CN112568421A

CN112568421A - Acid juice with long shelf life and preparation method and application thereof

Info

Publication number: CN112568421A
Application number: CN202011426590.6A
Authority: CN
Inventors: 王正满; 吴秀瓶
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-12-08
Filing date: 2020-12-08
Publication date: 2021-03-30

Abstract

The invention relates to the technical field of preparation of acid juice, in particular to acid juice with a long shelf life and a preparation method and application thereof. The preparation method comprises the following steps: s1, mixing 2500ml of 2000 and 2500ml of water with 50-60g of flour, heating and boiling to obtain a boiled noodle soup; s2, adding 2000-2200g of cleaned and chopped broad-leaved vegetables into the boiling noodle soup, stirring uniformly, stopping heating, and adding 200-220ml of slurry mother liquor to obtain a vegetable mixed solution; s3, transferring the mixed vegetable liquid into a container, and fermenting at 15-24 ℃ for 12-24h to obtain a mixture of crude slurry and pickled vegetables; s4, filtering the mixture of the coarse serous fluid and the pickled Chinese cabbage to separate the coarse serous fluid and the pickled Chinese cabbage; s5, adding water into the pickled Chinese cabbage, boiling, filtering again, and keeping the filtrate; s6, mixing the crude serous fluid and the filtrate, heating to boil, heating with slow fire to give a sweet yellow brown thick juice with a total water content of less than 25%, cooling, packaging, and sealing to obtain the final product. The sour juice has long shelf life, and the bean curd prepared by the sour juice has prolonged shelf life.

Description

Acid juice with long shelf life and preparation method and application thereof

Technical Field

The invention relates to the technical field of preparation of acid juice, in particular to acid juice with a long shelf life and a preparation method and application thereof.

Background

The traditional edible serofluid is prepared by naturally fermenting vegetables and boiled light noodle soup. Is an indispensable edible seasoning and seasoning for residents in most of southern Shaanxi and Gansu and surrounding areas. Plays an important role in enriching the dietary structure of people and improving the quality of food. Famous local special rice and dishes such as shannan vegetable bean curd, starch surface, stirring dough and the like are all made of starch water. Limitations of traditional slurries: firstly, the food is not easy to store and preserve in hot seasons; secondly, the method cannot be commercialized to facilitate the public, so urban and rural residents are deeply unfortunate.

Disclosure of Invention

In order to solve the technical problems, the invention provides the acid juice with long quality guarantee period and the preparation method and the application thereof.

In order to achieve the above objects, a first aspect of the present invention provides a method for preparing a long-shelf-life acid juice, comprising the steps of:

s1, mixing 2500ml of 2000 and 2500ml of water with 50-60g of flour, heating and boiling to obtain a boiled noodle soup;

s2, adding 2000-2200g of cleaned and chopped broad-leaved vegetables into the boiling noodle soup, stirring uniformly, stopping heating, and adding 200-220ml of slurry mother liquor to obtain a vegetable mixed solution;

s3, transferring the mixed vegetable liquid into a container, and fermenting at 15-24 ℃ for 12-24h to obtain a mixture of crude slurry and pickled vegetables;

s4, filtering the mixture of the coarse serous fluid and the pickled Chinese cabbage to separate the coarse serous fluid and the pickled Chinese cabbage;

s5, adding water into the pickled Chinese cabbage, boiling, filtering again, and keeping the filtrate;

s6, mixing the crude serous fluid and the filtrate, heating to boil, heating with slow fire to give a sweet yellow brown thick juice with a total water content of less than 25%, cooling, packaging, and sealing to obtain the final product.

Preferably, the flour is corn flour.

Preferably, the hardleaf vegetable is rape.

Preferably, the preparation process of the slurry mother liquor is as follows: scalding rape in boiling water for 2-5min, cooling, draining, cutting, mixing with corn flour, stirring, adding warm water, fermenting for 12-24 hr, filtering, and collecting filtrate to obtain stock solution.

Preferably, the warm water has a temperature of 40-50 ℃.

Preferably, the mass ratio of the rape, the corn flour and the warm water is 100-: 3-5:1000.

In a second aspect of the invention there is provided an acid juice prepared by the process.

The third invention of the invention is to provide the application of the acid juice in improving the quality of the bean curd, wherein the acid juice is used as a bean curd flocculating agent.

Compared with the prior art, the invention has the following technical effects:

1. the acid juice can be commercialized, is convenient for the public demand, and can form a new industry.

2. Compared with the traditional syrup, the shelf life of the acid juice is greatly prolonged, and the food safety is practically guaranteed.

3. The production flow has no chemical addition, no waste residue, waste liquid and waste gas discharge, and is a green and environment-friendly industry.

4. Can drive rural land to carry out intercropping and interplanting of raw material vegetables, does not influence the yield of main grain crops, improves the land yield and increases the income of farmers.

Detailed Description

The present invention is described in detail below with reference to specific examples, but the present invention should not be construed as being limited thereto. The technical means used in the following examples are conventional means well known to those skilled in the art, and materials, reagents and the like used in the following examples can be commercially available unless otherwise specified.

Example 1

A long shelf life acid juice is prepared by the following steps:

s1, mixing 2000ml of water with 50g of corn flour, and heating and boiling to obtain a boiling noodle soup;

s2, adding 2000g of cleaned and cut Chinese cabbage into the boiling noodle soup, stirring uniformly, stopping heating, and adding 200 plus 220ml of serous fluid mother liquor to obtain a vegetable mixed solution; the preparation process of the slurry mother liquor comprises the following steps: scalding rape in boiling water for 2min, cooling, draining, cutting, stirring with corn flour, heating with water (40 ℃), fermenting for 12h, filtering, and retaining the filtrate to obtain a serous mother liquor, wherein the mass ratio of rape, corn flour and warm water is 100: 20: 1000, parts by weight;

s3, transferring the vegetable mixed solution into a container, and fermenting at 15 ℃ for 12h to obtain a mixture of coarse serous fluid and pickled Chinese cabbage;

s6, mixing the crude slurry and the filtrate, heating to boil, heating with slow fire to give a sweet yellow brown thick juice with a total water content of 22%, cooling, packaging, and sealing to obtain the final product.

Example 2

A long shelf life acid juice is prepared by the following steps:

s1, mixing 2300ml of water with 55g of corn flour, and heating and boiling to obtain a boiling noodle soup;

s2, adding 2100g of cleaned and chopped Chinese cabbage into the boiling noodle soup, stirring uniformly, stopping heating, and adding 210ml of serous fluid mother liquor to obtain a vegetable mixed solution; the preparation process of the slurry mother liquor comprises the following steps: scalding rape in boiling water for 3min, cooling, draining, cutting, stirring with corn flour, heating with water (45 ℃), fermenting for 18h, filtering, and retaining the filtrate to obtain a serous mother liquor, wherein the mass ratio of rape, corn flour to warm water is 150: 25: 1000, parts by weight;

s3, transferring the vegetable mixed solution into a container, and fermenting at 20 ℃ for 18h to obtain a mixture of coarse pulp and pickled Chinese cabbage;

s6, mixing the crude serous fluid and the filtrate, heating to boil, heating with slow fire to give a sweet yellow brown thick juice with a total water content of 24%, cooling, packaging, and sealing to obtain the final product.

Example 3

A long shelf life acid juice is prepared by the following steps:

s1, mixing 2500ml of water with 60g of corn flour, and heating and boiling to obtain a boiling noodle soup;

s2, adding 2200g of cleaned and chopped Chinese cabbage into the boiling noodle soup, stirring uniformly, stopping heating, and adding 200 plus 220ml of serous fluid mother liquor to obtain a vegetable mixed solution; the preparation process of the slurry mother liquor comprises the following steps: scalding rape in boiling water for 5min, cooling, draining, cutting, stirring with corn flour, adding warm water (50 ℃), fermenting for 24h, filtering, and retaining filtrate to obtain serous fluid mother liquor, wherein the mass ratio of rape, corn flour to warm water is 200: 30: 1000, parts by weight;

s3, transferring the vegetable mixed solution into a container, and fermenting at 24 ℃ for 24 hours to obtain a mixture of coarse serous fluid and pickled Chinese cabbage;

s6, mixing the crude slurry and the filtrate, heating to boil, heating with slow fire to give a sweet yellow brown thick juice with a total water content of 23%, cooling, packaging, and sealing to obtain the final product.

Comparative example 1

A sour juice is prepared by the same steps as in example 3 except that the broad leaf vegetables are cabbage.

Comparative example 2

A sour juice was prepared as in example 3, except that the flour was wheat flour.

Comparative example 3

The slurry mother liquor of example 3.

Comparative example 4

The same procedure as in example 3, except that the total water content of the honey-like tan thick juice was 30%

The shelf life of examples 1-4 and comparative examples 1-2 at 25 ℃ in the unsealed state is shown in Table 1.

TABLE 1 shelf life of different acid juices at 25 ℃

The shelf life of the acid juice of example 3 of the present invention at different temperatures is shown in table 2.

TABLE 1 shelf life of the acid juice of example 3 at different temperatures

Example 4

Use of the acid juice of example 3 to improve the quality of tofu

1. Heating fresh soybean milk in a pot;

2. taking a proper amount of the acid juice, diluting with a proper amount of warm boiled water, adding the diluted acid juice into the soybean milk in several times after the soybean milk is boiled, continuously adding the acid juice once when the soybean milk is completely condensed into bean curd jelly and the soybean milk is clear, finishing the curdling process, fishing out flocculent bean curd, and squeezing and filtering in a mesh vessel to obtain the blocky bean curd.

Sensory evaluation is carried out on the bean curd of the example 4, the color is white or slightly yellowish, the bean curd has the special bean fragrance of the bean curd, the taste is soft, fresh and tender, smooth, and the bean curd has the characteristics of 'toughness', complete block shape, soft hand feeling, fine and smooth tissue and elasticity. The bean curd processed by the acid water of the invention has a shelf life of 5-6 days at 25 ℃, and the bean curd can not be formed by the traditional serous fluid of the comparative example 3.

It should be noted that when the following claims refer to numerical ranges, it should be understood that both ends of each numerical range and any numerical value between the two ends can be selected, and the preferred embodiments of the present invention are described for the purpose of avoiding redundancy.

While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.

It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims

1. A method for preparing acid juice with long shelf life is characterized by comprising the following steps:

s6, mixing the crude serous fluid and the filtrate, heating to boil, heating with slow fire until the total water content is less than 25%, cooling, packaging, and sealing to obtain the final product.

2. The method of claim 1, wherein the flour is corn flour.

3. The method of claim 1, wherein the hardy leaf vegetable is canola.

4. The method for preparing acid juice with long shelf life according to claim 3, wherein the process of preparing the serous fluid mother liquor is as follows: scalding rape in boiling water for 2-5min, cooling, draining, cutting, mixing with corn flour, stirring, adding warm water, fermenting for 12-24 hr, filtering, and collecting filtrate to obtain stock solution.

5. The method of claim 4, wherein the warm water has a temperature of 40-50 ℃.

6. The method for preparing acid juice with long shelf life as claimed in claim 5, wherein the mass ratio of the rape, corn flour and warm water is 100-: 3-5:1000.

7. An acid juice prepared according to the method of any one of claims 1 to 6.

8. Use of the acid juice according to claim 7 for improving the quality of tofu, wherein the acid juice is used as a tofu flocculant.