CN110839849A - Secondary fermentation preparation method of red sour soup - Google Patents
Secondary fermentation preparation method of red sour soup Download PDFInfo
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- CN110839849A CN110839849A CN201911139146.3A CN201911139146A CN110839849A CN 110839849 A CN110839849 A CN 110839849A CN 201911139146 A CN201911139146 A CN 201911139146A CN 110839849 A CN110839849 A CN 110839849A
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Classifications
-
- 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
-
- 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
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/175—Rhamnosus
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a secondary fermentation preparation method of a red sour soup, which takes fresh tomatoes and hot peppers as main raw materials for primary fermentation, takes ginger, garlic, edible salt, white granulated sugar and white spirit as auxiliary materials, and uses two bacteria of lactobacillus plantarum M-10439 and lactobacillus rhamnosus LV108 for composite fermentation; mixing the tomato fermentation sample and the pepper fermentation sample according to a certain proportion, and adding auxiliary materials such as fermented glutinous rice, glutinous rice paste, litsea cubeba and the like for secondary fermentation; and finally, homogenizing, pasteurizing, cooling and the like to obtain the finished red sour soup. The preparation method is simple, high in safety and easy for industrial production, and the prepared red sour soup finished product is fresh and cool, has distinct characteristics and stable quality, and can be stored for a long time at normal temperature.
Description
Technical Field
The invention relates to the technical field of food microbial fermentation and food processing, and particularly provides a secondary fermentation preparation method of red sour soup.
Background
The red sour soup is a traditional food for Guizhou Miao people and has a long history. It features unique red colour, fragrance, alcohol acid, slight peppery taste and sweet taste, and can stimulate appetite.
Two indispensable raw materials for making the red sour soup are tomatoes and red peppers. The tomato is rich in saccharides, organic acids, cellulose, carotene, vitamins, trace elements and the like, and the tomato has an antibacterial effect; the tartaric acid can reduce cholesterol of human body, and is beneficial to hyperlipidemia; malic acid, citric acid and sugar have digestion promoting effect; malic acid, citric acid and other organic acids, and also has the effects of increasing gastric acidity, promoting digestion, and improving gastrointestinal function. The red pepper is rich in vitamin C, and can control heart disease and coronary arteriosclerosis and reduce cholesterol; rich in antioxidant substances, and has certain effect in preventing cancer and other chronic diseases. The red pepper can also kill parasites in stomach and abdomen and regulate the intestinal environment; can accelerate metabolism and promote hormone secretion. The addition of the tomatoes and the red peppers enables the red sour soup to be delicious, bright red in color, rich in nutritional value, sour, hot and delicious, and increases appetite.
According to published literature data, the conventional or existing red sour soup preparation method has the common problems of complex ① preparation process, long fermentation period of ②, regulation of acidity and rich taste by eating other food additives such as citric acid and malic acid and the like of ③, and prolongation of shelf life by adding a preservative of ④.
Disclosure of Invention
In order to overcome the defects, the invention provides the secondary fermentation preparation method of the red sour soup, the preparation method is simple and safe to operate, and the red sour soup prepared by the fermentation preparation method has the characteristics of delicious taste, sour, hot and delicious taste, lasting flavor, stable quality, capability of being stored at normal temperature for a long shelf life, capability of realizing large-scale production and the like.
The technical scheme adopted by the invention for solving the technical problem is as follows: a secondary fermentation preparation method of red sour soup comprises the following preparation steps:
(1) primary fermentation of tomatoes: selecting, cleaning, removing stems, soaking, removing impurities, preheating, peeling, crushing into juice, adding lactic acid bacteria, edible salt, white granulated sugar and white spirit, uniformly mixing, and fermenting at the constant temperature of 23-27 ℃ for 17-23 days to obtain a tomato fermentation sample;
(2) primary fermentation of the pepper: selecting, cleaning, removing stems, soaking, removing impurities, draining, cutting into sections, crushing into juice, adding edible salt, garlic, ginger and white spirit, uniformly mixing, and fermenting at the constant temperature of 35-39 ℃ for 10-15 days to obtain a pepper fermentation sample;
(3) fermenting the fermented glutinous rice: cleaning glutinous rice for 2-4 times, adding cold boiled water for soaking for 5-24 h, draining water, steaming, cooling to 26-30 ℃, inoculating distiller's yeast, uniformly stirring, and fermenting for 3-5 days at a constant temperature of 26-30 ℃;
(4) and (3) secondary fermentation: uniformly mixing the obtained tomato fermentation sample, pepper fermentation sample, fermented glutinous rice, glutinous rice paste and litsea cubeba, and fermenting for 10-15 days at a constant temperature of 23-27 ℃ to obtain a red sour soup fermentation sample;
(5) homogenizing, sterilizing and cooling: and (3) sequentially carrying out homogenization, pasteurization and cooling treatment on the obtained red sour soup fermentation sample, and finally storing at room temperature to obtain a finished red sour soup product.
As a further improvement of the invention, the lactobacillus is selected from lactobacillus plantarum M-10439 and lactobacillus rhamnosus LV 108.
As a further improvement of the invention, the chili is red chili of a American chili variety, the glutinous rice is round glutinous rice, and the litsea is dried litsea cubeba.
As a further improvement of the present invention, the specific soaking manner in the step (1) is as follows: soaking tomatoes in 10-15% saline water for 20-30 min;
the specific soaking mode in the step (2) is as follows: soaking the hot pepper in 10-15% saline water for 20-30 min.
As a further improvement of the invention, the specific preheating peeling method in the step (1) comprises the following steps: and putting the pretreated tomato raw material into clear water at 90-100 ℃, and quickly fishing out until the skin is slightly cracked so as to peel and remove mixed bacteria.
As a further improvement of the invention, the preparation formula of the tomato fermentation sample comprises the following steps: according to the weight parts, 100 parts of tomatoes, 0.06-0.12 part of lactobacillus plantarum M-10439, 0.04-0.12 part of lactobacillus rhamnosus LV108, 4-5 parts of edible salt, 0.35-0.65 part of white granulated sugar and 2-4 parts of white spirit;
the preparation formula of the pepper fermentation sample comprises the following steps: the chili sauce is prepared from 100 parts by weight of chili, 5-10 parts by weight of edible salt, 3-7% by weight of garlic, 3-7% by weight of ginger and 5-7% by weight of white spirit.
As a further improvement of the present invention, the specific preparation method of the glutinous rice paste used in the step (4) above is: mixing round glutinous rice flour and boiled water according to a material-water ratio of 4-6: 32-35, and stirring to be pasty.
As a further improvement of the invention, the preparation formula of the red sour soup fermentation sample in the step (4) is as follows: the tomato fermented sample accounts for 60-80 parts by weight, the pepper fermented sample accounts for 20-40 parts by weight, the fermented glutinous rice accounts for 2.5-4.5 parts by weight, the glutinous rice paste accounts for 6-8 parts by weight, and the litsea pungens accounts for 0.2-0.6 part by weight.
As a further improvement of the invention, in the step (5), the particle size of the red sour soup fermentation sample after homogenization treatment is 1-2 mm;
the pasteurization parameters were: the sterilization temperature is 85-100 ℃, and the sterilization time is 15-30 min.
The invention has the beneficial effects that: 1) the invention adopts the plant lactobacillus M-10439 and the rhamnosus bacillus LV108 to carry out compound primary fermentation, and uses the fermented glutinous rice and the glutinous rice paste to assist secondary anaerobic fermentation, thereby not only increasing the acidity of the product and enriching the taste of the product, but also simplifying the fermentation process and shortening the fermentation period. 2) The pasteurization method is adopted to effectively keep the product at the normal temperature for a longer shelf life. 3) The preparation method is simple, high in safety and easy for industrial production, and the production efficiency of fermentation of the red sour soup is remarkably improved.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to these examples.
The invention discloses a secondary fermentation preparation method of red sour soup, which is simple and quick and is safe to operate, and the red sour soup prepared by the method has the characteristics of delicious and fresh taste, special flavor, stable quality, capability of being stored at normal temperature for a long shelf life and the like. The main reason for realizing the method is that the invention optimizes and innovates the formula, the fermentation process and the sterilization process of the red sour soup product, and the specific description is as follows:
firstly, the fermentation method of the invention is adopted to prepare the red sour soup
Example 1:
the method comprises the following steps:
(1) primary fermentation of tomatoes: selecting 'Fagu No. 1' tomato under 'Fagu Guizhen' brand as raw material, cleaning, removing pedicel, soaking in 15% saline water for 20min to remove floating foreign matter and dust impurities; then placing the tomatoes in slightly boiling clear water for tens of seconds until the peels are slightly cracked, and quickly fishing out the tomatoes so as to peel and remove mixed bacteria; draining, peeling, and pulverizing into juice; taking 100 parts by weight of the pretreated tomato juice, adding 0.06 part by weight of lactobacillus plantarum M-10439, 0.09 part by weight of lactobacillus rhamnosus LV108, 5 parts by weight of edible salt, 0.5 part by weight of white granulated sugar and 3 parts by weight of white spirit, uniformly mixing, and fermenting at the constant temperature of 23 ℃ for 23 days to obtain a tomato fermentation sample with the soluble solid content of 9.2-9.5% and the acidity (calculated by lactic acid) of 0.8-1.0%. Description of the drawings: lactobacillus plantarum M-10439 and Lactobacillus rhamnosus LV108 are specifically referred to patent 200710046977.7.
(2) Primary fermentation of the pepper: selecting red pepper of the variety of the red peppers as a raw material, cleaning, removing pedicels, and then soaking in 10% saline water for 30min to remove mixed bacteria and attached foreign matters; draining, cutting into pieces, and pulverizing into juice; taking 100 parts by weight of the pretreated chili juice, adding 5 parts by weight of edible salt, 3 parts by weight of garlic, 7 parts by weight of ginger and 7 parts by weight of white spirit, uniformly mixing, and fermenting at the constant temperature of 37 ℃ for 12.5 days to obtain a chili fermentation sample with the soluble solid content of 14.0-14.5% and the acidity (calculated as lactic acid) of 1.23-1.3%.
(3) Fermenting the fermented glutinous rice: mixing round glutinous rice and cold boiled water according to a material-water ratio of 1:2, soaking for 5h, draining, steaming, spreading and washing the cooked glutinous rice with cold boiled water, cooling to 26 ℃, and preventing rice grains from being adhered; uniformly spreading 0.4% distiller's yeast, stirring, placing into a clean jar, pressing, pricking a small hole in the middle, and fermenting at constant temperature of 26 deg.C for 5 days.
(4) And (3) secondary fermentation: selecting 70 parts by weight of tomato fermentation samples and 30 parts by weight of pepper fermentation samples, uniformly mixing, adding 4.5 parts by weight of fermented glutinous rice, 6 parts by weight of round glutinous rice paste (round glutinous rice powder and boiled water are mixed according to a material-water ratio of 1:8 and are stirred to be pasty), and 0.2 part by weight of litsea cubeba, uniformly mixing, and fermenting at a constant temperature of 27 ℃ for 13 days to obtain a red sour soup fermentation sample with a soluble solid content of 9.8-10.8% and acidity (calculated by lactic acid) of 1.0-1.5%.
(5) Homogenizing, sterilizing and cooling: and (3) homogenizing the red sour soup fermentation sample, wherein the particle size after homogenization is 1-2 mm, then packaging, carrying out pasteurization at 90 ℃ for 30min, and cooling to obtain the final red sour soup finished product.
Example 2:
the method comprises the following steps:
(1) primary fermentation of tomatoes: selecting 'Fagu No. 1' tomato under 'Fagu Guizhen' brand as raw material, cleaning, removing pedicel, soaking in 10% saline water for 30min to remove floating foreign matter and dust impurity; then placing the tomatoes in slightly boiling clear water for tens of seconds until the peels are slightly cracked, and quickly fishing out the tomatoes so as to peel and remove mixed bacteria; draining, peeling, and pulverizing into juice; taking 100 parts by weight of the pretreated tomato juice, adding 0.12 part by weight of lactobacillus plantarum M-10439, 0.08 part by weight of lactobacillus rhamnosus LV108, 5 parts by weight of edible salt, 0.35 part by weight of white granulated sugar and 2 parts by weight of white spirit, uniformly mixing, and fermenting at the constant temperature of 27 ℃ for 20 days to obtain a tomato fermentation sample with the soluble solid content of 8.5-9.2% and the acidity (calculated by lactic acid) of 0.7-1.0%. Description of the drawings: lactobacillus plantarum M-10439 and Lactobacillus rhamnosus LV108 are specifically referred to patent 200710046977.7.
(2) Primary fermentation of the pepper: selecting red pepper of the variety of the red peppers as a raw material, cleaning, removing pedicels, and soaking in 15% saline water for 20min to remove mixed bacteria and attached foreign matters; draining, cutting into pieces, and pulverizing into juice; taking 100 parts by weight of the pretreated chili juice, adding 7.5 parts by weight of edible salt, 7 parts by weight of garlic, 3 parts by weight of ginger and 5 parts by weight of white spirit, uniformly mixing, and fermenting at the constant temperature of 35 ℃ for 15 days to obtain a chili fermentation sample with the soluble solid content of 13.5-14.5% and the acidity (calculated as lactic acid) of 1.0-1.8%.
(3) Fermenting the fermented glutinous rice: selecting 23 parts by weight of round sticky rice, cleaning for 2 times, adding cold boiled water for soaking for 24 hours, draining, steaming, spreading, washing and cooling the cooked sticky rice to 26 ℃ by using the cold boiled water, and preventing the rice grains from being adhered; then 0.08 weight part of distiller's yeast is evenly scattered into the sticky rice, evenly stirred and put into a clean jar, the surface is tightly pressed, a small pit is arranged in the middle, and the fermentation is carried out for 3 days at the constant temperature of 30 ℃.
(4) And (3) secondary fermentation: selecting 80 parts by weight of tomato fermentation samples and 20 parts by weight of pepper fermentation samples, uniformly mixing, adding 3.5 parts by weight of fermented glutinous rice, 7 parts by weight of round glutinous rice paste (round glutinous rice powder and boiled water are mixed according to a material-water ratio of 1:7 and are stirred to be pasty), and 0.6 part by weight of litsea cubeba, uniformly mixing, and fermenting at constant temperature of 23 ℃ for 15 days to obtain the red sour soup fermentation samples with the soluble solid content of 9.8-10.5% and the acidity (calculated by lactic acid) of 1.0-2.0%.
(5) Homogenizing, sterilizing and cooling: and (3) homogenizing the red sour soup fermentation sample, wherein the particle size after homogenization is 1-2 mm, then packaging, carrying out pasteurization at 100 ℃ for 15min, and cooling to obtain the final red sour soup finished product.
Example 3:
the method comprises the following steps:
(1) primary fermentation of tomatoes: selecting 'Fagu No. 1' tomato under 'Fagu Guizhen' brand as raw material, cleaning, removing pedicel, soaking in 12.5% saline water for 25min to remove floating foreign matter and dust impurity; then placing the tomatoes in slightly boiling clear water for tens of seconds until the peels are slightly cracked, and quickly fishing out the tomatoes so as to peel and remove mixed bacteria; draining, peeling, and pulverizing into juice; taking 100 parts by weight of the pretreated tomato juice, adding 0.06 part by weight of lactobacillus plantarum M-10439, 0.04 part by weight of lactobacillus rhamnosus LV108, 5 parts by weight of edible salt, 0.5 part by weight of white granulated sugar and 3 parts by weight of white spirit, uniformly mixing, and fermenting at the constant temperature of 25 ℃ for 20 days to obtain a tomato fermentation sample with the soluble solid content of 8.8-10.0% and the acidity (calculated by lactic acid) of 0.9-1.2%. Description of the drawings: lactobacillus plantarum M-10439 and Lactobacillus rhamnosus LV108 are specifically referred to patent 200710046977.7.
(2) Primary fermentation of the pepper: selecting red pepper of the variety of the red peppers as a raw material, cleaning, removing pedicels, and then soaking in 12.5% saline water for 25min to remove mixed bacteria and attached foreign matters; draining, cutting into pieces, and pulverizing into juice; taking 100 parts by weight of the pretreated chili juice, adding 5 parts by weight of edible salt, 5 parts by weight of garlic, 5 parts by weight of ginger and 6 parts by weight of white spirit, uniformly mixing, and fermenting at the constant temperature of 37 ℃ for 10 days to obtain a chili fermentation sample with the soluble solid content of 14.2-15.3% and the acidity (calculated by lactic acid) of 1.5-2.0%.
(3) Fermenting the fermented glutinous rice: selecting 25 parts by weight of round sticky rice, cleaning for 3 times, adding cold boiled water for soaking for 15 hours, draining, steaming, spreading, washing and cooling the cooked sticky rice to 28 ℃ by using the cold boiled water, and preventing the rice grains from being adhered; then 0.1 weight part of distiller's yeast is evenly scattered into the sticky rice, evenly stirred and put into a clean jar, the surface is tightly pressed, a small pit is poked in the middle, and the constant temperature fermentation is carried out for 4 days at 28 ℃.
(4) And (3) secondary fermentation: selecting 70 parts by weight of tomato fermentation samples and 30 parts by weight of pepper fermentation samples, uniformly mixing, adding 2.5 parts by weight of fermented glutinous rice, 7 parts by weight of round glutinous rice paste (round glutinous rice powder and boiled water are mixed according to a material-water ratio of 1:6.7 and are stirred to be pasty), and 0.4 part by weight of litsea cubeba, uniformly mixing, and fermenting at constant temperature of 25 ℃ for 10 days to obtain a red sour soup fermentation sample with the soluble solid content of 11.0-12.5% and the acidity (calculated by lactic acid) of 1.8-2.7%.
(5) Homogenizing, sterilizing and cooling: and (3) homogenizing the red sour soup fermentation sample, wherein the particle size after homogenization is 1-2 mm, then packaging, carrying out pasteurization at 85 ℃ for 15min, and cooling to obtain the final red sour soup finished product.
Example 4:
the method comprises the following steps:
(1) primary fermentation of tomatoes: selecting 'Fagu No. 1' tomato under 'Fagu Guizhen' brand as raw material, cleaning, removing pedicel, soaking in 15% saline water for 30min to remove floating foreign matter and dust impurity; then placing the tomatoes in slightly boiling clear water for tens of seconds until the peels are slightly cracked, and quickly fishing out the tomatoes so as to peel and remove mixed bacteria; draining, peeling, and pulverizing into juice. Taking 100 parts by weight of the pretreated tomato juice, adding 0.075 part by weight of lactobacillus plantarum M-10439, 0.075 part by weight of lactobacillus rhamnosus LV108, 4.5 parts by weight of edible salt, 0.65 part by weight of white granulated sugar and 4 parts by weight of white spirit, uniformly mixing, and fermenting at the constant temperature of 27 ℃ for 17 days to obtain a tomato fermentation sample with the soluble solid content of 8.5-9.3% and the acidity (calculated by lactic acid) of 0.9-1.2%. Description of the drawings: lactobacillus plantarum M-10439 and Lactobacillus rhamnosus LV108 are specifically referred to patent 200710046977.7.
(2) Primary fermentation of the pepper: selecting red pepper of the variety of the red peppers as a raw material, cleaning, removing pedicels, and then soaking in 10% saline water for 25min to remove mixed bacteria and attached foreign matters; draining, cutting into pieces, and pulverizing into juice; taking 100 parts by weight of the pretreated chili juice, adding 10 parts by weight of edible salt, 5 parts by weight of garlic, 7 parts by weight of ginger and 7 parts by weight of white spirit, uniformly mixing, and fermenting at the constant temperature of 39 ℃ for 10 days to obtain a chili fermentation sample with the soluble solid content of 13.5-14.9% and the acidity (calculated by lactic acid) of 1.0-2.0%.
(3) Fermenting the fermented glutinous rice: selecting 27 parts by weight of round sticky rice, cleaning for 4 times, adding cold boiled water for soaking for 24 hours, draining, steaming, spreading, washing and cooling the cooked sticky rice to 30 ℃ by using the cold boiled water, and preventing the rice grains from being adhered; then 0.12 weight part of distiller's yeast is evenly scattered into the sticky rice, evenly stirred and put into a clean jar, the surface is tightly pressed, a small pit is arranged in the middle, and the fermentation is carried out for 5 days at the constant temperature of 30 ℃.
(4) And (3) secondary fermentation: selecting 80 parts by weight of tomato fermentation samples and 20 parts by weight of pepper fermentation samples, uniformly mixing, adding 4.5 parts by weight of fermented glutinous rice, 8 parts by weight of round glutinous rice paste (round glutinous rice powder and boiled water are mixed according to a material-water ratio of 6:35 and are stirred to be pasty), and 0.4 part by weight of litsea cubeba, uniformly mixing, and fermenting at the constant temperature of 27 ℃ for 15 days to obtain the red sour soup fermentation samples with the soluble solid content of 9.8-12.4% and the acidity (calculated by lactic acid) of 1.2-2.6%.
(5) Homogenizing, sterilizing and cooling: and (3) homogenizing the red sour soup fermentation sample, wherein the particle size after homogenization is 1-2 mm, then packaging, carrying out pasteurization at 92.5 ℃ for 22.5min, and cooling to obtain the final red sour soup finished product.
Example 5:
the method comprises the following steps:
(1) primary fermentation of tomatoes: selecting 'Fagu No. 1' tomato under 'Fagu Guizhen' brand as raw material, cleaning, removing pedicel, soaking in 12.5% saline water for 25min to remove floating foreign matter and dust impurity; then placing the tomatoes in slightly boiling clear water for tens of seconds until the peels are slightly cracked, and quickly fishing out the tomatoes so as to peel and remove mixed bacteria; draining, peeling, and pulverizing into juice; taking 100 parts by weight of the pretreated tomato juice, adding 0.09 part by weight of lactobacillus plantarum M-10439, 0.12 part by weight of lactobacillus rhamnosus LV108, 4 parts by weight of edible salt, 0.5 part by weight of white granulated sugar and 3 parts by weight of white spirit, uniformly mixing, and fermenting at the constant temperature of 25 ℃ for 20 days to obtain a tomato fermentation sample with the soluble solid content of 9.2-10.5% and the acidity (calculated by lactic acid) of 0.7-1.2%. Description of the drawings: lactobacillus plantarum M-10439 and Lactobacillus rhamnosus LV108 are specifically referred to patent 200710046977.7.
(2) Primary fermentation of the pepper: selecting red pepper of the variety of the red peppers as a raw material, cleaning, removing pedicels, and then soaking in 12.5% saline water for 25min to remove mixed bacteria and attached foreign matters; draining, cutting into pieces, and pulverizing into juice; taking 100 parts by weight of the pretreated chili juice, adding 5 parts by weight of edible salt, 7 parts by weight of garlic, 5 parts by weight of ginger and 6 parts by weight of white spirit, uniformly mixing, and fermenting at the constant temperature of 37 ℃ for 10 days to obtain a chili fermentation sample with the soluble solid content of 14.1-15.3% and the acidity (calculated as lactic acid) of 1.0-2.0%.
(3) Fermenting the fermented glutinous rice: selecting 25 parts by weight of round sticky rice, cleaning for 3 times, adding cold boiled water for soaking for 15 hours, draining, steaming, spreading, washing and cooling the cooked sticky rice to 38 ℃ by using the cold boiled water, and preventing the rice grains from being adhered; then 0.1 weight part of distiller's yeast is evenly scattered into the sticky rice, evenly stirred and put into a clean jar, the surface is tightly pressed, a small pit is poked in the middle, and the constant temperature fermentation is carried out for 4 days at 28 ℃.
(4) And (3) secondary fermentation: selecting 60 parts by weight of tomato fermentation samples and 40 parts by weight of pepper fermentation samples, uniformly mixing, adding 3.5 parts by weight of fermented glutinous rice, 6 parts by weight of round glutinous rice paste (round glutinous rice powder and boiled water are mixed according to a material-water ratio of 4:35 and are stirred to be pasty), and 0.4 part by weight of litsea cubeba, uniformly mixing, and fermenting at constant temperature of 25 ℃ for 10 days to obtain a red sour soup fermentation sample with the soluble solid content of 10.8-13% and the acidity (calculated by lactic acid) of 1.5-3.0%.
(5) Homogenizing, sterilizing and cooling: and (3) homogenizing the red sour soup fermentation sample, wherein the particle size after homogenization is 1-2 mm, then packaging, carrying out pasteurization at 85 ℃ for 15min, and cooling to obtain the final red sour soup finished product.
Secondly, product sensory evaluation, physical and chemical index and safety evaluation
1) Sensory evaluation of the product
Sensory evaluation is respectively carried out on the finished red sour soup products prepared by fermentation in the embodiments 1-5 and the comparative example, and the table 1 is the sensory evaluation standard of the finished red sour soup products; table 2 shows sensory evaluation results of the red sour soup finished products fermented in examples 1 to 5 of the present invention and the comparative example.
Description of the drawings: the difference between the comparative example and the embodiment is that the lactobacillus plantarum M-10439, the lactobacillus rhamnosus LV108, the fermented glutinous rice, the glutinous rice paste and the litsea cubeba raw materials are not added in the comparative example, and the lactobacillus rhamnosus fermented glutinous rice is prepared by fermenting for 3 months by adopting a traditional method.
TABLE 1 sensory Scoring criteria (Single item score of 10 points)
TABLE 2 sensory evaluation results of the finished Red sour soup prepared in examples 1 to 5 and the control
As shown in table 2, the finished red sour soup prepared in examples 1 to 5 has a higher sensory score than that of the comparative example, which indicates that the raw material formula and the fermentation process of the invention can effectively improve the defects of the existing red sour soup, and the lactobacillus plantarum M-10439, lactobacillus rhamnosus LV108, fermented glutinous rice and glutinous rice paste are added according to a certain proportion, and the adopted secondary fermentation process effectively shortens the fermentation period of the red sour soup, improves the product layering phenomenon, and improves the overall quality of the finished red sour soup. The finished red sour soup prepared by the invention has higher scores in color, aroma, taste and texture, particularly in examples 3 and 5, but the rest examples can also meet the production requirements.
2) Physical and chemical indexes of product
The physical and chemical indexes of the samples obtained in the embodiments 1 to 5 of the present invention were measured, and the results are shown in table 3:
TABLE 3 physicochemical indices of finished red sour soup products prepared in examples 1 to 5
As shown in Table 3, the finished red sour soup provided by the embodiment of the invention is green and healthy, the pure food is naturally fermented, and no acidity agent or preservative is added. The glutinous rice contains protein, fat, saccharide, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, starch, etc. the fermented glutinous rice is sweet and delicious and has rich nutrients and great amount of probiotics. The glutinous rice paste prepared from the round glutinous rice provides nutrient substances such as starch, protein and the like for the probiotics, improves the fermentation substrate efficacy of the probiotics, further improves the activity of the probiotics, and makes secondary fermentation more sufficient and effective. Therefore, the finished red sour soup prepared by the method is natural and healthy, rich in nutrition, soft in fragrance and rich in taste, and the health degree and the value feeling of the finished red sour soup are effectively improved.
3) Evaluation of product safety
The sample prepared in example 3 of the present invention was stored at 36 ± 1 ℃ for 6 weeks, and samples were periodically taken during the storage to determine the organoleptic properties (whether the bag was swollen, appearance, flavor, etc.) and the microbiological indicators. The results are shown in Table 4, using samples incubated for 0 weeks as controls:
TABLE 4 results of sensory and microbiological indicators measurements of samples of example 3 during storage at 36 + -1 deg.C
As shown in table 4, the finished red sour soup prepared in example 3 of the present invention has high safety and long shelf life without adding any preservative.
In conclusion, the finished red sour soup prepared by the invention has the characteristics of delicious taste, sour and hot taste, lasting flavor, stable quality, capability of being stored at normal temperature for a long shelf life, capability of realizing large-scale production and the like, and particularly, the red sour soup prepared by the invention is better in examples 3 and 5, and has wide market prospect and market benefit.
The above-mentioned embodiments are only for illustrating the composition and efficacy of the invention, and are not to be construed as limiting the scope of the invention, therefore, all changes in equivalent structure and similar modifications which do not depart from the invention are deemed to be within the scope of the invention.
Claims (9)
1. A secondary fermentation preparation method of red sour soup is characterized by comprising the following steps: the method comprises the following manufacturing steps:
(1) primary fermentation of tomatoes: selecting, cleaning, removing stems, soaking, removing impurities, preheating, peeling, crushing into juice, adding lactic acid bacteria, edible salt, white granulated sugar and white spirit, uniformly mixing, and fermenting at the constant temperature of 23-27 ℃ for 17-23 days to obtain a tomato fermentation sample;
(2) primary fermentation of the pepper: selecting, cleaning, removing stems, soaking, removing impurities, draining, cutting into sections, crushing into juice, adding edible salt, garlic, ginger and white spirit, uniformly mixing, and fermenting at the constant temperature of 35-39 ℃ for 10-15 days to obtain a pepper fermentation sample;
(3) fermenting the fermented glutinous rice: cleaning glutinous rice for 2-4 times, adding cold boiled water for soaking for 5-24 h, draining water, steaming, cooling to 26-30 ℃, inoculating distiller's yeast, uniformly stirring, and fermenting for 3-5 days at a constant temperature of 26-30 ℃;
(4) and (3) secondary fermentation: uniformly mixing the obtained tomato fermentation sample, pepper fermentation sample, fermented glutinous rice, glutinous rice paste and litsea cubeba, and fermenting for 10-15 days at a constant temperature of 23-27 ℃ to obtain a red sour soup fermentation sample;
(5) homogenizing, sterilizing and cooling: and (3) sequentially carrying out homogenization, pasteurization and cooling treatment on the obtained red sour soup fermentation sample, and finally storing at room temperature to obtain a finished red sour soup product.
2. The method for preparing red sour soup by secondary fermentation according to claim 1, wherein the method comprises the following steps: the lactobacillus is selected from Lactobacillus plantarum M-10439 and Lactobacillus rhamnosus LV 108.
3. The method for preparing red sour soup by secondary fermentation according to claim 1, wherein the method comprises the following steps: the red pepper is red pepper of a Meirenjiao variety, the glutinous rice is round glutinous rice variety, and the litsea cubeba is dried litsea cubeba variety.
4. The method for preparing red sour soup by secondary fermentation according to claim 1, wherein the method comprises the following steps: the specific soaking mode in the step (1) is as follows: soaking tomatoes in 10-15% saline water for 20-30 min;
the specific soaking mode in the step (2) is as follows: soaking the hot pepper in 10-15% saline water for 20-30 min.
5. The method for preparing red sour soup by secondary fermentation according to claim 1, wherein the method comprises the following steps: the specific preheating peeling method in the step (1) comprises the following steps: and putting the pretreated tomato raw material into clear water at 90-100 ℃, and quickly fishing out until the skin is slightly cracked so as to peel and remove mixed bacteria.
6. The method for preparing red sour soup by secondary fermentation according to claim 2, wherein the method comprises the following steps: the preparation formula of the tomato fermentation sample comprises the following steps: according to the weight parts, 100 parts of tomatoes, 0.06-0.12 part of lactobacillus plantarum M-10439, 0.04-0.12 part of lactobacillus rhamnosus LV108, 4-5 parts of edible salt, 0.35-0.65 part of white granulated sugar and 2-4 parts of white spirit;
the preparation formula of the pepper fermentation sample comprises the following steps: the chili sauce is prepared from 100 parts by weight of chili, 5-10 parts by weight of edible salt, 3-7% by weight of garlic, 3-7% by weight of ginger and 5-7% by weight of white spirit.
7. The method for preparing red sour soup by secondary fermentation according to claim 1, wherein the method comprises the following steps: the specific preparation method of the glutinous rice paste used in the step (4) comprises the following steps: mixing round glutinous rice flour and boiled water according to a material-water ratio of 4-6: 32-35, and stirring to be pasty.
8. The method for preparing red sour soup by secondary fermentation according to claim 1, wherein the method comprises the following steps: the preparation formula of the red sour soup fermentation sample in the step (4) is as follows: the tomato fermented sample accounts for 60-80 parts by weight, the pepper fermented sample accounts for 20-40 parts by weight, the fermented glutinous rice accounts for 2.5-4.5 parts by weight, the glutinous rice paste accounts for 6-8 parts by weight, and the litsea pungens accounts for 0.2-0.6 part by weight.
9. The method for preparing red sour soup by secondary fermentation according to claim 1, wherein the method comprises the following steps: in the step (5), the particle size of the red sour soup fermentation sample after homogenization treatment is 1-2 mm;
the pasteurization parameters were: the sterilization temperature is 85-100 ℃, and the sterilization time is 15-30 min.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN113349359A (en) * | 2021-06-21 | 2021-09-07 | 贵州农业职业学院 | Method for preparing roxburgh rose red sour soup |
| CN113951484A (en) * | 2021-10-18 | 2022-01-21 | 贵州黔酸王食品有限公司 | Ancient sour soup base bag and preparation method thereof |
| CN113966821A (en) * | 2020-07-22 | 2022-01-25 | 镇远县肖家园食品有限公司 | Sour soup production method and sour soup fermentation device thereof |
| CN114158710A (en) * | 2021-12-23 | 2022-03-11 | 贵州南山婆食品加工有限公司 | Ester-flavored sour soup containing anthocyanin and brewing method thereof |
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2019
- 2019-11-20 CN CN201911139146.3A patent/CN110839849A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113966821A (en) * | 2020-07-22 | 2022-01-25 | 镇远县肖家园食品有限公司 | Sour soup production method and sour soup fermentation device thereof |
| 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 |
| CN113349359A (en) * | 2021-06-21 | 2021-09-07 | 贵州农业职业学院 | Method for preparing roxburgh rose red sour soup |
| CN113349359B (en) * | 2021-06-21 | 2023-03-14 | 贵州农业职业学院 | Preparation method of roxburgh rose red sour soup |
| CN113951484A (en) * | 2021-10-18 | 2022-01-21 | 贵州黔酸王食品有限公司 | Ancient sour soup base bag and preparation method thereof |
| CN114158710A (en) * | 2021-12-23 | 2022-03-11 | 贵州南山婆食品加工有限公司 | Ester-flavored sour soup containing anthocyanin and brewing method thereof |
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