CN113317474A - Fermentation method of special sour soup - Google Patents

Fermentation method of special sour soup Download PDF

Info

Publication number
CN113317474A
CN113317474A CN202110734552.5A CN202110734552A CN113317474A CN 113317474 A CN113317474 A CN 113317474A CN 202110734552 A CN202110734552 A CN 202110734552A CN 113317474 A CN113317474 A CN 113317474A
Authority
CN
China
Prior art keywords
fermentation
mixing
sour soup
fructus
mass ratio
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN202110734552.5A
Other languages
Chinese (zh)
Inventor
袁峰
邓少华
王建辉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhenweizhi Yantai Food Technology Co ltd
Original Assignee
Zhenweizhi Yantai Food Technology Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zhenweizhi Yantai Food Technology Co ltd filed Critical Zhenweizhi Yantai Food Technology Co ltd
Priority to CN202110734552.5A priority Critical patent/CN113317474A/en
Publication of CN113317474A publication Critical patent/CN113317474A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • A23V2400/169—Plantarum

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Biotechnology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a fermentation method of special sour soup. The method comprises the following steps: (1) cleaning the raw materials with water, and draining; (2) pulping the standby raw materials, crushing and mixing to obtain a fermentation raw material; (3) uniformly mixing the fermentation raw materials, the white spirit and the salt to obtain a fermentation mixture; uniformly mixing the fermentation mixture and zymophyte, pouring the mixture into a fermentation tank, and sealing and fermenting to obtain primary fermentation liquor; (4) mixing the primary fermentation product in the step (3) with a fermentation accelerator, and carrying out sealed fermentation to obtain secondary fermentation liquor; (5) mixing pig bones, chicken frames and water, decocting to obtain soup-stock, mixing the soup-stock, the secondary fermentation liquid obtained in the step (4) and a stabilizer, homogenizing, sterilizing, and cooling to room temperature to obtain the special sour soup. The special sour soup prepared by the invention has moderate acidity, low nitrite content, good stability and good mouthfeel.

Description

Fermentation method of special sour soup
Technical Field
The invention relates to the technical field of food processing, in particular to a fermentation method of special sour soup.
Background
The red sour soup originates from southeast area of Guizhou, is naturally fermented by the traditional process, and is developed to be one of the most representative sour foods. The Guizhou red sour soup is a seasoning and food rich in national characteristics, which is prepared by taking fresh red peppers and tomatoes as main raw materials, adding ginger, garlic, white spirit, glutinous rice flour and the like as auxiliary materials, crushing, filling into a jar, and fermenting by lactic acid bacteria carried in the environment under natural conditions. The finished product is bright red in color; the fineness is uniform, the mildew floating film phenomenon is avoided, the viscosity is moderate, and no layering is caused; the sour and hot taste is mellow, and the aftertaste is sour and sweet, so the vinegar is deeply favored by tourists at and outside the sea.
The red sour soup is rich in nutrition, is a high-potassium low-sodium food, has important functions of improving cardiovascular function, reducing fat, losing weight, protecting eyesight, regulating the state of intestinal flora of a human body, enhancing immunity, improving metabolism of the human body and the like, wherein capsaicin in the red sour soup is called 'soft gold' due to the medicinal function, and lycopene has a strong anti-oxidation effect, can remove free radicals, enhance immunity and the like.
Microbial community structures in the traditional fermentation process of fermented food are complex and diverse, various microbes participate in each fermentation stage, and microbial systems also have differences due to different raw materials, processing technologies, environments and the like. The traditional fermentation mode of Guizhou red sour soup is mostly natural fermentation, the types of microorganisms in the red soup are uncontrollable, the taste of the red soup is influenced, and microorganisms harmful to human bodies are more likely to appear, so that the matching of different strains and different raw materials is researched, the red sour soup which is most suitable for the taste of the public and rich in nutrition is obtained, the large-scale production is facilitated, and the market is developed and the requirements of the masses on the red sour soup are simultaneously met.
Chinese patent (application number: 201810153159.5) discloses a processing method of red sour soup, which comprises the following steps: selecting materials, soaking, primary crushing, primary fermentation, secondary crushing, secondary fermentation, tempering and aroma improvement; the obtained red sour soup is nutritious, and has effects in promoting fluid production, quenching thirst, stimulating appetite, and invigorating spleen; the technical problem to be solved is to improve the stability of the red sour soup, but the solution generates nitrite in the fermentation process, and the solution causes various damages to human bodies after being eaten for a long time. Therefore, how to reduce the content of nitrite in the fermentation process while improving the taste of the fermented sour soup and retaining the nutritional value is urgently needed to be solved, so that the safety performance of the product is especially important.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a fermentation method of a special sour soup.
In order to solve the technical problems, the invention adopts the technical scheme that:
a fermentation method of special sour soup comprises the following steps:
(1) removing pedicel of Capsici fructus and fructus Lycopersici Esculenti, peeling Bulbus Allii, washing with water respectively, and draining; washing cortex cinnamomi japonici, fructus Litseae pungentis, rhizoma Kaempferiae, green fructus Zanthoxyli, and fructus Anisi Stellati with water respectively, and draining; cleaning the used kitchen knife, chopping board, fermentation tank and spoon, and then sterilizing with ozone for later use;
(2) mixing the pod pepper, the tomatoes and the garlic treated in the step (1), sterilizing by ozone, and pulping to obtain a pulp; mixing cortex cinnamomi japonici, fructus Litseae pungentis, rhizoma Kaempferiae, green pricklyash peel and fructus Anisi Stellati, pulverizing, sterilizing with ozone to obtain plant spice powder, and mixing the above pulp and plant spice powder to obtain fermentation raw material;
(3) uniformly mixing the fermentation raw materials in the step (2), white spirit and salt to obtain a fermentation mixture; uniformly mixing the fermentation mixture and zymophyte, pouring into a clean and dry fermentation tank, and sealing and fermenting to obtain primary fermentation liquor;
(4) mixing the primary fermentation liquid and the fermentation accelerant in the step (3), and carrying out sealed fermentation to obtain secondary fermentation liquid;
(5) mixing pig bones, chicken frames and water, decocting to obtain soup-stock, mixing the soup-stock, the secondary fermentation liquid obtained in the step (4) and a stabilizer, homogenizing, sterilizing, and cooling to room temperature to obtain the special sour soup.
Preferably, the fermentation method of the special sour soup comprises the following steps:
(1) removing pedicel of Capsici fructus and fructus Lycopersici Esculenti, peeling Bulbus Allii, washing with water respectively, and draining; washing cortex cinnamomi japonici, fructus Litseae pungentis, rhizoma Kaempferiae, green fructus Zanthoxyli, and fructus Anisi Stellati with water respectively, and draining; cleaning the used kitchen knife, chopping board, fermentation tank and spoon, and then sterilizing with ozone for later use;
(2) the pod pepper, the tomato and the garlic which are treated in the step (1) are mixed according to the mass ratio of (10-25): (40-70): (8-20) mixing, carrying out ozone sterilization, carrying out pulping treatment for 2-4 times, wherein the rotation speed of the pulping machine is 15000-20000rpm, and the pulping time is 30-90s each time, so as to obtain a slurry; and then cinnamon, litsea cubeba, rhizoma kaempferiae, green pepper and star anise are mixed according to the mass ratio (1-5): (1-5): (1-5): (1-3): (1-3) mixing, crushing to 20-60 meshes, carrying out ozone sterilization to obtain plant spice powder, and mixing the slurry and the plant spice powder according to the mass ratio of (60-100) to 1 to obtain a fermentation raw material;
(3) mixing the fermentation raw materials, the white spirit and the salt in the step (2) according to the mass ratio of (80-120): (4-10): (1-5) uniformly mixing to obtain a fermentation mixture; mixing the fermentation mixture and the zymophyte according to the mass ratio of (80-120): (0.1-1), pouring into a clean and dry fermentation tank after uniformly mixing, sealing, and placing in a fermentation tank at 30-40 ℃ for fermentation for 15-25d to obtain primary fermentation liquor;
(4) mixing the primary fermentation liquid and the fermentation accelerator in the step (3) according to the mass ratio of (40-70) to (0.5-2), sealing, and continuously fermenting for 5-15 days at 20-30 ℃ to obtain secondary fermentation liquid;
(5) mixing pig bones, chicken frames and water according to the mass ratio (5-10): (1-5): (40-60), decocting for 2-3h at 85-100 ℃ to obtain a stock, and mixing the stock, the secondary fermentation liquor obtained in the step (4) and the stabilizer according to the mass ratio of (5-15): (80-100): (1-5) mixing, homogenizing until the particle size is 0.5-1mm, sterilizing at 85-100 deg.C for 20-40min, and cooling to room temperature to obtain the final product.
The zymocyte is lactobacillus plantarum and/or bacillus cereus; preferably, the fermentation bacteria are prepared from lactobacillus plantarum and bacillus cereus according to a mass ratio of (1-5): (1-3) mixing.
The acid soup is easy to produce nitrite in the fermentation process, the nitrite can generate various hazards to human bodies, and microorganisms and enzymes have degradation effects on protein, polypeptide and amino acid in vegetables, so that a certain amount of amine substances exist in the fermented vegetables, and the amine substances and the nitrite synthesize a strong carcinogenic substance N-nitroso compound under a certain condition. The lactobacillus plantarum adopted by the invention has high-efficiency strong acid production capacity and can produce special lactobacillus in the propagation process, the lactobacillus is a biological preservative, the generation of nitrogen ammonia substances and nitrite generated by raw material decay can be effectively reduced, and simultaneously, the lactobacillus plantarum has strong capability of degrading nitrite; meanwhile, the fermentation broth has the capability of producing cellulase, and the production of the cellulase in the fermentation process can destroy the cell walls of the raw materials such as pod pepper, tomato and the like, effectively release the nutrient substances in the raw materials and enrich the nutritional value of the sour soup; the strain has high bile salt resistance, also has the capability of degrading nitrite, has excellent fermentation performance and osmotic pressure resistance, can be used as a fermentation strain for vegetable fermentation, and has excellent fermentation flavor of sour soup fermented by the strain; the bacillus cereus has the characteristics of inhibiting the propagation of harmful bacteria, efficiently reducing nitrite, taking the nitrite as a nitrogen source to propagate, being fast in growth and propagation and strong in environmental adaptability, and ensures that the product is safer.
The plant extract generally has the effects of inhibiting the growth of mixed bacteria and vacuum, but the growth of probiotics can be promoted by adding proper amount of reasonable plant extract. Tea seed: the tea seed resources are extremely rich, and the tea seeds are rich in substances such as tea saponin, grease, theophylline and tea polyphenol, wherein the tea saponin can promote the acid production capability of fermentation bacteria; tea polyphenol can obviously reduce the content of serum total cholesterol, triglyceride and low-density lipoprotein cholesterol of hyperlipidemia, and has the function of recovering and protecting vascular endothelium, the tea polyphenol has stronger antioxidation function and can inhibit the generation of nitrite, active substances in the extract can effectively stimulate the cell wall of bacteria, after the tea seed extract is added in the later fermentation period, the active ingredients have the permeability of changing cell membranes and stimulate the respiration and growth of the bacteria, and can also inhibit the growth of mixed bacteria and provide nutrients for the fermentation bacteria, and tea saponin can promote the acid production capacity of the fermentation bacteria, thereby improving the acid content in the sour soup.
In addition, the pulse electric field generates a magnetic field, and the alternating action of the pulse electric field and the pulse magnetic field increases the permeability of plant cell membranes, aggravates oscillation and weakens the strength of the plant cell membranes, so that the plant cell membranes are damaged, a large amount of active substances in the plant cell membranes easily flow out, the extraction rate of the active substances is improved, meanwhile, the pulse electric field can kill mixed bacteria in the extraction process through ionization and the alternating action, and the extract is effectively prevented from deteriorating in the extraction process.
The preparation method of the fermentation accelerant comprises the following steps: s1, crushing tea seeds to obtain mixed powder, adding an ethanol water solution, extracting, filtering, and collecting filtrate A and filter residue;
s2, adding water into the filter residue, performing ultrasonic treatment, and filtering to obtain a filtrate B; and combining the filtrate A and the filtrate B, and concentrating under reduced pressure to obtain the fermentation promoter.
Preferably, the preparation method of the fermentation promoter is as follows: s1, crushing tea seeds to obtain mixed powder, adding an ethanol water solution, extracting, filtering, and collecting filtrate A and filter residue;
s2, adding water into the filter residue, performing ultrasonic treatment, extracting in a pulse electric field, and filtering to obtain a filtrate B; and combining the filtrate A and the filtrate B, and concentrating under reduced pressure to obtain the fermentation promoter.
More preferably, the preparation method of the fermentation promoter is as follows: s1, crushing 30-60 parts by weight of tea seeds, sieving the crushed tea seeds with a sieve of 10-40 meshes to obtain mixed powder, adding 600 parts by weight of 50-70 wt% ethanol aqueous solution, extracting for 1-3h at 65-85 ℃ and 500rpm under 300-;
s2, adding water with the mass of 40-80 times into the filter residue, carrying out ultrasonic treatment for 10-30min at the temperature of 30-45 ℃, the ultrasonic frequency of 30-50kHz and the ultrasonic power of 100-300W, naturally cooling to room temperature, carrying out pulsed electric field extraction for 5-15min under the conditions of electric field intensity of 20-40kV/cm, pulse time of 400-600 mu S and pulse frequency of 200-400Hz, and filtering to obtain a filtrate B; and combining the filtrate A and the filtrate B, and concentrating under reduced pressure to 10-30% of the original volume to obtain the fermentation accelerator.
The stabilizer is sodium carboxymethyl cellulose or modified sodium carboxymethyl cellulose.
Preferably, the stabilizer is modified sodium carboxymethyl cellulose.
Sodium carboxymethylcellulose is a commonly used emulsion stabilizer, can be dissolved in water and generates a viscous solution with good salt resistance and stability. However, sodium carboxymethylcellulose before modification is only used as an emulsion stabilizer, so that the product structure is relatively stable, but the quality guarantee period and the preservation period of the product are not improved. The invention aims to modify sodium carboxymethylcellulose, so that the contact between sour soup and the outside air can be reduced, and the invasion of harmful substances and infectious microbes can be reduced, thereby prolonging the quality guarantee period and the preservation period of the product.
Specifically, after the sodium carboxymethylcellulose is modified by the linoleic acid and the trehalose, the surface of the sodium carboxymethylcellulose has hydrophobic groups and hydrophilic groups, the hydrophilic groups are mutually soluble with the hydrophilicity in the sour soup, and the hydrophobic groups effectively isolate the sour soup from contacting with the outside air, so that the reproductive capacity of microorganisms in the sour soup is reduced, and the quality guarantee period and the preservation period of the sour soup are prolonged; meanwhile, the modified sodium carboxymethyl cellulose and the cassava starch are effectively compounded, a good three-dimensional network structure and good thermal stability are formed between the modified sodium carboxymethyl cellulose and the starch, a porous substance is formed, the specific surface area is large, the dispersibility is good, the adsorbability is excellent, the stability of the sour soup can be further improved, and the retention of the nutritional value of the raw materials can be improved.
The preparation method of the modified sodium carboxymethylcellulose comprises the following steps: adding sodium hydroxide aqueous solution into carboxymethyl cellulose, stirring, adding linoleic acid and trehalose, and stirring; adding the cassava starch aqueous emulsion, continuously stirring, adjusting the pH, stirring, performing microwave treatment, adding water, and continuously stirring; standing, removing the upper layer of grease, carrying out suction filtration on the lower layer, washing and drying to obtain the modified sodium carboxymethylcellulose.
Preferably, the preparation method of the modified sodium carboxymethyl cellulose is as follows: taking 5-15 parts by weight of carboxymethyl cellulose, adding 120 parts by weight of 0.5-2mol/L sodium hydroxide aqueous solution, stirring for 1-3h at 30-45 ℃ and 700rpm 400-; adding 50-100 parts by weight of 0.05-0.2 wt% cassava starch water emulsion, continuously stirring for 1-3h, adjusting the pH value to 3-4 by using 1-3mol/L hydrochloric acid, stirring for 10-30min at 50-70 ℃, performing microwave treatment for 3-8min at the microwave frequency of 40-70MHz and the power of 400-; standing for 10-30min, removing upper layer oil, filtering lower layer, washing, and drying at 50-70 deg.C for 6-16h to obtain modified sodium carboxymethylcellulose.
A special sour soup is prepared by the fermentation method of the special sour soup.
The invention has the beneficial effects that: the special sour soup is prepared by improving the raw materials, the proportion and the fermentation method of the special sour soup and adopting the means of twice fermentation. The lactobacillus plantarum adopted by the invention not only has high-efficiency strong acid production capability, but also has the capability of degrading nitrite, and the lactobacillus plantarum has excellent fermentation performance and osmotic pressure resistance. The synergistic fermentation of the two strains in the fermentation process of the special sour soup to produce acid and flavor is utilized, so that the prepared special sour soup has the advantages of sour, hot, delicious and mellow taste, low nitrite content, stomach-stimulating and health-care effects and high nutritional value.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
Introduction of some raw materials in this application:
white spirit, 52-degree kaoliang spirit, 37075, xiaowei distillery in city county.
Tea seeds were purchased from Yipin tea factories in the Pingqiao district of Xinyang city.
The cassava starch is purchased from Shanxi brocade pharmaceutic adjuvant company Limited, and has the model number: and (6) CP.
Bacillus cereus, Lactobacillus casei subsp, Rhamnosus, CGMCC 1.10559, was purchased from China general microbiological culture Collection center.
Lactobacillus plantarum, CICC 24435, purchased from China center for Industrial culture Collection of microorganisms.
Example 1
A fermentation method of special sour soup comprises the following steps:
(1) removing pedicel of Capsici fructus and fructus Lycopersici Esculenti, peeling Bulbus Allii, washing with water respectively, and draining; washing cortex cinnamomi japonici, fructus Litseae pungentis, rhizoma Kaempferiae, green fructus Zanthoxyli, and fructus Anisi Stellati with water respectively, and draining; cleaning the used kitchen knife, chopping board, fermentation tank and spoon, and then sterilizing with ozone for later use;
(2) the pod pepper, the tomato and the garlic processed in the step (1) are mixed according to the mass ratio of 15: 55: 12, mixing, carrying out ozone sterilization, and then pulping for 3 times, wherein the rotating speed of a pulping machine is 18000rpm, and the pulping time is 60s each time, so as to obtain pulp; and then, mixing the cassia bark, the litsea cubeba, the rhizoma kaempferiae, the green pepper and the star anise according to a mass ratio of 2: 2: 2: 1: 1, mixing, crushing to 40 meshes, and carrying out ozone sterilization to obtain plant spice powder; mixing the slurry and the plant spice powder according to a mass ratio of 80:1 to obtain a fermentation raw material;
(3) mixing the fermentation raw materials in the step (2), white spirit and salt according to the mass ratio of 100: 6: 3, uniformly mixing to obtain a fermentation mixture; mixing the fermentation mixture and the zymophyte according to the mass ratio of 100: 0.15, pouring into a fermentation tank after uniformly mixing, sealing, and fermenting for 20 days at 37 ℃ to obtain primary fermentation liquor;
(4) mixing the primary fermentation liquid and the fermentation accelerator in the step (3) according to the mass ratio of 50:1, sealing, and continuously fermenting for 10 days at 25 ℃ to obtain secondary fermentation liquid;
(5) mixing pig bones, chicken frames and water according to a mass ratio of 7: 3: 46, decocting at 90 ℃ for 2.5 hours to obtain a stock, and mixing the stock, the secondary fermentation liquor obtained in the step (4) and the stabilizer according to a mass ratio of 8: 90: 2 mixing, homogenizing until the particle size is 0.8mm, sterilizing at 90 deg.C for 30min, and cooling to room temperature to obtain the special sour soup.
The zymocyte is lactobacillus plantarum.
The stabilizer is sodium carboxymethyl cellulose.
The preparation method of the fermentation accelerant comprises the following steps:
s1, crushing 50 parts by weight of tea seeds, sieving the crushed tea seeds with a 20-mesh sieve to obtain mixed powder, adding 500 parts by weight of 60 wt% ethanol aqueous solution, extracting for 2 hours at 75 ℃ and 400rpm, filtering, and collecting filtrate A and filter residues;
s2, adding 50 parts by weight of water into the filter residue, performing ultrasonic treatment at 40 ℃ and ultrasonic frequency of 45kHz and ultrasonic power of 200W for 20min, cooling to room temperature, performing pulsed electric field extraction for 10min under the conditions of electric field intensity of 30kV/cm, pulse time of 500 mu S and pulse frequency of 250Hz, and filtering to obtain filtrate B; and combining the filtrate A and the filtrate B, and concentrating under reduced pressure to 20% of the original volume to obtain the fermentation accelerator.
Comparative example 1
The same as example 1, except that the fermentation accelerator was prepared as follows:
s1, crushing 50 parts by weight of tea seeds, sieving the crushed tea seeds with a 20-mesh sieve to obtain mixed powder, adding 500 parts by weight of 60 wt% ethanol aqueous solution, extracting for 2 hours at 75 ℃ and 400rpm, filtering, and collecting filtrate A and filter residues;
s2, adding 50 parts by weight of water into the filter residue, performing ultrasonic treatment at 40 ℃ and ultrasonic frequency of 45kHz and ultrasonic power of 200W for 20min, and filtering to obtain filtrate B; and combining the filtrate A and the filtrate B, and concentrating under reduced pressure to 20% of the original volume to obtain the fermentation accelerator.
Comparative example 2
The same as example 1, except that the fermentation accelerator was prepared as follows:
s1, crushing 50 parts by weight of tea seeds, sieving the crushed tea seeds with a 20-mesh sieve to obtain mixed powder, adding 500 parts by weight of 60 wt% ethanol aqueous solution, extracting for 2 hours at 75 ℃ and 400rpm, filtering, and collecting filtrate A and filter residues;
s2, adding 50 parts by weight of water into the filter residue, extracting for 30min in a pulsed electric field under the conditions of the electric field intensity of 30kV/cm, the pulse time of 500 mu S and the pulse frequency of 250Hz, and filtering to obtain a filtrate B; and combining the filtrate A and the filtrate B, and concentrating under reduced pressure to 20% of the original volume to obtain the fermentation accelerator.
Comparative example 3
A fermentation method of special sour soup comprises the following steps:
(1) removing pedicel of Capsici fructus and fructus Lycopersici Esculenti, peeling Bulbus Allii, washing with water respectively, and draining; washing cortex cinnamomi japonici, fructus Litseae pungentis, rhizoma Kaempferiae, green fructus Zanthoxyli, and fructus Anisi Stellati with water respectively, and draining; cleaning the used kitchen knife, chopping board, fermentation tank and spoon, and then sterilizing with ozone for later use;
(2) the pod pepper, the tomato and the garlic processed in the step (1) are mixed according to the mass ratio of 15: 55: 12, mixing, carrying out ozone sterilization, and then pulping for 3 times, wherein the rotating speed of a pulping machine is 18000rpm, and the pulping time is 60s each time, so as to obtain pulp; and then, mixing the cassia bark, the litsea cubeba, the rhizoma kaempferiae, the green pepper and the star anise according to a mass ratio of 2: 2: 2: 1: 1, mixing, crushing to 40 meshes, and carrying out ozone sterilization to obtain plant spice powder; mixing the slurry and the plant spice powder according to a mass ratio of 80:1 to obtain a fermentation raw material;
(3) mixing the fermentation raw materials in the step (2), white spirit and salt according to the mass ratio of 100: 6: 3, uniformly mixing to obtain a fermentation mixture; mixing the fermentation mixture and the zymophyte according to the mass ratio of 100: 0.15, pouring into a fermentation tank after uniformly mixing, sealing, and fermenting for 20 days at 37 ℃ to obtain primary fermentation liquor;
(4) sealing the primary fermentation liquid obtained in the step (3), and continuously fermenting for 10d at 25 ℃ to obtain secondary fermentation liquid;
(5) mixing pig bones, chicken frames and water according to a mass ratio of 7: 3: 46, decocting at 90 ℃ for 2.5 hours to obtain a stock, and mixing the stock, the secondary fermentation liquor obtained in the step (4) and the stabilizer according to a mass ratio of 8: 90: 2 mixing, homogenizing until the particle size is 0.8mm, sterilizing at 90 deg.C for 30min, and cooling to room temperature to obtain the special sour soup.
The zymocyte is lactobacillus plantarum.
The stabilizer is sodium carboxymethyl cellulose.
Comparative example 4
A fermentation method of special sour soup comprises the following steps:
(1) removing pedicel of Capsici fructus and fructus Lycopersici Esculenti, peeling Bulbus Allii, washing with water respectively, and draining; washing cortex cinnamomi japonici, fructus Litseae pungentis, rhizoma Kaempferiae, green fructus Zanthoxyli, and fructus Anisi Stellati with water respectively, and draining; cleaning the used kitchen knife, chopping board, fermentation tank and spoon, and then sterilizing with ozone for later use;
(2) the pod pepper, the tomato and the garlic processed in the step (1) are mixed according to the mass ratio of 15: 55: 12, mixing, carrying out ozone sterilization, and then pulping for 3 times, wherein the rotating speed of a pulping machine is 18000rpm, and the pulping time is 60s each time, so as to obtain pulp; and then, mixing the cassia bark, the litsea cubeba, the rhizoma kaempferiae, the green pepper and the star anise according to a mass ratio of 2: 2: 2: 1: 1, mixing, crushing to 40 meshes, and carrying out ozone sterilization to obtain plant spice powder; mixing the slurry and the plant spice powder according to a mass ratio of 80:1 to obtain a fermentation raw material;
(3) mixing the fermentation raw materials in the step (2), white spirit and salt according to the mass ratio of 100: 6: 3, uniformly mixing to obtain a fermentation mixture; mixing the fermentation mixture and the zymophyte according to the mass ratio of 100: 0.15, pouring into a fermentation tank after uniformly mixing, sealing, and fermenting for 20 days at 37 ℃ to obtain primary fermentation liquor;
(4) mixing the primary fermentation liquid and the fermentation accelerator in the step (3) according to the mass ratio of 50:1, sealing, and continuously fermenting for 10 days at 25 ℃ to obtain secondary fermentation liquid;
(5) mixing pig bones, chicken frames and water according to a mass ratio of 7: 3: 46, decocting at 90 ℃ for 2.5 hours to obtain a stock, and mixing the stock and the secondary fermentation liquor obtained in the step (4) according to a mass ratio of 8: 90 mixing, homogenizing until the particle size is 0.8mm, sterilizing at 90 deg.C for 30min, and cooling to room temperature to obtain the special sour soup.
The zymocyte is lactobacillus plantarum.
The preparation method of the fermentation accelerant comprises the following steps:
s1, crushing 50 parts by weight of tea seeds, sieving the crushed tea seeds with a 20-mesh sieve to obtain mixed powder, adding 500 parts by weight of 60 wt% ethanol aqueous solution, extracting for 2 hours at 75 ℃ and 400rpm, filtering, and collecting filtrate A and filter residues;
s2, adding 50 parts by weight of water into the filter residue, performing ultrasonic treatment at 40 ℃ and ultrasonic frequency of 45kHz and ultrasonic power of 200W for 20min, cooling to room temperature, performing pulsed electric field extraction for 10min under the conditions of electric field intensity of 30kV/cm, pulse time of 500 mu S and pulse frequency of 250Hz, and filtering to obtain filtrate B; and combining the filtrate A and the filtrate B, and concentrating under reduced pressure to 20% of the original volume to obtain the fermentation accelerator.
Example 2
Essentially the same as in example 1, except that the stabilizer is modified sodium carboxymethylcellulose.
The preparation method of the modified sodium carboxymethylcellulose comprises the following steps:
taking 10 parts by weight of carboxymethyl cellulose, adding 160 parts by weight of 1mol/L sodium hydroxide aqueous solution, stirring at 40 ℃ and 600rpm for 1.5h, adding 50 parts by weight of linoleic acid and 2 parts by weight of trehalose, and stirring at 400rpm for 1 h; adding 80 parts by weight of 0.1 wt% cassava starch water emulsion, continuously stirring for 2h, adjusting the pH value to 3.5 by using 2mol/L hydrochloric acid, stirring for 20min at the temperature of 60 ℃, performing microwave treatment for 5min at the microwave frequency of 60MHz and the power of 600W, adding 300 parts by weight of water, and continuously stirring for 20 min; standing for 20min, removing the upper layer of oil, filtering the lower layer, washing, and drying at 60 deg.C for 8 hr to obtain modified sodium carboxymethylcellulose.
Example 3
The method is basically the same as example 2, except that the fermentation tubes are Bacillus cereus.
Example 4
The method is basically the same as that of the example 2, except that the fermentation bacteria are formed by mixing lactobacillus plantarum and bacillus cereus according to a mass ratio of 3: 2.
Test example 1
Sensory evaluation: an evaluation group is composed of 30 evaluators (15 men and 15 women) specialized in food science, 3kg of the special sour soup of the examples 1-2 and the comparative examples 1-4 is diluted by adding 6 times of water to obtain the diluted special sour soup, the evaluation indexes are color, aroma, taste and shape conditions, the total score of the unidirectional score values is taken as a scoring result, the total score is 40, the sensory evaluation standard is shown in table 1, and the scoring result is shown in table 2.
TABLE 1 sensory rating standards
Figure BDA0003141106820000101
Figure BDA0003141106820000111
TABLE 2 sensory evaluation results
Color Fragrance Taste of the product Form of the composition Total score
Example 1 8 is divided into 8 is divided into 9 minutes 7 points of 32 points of
Comparative example 1 7 points of 6 minutes 8 is divided into 7 points of 28 minutes
Comparative example 2 7 points of 7 points of 8 is divided into 7 points of 29 minutes
Comparative example 3 7 points of 7 points of 7 points of 6 minutes 27 minutes
Comparative example 4 8 is divided into 6 minutes 7 points of 7 points of 28 minutes
Example 2 9 minutes 9 minutes 10 minutes 10 minutes 38 is divided into
From the above results, the characteristic sour soup prepared by the invention has good sensory evaluation and is popular with the public.
Test example 2
1. Determination of the total acid content: the test is carried out by referring to a pH potential method in national standard GB/T12456-.
TABLE 3 determination of the Total acid content
Figure BDA0003141106820000112
Figure BDA0003141106820000121
From the results, the special sour soup prepared by the invention has more organic acids, including lactic acid, oxalic acid, tartaric acid, acetic acid, citric acid, succinic acid and other organic acids, and has richer types of organic acids and better nutritional value compared with the traditional sour soup. The tea seeds are used as raw materials of the fermentation accelerant, the tea seeds are rich in substances such as tea saponin, grease, theophylline, tea polyphenol and the like, wherein the tea saponin can promote the acid production capacity of fermentation bacteria; the addition of the microbial cell growth regulator can obviously improve the permeability of cell membranes, supplement various nutrient components required by the maintenance growth of microorganisms, promote the division and proliferation of microbial cells and obviously improve the content of viable bacteria in fermentation liquor. The fermentation accelerant prepared by different methods is added in the fermentation process, so that the total acid content is greatly influenced, the pulse electric field generates a magnetic field, the pulse electric field and the pulse magnetic field act alternately, the permeability of plant cell membranes is increased, the oscillation is intensified, the strength of the plant cell membranes is weakened, the plant cell membranes are damaged, a large amount of active substances in the plant cell membranes easily flow out, the extraction rate of the active substances is improved, the active substances can effectively promote the reproduction of probiotics in the fermentation process, and the acid production capacity of the probiotics is improved.
Test example 3
1. Determination of nitrite content: the content of nitrite in the specially colored sour soup is determined by referring to the 2 nd method of the national standard GB 5009.33-2016 (determination of nitrite and nitrate in food) 'spectrophotometry'. 5g of the characteristic sour soup obtained in examples 2 to 4 was weighed out as a homogenate sample, and the homogenate was measured 5 times on average, and the results are shown in Table 4.
TABLE 4 nitrite content determination
Nitrite, mg/kg
Example 2 1.54
Example 3 1.49
Example 4 1.24
The results in table 4 show that the lactobacillus plantarum and the bacillus cereus adopted by the invention have good synergistic effect, the lactobacillus plantarum not only has high-efficiency and strong acid production capacity and can produce special lactobacillus in the propagation process, the lactobacillus is a biological preservative, the generation of nitrogen ammonia substances and nitrite generated by raw material decay can be effectively reduced, and simultaneously, the lactobacillus plantarum and the bacillus cereus also have strong capability of degrading nitrite; meanwhile, the fermentation broth has the capability of producing cellulase, and the production of the cellulase in the fermentation process can destroy the cell walls of the raw materials such as pod pepper, tomato and the like, effectively release the nutrient substances in the raw materials and enrich the nutritional value of the sour soup; the strain has excellent fermentation performance and osmotic pressure resistance, and sour soup fermented by the strain has excellent fermentation flavor and low nitrite content; the bacillus cereus has the advantages that the propagation of harmful bacteria is inhibited, meanwhile, nitrite can be efficiently reduced, meanwhile, the bacteria can also propagate by taking the nitrite as a nitrogen source, the growth and propagation are fast, and the environmental adaptability is strong, so that the product is safer. Therefore, the two are synergistic, and the generation of nitrite can be efficiently reduced.
Test example 4
Capsaicin stability test: the total capsaicin change content in the special acid soup of the examples 1-2 and the comparative example 4 is measured before and after the special acid soup is placed in a fermentation tank and refrigerated for 6 months by referring to a national method GB/T30388-.
TABLE 5 capsaicin stability test
Total capsaicin Change Rate (%)
Example 1 4.91
Comparative example 4 9.38
Example 2 2.76
From the results, the characteristic fermented sour soup is more stable after the stabilizer is added, and the reason is that the surface of the sodium carboxymethyl cellulose is modified by the linoleic acid and the trehalose, so that the hydrophobic group and the hydrophilic group are mutually soluble, the hydrophobic group effectively isolates the sour soup from being contacted with the outside air, the reproductive capacity of microorganisms in the sour soup is reduced, and the quality guarantee period and the preservation period of the sour soup are prolonged; meanwhile, the modified sodium carboxymethyl cellulose and the cassava starch are effectively compounded, a good three-dimensional network structure and good thermal stability are formed between the modified sodium carboxymethyl cellulose and the starch, a porous substance is formed, the specific surface area is large, the dispersibility is good, the adsorbability is excellent, the stability of the sour soup can be further improved, and the retention of the nutritional value of the raw materials can be improved.

Claims (8)

1. A fermentation method of special sour soup is characterized by comprising the following steps:
(1) removing pedicel of Capsici fructus and fructus Lycopersici Esculenti, peeling Bulbus Allii, washing with water respectively, and draining; washing cortex cinnamomi japonici, fructus Litseae pungentis, rhizoma Kaempferiae, green fructus Zanthoxyli, and fructus Anisi Stellati with water respectively, and draining; cleaning the used kitchen knife, chopping board, fermentation tank and spoon, and then sterilizing with ozone for later use;
(2) mixing the pod pepper, the tomatoes and the garlic treated in the step (1), sterilizing by ozone, and pulping to obtain a pulp; mixing cortex cinnamomi japonici, fructus Litseae pungentis, rhizoma Kaempferiae, green pricklyash peel and fructus Anisi Stellati, pulverizing, sterilizing with ozone to obtain plant spice powder, and mixing the above pulp and plant spice powder to obtain fermentation raw material;
(3) uniformly mixing the fermentation raw materials in the step (2), white spirit and salt to obtain a fermentation mixture; uniformly mixing the fermentation mixture and zymophyte, pouring into a clean and dry fermentation tank, and sealing and fermenting to obtain primary fermentation liquor;
(4) mixing the primary fermentation liquid and the fermentation accelerant in the step (3), and carrying out sealed fermentation to obtain secondary fermentation liquid;
(5) mixing pig bones, chicken frames and water, decocting to obtain soup-stock, mixing the soup-stock, the secondary fermentation liquid obtained in the step (4) and a stabilizer, homogenizing, sterilizing, and cooling to room temperature to obtain the special sour soup.
2. The fermentation method of a special sour soup according to claim 1, comprising the steps of:
(1) removing pedicel of Capsici fructus and fructus Lycopersici Esculenti, peeling Bulbus Allii, washing with water respectively, and draining; washing cortex cinnamomi japonici, fructus Litseae pungentis, rhizoma Kaempferiae, green fructus Zanthoxyli, and fructus Anisi Stellati with water respectively, and draining; cleaning the used kitchen knife, chopping board, fermentation tank and spoon, and then sterilizing with ozone for later use;
(2) the pod pepper, the tomato and the garlic which are treated in the step (1) are mixed according to the mass ratio of (10-25): (40-70): (8-20) mixing, carrying out ozone sterilization, carrying out pulping treatment for 2-4 times, wherein the rotation speed of the pulping machine is 15000-20000rpm, and the pulping time is 30-90s each time, so as to obtain a slurry; and then cinnamon, litsea cubeba, rhizoma kaempferiae, green pepper and star anise are mixed according to the mass ratio (1-5): (1-5): (1-5): (1-3): (1-3) mixing, crushing to 20-60 meshes, carrying out ozone sterilization to obtain plant spice powder, and mixing the slurry and the plant spice powder according to the mass ratio of (60-100) to 1 to obtain a fermentation raw material;
(3) mixing the fermentation raw materials, the white spirit and the salt in the step (2) according to the mass ratio of (80-120): (4-10): (1-5) uniformly mixing to obtain a fermentation mixture; mixing the fermentation mixture and the zymophyte according to the mass ratio of (80-120): (0.1-1), pouring into a clean and dry fermentation tank after uniformly mixing, sealing, and placing in a fermentation tank at 30-40 ℃ for fermentation for 15-25d to obtain primary fermentation liquor;
(4) mixing the primary fermentation liquid and the fermentation accelerator in the step (3) according to the mass ratio of (40-70) to (0.5-2), sealing, and continuously fermenting for 5-15 days at 20-30 ℃ to obtain secondary fermentation liquid;
(5) mixing pig bones, chicken frames and water according to the mass ratio (5-10): (1-5): (40-60), decocting for 2-3h at 85-100 ℃ to obtain a stock, and mixing the stock, the secondary fermentation liquor obtained in the step (4) and the stabilizer according to the mass ratio of (5-15): (80-100): (1-5) mixing, homogenizing until the particle size is 0.5-1mm, sterilizing at 85-100 deg.C for 20-40min, and cooling to room temperature to obtain the final product.
3. The fermentation method of distinctive sour soup according to claim 1 or 2, wherein the fermentation bacteria are lactobacillus plantarum and/or bacillus cereus.
4. The fermentation method of the special sour soup according to claim 1 or 2, wherein the fermentation promoter is prepared by the following method: s1, crushing tea seeds to obtain mixed powder, adding an ethanol water solution, extracting, filtering, and collecting filtrate A and filter residue;
s2, adding water into the filter residue, performing ultrasonic treatment, and filtering to obtain a filtrate B; and combining the filtrate A and the filtrate B, and concentrating under reduced pressure to obtain the fermentation promoter.
5. The fermentation method of the special sour soup according to claim 1 or 2, wherein the fermentation promoter is prepared by the following method: s1, crushing tea seeds to obtain mixed powder, adding an ethanol water solution, extracting, filtering, and collecting filtrate A and filter residue;
s2, adding water into the filter residue, performing ultrasonic treatment, extracting in a pulse electric field, and filtering to obtain a filtrate B; and combining the filtrate A and the filtrate B, and concentrating under reduced pressure to obtain the fermentation promoter.
6. The fermentation method of distinctive sour soup according to claim 1 or 2, wherein the stabilizer is sodium carboxymethyl cellulose or modified sodium carboxymethyl cellulose.
7. The fermentation method of special sour soup according to claim 6, wherein the modified sodium carboxymethylcellulose is prepared by the following method: adding sodium hydroxide aqueous solution into carboxymethyl cellulose, stirring, adding linoleic acid and trehalose, and stirring; adding the cassava starch aqueous emulsion, continuously stirring, adjusting the pH, stirring, performing microwave treatment, adding water, and continuously stirring; standing, removing the upper layer of grease, carrying out suction filtration on the lower layer, washing and drying to obtain the modified sodium carboxymethylcellulose.
8. A special sour soup prepared by the fermentation method of the special sour soup as claimed in any one of claims 1-7.
CN202110734552.5A 2021-06-30 2021-06-30 Fermentation method of special sour soup Withdrawn CN113317474A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110734552.5A CN113317474A (en) 2021-06-30 2021-06-30 Fermentation method of special sour soup

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110734552.5A CN113317474A (en) 2021-06-30 2021-06-30 Fermentation method of special sour soup

Publications (1)

Publication Number Publication Date
CN113317474A true CN113317474A (en) 2021-08-31

Family

ID=77423573

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202110734552.5A Withdrawn CN113317474A (en) 2021-06-30 2021-06-30 Fermentation method of special sour soup

Country Status (1)

Country Link
CN (1) CN113317474A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107568680A (en) * 2017-09-12 2018-01-12 贵州山水光旅游文化投资有限公司 A kind of red acid soup and its processing method and application
CN108208693A (en) * 2018-02-13 2018-06-29 镇远乐豆坊食品有限公司 A kind of processing method of red acid soup
CN108783361A (en) * 2018-05-25 2018-11-13 贵州亮欢寨生物科技有限公司 A kind of zymotechnique of gelled acid soup
CN109007513A (en) * 2018-08-06 2018-12-18 福建保安康保健食品有限公司 A kind of brown sugar fructus lycii algae solid beverage
CN111544494A (en) * 2020-05-21 2020-08-18 浙江中烟工业有限责任公司 HPEF extraction method of tea seed phenolic acid
CN112704210A (en) * 2021-01-19 2021-04-27 贵州南山婆食品加工有限公司 Fruit and vegetable sour soup prepared from tomatoes as well as preparation method and application of fruit and vegetable sour soup

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107568680A (en) * 2017-09-12 2018-01-12 贵州山水光旅游文化投资有限公司 A kind of red acid soup and its processing method and application
CN108208693A (en) * 2018-02-13 2018-06-29 镇远乐豆坊食品有限公司 A kind of processing method of red acid soup
CN108783361A (en) * 2018-05-25 2018-11-13 贵州亮欢寨生物科技有限公司 A kind of zymotechnique of gelled acid soup
CN109007513A (en) * 2018-08-06 2018-12-18 福建保安康保健食品有限公司 A kind of brown sugar fructus lycii algae solid beverage
CN111544494A (en) * 2020-05-21 2020-08-18 浙江中烟工业有限责任公司 HPEF extraction method of tea seed phenolic acid
CN112704210A (en) * 2021-01-19 2021-04-27 贵州南山婆食品加工有限公司 Fruit and vegetable sour soup prepared from tomatoes as well as preparation method and application of fruit and vegetable sour soup

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
董明盛，等: "《食品微生物学》", 30 September 2006, 中国轻工业出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Similar Documents

Publication Publication Date Title
CN102960708B (en) Production method of Clausena indica (Datz.) Oliv. sauce
CN107183207A (en) A kind of manufacture craft of fermented bean curd
CN111329033B (en) Method for preparing seafood soy sauce by multi-strain composite fermentation
CN101897429A (en) Complex microbial agent for producing soybean paste in Pixian County and preparation method thereof
CN106722565A (en) Chili fermented product and preparation method thereof
CN107285929A (en) A kind of pleurotus eryngii efficient culture medium and preparation method thereof
CN105767984A (en) Fermented chili-pepper product and preparation method thereof
CN112741289A (en) Processing method of low-salt and low-nitrite kohlrabi pickle
CN108208186A (en) A kind of probiotics fermention soya-bean milk and preparation method
CN112401216A (en) Preparation method of bamboo fungus sauce
CN114343143A (en) Marine algae fermentation product and preparation method thereof
CN113317474A (en) Fermentation method of special sour soup
CN105558082A (en) Processing method of chili square fermented bean curd and chili square fermented bean curd processed by using same
CN108902831A (en) A kind of pickles processing technology
CN113528271A (en) Yellow rice wine and preparation method thereof
CN114403363B (en) Flavored soybean paste and preparation method thereof
CN105962033A (en) Processing method of digestible formula wheat flour
CN105639542A (en) Chili base and preparation method thereof
CN111387465B (en) Method for improving acid quality of fish paste by using microbial leavening agent
CN109511943B (en) Preparation method of black garlic soy sauce
CN106173742A (en) A kind of aroma soybean whey drink and production technology thereof
CN106901305B (en) Pickled vegetable-flavor carmine radish powder and processing method thereof
CN107242524B (en) Starfish seafood soy sauce and production method thereof
CN108782769A (en) A kind of preparation method of seaweed composite plant beverage
CN109832620A (en) A kind of purple perilla fermented product and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20210831