CN111449228A - Probiotic fermented gold sour soup seasoning and preparation method thereof - Google Patents
Probiotic fermented gold sour soup seasoning and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a probiotic fermented gold sour soup seasoning and a preparation method thereof; the probiotic fermented golden sour soup seasoning disclosed by the invention is outstanding in flavor, mellow in sour taste, golden in color, fresh, fragrant, sour and hot, the preparation method of the probiotic fermented golden sour soup seasoning avoids the uncertainty of the traditional sour soup process, shortens the fermentation time, is simple and convenient to operate, is suitable for large-scale industrial production, is easy to control the quality, is stable in product yield, can meet the consumption requirements of various consumers, and has remarkable economic value.
Description
Technical Field
The invention relates to a probiotic fermented golden sour soup seasoning and a preparation method thereof, belonging to the technical field of food processing.
Background
Sour soup is a traditional flavoring of minority nationalities in cloud and precious areas, is generally prepared by natural fermentation and is deeply favored by local people, and in recent years, dishes with the flavor of the sour soup gradually move to the whole country and are popular in the north and the other places. Generally, conventional soups can be classified into white soups and red soups according to the color of the soups. The white sour soup is milky white and is derived from grains such as rice and the like; the red sour soup has bright red color and is derived from fruits and vegetables such as pepper, tomato and the like. For example, Guizhou Kaili sour soup, listed as "national geographic sign protection product" in 2013, is listed as a provincial non-material cultural heritage in Guizhou province in the art of manufacturing.
The traditional golden sour soup is prepared by preferably selecting raw materials on the basis of white sour soup and red sour soup. Patent CN 109043436A and patent CN 108887643A disclose a preparation process of a golden sour soup respectively, and the fermentation time is different from 30 to 90 days. A key link in the traditional sour soup production lies in the control of a fermentation process, however, the quality of the sour soup is greatly different and the requirements of consumers are difficult to meet due to the fact that the fermentation process is lack of systems and deep research and the technical level of the existing sour soup enterprises is relatively laggard. Secondly, the traditional soups have different formulas, complex and variable microbial community structures, difficult control of fermentation conditions and great difference of taste, and are not beneficial to the development and popularization of soups seasoning products. In addition, the traditional sour soup fermentation time is generally 30-60 days, the fermentation period is too long, and the mixed bacteria pollution is easy to generate, so that the quick and industrial production of enterprises is not facilitated.
In order to meet the increasing consumption requirements of people and provide diversified, convenient and quick selection modes, the sour soup needs to be further enriched in color, sour and spicy taste, flavor presentation and the like of the soup body, and the processing technology needs to be further innovated and developed.
In order to avoid the uncertainty of the complex fermentation process and the fermentation process adopted by the existing golden sour soup production, the field hopes to develop a novel golden sour soup seasoning and a preparation method thereof, which can not only ensure the uniformity and stability of the taste of the product, but also meet the requirements of large-scale and industrial production.
Disclosure of Invention
In view of the above-mentioned problems and/or other problems of the related art, the present invention provides, in one aspect, a probiotic fermented broth seasoning, wherein,
the probiotic fermented golden sour soup seasoning is prepared by inoculating probiotic powder on a basic ingredient composition and fermenting,
the basic ingredient composition comprises the following raw materials in parts by weight:
5-10 parts of chicken oil, 5-10 parts of vegetable oil, 8-12 parts of green Chinese onion, 4-6 parts of ginger, 15-25 parts of pickled millet pepper, 4-10 parts of yellow lantern pepper, 4-10 parts of pumpkin, 6-10 parts of mango, 1-5 parts of chicken juice, 1-5 parts of yeast extract, 1-5 parts of white granulated sugar, 0.5-3 parts of sour agent, 4-8 parts of salt, 1-5 parts of monosodium glutamate, 1-5 parts of hydroxypropyl distarch phosphate, 0.1-0.5 part of flavor nucleotide disodium, 0.1-0.5 part of turmeric powder, 0.1-0.5 part of five spice powder and 0.05-0.1 part of β -carotene;
the probiotic bacteria powder is selected from one or more of Bacillus bifidus, Lactobacillus, enterococcus and yeast, and the viable count is not less than 1 × 109CFU/g；
Based on the weight of the basic ingredient composition, the inoculation amount of the probiotic powder is 0.08-0.3%.
Preferably, the probiotic powder is a composition of bifidobacterium lactis, lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei, and the weight ratio of bifidobacterium lactis to lactobacillus plantarum to lactobacillus acidophilus to lactobacillus casei is 0.5-3: 0.5-3: 0.5-3: 0.5 to 3.
Preferably, the raw material formulation of the base ingredient composition further comprises functional oligosaccharides; the functional oligosaccharide is selected from one or more of fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide and isomalto-oligosaccharide; the weight part of the functional oligosaccharide is 0.8-2 parts.
The invention also provides a preparation method of the probiotic fermented golden sour soup seasoning, wherein the preparation method comprises a process of preparing a basic ingredient composition and a process of inoculating probiotic powder on the basic ingredient composition for fermentation;
the basic ingredient composition comprises the following raw materials in parts by weight:
5-10 parts of chicken oil, 5-10 parts of vegetable oil, 8-12 parts of green Chinese onion, 4-6 parts of ginger, 15-25 parts of pickled millet pepper, 4-10 parts of yellow lantern pepper, 4-10 parts of pumpkin, 6-10 parts of mango, 1-5 parts of chicken juice, 1-5 parts of yeast extract, 1-5 parts of white granulated sugar, 0.5-3 parts of sour agent, 4-8 parts of salt, 1-5 parts of monosodium glutamate, 1-5 parts of hydroxypropyl distarch phosphate, 0.1-0.5 part of flavor nucleotide disodium, 0.1-0.5 part of turmeric powder, 0.1-0.5 part of five spice powder and 0.05-0.1 part of β -carotene;
the probiotic bacteria powder is one or more of Bacillus bifidus, Lactobacillus, enterococcus and yeast, and has viable count of not less than 1 × 109CFU/g；
The fermentation process comprises the steps of introducing the prepared basic ingredient composition into a fermentation tank, inoculating probiotic powder, wherein the inoculation amount of the probiotic powder is 0.08-0.3% based on the weight of the basic ingredient composition; controlling the fermentation temperature at 37 ℃ and the fermentation time at 48-72 h to obtain the probiotic fermented golden sour soup seasoning.
Preferably, the base ingredient composition is prepared by the following process:
step 1) pretreatment of raw materials: respectively cleaning and peeling the green Chinese onion and the ginger, then putting the green Chinese onion and the ginger into a cutting and mixing machine to be cut into fine particles, adding a proper amount of purified water, and processing the fine particles by a colloid mill; respectively draining juice from the pickled capsicum frutescens and the capsicum frutescens, putting the pickled capsicum frutescens and the capsicum frutescens into a chopper mixer, chopping into fine particles, and then processing by a colloid mill; peeling the pumpkin, steaming, and processing by a colloid mill; removing peel and kernel of mango, and taking out pulp;
step 2) stir-frying the raw materials: adding the vegetable oil and the chicken oil into a frying pan, heating the oil to 130-; then adding the pickled capsicum frutescens and the yellow lantern capsicum processed in the step 1) for stir-frying;
step 3) seasoning, namely adding the pumpkin, the mango, the chicken juice, the yeast extract, the white granulated sugar, the sour agent, the salt, the monosodium glutamate, the hydroxypropyl distarch phosphate, the flavor nucleotide disodium, the turmeric powder, the five spice powder and the β -carotene in sequence according to a raw material formula, and uniformly stirring;
step 4), cooking: putting the material obtained in the step 3) into a cooking pot, starting stirring, controlling the temperature to be 90-95 ℃, cooking for 10-20 min, and then cooling to room temperature;
thus obtaining the basic ingredient composition.
Preferably, in the step 1), the scallion, the ginger, the pickled capsicum frutescens and the yellow lantern pepper are chopped into 0.2cm-0.3 cm-sized particles by using the chopper mixer.
Preferably, when the green Chinese onions and the ginger are processed by a colloid mill, the ratio of materials to water is controlled to be 4: 1.
Preferably, in the step 2), the scallion and the ginger are added for stir-frying for 10min to 15min, and then the pickled capsicum frutescens and the yellow lantern capsicum are added for stir-frying for 15min to 20 min.
Preferably, the probiotic fermented golden sour soup seasoning prepared by fermentation is bagged in a hot filling mode, then cooled by cold air, and boxed after the temperature is rapidly reduced to below 30 ℃.
Preferably, the hot-filling operation conditions are as follows: the temperature is not lower than 65 ℃, the strength of the magnetic bar is not lower than 10000 Gauss, and the filter screen is 16 meshes.
According to the probiotic fermented golden sour soup seasoning, the combination of pickled capsicum frutescens and yellow lantern capsicum is adopted in the formula, so that the spicy taste is mellow and not irritant, spicy but not strong, and spicy but not violent; particularly, functional oligosaccharide is added in the formula as prebiotics and is combined with probiotics, so that the functionality of the golden sour soup seasoning is improved. According to the preparation method of the probiotic fermented golden sour soup seasoning, the probiotic fermentation process is adopted, so that the fermentation time of the traditional sour soup is shortened from 30-60 days to 2-3 days, the product stability is greatly improved, and the production efficiency is improved.
In general, the probiotic fermented golden sour soup seasoning disclosed by the invention has the advantages of outstanding flavor, mellow sour taste, golden color, freshness, fragrance, sourness and spiciness, the preparation method of the probiotic fermented golden sour soup seasoning avoids the uncertainty of the traditional sour soup process, shortens the fermentation time, is simple and convenient to operate, is suitable for large-scale industrial production, is easy to control the quality, is stable in product yield, can meet the consumption requirements of various consumers, and has remarkable economic value.
Drawings
Fig. 1 is a change curve of acidity of the probiotic fermented gold sour soup seasoning of example 1 during fermentation.
Detailed Description
The present invention will be further described with reference to specific embodiments, but the present invention is not limited to these specific embodiments.
Materials, reagents and the like used in the following embodiments are commercially available unless otherwise specified. Where specific techniques or conditions are not indicated, according to the techniques or conditions described in the literature in the field or according to the product description.
Example 1
Preparation of probiotic fermented gold sour soup seasoning of example 1
The preparation method comprises a process of preparing the basic ingredient composition and a process of inoculating probiotic bacteria powder on the basic ingredient composition for fermentation.
The basic ingredient composition comprises the following raw materials in parts by weight:
6 parts of chicken oil, 6 parts of vegetable oil, 8 parts of green Chinese onion, 4 parts of ginger, 18 parts of pickled millet pepper, 6 parts of yellow lantern pepper, 6 parts of pumpkin, 6 parts of mango, 3 parts of chicken juice, 3 parts of yeast extract, 3 parts of white granulated sugar, 4 parts of salt, 3 parts of monosodium glutamate, 3 parts of hydroxypropyl distarch phosphate, 1 part of functional oligosaccharide, 0.1 part of flavour development nucleotide disodium, 0.1 part of turmeric powder, 0.1 part of five spice powder and 0.05 part of β -carotene;
wherein the pickled capsicum frutescens is preferably prepared from Sichuan, Yunnan, Guizhou and the like by a lactic acid fermentation process; the best choice of the yellow lantern pepper is salted yellow lantern pepper produced in Hainan province.
Wherein 6 parts of vegetable oil consists of 3 parts of soybean oil and 3 parts of rapeseed oil; 1 part of functional oligosaccharide consists of 0.5 part of fructo-oligosaccharide and 0.5 part of xylo-oligosaccharide.
The basic ingredient composition was prepared as follows:
step 1) pretreatment of raw materials: respectively cleaning and peeling the scallion and the ginger, then placing the scallion and the ginger into a chopper mixer to be chopped into fine particles (particles with the size of 0.2cm-0.3 cm), adding a proper amount of purified water, and processing the fine particles by a colloid mill (the ratio of materials to water is controlled to be 4: 1); draining juice from pickled capsicum frutescens and capsicum frutescens respectively, putting into a chopper mixer, chopping into fine particles (0.2cm-0.3cm particles), and processing with a colloid mill; peeling fructus Cucurbitae Moschatae, steaming, and processing with colloid mill; removing peel and kernel of fructus Mangifera Indicae, and collecting pulp;
step 2) stir-frying the raw materials: adding vegetable oil and chicken oil into a frying pan, heating the oil to 130-; then adding the pickled capsicum frutescens and the yellow lantern capsicum processed in the step 1) to stir-fry for 15 min;
step 3) seasoning, namely adding pumpkin, mango, chicken juice, yeast extract, white granulated sugar, sour agent, salt, monosodium glutamate, hydroxypropyl distarch phosphate, flavor nucleotide disodium, turmeric powder, five spice powder, β -carotene and functional oligosaccharide into the raw material formula, and uniformly stirring;
step 4), cooking: putting the material obtained in the step 3) into a cooking pot, starting stirring, controlling the temperature to be 90-95 ℃, cooking for 10min, and then cooling to room temperature;
thus obtaining the basic ingredient composition.
Then inoculating probiotic bacteria powder on the basic ingredient composition for fermentation, wherein the probiotic bacteria powder specifically comprises the following components:
step 5) fermentation, namely introducing the prepared basic ingredient composition into a fermentation tank, inoculating probiotic bacteria powder, wherein the probiotic bacteria powder is a composition of bifidobacterium lactis, lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei, the weight ratio of the probiotic bacteria powder to the lactobacillus casei is 1:2:1:1, the probiotic bacteria powder is live bacteria powder which is obtained by fermentation, enrichment, concentration, freeze drying and other modes and has a certain biological activity function, and the number of the live bacteria is not less than 1 × 109CFU/g; based on the weight of the basic ingredient composition, the inoculation amount of the probiotic powder is 0.2 percent; fermenting at 37 deg.C for 48h to obtain probiotic fermented golden sour soup flavoring;
step 6), packaging: bagging by adopting a hot filling mode, wherein foreign matters are not on the magnetic rod, the filter screen is intact, the filling temperature is not lower than 65 ℃, the strength of the magnetic rod is not lower than 10000 Gauss, and the filter screen is 16 meshes; after bagging, cooling with cold air, rapidly cooling to below 30 deg.C, and boxing.
Referring to fig. 1, the acidity change curve of the probiotic fermented gold sour soup seasoning of example 1 in the fermentation process is that the acidity of the material is reduced and stabilized due to the formation of acid-producing substances in the fermentation process as the fermentation time is prolonged; fermenting for 72h, and reducing acidity to below 3.0.
Example 2
Preparation of probiotic fermented gold sour soup seasoning of example 2
The preparation method comprises a process of preparing the basic ingredient composition and a process of inoculating probiotic bacteria powder on the basic ingredient composition for fermentation.
The basic ingredient composition comprises the following raw materials in parts by weight:
6 parts of chicken oil, 8 parts of vegetable oil, 8 parts of green Chinese onion, 6 parts of ginger, 22 parts of pickled millet pepper, 6 parts of yellow lantern pepper, 6 parts of pumpkin, 8 parts of mango, 3 parts of chicken juice, 5 parts of yeast extract, 3 parts of white granulated sugar, 6 parts of salt, 3 parts of monosodium glutamate, 5 parts of hydroxypropyl distarch phosphate, 1 part of functional oligosaccharide, 0.1 part of flavour development nucleotide disodium, 0.5 part of turmeric powder, 0.1 part of five spice powder and 0.1 part of β -carotene;
wherein, 8 parts of vegetable oil consists of 4 parts of soybean oil and 4 parts of rapeseed oil; 1 part of functional oligosaccharide consists of 0.5 part of fructo-oligosaccharide and 0.5 part of xylo-oligosaccharide.
The specific procedure for preparing the basic ingredient composition is the same as in example 1, and will not be described in detail.
Then inoculating probiotic bacteria powder on the basic ingredient composition for fermentation, wherein the probiotic bacteria powder specifically comprises the following components:
step 5) fermenting, namely introducing the prepared basic ingredient composition into a fermentation tank, inoculating probiotic bacteria powder, wherein the probiotic bacteria powder is a composition of bifidobacterium lactis, lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei, the weight ratio of the probiotic bacteria powder to the lactobacillus casei is 1:2:2:1, and the viable count of the probiotic bacteria powder is not less than 1 × 109CFU/g; based on the weight of the basic ingredient composition, the inoculation amount of the probiotic powder is 0.1 percent; fermenting at 37 deg.C for 72h to obtain probiotic fermented gold sour soup flavoring;
the specific operation process of step 6) is the same as that of embodiment 1, and details are not repeated.
Example 3
Preparation of probiotic fermented gold sour soup seasoning of example 3
The preparation method comprises a process of preparing the basic ingredient composition and a process of inoculating probiotic bacteria powder on the basic ingredient composition for fermentation.
The basic ingredient composition comprises the following raw materials in parts by weight:
8 parts of chicken oil, 6 parts of vegetable oil, 12 parts of green Chinese onion, 4 parts of ginger, 22 parts of pickled millet pepper, 8 parts of yellow lantern pepper, 6 parts of pumpkin, 6 parts of mango, 5 parts of chicken juice, 3 parts of yeast extract, 5 parts of white granulated sugar, 1 part of sour agent, 4 parts of salt, 5 parts of monosodium glutamate, 3 parts of hydroxypropyl distarch phosphate, 1 part of functional oligosaccharide, 0.5 part of disodium ribonucleotide, 0.1 part of turmeric powder, 0.5 part of five spice powder and 0.05 part of β -carotene;
wherein, the 6 parts of vegetable oil consists of 3 parts of sunflower seed oil and 3 parts of rapeseed oil; 1 part of functional oligosaccharide consists of 0.5 part of fructo-oligosaccharide and 0.5 part of xylo-oligosaccharide.
The specific operation process for preparing the basic ingredient composition is basically the same as that in the example 1, except that in the step 2), the stir-frying time of the scallion and the ginger is added for 10min, and the stir-frying time of the pickled capsicum frutescens and the capsicum frutescens is added for 20 min; and, the cooking time in the step 4) is 20 min; the rest is the same as embodiment 1, and detailed description is omitted.
Then inoculating probiotic bacteria powder on the basic ingredient composition for fermentation, wherein the probiotic bacteria powder specifically comprises the following components:
step 5) fermenting, namely introducing the prepared basic ingredient composition into a fermentation tank, inoculating probiotic bacteria powder, wherein the probiotic bacteria powder is a composition of bifidobacterium lactis, lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei, the weight ratio of the probiotic bacteria powder to the lactobacillus casei is 1:2:2:1, and the viable count of the probiotic bacteria powder is not less than 1 × 109CFU/g; based on the weight of the basic ingredient composition, the inoculation amount of the probiotic powder is 0.2 percent; fermenting at 37 deg.C for 48h to obtain probiotic fermented golden sour soup flavoring;
the specific operation process of step 6) is the same as that of embodiment 1, and details are not repeated.
Example 4
Preparation of probiotic fermented gold sour soup seasoning of example 4
The preparation method comprises a process of preparing the basic ingredient composition and a process of inoculating probiotic bacteria powder on the basic ingredient composition for fermentation.
The basic ingredient composition comprises the following raw materials in parts by weight:
8 parts of chicken oil, 8 parts of vegetable oil, 12 parts of green Chinese onion, 6 parts of ginger, 22 parts of pickled millet pepper, 8 parts of yellow lantern pepper, 6 parts of pumpkin, 6 parts of mango, 5 parts of chicken juice, 5 parts of yeast extract, 5 parts of white granulated sugar, 6 parts of salt, 5 parts of monosodium glutamate, 5 parts of hydroxypropyl distarch phosphate, 1 part of functional oligosaccharide, 0.5 part of flavour development nucleotide disodium, 0.5 part of turmeric powder, 0.5 part of five spice powder and 0.1 part of β -carotene;
wherein, 8 parts of vegetable oil consists of 4 parts of corn oil and 4 parts of rapeseed oil; 1 part of functional oligosaccharide consists of 0.5 part of fructo-oligosaccharide and 0.5 part of xylo-oligosaccharide.
The specific operation process for preparing the basic ingredient composition is basically the same as that in the example 1, except that in the step 2), the stir-frying time of the scallion and the ginger is added for 15min, and the stir-frying time of the pickled capsicum frutescens and the capsicum frutescens is added for 20 min; and, the cooking time in the step 4) is 20 min; the rest is the same as embodiment 1, and detailed description is omitted.
Then inoculating probiotic bacteria powder on the basic ingredient composition for fermentation, wherein the probiotic bacteria powder specifically comprises the following components:
step 5) fermenting, namely introducing the prepared basic ingredient composition into a fermentation tank, inoculating probiotic bacteria powder, wherein the probiotic bacteria powder is a composition of bifidobacterium lactis, lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei, the weight ratio of the probiotic bacteria powder to the lactobacillus casei is 1:2:1:2, and the viable count of the probiotic bacteria powder is not less than 1 × 109CFU/g; based on the weight of the basic ingredient composition, the inoculation amount of the probiotic powder is 0.1 percent; fermenting at 37 deg.C for 48h to obtain probiotic fermented golden sour soup flavoring;
the specific operation process of step 6) is the same as that of embodiment 1, and details are not repeated.
According to the probiotic fermented golden sour soup seasoning, the combination of pickled capsicum frutescens and yellow lantern capsicum is adopted in the formula, so that the spicy taste is mellow and not irritant, spicy but not strong, and spicy but not violent; particularly, functional oligosaccharide is added in the formula as prebiotics and is combined with probiotics, so that the functionality of the golden sour soup seasoning is improved. According to the preparation method of the probiotic fermented golden sour soup seasoning, the probiotic fermentation process is adopted, so that the fermentation time of the traditional sour soup is shortened from 30-60 days to 2-3 days, the product stability is greatly improved, and the production efficiency is improved.
In general, the probiotic fermented golden sour soup seasoning disclosed by the invention has the advantages of outstanding flavor, mellow sour taste, golden color, freshness, fragrance, sourness and spiciness, the preparation method of the probiotic fermented golden sour soup seasoning avoids the uncertainty of the traditional sour soup process, shortens the fermentation time, is simple and convenient to operate, is more suitable for large-scale industrial production, is easy to control the quality, is stable in product yield, can meet the consumption requirements of various consumers, and has remarkable economic value.
It should be understood that although the present description refers to embodiments, not every embodiment contains only a single technical solution, and such description is for clarity only, and those skilled in the art should make the description as a whole, and the technical solutions in the embodiments can also be combined appropriately to form other embodiments understood by those skilled in the art.
The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.
Claims (10)
1. A probiotic fermented gold sour soup seasoning is characterized in that:
the probiotic fermented golden sour soup seasoning is prepared by inoculating probiotic powder on a basic ingredient composition and fermenting,
the basic ingredient composition comprises the following raw materials in parts by weight:
5-10 parts of chicken oil, 5-10 parts of vegetable oil, 8-12 parts of green Chinese onion, 4-6 parts of ginger, 15-25 parts of pickled millet pepper, 4-10 parts of yellow lantern pepper, 4-10 parts of pumpkin, 6-10 parts of mango, 1-5 parts of chicken juice, 1-5 parts of yeast extract, 1-5 parts of white granulated sugar, 0.5-3 parts of sour agent, 4-8 parts of salt, 1-5 parts of monosodium glutamate, 1-5 parts of hydroxypropyl distarch phosphate, 0.1-0.5 part of flavor nucleotide disodium, 0.1-0.5 part of turmeric powder, 0.1-0.5 part of five spice powder and 0.05-0.1 part of β -carotene;
the probiotic bacteria powder is selected from one or more of Bacillus bifidus, Lactobacillus, enterococcus and yeast, and the viable count is not less than 1 × 109CFU/g；
Based on the weight of the basic ingredient composition, the inoculation amount of the probiotic powder is 0.08-0.3%.
2. The probiotic fermented gold sour soup seasoning of claim 1 wherein:
the probiotic powder is a composition of bifidobacterium lactis, lactobacillus plantarum, lactobacillus acidophilus and lactobacillus casei, and the weight ratio of bifidobacterium lactis to lactobacillus plantarum to lactobacillus acidophilus to lactobacillus casei is 0.5-3: 0.5-3: 0.5-3: 0.5 to 3.
3. The probiotic fermented gold sour soup seasoning of claim 1 wherein:
the raw material formula of the basic ingredient composition also comprises functional oligosaccharide; the functional oligosaccharide is selected from one or more of fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide and isomalto-oligosaccharide; the weight part of the functional oligosaccharide is 0.8-2 parts.
4. A preparation method of a probiotic fermented golden sour soup seasoning is characterized by comprising the following steps:
the preparation method comprises a process of preparing a basic ingredient composition and a process of inoculating probiotic bacteria powder on the basic ingredient composition for fermentation;
the basic ingredient composition comprises the following raw materials in parts by weight:
5-10 parts of chicken oil, 5-10 parts of vegetable oil, 8-12 parts of green Chinese onion, 4-6 parts of ginger, 15-25 parts of pickled millet pepper, 4-10 parts of yellow lantern pepper, 4-10 parts of pumpkin, 6-10 parts of mango, 1-5 parts of chicken juice, 1-5 parts of yeast extract, 1-5 parts of white granulated sugar, 0.5-3 parts of sour agent, 4-8 parts of salt, 1-5 parts of monosodium glutamate, 1-5 parts of hydroxypropyl distarch phosphate, 0.1-0.5 part of flavor nucleotide disodium, 0.1-0.5 part of turmeric powder, 0.1-0.5 part of five spice powder and 0.05-0.1 part of β -carotene;
the probiotic bacteria powder is one or more of Bacillus bifidus, Lactobacillus, enterococcus and yeast, and has viable count of not less than 1 × 109CFU/g；
The fermentation process comprises the steps of introducing the prepared basic ingredient composition into a fermentation tank, inoculating probiotic powder, wherein the inoculation amount of the probiotic powder is 0.08-0.3% based on the weight of the basic ingredient composition; controlling the fermentation temperature at 37 ℃ and the fermentation time at 48-72 h to obtain the probiotic fermented golden sour soup seasoning.
5. The method of claim 4, wherein:
the basic ingredient composition was prepared as follows:
step 1) pretreatment of raw materials: respectively cleaning and peeling the green Chinese onion and the ginger, then putting the green Chinese onion and the ginger into a cutting and mixing machine to be cut into fine particles, adding a proper amount of purified water, and processing the fine particles by a colloid mill; respectively draining juice from the pickled capsicum frutescens and the capsicum frutescens, putting the pickled capsicum frutescens and the capsicum frutescens into a chopper mixer, chopping into fine particles, and then processing by a colloid mill; peeling the pumpkin, steaming, and processing by a colloid mill; removing peel and kernel of mango, and taking out pulp;
step 2) stir-frying the raw materials: adding the vegetable oil and the chicken oil into a frying pan, heating the oil to 130-; then adding the pickled capsicum frutescens and the yellow lantern capsicum processed in the step 1) for stir-frying;
step 3) seasoning, namely adding the pumpkin, the mango, the chicken juice, the yeast extract, the white granulated sugar, the sour agent, the salt, the monosodium glutamate, the hydroxypropyl distarch phosphate, the flavor nucleotide disodium, the turmeric powder, the five spice powder and the β -carotene in sequence according to a raw material formula, and uniformly stirring;
step 4), cooking: putting the material obtained in the step 3) into a cooking pot, starting stirring, controlling the temperature to be 90-95 ℃, cooking for 10-20 min, and then cooling to room temperature;
thus obtaining the basic ingredient composition.
6. The method of claim 5, wherein:
in the step 1), the scallion, the ginger, the pickled capsicum frutescens and the yellow lantern pepper are chopped into particles with the size of 0.2cm-0.3cm by using the chopping and mixing machine.
7. The method of claim 6, wherein:
when the green Chinese onions and the gingers are processed by a colloid mill, the ratio of materials to water is controlled to be 4: 1.
8. The method of claim 5, wherein:
in the step 2), the scallion and the ginger are added for stir-frying for 10min-15min, and then the pickled capsicum frutescens and the yellow lantern capsicum are added for stir-frying for 15min-20 min.
9. The method of claim 4, wherein:
and (3) bagging the probiotic fermented golden sour soup seasoning obtained by fermentation in a hot filling mode, cooling with cold air, and boxing after the temperature is rapidly reduced to below 30 ℃.
10. The method of claim 9, wherein:
the hot filling operation conditions are as follows: the temperature is not lower than 65 ℃, the strength of the magnetic bar is not lower than 10000 Gauss, and the filter screen is 16 meshes.
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| CN114009740A (en) * | 2021-11-23 | 2022-02-08 | 江苏食品药品职业技术学院 | Concentrated golden soup seasoning sauce and preparation method thereof |
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