CN109674002B - Preparation method of pure fermented rice sour soup - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
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- 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
- A23V2400/187—Zeae
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Abstract
The invention provides a preparation method of pure fermented rice sour soup, which takes rice, sticky rice and flour as main raw materials to carry out gelatinization, liquefaction and saccharification and then carries out fermentation to prepare the rice sour soup. The rice sour soup prepared by the preparation method of the rice sour soup provided by the invention has the advantages of short fermentation period, high acid production, and richer characteristic flavor substances and characteristic nutrient substances; the fermentation process is controllable and more stable; the rice sour soup has high yield and short fermentation period, and is beneficial to industrial production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of pure-breed fermented rice sour soup.
Background
Guizhou climate is humid, and diseases such as diarrhea and dysentery are easy to prevail, and acidophilic acid can not only improve appetite, but also help digestion and diarrhea, so that the theory of no acid eating for three days and bunching by walking is provided. The sour soup is a Dong minority and Miao minority special food produced by fermenting bean clear liquid, rice milk, tomatoes, hot peppers and the like serving as main raw materials. Is the traditional fermentation type product with the characteristics of southeast Guizhou, and comprises two types of red sour soup and white sour soup. The traditional white sour soup is a natural product fermentation product which is prepared by taking bean clear liquid (commonly called cellar water) and rice soup as raw materials and jointly fermenting the raw materials by using yeast, lactobacillus, acetic acid bacteria, leuconostoc and other microorganisms, and integrates a composite product of ethanol, acetic acid and lactic acid fermentation. The red sour soup is a product obtained by fermenting red peppers and tomatoes, and the fermented adult soup contains the white sour soup and also retains nutritional ingredients such as vitamins, minerals, carotenoids and the like in the red peppers and the tomatoes. Sour soup has been a famous Chinese food for thousands of years, and is reputed by the characteristics of being sour, fresh, pure, fragrant, fresh and delicious, and the effects of clearing summer heat, regulating the micro-ecological balance of intestinal tracts of human bodies, promoting the health of human bodies and preventing digestive tract diseases.
At present, the traditional technology is used for producing Guizhou rice sour soup, the traditional natural fermentation process is still adopted for fermenting the sour soup, and experience is often required to be relied on. As a key technical link of preparation of Guizhou rice sour soup, namely fermentation, systematic research, dependence on raw material proportion and management on a fermentation process (temperature, time, microorganisms involved in fermentation and the like), undefined microbial population and modern scientific guidance are lacked, so that the fermentation period of the sour soup is long, the product quality of the sour soup is unstable, and the vomit ammonia odor or rancid odor can be generated, therefore, the problems of long production period, difficult uniform product quality and incapability of ensuring safety exist, the popularization of the sour soup in the national market is influenced, and the industrial development of the sour soup is restricted.
The rice and the sticky rice are common rice products, are rich in nutrition and contain starch, fat, protein, maltose, vitamins, mineral substances and the like. The digestibility of rice is 93%, the protein digestibility is 71.61%, and the rice starch is almost 100% absorbed by human body. It is sweet in nature and mild in taste, has the effects of invigorating spleen and stomach, replenishing vital essence and strengthening will, and improving hearing and eyesight, and is known as the first of five cereals. The pure-strain fermented rice sour soup can improve the acid production capacity of the sour soup, effectively shorten the fermentation period of the sour soup, stabilize the product quality and promote the industrial, automatic and intelligent development of the sour soup industry.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a preparation method of pure fermented rice sour soup, which aims to solve the problems of long production period and poor product quality in the prior art.
The invention provides a preparation method of pure-breed fermented rice sour soup, which comprises the following steps:
(1) pretreating raw materials, namely selecting high-quality rice, sticky rice and flour in a mass ratio of 1:2: 1;
(2) soaking, namely soaking the rice, the sticky rice and the water at the normal temperature for 5-8 hours according to the mass ratio of 1: 2-3;
(3) grinding, namely grinding the soaked rice, sticky rice, flour and water in a mass ratio of 1: 8-10 by using a colloid mill to obtain slurry for later use;
(4) pasting, boiling the slurry after grinding, pasting the slurry by using a jacketed kettle, and continuously stirring in the pasting process;
(5) liquefying, namely adding 0.8-1.5% of alpha-amylase into the gelatinized rice pulp by mass of the gelatinized rice pulp, liquefying for 25-35 min at 80-90 ℃, and screening to remove insoluble substances in an enzymolysis liquid to obtain a rice pulp enzymolysis liquid for later use;
(6) saccharifying, namely lowering the temperature to 58-62 ℃, adjusting the pH to 4.5, adding 0.2-0.5% of saccharifying enzyme based on the mass of the rice pulp enzymolysis liquid, preserving the temperature for 2-3 hours, and after cooling, screening and removing insoluble substances in the enzymolysis liquid to obtain saccharification liquid of rice, sticky rice and flour;
(7) fermenting, adding adjuvants into the saccharified solution, and adding mixed strains for fermenting to obtain rice sour soup.
Further, the hardness of the rice soaked in the step (2) is 1000-1500 gf.
Further, the grain diameter of the rice, the sticky rice and the flour after grinding in the step (3) is 2-3 um.
Furthermore, the DE value after saccharification in the step (6) is 98-99%, and the content of soluble solids is 9-10 Birx.
Further, the raw materials and the auxiliary materials in the step (7) account for 1.5-2.5% of the saccharified liquid, 1.5-2.5% of the soy albumin and the balance of water by mass.
Further, the proportion of the mixed strain added into the mixed liquid after the auxiliary materials are added is 4-6% by mass, the fermentation temperature is 40-45 ℃, and the fermentation time is 60-84 hours.
Further, the mixed strain is lactobacillus rhamnosus: corn lactobacillus liquid: kluyveromyces is 4:2: 1.
Furthermore, the total acid of the rice acid soup is 10.0-11.5 g/L.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention provides a novel sour soup preparation method, which is characterized in that rice, sticky rice and flour are added for gelatinization, liquefaction and saccharification, and then pure fermentation is carried out to prepare the sour soup, so that more raw materials are provided for the sour soup, the process is optimized, the nutritional value of the sour soup is enriched, and the accessed mixed pure strain can directly utilize reducing sugar of saccharified rice milk for fermentation to produce acid, so that the fermentation time can be shortened, and the production period can be shortened; the quality of the product is stabilized, the nutritive value of the sour soup can be increased, the effects of increasing aroma and improving taste are achieved, and the added value of the product is improved.
2. The method adopts the composite pure strains of lactobacillus rhamnosus, lactobacillus Maydis liquid and kluyveromyces to prepare the rice sour soup through inoculation and fermentation; the viable count of the mixed fermentation strain in the fermentation process can reach 1.0 multiplied by 109CFU/mL, and the mixed fermentation strain is beneficial to promoting digestion and lubricating intestines and stomach. The rice sour soup prepared by the preparation method provided by the invention has more unique flavor and more comprehensive and rich nutrition.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments.
The total acid determination method comprises the following steps: referring to the determination of total acid in GB/T12456-:
example 1:
a preparation method of pure breed fermented rice sour soup comprises the following steps: (1) pretreating raw materials, namely selecting high-quality rice, sticky rice and flour in a mass ratio of 1:2: 1; (2) soaking, namely soaking the rice, the sticky rice and the water at the normal temperature for 6 hours according to the mass ratio of 1: 2; (3) milling, namely milling the soaked rice, flour and water in a colloid mill at a ratio of 1:9 to obtain slurry for later use; (4) gelatinizing, boiling the slurry after grinding, gelatinizing for 30min by using a jacketed kettle, and continuously stirring in the gelatinizing process to prevent local deterioration of the gelatinized liquid caused by nonuniform gelatinization; (5) liquefying, namely adding 1% of alpha-amylase into the gelatinized rice pulp by mass of the gelatinized rice pulp, liquefying for 30min at 85 ℃, and filtering by a sieve to remove insoluble substances in the enzymatic hydrolysate to obtain rice pulp enzymatic hydrolysate for later use; (6) saccharifying, lowering the temperature to 60 ℃, adjusting the pH to 4.5, adding 0.3 percent of saccharifying enzyme according to the mass of the rice pulp enzymolysis liquid, and keeping the temperature for 2.5 hours; after cooling, screening and removing insoluble substances in the enzymatic hydrolysate to obtain saccharified liquid of rice, sticky rice and flour; (7) fermenting, adding adjuvants into the saccharified solution, and adding mixed strains for fermenting to obtain rice sour soup.
Wherein the hardness of the rice soaked in the step (2) is 1000-1500 gf; in the step (3), the rice and the flour are crushed and milled to have the particle size of 2-3 um; the DE value after saccharification in the step (6) is 98-99%, and the content of soluble solids is 9-10 Birx.
In the step (7), the raw materials and the auxiliary materials account for 2% of the saccharified solution, 2% of the soy albumin and the balance of water by mass.
And (3) adding the mixed strain into the mixed liquor after the auxiliary materials are added in the step (7) according to the mass ratio of 5%, wherein the fermentation temperature is 42 ℃, and the fermentation time is 72 h. The mixed strain is lactobacillus rhamnosus: corn lactobacillus liquid: kluyveromyces is 4:2: 1.
Example 2:
a preparation method of pure breed fermented rice sour soup comprises the following steps: (1) pretreating raw materials, namely selecting high-quality rice, sticky rice and flour in a mass ratio of 1:2: 1; (2) soaking, namely soaking the rice, the sticky rice and the water at normal temperature for 5 hours according to the mass ratio of 1: 3; (3) milling, namely milling the soaked rice, flour and water in a colloid mill at a ratio of 1:10 to obtain slurry for later use; (4) gelatinizing, boiling the slurry after grinding, gelatinizing for 35min by using a jacketed kettle, and continuously stirring in the gelatinizing process to prevent local deterioration of the gelatinized liquid caused by nonuniform gelatinization; (5) liquefying, namely adding 0.8% of alpha-amylase into the gelatinized rice pulp by mass of the gelatinized rice pulp, liquefying for 27min at 90 ℃, and filtering by a sieve to remove insoluble substances in the enzymatic hydrolysate to obtain rice pulp enzymatic hydrolysate for later use; (6) saccharifying, lowering the temperature to 62 ℃, adjusting the pH to 4.5, adding 0.4% of saccharifying enzyme according to the mass of the rice pulp enzymolysis liquid, and keeping the temperature for 2 hours; after cooling, screening to remove insoluble substances in the enzymatic hydrolysate to obtain saccharified liquid of rice, sticky rice and flour; (7) fermenting, adding adjuvants into the saccharified solution, and adding mixed strains for fermenting to obtain rice sour soup.
Wherein the hardness of the rice soaked in the step (2) is 1000-1500 gf; in the step (3), the rice and the flour are crushed and milled to obtain the rice-flour mixture with the particle size of 2-3 um; the DE value after saccharification in the step (6) is 98-99%, and the content of soluble solids is 9-10 Birx.
The raw materials and the auxiliary materials in the step (7) account for 2.5% of the saccharified liquid, 1.5% of the soy albumin and the balance of water by mass.
In the step (7), the mixed strain is added into the mixed liquid after the auxiliary materials are added, the proportion is 4%, the fermentation temperature is 44 ℃, and the fermentation time is 80 h. The mixed strain is lactobacillus rhamnosus: corn lactobacillus liquid: kluyveromyces is 4:2: 1.
Control group 1:
a preparation method of pure breed fermented rice sour soup comprises the following steps: (1) pretreating raw materials, namely selecting high-quality rice, sticky rice and flour in a mass ratio of 1:2: 1; (2) soaking, namely soaking the rice, the sticky rice and the water at the normal temperature for 7 hours according to the mass ratio of 1: 2; (3) milling, namely milling the soaked rice, flour and water in a colloid mill at a ratio of 1:9 to obtain slurry for later use; (4) gelatinizing, boiling the slurry after grinding, gelatinizing for 30min by using a jacketed kettle, and continuously stirring in the gelatinizing process to prevent local deterioration of the gelatinized liquid caused by nonuniform gelatinization; (5) liquefying, namely adding 1.3% of alpha-amylase into the gelatinized rice pulp by mass of the gelatinized rice pulp, liquefying for 33min at 82 ℃, and filtering by a sieve to remove insoluble substances in the enzymatic hydrolysate to obtain rice pulp enzymatic hydrolysate for later use; (6) saccharifying, lowering the temperature to 60 ℃, adjusting the pH to 4.5, adding 0.5% of saccharifying enzyme according to the mass of the rice pulp enzymolysis liquid, and keeping the temperature for 2 hours; after cooling, screening and removing insoluble substances in the enzymatic hydrolysate to obtain saccharified liquid of rice, sticky rice and flour; (7) fermenting, adding adjuvants into the saccharified solution, and adding mixed strains for fermenting to obtain rice sour soup.
Wherein the hardness of the rice soaked in the step (2) is 1000-1500 gf; in the step (3), the rice and the flour are crushed and milled to obtain the rice-flour mixture with the particle size of 2-3 um; the DE value after saccharification in the step (6) is 98-99%, and the content of soluble solids is 9-10 Birx.
The raw materials and the auxiliary materials in the step (7) account for 1.8% of the saccharified liquid, 2.4% of the soy albumin and the balance of water by mass.
And (3) adding the mixed strain into the mixed liquor after the auxiliary materials are added in the step (7) according to the mass ratio of 6%, wherein the fermentation temperature is 42 ℃, and the fermentation time is 48 h. The mixed strain is lactobacillus rhamnosus: corn lactobacillus liquid: kluyveromyces is 4:2: 1.
Control group 2:
a preparation method of pure breed fermented rice sour soup comprises the following steps: (1) pretreating raw materials, namely selecting high-quality rice, sticky rice and flour in a mass ratio of 1:2: 1; (2) soaking, namely soaking the rice, the sticky rice and the water at the normal temperature for 7 hours according to the mass ratio of 1: 2; (3) milling, namely milling the soaked rice, flour and water in a colloid mill at a ratio of 1:9 to obtain slurry for later use; (4) gelatinizing, boiling the slurry after grinding, gelatinizing for 30min by using a jacketed kettle, and continuously stirring in the gelatinizing process to prevent local deterioration of the gelatinized liquid caused by nonuniform gelatinization; (5) liquefying, namely adding 1.3% of alpha-amylase into the gelatinized rice pulp by mass of the gelatinized rice pulp, liquefying for 33min at 82 ℃, and filtering by a sieve to remove insoluble substances in the enzymatic hydrolysate to obtain rice pulp enzymatic hydrolysate for later use; (6) saccharifying, lowering the temperature to 60 ℃, adjusting the pH to 4.5, adding 0.5% of saccharifying enzyme according to the mass of the rice pulp enzymolysis liquid, and keeping the temperature for 2 hours; after cooling, screening and removing insoluble substances in the enzymatic hydrolysate to obtain saccharified liquid of rice, sticky rice and flour; (7) fermenting, adding adjuvants into the saccharified solution, and naturally fermenting for 72h to obtain rice sour soup.
Wherein the hardness of the rice soaked in the step (2) is 1000-1500 gf; in the step (3), the rice and the flour are crushed and milled to obtain the rice-flour mixture with the particle size of 2-3 um; the DE value after saccharification in the step (6) is 98-99%, and the content of soluble solids is 9-10 Birx.
The raw materials in the step (7) account for 2.0 percent of the saccharified liquid, 2.0 percent of the soy albumin and the balance of water by mass.
The rice-acid soups prepared in examples 1 and 2 and controls 1 and 2 were used for layer comparison, and the comparison results are shown in the following table.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (5)
1. A preparation method of pure breed fermented rice sour soup is characterized by comprising the following steps:
(1) pretreating raw materials, namely selecting high-quality rice, sticky rice and flour in a mass ratio of 1:2: 1;
(2) soaking, namely soaking the rice, the sticky rice and the water at the normal temperature for 5-8 hours according to the mass ratio of 1: 2-3;
(3) grinding, namely grinding the soaked rice, sticky rice, flour and water in a mass ratio of 1: 8-10 by using a colloid mill to obtain slurry for later use;
(4) pasting, boiling the slurry after grinding, pasting the slurry by using a jacketed kettle, and continuously stirring in the pasting process;
(5) liquefying, namely adding 0.8-1.5% of alpha-amylase into the gelatinized rice pulp by mass of the gelatinized rice pulp, liquefying for 25-35 min at 80-90 ℃, and screening to remove insoluble substances in an enzymolysis liquid to obtain a rice pulp enzymolysis liquid for later use;
(6) saccharifying, namely lowering the temperature to 58-62 ℃, adjusting the pH to 4.5, adding 0.2-0.5% of saccharifying enzyme based on the mass of the rice pulp enzymolysis liquid, preserving the temperature for 2-3 hours, and after cooling, screening and removing insoluble substances in the enzymolysis liquid to obtain saccharification liquid of rice, sticky rice and flour;
(7) and (2) fermenting, namely adding auxiliary materials into the saccharified liquid, wherein the saccharified liquid is 1.5-2.5%, the auxiliary materials are 1.5-2.5% of the soy albumin, and the rest are water, and then adding mixed strains for fermenting, wherein the mixed strains are lactobacillus rhamnosus: corn lactobacillus liquid: and (2) mixing kluyveromyces with a ratio of 4:2:1 to obtain a composite pure strain, wherein the proportion of the mixed strain to the mixed solution added with the auxiliary materials is 4-6% by mass, the fermentation temperature is 40-45 ℃, and the fermentation time is 60-84 h, so that the rice acid soup is obtained.
2. The method for preparing pure breed fermented rice acid soup according to claim 1, characterized in that: the hardness of the rice soaked in the step (2) is 1000-1500 gf.
3. The method for preparing pure breed fermented rice acid soup according to claim 1, characterized in that: and (4) in the step (3), the rice, the sticky rice and the flour are crushed and milled to obtain the grain diameter of 2-3 um.
4. The method for preparing pure breed fermented rice acid soup according to claim 1, characterized in that: the DE value after saccharification in the step (6) is 98-99%, and the content of soluble solids is 9-10 Birx.
5. The method for preparing pure breed fermented rice acid soup according to any one of claims 1 to 4, characterized in that: the total acid content of the rice acid soup is 10.0-11.5 g/L.
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| CN115517355B (en) * | 2022-10-08 | 2024-04-05 | 大连工业大学 | Low-phytic acid soup and preparation method thereof |
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