water, is dried, then is cleaned with white wine, dries, and being cut into length and width is 0.5-1.2cm Tomato block, obtain tomato block, according to mass ratio be 100:(4-6 by tomato block and salt) be uniformly mixed, at 26-30 DEG C after sealing Fermentation 5-10 days, obtains red acid；
(3) it makes poor capsicum: pimiento being cleaned with clear water, is dried, dry rear and garlic, ginger 100:(1- in mass ratio 5): (1-5) mixing, crushing as partial size is 2-4mm, obtains crushed material, according to mass ratio is 100:(4-6 by crushed material and salt) Be uniformly mixed, be added crushed material quality 1-3% white wine, after sealing 26-30 DEG C fermentation 5-10 days, obtain poor capsicum；
(4) mixing is beaten: by white acid, red acid and slot capsicum according to mass ratio 1:(1-5): (1-5) mixing, in colloid barreling Mill mashing, enables solid particle by 100-300 mesh, obtains slurry；
(5) prepare sour soup: being in mass ratio 100:(1-3 by slurry and seasoning) mixing, it is stirred with 100-300 revs/min 10-20 minutes, obtain the characteristic acid soup.
A kind of fermentation process of characteristic acid soup, comprising the following steps:
(1) white acid processed: rice is crushed, and is crossed 60-100 mesh, is obtained rice flour, rice flour, wheat flour, corn flour are pressed According to mass ratio 10:(1-3): (1-3) mixing obtains white acid fermentation raw material, by white acid fermentation raw material and water 1:(8- in mass ratio 12) after mixing, it is warming up to 80-95 DEG C with 5-10 DEG C/minute while with 40-100 revs/min of stirring, obtains mixture, inoculates mixing Bacterium, inoculum concentration are (1-3) mL/kg mixture, the white wine of mixture quality 1-3% are added in mixture, at 26-30 DEG C after sealing Fermentation 5-10 days, obtains white acid；
(2) red acid processed: tomato being cleaned with clear water, is dried, then is cleaned with white wine, dries, and being cut into length and width is 0.5-1.2cm Tomato block, obtain tomato block, according to mass ratio be 100:(4-6 by tomato block and salt, flavouring agent, fermentation accelerant): (4- 6): (1-5) is uniformly mixed, and inoculates Mixed Microbes, and inoculum concentration is (1-3) mL/kg tomato block, is fermented after sealing at 26-30 DEG C 5-10 days, obtain red acid；
(3) it makes poor capsicum: pimiento being cleaned with clear water, is dried, dry rear and garlic, ginger 100:(1- in mass ratio 5): (1-5) mixing, crushing as partial size is 2-4mm, obtains crushed material, according to mass ratio is 100:(4-6 by crushed material and salt) It is uniformly mixed, inoculates Mixed Microbes, inoculum concentration is (1-3) mL/kg crushed material, and the white wine of crushed material quality 1-3%, sealing is added Afterwards 26-30 DEG C fermentation 5-10 days, obtain poor capsicum；
(4) mixing is beaten: by white acid, red acid and slot capsicum according to mass ratio 1:(1-5): (1-5) mixing, in colloid barreling Mill mashing, enables solid particle by 100-300 mesh, obtains slurry；
(5) prepare sour soup: being in mass ratio 100:(1-3 by slurry and seasoning) mixing, it is stirred with 100-300 revs/min 10-20 minutes, obtain the characteristic acid soup.
The Mixed Microbes be lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterium solution volume ratio be (3- 6): (1-3): the mixture of (1-3).
The lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterial concentration be 1 × 106-1 ×108cfu/mL。
The flavouring agent is prepared using following methods, and wherein part is parts by weight: pears being cleaned, are enucleated, is crushed, obtains To pears slag, grapefruit is removed the peel, is crushed, obtains grapefruit slag, 20-40 parts of pears slags and 20-40 parts of grapefruit slags are mixed, 40-60 is added Part water and 4-8 parts of honey, obtain mixture, inoculation yeast bacterium bacterium solution in mixture, and inoculum concentration is (1-3) mL/kg mixture, In 28-32 DEG C sealing and fermenting 24-48 hours, with 4000-6000 revs/min centrifugation 10-20 minutes, take supernatant, be concentrated under reduced pressure supreme The 30%-50% of supernatant volume, 85-95 DEG C pasteurize 20-30 minutes, obtain flavouring agent.The saccharomycete bacterial concentration It is 1 × 106-1×108Cfu/mL, the saccharomycete are spherical torulopsis.
The fermentation accelerant is prepared using following methods, and wherein part is parts by weight:
(1) Radix Astragali is cleaned, is dry, pulverize at 40-60 DEG C as 40-100 mesh, obtains astragalus membranaceus powder, weigh astragalus membranaceus powder 8-12 Part, be added 30-40 parts of white wine, 60-70 DEG C extraction 60-90 minutes, using 200-500 mesh filter-cloth filtering, obtain first-time filtrate And filter residue, 30-40 parts of water are added in filter residue, 85-95 DEG C extraction 60-90 minutes, using 200-500 mesh filter-cloth filtering, obtain Secondary filtrate merges first-time filtrate and secondary filtrate to get mixed liquor is arrived, and mixed liquor is concentrated under reduced pressure into the 30- of mixeding liquid volume 50%, obtain Astragalus Root P.E.
(2) snow is shown in that grass is cleaned, is dry, pulverize at 40-60 DEG C as 40-100 mesh, obtained snow and see grass meal, weigh snow and see grass 8-12 parts of powder mixing, be added 30-40 parts of white wine, 60-70 DEG C extraction 60-90 minutes, using 200-500 mesh filter-cloth filtering, obtain To first-time filtrate and filter residue, 30-40 parts of water are added in filter residue, 85-95 DEG C extraction 60-90 minutes, using 200-500 mesh filter cloth Filtering obtains secondary filtrate, merges first-time filtrate and secondary filtrate to get mixed liquor is arrived, mixed liquor is concentrated under reduced pressure into mixed liquor The 30-50% of volume obtains snow and sees careless extract；
(3) 4-8 parts of Astragalus Root P.Es, 2-4 parts of snow are shown in that careless extract, 0.5-1.5 portions of conditioners mix, with 100-300 Rev/min stirring 10-20 minutes, obtain the fermentation accelerant.
The conditioner is Ultra Tex 2 and/or the more empty cornstarch esters of stearic acid.
Preferably, the conditioner is the mixture of Ultra Tex 2 and the more empty cornstarch esters of stearic acid, The mass ratio of the Ultra Tex 2 and the more empty cornstarch esters of stearic acid is (1-5): 1.
The seasoning includes the raw material of following weight parts: 3-6 parts of salt, 1-3 parts of stevioside, 1-2 parts of zanthoxylum powder, pepper 0.5-1 parts of powder, 0.2-0.6 parts of cinnamomi cortex pulveratus.Weigh each raw material by weight, with 40-100 revs/min of stirring 5-10 minutes to get.
In preparation process of the invention, each raw material, equipment can not be stained with oil, otherwise fermentation failure.
The fermentation process of characteristic acid soup of the present invention, in the proportion of fermentation raw material, the pretreatment of raw material, fermentation temperature, hair Ferment time etc. has carried out scientific control, and strict control acid soup fermentative process conditions improve and promoted the mouthfeel of sour soup, obtain Sour soup perfect combination seedling man red acid and white acid, color is ruddy, vinegar-pepper delicious, mellow in taste, content of nitrite is low, simultaneously With appetizing and health-care effect, nutritive value is high.
Specific embodiment
In the present invention, if not refering in particular to, all devices and raw material is commercially available or the industry is common are following Method in embodiment is unless otherwise instructed conventional method in that art.
Spherical torulopsis is bought from Chinese industrial Microbiological Culture Collection administrative center, number CICC31773.By ball Shape torulopsis is inoculated into the red culture medium of liquid tiger, is activated 36 hours at 30 DEG C, is centrifuged 10 minutes, is gone with 5000 revs/min Clear liquid obtains thallus, and sterile saline is added in thallus, and it is 1 × 10 that concentration, which is made,8The spherical torulopsis of cfu/mL is suspended Liquid.
Lactobacillus plantarum, purchase are numbered from Chinese industrial Microbiological Culture Collection administrative center: CICC20261, by plant Lactobacillus is inoculated into liquid MRS culture medium, is activated 36 hours at 37 DEG C, is centrifuged 10 minutes with 5000 revs/min, supernatant is gone to obtain To thallus, sterile saline is added in thallus, it is 1 × 10 that concentration, which is made,8The lactobacillus plantarum suspension of cfu/mL.
Lactobacillus delbrueckii, purchase are numbered from Chinese industrial Microbiological Culture Collection administrative center: CICC20707, by De Shi Newborn bar is inoculated into liquid MRS culture medium, is activated 36 hours at 37 DEG C, is centrifuged 10 minutes with 5000 revs/min, supernatant is gone to obtain Sterile saline is added in thallus in thallus, and it is 1 × 10 that concentration, which is made,8The Lactobacillus delbrueckii suspension of cfu/mL.
Lactobacillus pentosus, purchase are numbered from Chinese industrial Microbiological Culture Collection administrative center: CICC21798, by pentose Lactobacillus is inoculated into liquid MRS culture medium, is activated 36 hours at 37 DEG C, is centrifuged 10 minutes with 5000 revs/min, supernatant is gone to obtain To thallus, sterile saline is added in thallus, it is 1 × 10 that concentration, which is made,8The Lactobacillus pentosus suspension of cfu/mL.
Rice, using the long grain taste rice in rice field in October.
Wheat flour, using commercially available fragrant gardenful overpolished wheat flour.
Corn flour, corn flour are bought from Hangzhou source this agricultural development Co., Ltd, the place of production: Zhejiang.
White wine, using commercially available golden tall building edge platform gulf liquor made from sorghum, 52%Vol.
Tomato, using commercially available fresh cherry tomato.
Salt adds iodine solarization natural salt using the production of the Shanghai City Zhong Yan Salt Company.
Pimiento, using commercially available fresh Zun Yi capsicum annum fasciculatum.
Garlic, it is spare after peeling using commercially available garlic.
Ginger is cleaned spare after removing the peel using commercially available ginger.
Pears, using commercially available fresh Qiu Yueli, the place of production: Shandong, fruit diameter 85mm.
Grapefruit, using commercially available fresh South Africa grapefruit, the place of production: Guangdong, fruit diameter 100mm.
Honey, the acacia honey that Mengyin County Yongxing bee raising Specialty Co-operative Organization provides.
Radix Astragali, the Radix Astragali provided using Minxian County sincerity native drug Co., Ltd, the place of production: Gansu.
Snow is shown in grass, buys Anguo City Jian Ren medicinal material Co., Ltd, the place of production: Jiangsu.
Ultra Tex 2 is bought from Wuxi flourishing age Hong Cheng Biotechnology Co., Ltd.
The more empty cornstarch esters of stearic acid, referring to application No. is embodiments 1 in 200810124497.2 patent of invention Method is prepared.
Stevioside, No. CAS: 57817-89-7, the credit Bioisystech Co., Ltd of Jiangsu one hundred provides.
Zanthoxylum powder, using Bei Jingji get profit Food Co., Ltd production zanthoxylum powder.
Pepper powder, the white pepper powder produced using upper seafood delights good tasteable Co., Ltd.
Cinnamomi cortex pulveratus, the cinnamomi cortex pulveratus produced using upper seafood delights good tasteable Co., Ltd.
Crusher, the fruit crusher produced using Jingjiang City spy prestige mechanical equipment factory, model PS, particle size after cracking 5- 8mm。
The measurement of total acid content: weighing 10g characteristic acid soup, and 90mL water is added, and extracts 30 minutes in 75 DEG C of water-baths, obtain to Survey liquid, in prepare liquid be added 3-4 drop phenolphthalein indicator, with 0.1mol/L NaOH standard solution be titrated to it is micro- red and 10 seconds not It fades, records NaOH mls of consumption, total acid content is calculated as follows: X=(C × V × K × F)/V0, wherein X indicates acid Degree, %, C indicate the concentration of NaOH, V0Indicate the volume of sample, F indicates that extension rate, K indicate the conversion coefficient (lactic acid of lactic acid Conversion coefficient be 0.09), the sample test of each embodiment twice, takes arithmetic mean of instantaneous value twice as total acid content.
Nitrate content measurement: characteristic acid soup 5g obtained in embodiment is weighed as homogenate sample, reference 2nd method " spectrophotometry " in GB5009.33-2016 " measurement of nitrite in food and nitrate ", measures the characteristic The content of nitrite in sour soup.
Embodiment 1
A kind of fermentation process of characteristic acid soup, comprising the following steps:
(1) white acid processed: rice is crushed, and is crossed 80 meshes, rice flour is obtained, by rice flour, wheat flour, corn flour according to matter Amount is mixed than 10:2:2, obtains white acid fermentation raw material, after white acid fermentation raw material and water 1:10 in mass ratio are mixed, while with 60 Rev/min stirring side with 5 DEG C/minute is warming up to 90 DEG C, obtains mixture, the white wine of mixture quality 2%, sealing are added in mixture It ferments 8 days at 28 DEG C afterwards, obtains white acid；
(2) red acid processed: tomato being cleaned with clear water, is dried, then is cleaned with white wine, dries, and being cut into length and width is 0.5-1.2cm Tomato block, obtain tomato block, tomato block and salt be uniformly mixed according to mass ratio for 100:5, after sealing 28 DEG C ferment 8 It, obtains red acid；
(3) it makes poor capsicum: pimiento being cleaned with clear water, is dried, dry rear and garlic, ginger 100:3:3 in mass ratio Mixing, crushing as partial size is 3mm, obtains crushed material, and crushed material and salt are uniformly mixed according to mass ratio for 100:5, is added The white wine of crushed material quality 2% ferments 8 days at 28 DEG C after sealing, obtains poor capsicum；
(4) mixing is beaten: white acid, red acid and slot capsicum are mixed according to mass ratio 1:2:2, grinds and is beaten in colloid mill, Enable solid particle by 200 meshes, obtains slurry；
(5) it prepares sour soup: being in mass ratio that 100:2 is mixed by slurry and seasoning, stirred 15 minutes, obtained with 200 revs/min To the characteristic acid soup.
The seasoning includes the raw material of following weight parts: 5 parts of salt, 2 parts of stevioside, 1.5 parts of zanthoxylum powder, pepper powder 0.7 part, 0.3 part of cinnamomi cortex pulveratus.Weigh each raw material by weight, with 60 revs/min stir 8 minutes to get.
Embodiment 2
A kind of fermentation process of characteristic acid soup, comprising the following steps:
(1) white acid processed: rice is crushed, and is crossed 80 meshes, rice flour is obtained, by rice flour, wheat flour, corn flour according to matter Amount is mixed than 10:2:2, obtains white acid fermentation raw material, after white acid fermentation raw material and water 1:10 in mass ratio are mixed, while with 60 Rev/min stirring side with 5 DEG C/minute is warming up to 90 DEG C, obtains mixture, inoculates Mixed Microbes, inoculum concentration is 2mL/kg mixture, is mixed The white wine that mixture quality 2% is added in material is closed, ferments 8 days after sealing at 28 DEG C, obtains white acid；
(2) red acid processed: tomato being cleaned with clear water, is dried, then is cleaned with white wine, dries, and being cut into length and width is 0.5-1.2cm Tomato block, obtain tomato block, be uniformly mixed by tomato block and salt, according to mass ratio for 100:5, inoculate Mixed Microbes, be inoculated with Amount is 2mL/kg tomato block, ferments 8 days after sealing at 28 DEG C, obtains red acid；
(3) it makes poor capsicum: pimiento being cleaned with clear water, is dried, dry rear and garlic, ginger 100:3:3 in mass ratio Mixing, crushing as partial size is 3mm, obtains crushed material, and crushed material and salt are uniformly mixed according to mass ratio for 100:5, then connects Kind Mixed Microbes, inoculum concentration are 2mL/kg crushed material, and the white wine of crushed material quality 2% is added, ferments 8 days, obtains at 28 DEG C after sealing To poor capsicum；
(4) mixing is beaten: white acid, red acid and slot capsicum are mixed according to mass ratio 1:2:2, grinds and is beaten in colloid mill, Enable solid particle by 200 meshes, obtains slurry；
(5) it prepares sour soup: being in mass ratio that 100:2 is mixed by slurry and seasoning, stirred 15 minutes, obtained with 200 revs/min To the characteristic acid soup.
The Mixed Microbes are lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterium solution volume ratio are 5: The mixture of 2:2.
The lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterial concentration be 1 × 108cfu/mL。
The seasoning includes the raw material of following weight parts: 5 parts of salt, 2 parts of stevioside, 1.5 parts of zanthoxylum powder, pepper powder 0.7 part, 0.3 part of cinnamomi cortex pulveratus.Weigh each raw material by weight, with 60 revs/min stir 8 minutes to get.
Embodiment 3
A kind of fermentation process of characteristic acid soup, comprising the following steps:
(1) white acid processed: rice is crushed, and is crossed 80 meshes, rice flour is obtained, by rice flour, wheat flour, corn flour according to matter Amount is mixed than 10:2:2, obtains white acid fermentation raw material, after white acid fermentation raw material and water 1:10 in mass ratio are mixed, while with 60 Rev/min stirring side with 5 DEG C/minute is warming up to 90 DEG C, obtains mixture, inoculates Mixed Microbes, inoculum concentration is 2mL/kg mixture, is mixed The white wine that mixture quality 2% is added in material is closed, ferments 8 days after sealing at 28 DEG C, obtains white acid；
(2) red acid processed: tomato being cleaned with clear water, is dried, then is cleaned with white wine, dries, and being cut into length and width is 0.5-1.2cm Tomato block, obtain tomato block, tomato block and salt, flavouring agent be uniformly mixed according to mass ratio for 100:5:5, mixing is inoculated Bacterium, inoculum concentration are 2mL/kg tomato block, ferment 8 days after sealing at 28 DEG C, obtain red acid；
(3) it makes poor capsicum: pimiento being cleaned with clear water, is dried, dry rear and garlic, ginger 100:3:3 in mass ratio Mixing, crushing as partial size is 3mm, obtains crushed material, and crushed material and salt are uniformly mixed according to mass ratio for 100:5, then connects Kind Mixed Microbes, inoculum concentration are 2mL/kg crushed material, and the white wine of crushed material quality 2% is added, ferments 8 days, obtains at 28 DEG C after sealing To poor capsicum；
(4) mixing is beaten: white acid, red acid and slot capsicum are mixed according to mass ratio 1:2:2, grinds and is beaten in colloid mill, Enable solid particle by 200 meshes, obtains slurry；
(5) it prepares sour soup: being in mass ratio that 100:2 is mixed by slurry and seasoning, stirred 15 minutes, obtained with 200 revs/min To the characteristic acid soup.
The Mixed Microbes are lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterium solution volume ratio are 5: The mixture of 2:2.
The lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterial concentration be 1 × 108cfu/mL。
The flavouring agent is prepared using following methods, and wherein part is parts by weight: pears being cleaned, are enucleated, is crushed, obtains To pears slag, grapefruit is removed the peel, is crushed, obtains grapefruit slag, 30 parts of pears slags and 30 parts of grapefruit slags are mixed, 50 parts of water and 6 parts are added Honey obtains mixture, inoculation yeast bacterium bacterium solution in mixture, and inoculum concentration is 2mL/kg mixture, is sealed by fermentation 36 at 30 DEG C Hour, it is centrifuged 15 minutes with 5000 revs/min, takes supernatant, be that 0.03MPa is concentrated under reduced pressure into supernatant in 50 DEG C, absolute pressure The 40% of volume, 90 DEG C pasteurize 30 minutes, obtain flavouring agent.The saccharomycete bacterial concentration is 1 × 108Cfu/mL, The saccharomycete is spherical torulopsis.
The seasoning includes the raw material of following weight parts: 5 parts of salt, 2 parts of stevioside, 1.5 parts of zanthoxylum powder, pepper powder 0.7 part, 0.3 part of cinnamomi cortex pulveratus.Weigh each raw material by weight, with 60 revs/min stir 8 minutes to get.
Embodiment 4
A kind of fermentation process of characteristic acid soup, comprising the following steps:
(1) white acid processed: rice is crushed, and is crossed 80 meshes, rice flour is obtained, by rice flour, wheat flour, corn flour according to matter Amount is mixed than 10:2:2, obtains white acid fermentation raw material, after white acid fermentation raw material and water 1:10 in mass ratio are mixed, while with 60 Rev/min stirring side with 5 DEG C/minute is warming up to 90 DEG C, obtains mixture, inoculates Mixed Microbes, inoculum concentration is 2mL/kg mixture, is mixed The white wine that mixture quality 2% is added in material is closed, ferments 8 days after sealing at 28 DEG C, obtains white acid；
(2) red acid processed: tomato being cleaned with clear water, is dried, then is cleaned with white wine, dries, and being cut into length and width is 0.5-1.2cm Tomato block, obtain tomato block, it is equal according to mass ratio to be that 100:5:5:3 is mixed for tomato block and salt, flavouring agent, fermentation accelerant It is even, Mixed Microbes are inoculated, inoculum concentration is 2mL/kg tomato block, ferments 8 days after sealing at 28 DEG C, obtains red acid；
(3) it makes poor capsicum: pimiento being cleaned with clear water, is dried, dry rear and garlic, ginger 100:3:3 in mass ratio Mixing, crushing as partial size is 3mm, obtains crushed material, and crushed material and salt are uniformly mixed according to mass ratio for 100:5, then connects Kind Mixed Microbes, inoculum concentration are 2mL/kg crushed material, and the white wine of crushed material quality 2% is added, ferments 8 days, obtains at 28 DEG C after sealing To poor capsicum；
(4) mixing is beaten: white acid, red acid and slot capsicum are mixed according to mass ratio 1:2:2, grinds and is beaten in colloid mill, Enable solid particle by 200 meshes, obtains slurry；
(5) it prepares sour soup: being in mass ratio that 100:2 is mixed by slurry and seasoning, stirred 15 minutes, obtained with 200 revs/min To the characteristic acid soup.
The Mixed Microbes are lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterium solution volume ratio are 5: The mixture of 2:2.
The lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterial concentration be 1 × 108cfu/mL。
The flavouring agent is prepared using following methods, and wherein part is parts by weight: pears being cleaned, are enucleated, is crushed, obtains To pears slag, grapefruit is removed the peel, is crushed, obtains grapefruit slag, 30 parts of pears slags and 30 parts of grapefruit slags are mixed, 50 parts of water and 6 parts are added Honey obtains mixture, inoculation yeast bacterium bacterium solution in mixture, and inoculum concentration is 2mL/kg mixture, is sealed by fermentation 36 at 30 DEG C Hour, it is centrifuged 15 minutes with 5000 revs/min, takes supernatant, be that 0.03MPa is concentrated under reduced pressure into supernatant in 50 DEG C, absolute pressure The 40% of volume, 90 DEG C pasteurize 30 minutes, obtain flavouring agent.The saccharomycete bacterial concentration is 1 × 108Cfu/mL, The saccharomycete is spherical torulopsis.
The fermentation accelerant is prepared using following methods, and wherein part is parts by weight:
(1) Radix Astragali is cleaned, is dry, pulverize at 50 DEG C as 60 mesh, obtains astragalus membranaceus powder, weigh 10 parts of astragalus membranaceus powder, be added 35 Part white wine, is extracted 80 minutes at 65 DEG C, using 300 mesh filter-cloth filterings, is obtained first-time filtrate and filter residue, is added 35 parts in filter residue Water extracts 80 minutes at 90 DEG C, using 300 mesh filter-cloth filterings, obtains secondary filtrate, merges first-time filtrate and secondary filtrate, i.e., Mixed liquor is obtained, mixed liquor is that 0.03MPa is concentrated under reduced pressure into the 40% of mixeding liquid volume in 50 DEG C, absolute pressure, obtains Radix Astragali Extract.
(2) 9 parts of Astragalus Root P.Es, 1 portion of conditioner are mixed, is stirred 15 minutes with 200 revs/min, obtained the fermentation and promote Into agent.
The conditioner is Ultra Tex 2.
The seasoning includes the raw material of following weight parts: 5 parts of salt, 2 parts of stevioside, 1.5 parts of zanthoxylum powder, pepper powder 0.7 part, 0.3 part of cinnamomi cortex pulveratus.Weigh each raw material by weight, with 60 revs/min stir 8 minutes to get.
Embodiment 5
A kind of fermentation process of characteristic acid soup, comprising the following steps:
(1) white acid processed: rice is crushed, and is crossed 80 meshes, rice flour is obtained, by rice flour, wheat flour, corn flour according to matter Amount is mixed than 10:2:2, obtains white acid fermentation raw material, after white acid fermentation raw material and water 1:10 in mass ratio are mixed, while with 60 Rev/min stirring side with 5 DEG C/minute is warming up to 90 DEG C, obtains mixture, inoculates Mixed Microbes, inoculum concentration is 2mL/kg mixture, is mixed The white wine that mixture quality 2% is added in material is closed, ferments 8 days after sealing at 28 DEG C, obtains white acid；
(2) red acid processed: tomato being cleaned with clear water, is dried, then is cleaned with white wine, dries, and being cut into length and width is 0.5-1.2cm Tomato block, obtain tomato block, it is equal according to mass ratio to be that 100:5:5:3 is mixed for tomato block and salt, flavouring agent, fermentation accelerant It is even, Mixed Microbes are inoculated, inoculum concentration is 2mL/kg tomato block, ferments 8 days after sealing at 28 DEG C, obtains red acid；
(3) it makes poor capsicum: pimiento being cleaned with clear water, is dried, dry rear and garlic, ginger 100:3:3 in mass ratio Mixing, crushing as partial size is 3mm, obtains crushed material, and crushed material and salt are uniformly mixed according to mass ratio for 100:5, then connects Kind Mixed Microbes, inoculum concentration are 2mL/kg crushed material, and the white wine of crushed material quality 2% is added, ferments 8 days, obtains at 28 DEG C after sealing To poor capsicum；
(4) mixing is beaten: white acid, red acid and slot capsicum are mixed according to mass ratio 1:2:2, grinds and is beaten in colloid mill, Enable solid particle by 200 meshes, obtains slurry；
(5) it prepares sour soup: being in mass ratio that 100:2 is mixed by slurry and seasoning, stirred 15 minutes, obtained with 200 revs/min To the characteristic acid soup.
The Mixed Microbes are lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterium solution volume ratio are 5: The mixture of 2:2.
The lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterial concentration be 1 × 108cfu/mL。
The flavouring agent is prepared using following methods, and wherein part is parts by weight: pears being cleaned, are enucleated, is crushed, obtains To pears slag, grapefruit is removed the peel, is crushed, obtains grapefruit slag, 30 parts of pears slags and 30 parts of grapefruit slags are mixed, 50 parts of water and 6 parts are added Honey obtains mixture, inoculation yeast bacterium bacterium solution in mixture, and inoculum concentration is 2mL/kg mixture, is sealed by fermentation 36 at 30 DEG C Hour, it is centrifuged 15 minutes with 5000 revs/min, takes supernatant, be that 0.03MPa is concentrated under reduced pressure into supernatant in 50 DEG C, absolute pressure The 40% of volume, 90 DEG C pasteurize 30 minutes, obtain flavouring agent.The saccharomycete bacterial concentration is 1 × 108Cfu/mL, The saccharomycete is spherical torulopsis.
The fermentation accelerant is prepared using following methods, and wherein part is parts by weight:
(1) snow is shown in that grass is cleaned, is dry, pulverize at 50 DEG C as 60 mesh, obtained snow and see grass meal, weigh snow see 10 parts of grass meal it is mixed It closes, 35 parts of white wine is added, extracted 80 minutes at 65 DEG C, using 300 mesh filter-cloth filterings, obtain first-time filtrate and filter residue, in filter residue 35 parts of water are added, are extracted 80 minutes at 90 DEG C, using 300 mesh filter-cloth filterings, obtain secondary filtrate, merge first-time filtrate and secondary For filtrate to get mixed liquor is arrived, mixed liquor is that 0.03MPa is concentrated under reduced pressure into the 40% of mixeding liquid volume in 50 DEG C, absolute pressure, is obtained Careless extract is seen to snow；
(2) 9 parts of snow are shown in that careless extract, 1 portion of conditioner mix, are stirred 15 minutes with 200 revs/min, obtains the fermentation Promotor.
The conditioner is Ultra Tex 2.
The seasoning includes the raw material of following weight parts: 5 parts of salt, 2 parts of stevioside, 1.5 parts of zanthoxylum powder, pepper powder 0.7 part, 0.3 part of cinnamomi cortex pulveratus.Weigh each raw material by weight, with 60 revs/min stir 8 minutes to get.
Embodiment 6
A kind of fermentation process of characteristic acid soup, comprising the following steps:
(1) white acid processed: rice is crushed, and is crossed 80 meshes, rice flour is obtained, by rice flour, wheat flour, corn flour according to matter Amount is mixed than 10:2:2, obtains white acid fermentation raw material, after white acid fermentation raw material and water 1:10 in mass ratio are mixed, while with 60 Rev/min stirring side with 5 DEG C/minute is warming up to 90 DEG C, obtains mixture, inoculates Mixed Microbes, inoculum concentration is 2mL/kg mixture, is mixed The white wine that mixture quality 2% is added in material is closed, ferments 8 days after sealing at 28 DEG C, obtains white acid；
(2) red acid processed: tomato being cleaned with clear water, is dried, then is cleaned with white wine, dries, and being cut into length and width is 0.5-1.2cm Tomato block, obtain tomato block, it is equal according to mass ratio to be that 100:5:5:3 is mixed for tomato block and salt, flavouring agent, fermentation accelerant It is even, Mixed Microbes are inoculated, inoculum concentration is 2mL/kg tomato block, ferments 8 days after sealing at 28 DEG C, obtains red acid；
(3) it makes poor capsicum: pimiento being cleaned with clear water, is dried, dry rear and garlic, ginger 100:3:3 in mass ratio Mixing, crushing as partial size is 3mm, obtains crushed material, and crushed material and salt are uniformly mixed according to mass ratio for 100:5, then connects Kind Mixed Microbes, inoculum concentration are 2mL/kg crushed material, and the white wine of crushed material quality 2% is added, ferments 8 days, obtains at 28 DEG C after sealing To poor capsicum；
(4) mixing is beaten: white acid, red acid and slot capsicum are mixed according to mass ratio 1:2:2, grinds and is beaten in colloid mill, Enable solid particle by 200 meshes, obtains slurry；
(5) it prepares sour soup: being in mass ratio that 100:2 is mixed by slurry and seasoning, stirred 15 minutes, obtained with 200 revs/min To the characteristic acid soup.
The Mixed Microbes are lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterium solution volume ratio are 5: The mixture of 2:2.
The lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterial concentration be 1 × 108cfu/mL。
The flavouring agent is prepared using following methods, and wherein part is parts by weight: pears being cleaned, are enucleated, is crushed, obtains To pears slag, grapefruit is removed the peel, is crushed, obtains grapefruit slag, 30 parts of pears slags and 30 parts of grapefruit slags are mixed, 50 parts of water and 6 parts are added Honey obtains mixture, inoculation yeast bacterium bacterium solution in mixture, and inoculum concentration is 2mL/kg mixture, is sealed by fermentation 36 at 30 DEG C Hour, it is centrifuged 15 minutes with 5000 revs/min, takes supernatant, be that 0.03MPa is concentrated under reduced pressure into supernatant in 50 DEG C, absolute pressure The 40% of volume, 90 DEG C pasteurize 30 minutes, obtain flavouring agent.The saccharomycete bacterial concentration is 1 × 108Cfu/mL, The saccharomycete is spherical torulopsis.
The fermentation accelerant is prepared using following methods, and wherein part is parts by weight:
(1) Radix Astragali is cleaned, is dry, pulverize at 50 DEG C as 60 mesh, obtains astragalus membranaceus powder, weigh 10 parts of astragalus membranaceus powder, be added 35 Part white wine, is extracted 80 minutes at 65 DEG C, using 300 mesh filter-cloth filterings, is obtained first-time filtrate and filter residue, is added 35 parts in filter residue Water extracts 80 minutes at 90 DEG C, using 300 mesh filter-cloth filterings, obtains secondary filtrate, merges first-time filtrate and secondary filtrate, i.e., Mixed liquor is obtained, mixed liquor is that 0.03MPa is concentrated under reduced pressure into the 40% of mixeding liquid volume in 50 DEG C, absolute pressure, obtains Radix Astragali Extract.
(2) snow is shown in that grass is cleaned, is dry, pulverize at 50 DEG C as 60 mesh, obtained snow and see grass meal, weigh snow see 10 parts of grass meal it is mixed It closes, 35 parts of white wine is added, extracted 80 minutes at 65 DEG C, using 300 mesh filter-cloth filterings, obtain first-time filtrate and filter residue, in filter residue 35 parts of water are added, are extracted 80 minutes at 90 DEG C, using 300 mesh filter-cloth filterings, obtain secondary filtrate, merge first-time filtrate and secondary For filtrate to get mixed liquor is arrived, mixed liquor is that 0.03MPa is concentrated under reduced pressure into the 40% of mixeding liquid volume in 50 DEG C, absolute pressure, is obtained Careless extract is seen to snow；
(3) 6 parts of Astragalus Root P.Es, 3 parts of snow are shown in that careless extract, 1 portion of conditioner mix, stir 15 points with 200 revs/min Clock obtains the fermentation accelerant.
The conditioner is Ultra Tex 2.
The seasoning includes the raw material of following weight parts: 5 parts of salt, 2 parts of stevioside, 1.5 parts of zanthoxylum powder, pepper powder 0.7 part, 0.3 part of cinnamomi cortex pulveratus.Weigh each raw material by weight, with 60 revs/min stir 8 minutes to get.
Embodiment 7
A kind of fermentation process of characteristic acid soup, comprising the following steps:
(1) white acid processed: rice is crushed, and is crossed 80 meshes, rice flour is obtained, by rice flour, wheat flour, corn flour according to matter Amount is mixed than 10:2:2, obtains white acid fermentation raw material, after white acid fermentation raw material and water 1:10 in mass ratio are mixed, while with 60 Rev/min stirring side with 5 DEG C/minute is warming up to 90 DEG C, obtains mixture, inoculates Mixed Microbes, inoculum concentration is 2mL/kg mixture, is mixed The white wine that mixture quality 2% is added in material is closed, ferments 8 days after sealing at 28 DEG C, obtains white acid；
(2) red acid processed: tomato being cleaned with clear water, is dried, then is cleaned with white wine, dries, and being cut into length and width is 0.5-1.2cm Tomato block, obtain tomato block, it is equal according to mass ratio to be that 100:5:5:3 is mixed for tomato block and salt, flavouring agent, fermentation accelerant It is even, Mixed Microbes are inoculated, inoculum concentration is 2mL/kg tomato block, ferments 8 days after sealing at 28 DEG C, obtains red acid；
(3) it makes poor capsicum: pimiento being cleaned with clear water, is dried, dry rear and garlic, ginger 100:3:3 in mass ratio Mixing, crushing as partial size is 3mm, obtains crushed material, and crushed material and salt are uniformly mixed according to mass ratio for 100:5, then connects Kind Mixed Microbes, inoculum concentration are 2mL/kg crushed material, and the white wine of crushed material quality 2% is added, ferments 8 days, obtains at 28 DEG C after sealing To poor capsicum；
(4) mixing is beaten: white acid, red acid and slot capsicum are mixed according to mass ratio 1:2:2, grinds and is beaten in colloid mill, Enable solid particle by 200 meshes, obtains slurry；
(5) it prepares sour soup: being in mass ratio that 100:2 is mixed by slurry and seasoning, stirred 15 minutes, obtained with 200 revs/min To the characteristic acid soup.
The Mixed Microbes are lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterium solution volume ratio are 5: The mixture of 2:2.
The lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterial concentration be 1 × 108cfu/mL。
The flavouring agent is prepared using following methods, and wherein part is parts by weight: pears being cleaned, are enucleated, is crushed, obtains To pears slag, grapefruit is removed the peel, is crushed, obtains grapefruit slag, 30 parts of pears slags and 30 parts of grapefruit slags are mixed, 50 parts of water and 6 parts are added Honey obtains mixture, inoculation yeast bacterium bacterium solution in mixture, and inoculum concentration is 2mL/kg mixture, is sealed by fermentation 36 at 30 DEG C Hour, it is centrifuged 15 minutes with 5000 revs/min, takes supernatant, be that 0.03MPa is concentrated under reduced pressure into supernatant in 50 DEG C, absolute pressure The 40% of volume, 90 DEG C pasteurize 30 minutes, obtain flavouring agent.The saccharomycete bacterial concentration is 1 × 108Cfu/mL, The saccharomycete is spherical torulopsis.
The fermentation accelerant is prepared using following methods, and wherein part is parts by weight:
(1) Radix Astragali is cleaned, is dry, pulverize at 50 DEG C as 60 mesh, obtains astragalus membranaceus powder, weigh 10 parts of astragalus membranaceus powder, be added 35 Part white wine, is extracted 80 minutes at 65 DEG C, using 300 mesh filter-cloth filterings, is obtained first-time filtrate and filter residue, is added 35 parts in filter residue Water extracts 80 minutes at 90 DEG C, using 300 mesh filter-cloth filterings, obtains secondary filtrate, merges first-time filtrate and secondary filtrate, i.e., Mixed liquor is obtained, mixed liquor is that 0.03MPa is concentrated under reduced pressure into the 40% of mixeding liquid volume in 50 DEG C, absolute pressure, obtains Radix Astragali Extract.
(2) snow is shown in that grass is cleaned, is dry, pulverize at 50 DEG C as 60 mesh, obtained snow and see grass meal, weigh snow see 10 parts of grass meal it is mixed It closes, 35 parts of white wine is added, extracted 80 minutes at 65 DEG C, using 300 mesh filter-cloth filterings, obtain first-time filtrate and filter residue, in filter residue 35 parts of water are added, are extracted 80 minutes at 90 DEG C, using 300 mesh filter-cloth filterings, obtain secondary filtrate, merge first-time filtrate and secondary For filtrate to get mixed liquor is arrived, mixed liquor is that 0.03MPa is concentrated under reduced pressure into the 40% of mixeding liquid volume in 50 DEG C, absolute pressure, is obtained Careless extract is seen to snow；
(3) 6 parts of Astragalus Root P.Es, 3 parts of snow are shown in that careless extract, 1 portion of conditioner mix, stir 15 points with 200 revs/min Clock obtains the fermentation accelerant.
The conditioner is the more empty cornstarch esters of stearic acid.
The seasoning includes the raw material of following weight parts: 5 parts of salt, 2 parts of stevioside, 1.5 parts of zanthoxylum powder, pepper powder 0.7 part, 0.3 part of cinnamomi cortex pulveratus.Weigh each raw material by weight, with 60 revs/min stir 8 minutes to get.
Embodiment 8
A kind of fermentation process of characteristic acid soup, comprising the following steps:
(1) white acid processed: rice is crushed, and is crossed 80 meshes, rice flour is obtained, by rice flour, wheat flour, corn flour according to matter Amount is mixed than 10:2:2, obtains white acid fermentation raw material, after white acid fermentation raw material and water 1:10 in mass ratio are mixed, while with 60 Rev/min stirring side with 5 DEG C/minute is warming up to 90 DEG C, obtains mixture, inoculates Mixed Microbes, inoculum concentration is 2mL/kg mixture, is mixed The white wine that mixture quality 2% is added in material is closed, ferments 8 days after sealing at 28 DEG C, obtains white acid；
(2) red acid processed: tomato being cleaned with clear water, is dried, then is cleaned with white wine, dries, and being cut into length and width is 0.5-1.2cm Tomato block, obtain tomato block, it is equal according to mass ratio to be that 100:5:5:3 is mixed for tomato block and salt, flavouring agent, fermentation accelerant It is even, Mixed Microbes are inoculated, inoculum concentration is 2mL/kg tomato block, ferments 8 days after sealing at 28 DEG C, obtains red acid；
(3) it makes poor capsicum: pimiento being cleaned with clear water, is dried, dry rear and garlic, ginger 100:3:3 in mass ratio Mixing, crushing as partial size is 3mm, obtains crushed material, and crushed material and salt are uniformly mixed according to mass ratio for 100:5, then connects Kind Mixed Microbes, inoculum concentration are 2mL/kg crushed material, and the white wine of crushed material quality 2% is added, ferments 8 days, obtains at 28 DEG C after sealing To poor capsicum；
(4) mixing is beaten: white acid, red acid and slot capsicum are mixed according to mass ratio 1:2:2, grinds and is beaten in colloid mill, Enable solid particle by 200 meshes, obtains slurry；
(5) it prepares sour soup: being in mass ratio that 100:2 is mixed by slurry and seasoning, stirred 15 minutes, obtained with 200 revs/min To the characteristic acid soup.
The Mixed Microbes are lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterium solution volume ratio are 5: The mixture of 2:2.
The lactobacillus plantarum bacterium solution, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterial concentration be 1 × 108cfu/mL。
The flavouring agent is prepared using following methods, and wherein part is parts by weight: pears being cleaned, are enucleated, is crushed, obtains To pears slag, grapefruit is removed the peel, is crushed, obtains grapefruit slag, 30 parts of pears slags and 30 parts of grapefruit slags are mixed, 50 parts of water and 6 parts are added Honey obtains mixture, inoculation yeast bacterium bacterium solution in mixture, and inoculum concentration is 2mL/kg mixture, is sealed by fermentation 36 at 30 DEG C Hour, it is centrifuged 15 minutes with 5000 revs/min, takes supernatant, be that 0.03MPa is concentrated under reduced pressure into supernatant in 50 DEG C, absolute pressure The 40% of volume, 90 DEG C pasteurize 30 minutes, obtain flavouring agent.The saccharomycete bacterial concentration is 1 × 108Cfu/mL, The saccharomycete is spherical torulopsis.
The fermentation accelerant is prepared using following methods, and wherein part is parts by weight:
(1) Radix Astragali is cleaned, is dry, pulverize at 50 DEG C as 60 mesh, obtains astragalus membranaceus powder, weigh 10 parts of astragalus membranaceus powder, be added 35 Part white wine, is extracted 80 minutes at 65 DEG C, using 300 mesh filter-cloth filterings, is obtained first-time filtrate and filter residue, is added 35 parts in filter residue Water extracts 80 minutes at 90 DEG C, using 300 mesh filter-cloth filterings, obtains secondary filtrate, merges first-time filtrate and secondary filtrate, i.e., Mixed liquor is obtained, mixed liquor is that 0.03MPa is concentrated under reduced pressure into the 40% of mixeding liquid volume in 50 DEG C, absolute pressure, obtains Radix Astragali Extract.
(2) snow is shown in that grass is cleaned, is dry, pulverize at 50 DEG C as 60 mesh, obtained snow and see grass meal, weigh snow see 10 parts of grass meal it is mixed It closes, 35 parts of white wine is added, extracted 80 minutes at 65 DEG C, using 300 mesh filter-cloth filterings, obtain first-time filtrate and filter residue, in filter residue 35 parts of water are added, are extracted 80 minutes at 90 DEG C, using 300 mesh filter-cloth filterings, obtain secondary filtrate, merge first-time filtrate and secondary For filtrate to get mixed liquor is arrived, mixed liquor is that 0.03MPa is concentrated under reduced pressure into the 40% of mixeding liquid volume in 50 DEG C, absolute pressure, is obtained Careless extract is seen to snow；
(3) 6 parts of Astragalus Root P.Es, 3 parts of snow are shown in that careless extract, 1 portion of conditioner mix, stir 15 points with 200 revs/min Clock obtains the fermentation accelerant.
The conditioner is the mixture of Ultra Tex 2 and the more empty cornstarch esters of stearic acid, the acetyl The mass ratio for changing PASELLI EASYGEL and the more empty cornstarch esters of stearic acid is 3:1.
The seasoning includes the raw material of following weight parts: 5 parts of salt, 2 parts of stevioside, 1.5 parts of zanthoxylum powder, pepper powder 0.7 part, 0.3 part of cinnamomi cortex pulveratus.Weigh each raw material by weight, with 60 revs/min stir 8 minutes to get.
Test case 1
The total acid content of characteristic acid soup in embodiment is tested, specific test result is shown in Table 1.
1 characteristic acid soup total acid content test result table of table
Acidity, %
Embodiment 1 7.23
Embodiment 2 8.19
Embodiment 3 8.31
Embodiment 4 8.52
Embodiment 5 8.58
Embodiment 6 9.07
Embodiment 7 9.16
Embodiment 8 9.72
The content of sour soup total acid determines the quality of sour soup.It include cream since sour soup fermentation process generates a large amount of organic acid The organic acids such as acid, citric acid, tartaric acid, total acid content change with time continuous increase in sour soup fermentation process, also, During the fermentation, the penetrations such as organic acid of tomato itself, diffuse into red acid, increase the total acid content in sour soup Add.
Test case 2
The content of nitrite of characteristic acid soup in embodiment is tested, specific test result is shown in Table 2.
2 characteristic acid soup content of nitrite test result table of table
Content of nitrite, mg/kg
Embodiment 1 4.27
Embodiment 2 3.32
Embodiment 3 3.18
Embodiment 4 3.07
Embodiment 5 2.98
Embodiment 6 2.61
Embodiment 7 2.54
Embodiment 8 2.08
At fermentation initial stage, the harmful bacteria on fermentation raw material surface is remained fermentation raw material by the effect of nitrate reductase Nitrate reduction at nitrite, lead to the increase of the content of nitrite, with the progress of fermentation process, lactic acid bacteria is gradually As dominant bacteria, it is suppressed that the breeding of harmful bacteria makes the content of nitrite start to decline；On the other hand, it fermented The metabolite of the various organic acids and lactic acid bacteria that generate in journey can be by nitrite degradation, to reduce containing for nitrite Amount.Mixed Microbes are vaccinated in embodiment 2, make to become dominant bacteria in fermentation initial stage Mixed Microbes, to reduce the content of nitrite.
Test case 3
Sensory evaluation: the carry out sensory evaluation test to the characteristic acid soup that embodiment is prepared.Using system point system, Evaluation group is formed by the evaluation personnel (10 male 10 female) that 20 professions are Food Science.Deliberated index is appearance, fragrance, mouth Sense, form situation, take the total score of its unidirectional score value as appraisal result.Total score is 80 points, and standards of grading are shown in Table 3, scoring knot Fruit is shown in Table 4.
3 standards of grading of table
4 characteristic acid soup sensory score result table of table
Appearance/point Fragrance/point Mouthfeel/point Form/point Total score/point
Embodiment 1 11 12 10 11 44
Embodiment 2 12 14 12 13 51
Embodiment 3 14 15 14 14 57
Embodiment 4 15 15 16 15 61
Embodiment 5 16 16 15 15 62
Embodiment 6 17 17 17 18 69
Embodiment 7 17 18 17 17 69
Embodiment 8 19 19 19 19 76

Claims (9)

1. a kind of fermentation process of characteristic acid soup, which comprises the following steps:
(1) white acid processed: rice is crushed, and is crossed 60-100 mesh, rice flour is obtained, by rice flour, wheat flour, corn flour according to matter Amount is than 10:(1-3): (1-3) mixing obtains white acid fermentation raw material, by white acid fermentation raw material and water 1:(8-12 in mass ratio) mixed After conjunction, it is warming up to 80-95 DEG C with 5-10 DEG C/minute while with 40-100 revs/min of stirring, mixture is obtained, is added in mixture mixed Close material quality 1-3% white wine, after sealing 26-30 DEG C fermentation 5-10 days, obtain white acid；
(2) red acid processed: tomato being cleaned with clear water, is dried, then is cleaned with white wine, dries, and is cut into kind that length and width are 0.5-1.2cm Eggplant block obtains tomato block, and tomato block and salt are uniformly mixed according to mass ratio for 100:(4-6), fermented after sealing at 26-30 DEG C 5-10 days, obtain red acid；
(3) make poor capsicum: pimiento being cleaned with clear water, is dried, dry rear and garlic, ginger 100:(1-5 in mass ratio): (1-5) mixing, crushing as partial size is 2-4mm, obtains crushed material, and crushed material and salt is mixed for 100:(4-6) according to mass ratio Close uniformly, be added crushed material quality 1-3% white wine, after sealing 26-30 DEG C fermentation 5-10 days, obtain poor capsicum；
(4) mixing is beaten: by white acid, red acid and slot capsicum according to mass ratio 1:(1-5): (1-5) mixing is beaten in colloid mill grinding Slurry, enables solid particle by 100-300 mesh, obtains slurry；
(5) prepare sour soup: being in mass ratio 100:(1-3 by slurry and seasoning) mixing, with 100-300 revs/min of stirring 10-20 Minute, obtain the characteristic acid soup.
2. a kind of fermentation process of characteristic acid soup, which comprises the following steps:
(1) white acid processed: rice is crushed, and is crossed 60-100 mesh, rice flour is obtained, by rice flour, wheat flour, corn flour according to matter Amount is than 10:(1-3): (1-3) mixing obtains white acid fermentation raw material, by white acid fermentation raw material and water 1:(8-12 in mass ratio) mixed After conjunction, it is warming up to 80-95 DEG C with 5-10 DEG C/minute while with 40-100 revs/min of stirring, mixture is obtained, inoculates Mixed Microbes, connect Kind amount is (1-3) mL/kg mixture, and the white wine of mixture quality 1-3% is added in mixture, ferments after sealing at 26-30 DEG C 5-10 days, obtain white acid；
(2) red acid processed: tomato being cleaned with clear water, is dried, then is cleaned with white wine, dries, and is cut into kind that length and width are 0.5-1.2cm Eggplant block obtains tomato block, according to mass ratio is 100:(4-6 by tomato block and salt, flavouring agent, fermentation accelerant): (4-6): (1- 5) be uniformly mixed, inoculate Mixed Microbes, inoculum concentration is (1-3) mL/kg tomato block, after sealing 26-30 DEG C fermentation 5-10 days, Obtain red acid；
(3) make poor capsicum: pimiento being cleaned with clear water, is dried, dry rear and garlic, ginger 100:(1-5 in mass ratio): (1-5) mixing, crushing as partial size is 2-4mm, obtains crushed material, and crushed material and salt is mixed for 100:(4-6) according to mass ratio It closes uniformly, inoculates Mixed Microbes, inoculum concentration is (1-3) mL/kg crushed material, the white wine of crushed material quality 1-3% is added, after sealing 26-30 DEG C fermentation 5-10 days, obtain poor capsicum；
(4) mixing is beaten: by white acid, red acid and slot capsicum according to mass ratio 1:(1-5): (1-5) mixing is beaten in colloid mill grinding Slurry, enables solid particle by 100-300 mesh, obtains slurry；
(5) prepare sour soup: being in mass ratio 100:(1-3 by slurry and seasoning) mixing, with 100-300 revs/min of stirring 10-20 Minute, obtain the characteristic acid soup.
3. the fermentation process of characteristic acid soup as claimed in claim 2, which is characterized in that the Mixed Microbes are lactobacillus plantarum bacterium Liquid, Lactobacillus delbrueckii bacterium solution, bacillus coagulans bacterium solution volume ratio are (3-6): (1-3): the mixture of (1-3).
4. the fermentation process of characteristic acid soup as claimed in claim 3, which is characterized in that the lactobacillus plantarum bacterium solution, De Shi Lactobacillus bacterium solution, bacillus coagulans bacterial concentration be 1 × 106-1×108cfu/mL。
5. the fermentation process of characteristic acid soup as claimed in claim 2, which is characterized in that the flavouring agent uses following methods system Standby to obtain, wherein part is parts by weight: pears being cleaned, are enucleated, is crushed, is obtained pears slag, grapefruit is removed the peel, is crushed, obtains grapefruit 20-40 parts of pears slags and 20-40 parts of grapefruit slags are mixed, 40-60 parts of water and 4-8 parts of honey are added, obtain mixture, mixed by slag Inoculation yeast bacterium bacterium solution in object, inoculum concentration be (1-3) mL/kg mixture, 28-32 DEG C sealing and fermenting 24-48 hours, with 4000-6000 revs/min centrifugation 10-20 minutes, take supernatant, the 30%-50% of supernatant volume be concentrated under reduced pressure into, in 85-95 DEG C pasteurize 20-30 minutes, obtain flavouring agent.
6. the fermentation process of characteristic acid soup as claimed in claim 5, which is characterized in that the saccharomycete bacterial concentration be 1 × 106-1×108Cfu/mL, the saccharomycete are spherical torulopsis.
7. the fermentation process of characteristic acid soup as claimed in claim 2, which is characterized in that the fermentation accelerant uses following sides Method is prepared, and wherein part is parts by weight:
(1) Radix Astragali is cleaned, is dry, pulverize at 40-60 DEG C as 40-100 mesh, obtains astragalus membranaceus powder, weigh 8-12 parts of astragalus membranaceus powder, add Enter 30-40 parts of white wine, 60-70 DEG C extraction 60-90 minutes, using 200-500 mesh filter-cloth filtering, obtain first-time filtrate and filter 30-40 parts of water are added in filter residue for slag, 85-95 DEG C extraction 60-90 minutes, using 200-500 mesh filter-cloth filtering, obtain secondary Filtrate merges first-time filtrate and secondary filtrate to get mixed liquor is arrived, and mixed liquor is concentrated under reduced pressure into the 30-50% of mixeding liquid volume, Obtain Astragalus Root P.E.
(2) snow is shown in that grass is cleaned, is dry, pulverize at 40-60 DEG C as 40-100 mesh, obtained snow and see grass meal, weigh snow and see grass meal 8- 12 parts mixing, be added 30-40 parts of white wine, 60-70 DEG C extraction 60-90 minutes, using 200-500 mesh filter-cloth filtering, obtain one 30-40 parts of water are added in filter residue for secondary filtrate and filter residue, 85-95 DEG C extraction 60-90 minutes, using 200-500 mesh filter cloth mistake Filter obtains secondary filtrate, merges first-time filtrate and secondary filtrate to get mixed liquor is arrived, mixed liquor is concentrated under reduced pressure into mixing liquid Long-pending 30-50% obtains snow and sees careless extract；
(3) 4-8 parts of Astragalus Root P.Es, 2-4 parts of snow are shown in that careless extract, 0.5-1.5 portions of conditioners mix, with 100-300 revs/min Stirring 10-20 minutes, obtains the fermentation accelerant.
8. the fermentation process of characteristic acid soup as claimed in claim 7, which is characterized in that the conditioner is two starch of acetylation Phosphate and/or the more empty cornstarch esters of stearic acid.
9. the fermentation process of characteristic acid soup as claimed in claim 1 or 2, which is characterized in that the seasoning includes following heavy Measure the raw material of part: 3-6 parts of salt, 1-3 parts of stevioside, 1-2 parts of zanthoxylum powder, 0.5-1 parts of pepper powder, 0.2-0.6 parts of cinnamomi cortex pulveratus.
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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111011759A (en) * 2019-12-05 2020-04-17 福泉市老黔辈酸汤产业研发生产中心 Biologically fermented seafood scallop shrimp acid and preparation method thereof
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
CN111067068A (en) * 2019-12-26 2020-04-28 余德华 Fermentation method of special 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
CN113951484A (en) * 2021-10-18 2022-01-21 贵州黔酸王食品有限公司 Ancient sour soup base bag and preparation method thereof
CN114766589A (en) * 2022-05-17 2022-07-22 广西富鹏农牧有限公司 Leaven for traditional Chinese medicine feed

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111011759A (en) * 2019-12-05 2020-04-17 福泉市老黔辈酸汤产业研发生产中心 Biologically fermented seafood scallop shrimp acid and preparation method thereof
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
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
CN111067068A (en) * 2019-12-26 2020-04-28 余德华 Fermentation method of special sour soup
CN113951484A (en) * 2021-10-18 2022-01-21 贵州黔酸王食品有限公司 Ancient sour soup base bag and preparation method thereof
CN114766589A (en) * 2022-05-17 2022-07-22 广西富鹏农牧有限公司 Leaven for traditional Chinese medicine feed

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