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Concentrated white sour soup and preparation method thereof

A technology for white sour soup and white sugar, which is applied in food science and other directions, can solve the problems of high transportation cost, difficult storage of soup materials, and no large-scale commercial products, and achieves the effect of convenient transportation and easy storage.

Active Publication Date: 2018-01-05
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the soup is not easy to store, and the transportation cost is too high, sour soup is currently only sold in restaurants, and there is no large-scale commercial product.

Method used

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  • Concentrated white sour soup and preparation method thereof
  • Concentrated white sour soup and preparation method thereof
  • Concentrated white sour soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The concentrated white sour soup consists of the following components in parts by weight: 12 parts of glutinous rice flour, 10 parts of whole wheat flour, 0.5 part of white sugar, 1 part of sweet wine, and 70 parts of water; the glutinous rice flour is obtained by pulverizing glutinous rice grains; The whole wheat flour is obtained by pulverizing whole grains of wheat.

[0021] The preparation method of above-mentioned concentrated white sour soup is as follows:

[0022] (1) Take a proportioned amount of sweet wine and mix it with whole wheat flour, and ferment at 35-40°C for 10-14 hours to obtain a fermentation broth;

[0023] (2) Mix the glutinous rice flour with water in proportion, boil to obtain glutinous rice soup, then cool the glutinous rice soup to below 45°C;

[0024] (3) Mix the fermented liquid obtained in step (1), the cooled glutinous rice soup in step (2) and white sugar in proportion and mix them evenly, place them at 35-40°C and ferment for 45-50 hours...

Embodiment 2

[0027] The concentrated white sour soup consists of the following components in parts by weight: 15 parts of glutinous rice flour, 8 parts of whole wheat flour, 0.3 part of white sugar, 2 parts of sweet wine, and 75 parts of water; the glutinous rice flour is obtained by pulverizing glutinous rice grains; The whole wheat flour is obtained by pulverizing whole grains of wheat.

[0028] The preparation method of above-mentioned concentrated white sour soup is as follows:

[0029] (1) Take a proportioned amount of sweet wine and mix it with whole wheat flour, and ferment it at 37°C for 12 hours to obtain a fermented liquid;

[0030] (2) Mix the glutinous rice flour with water in proportion, boil to obtain glutinous rice soup, then cool the glutinous rice soup to below 45°C;

[0031] (3) Mix the fermented liquid obtained in step (1), the cooled glutinous rice soup in step (2) and the proportioned white sugar, stir evenly, and ferment at 37° C. for 48 hours to obtain concentrated ...

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PUM

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Abstract

The invention discloses concentrated white sour soup and a preparing method of the concentrated white sour soup. The concentrated white sour soup comprises the following ingredients in parts by weight, 12-15 parts of glutinous rice four, 8-10 parts of whole wheat flour, 0.3-0.5 part of white sugar, 1 part to 2 parts of sweet wine and 70-75 parts of water. According to the concentrated white sour soup, a recipe and a producing process of the white sour soup are improved. Furthermore, color, smell and taste of the diluted white sour soup are identical with those of white sour soup manufactured in a traditional process. The concentrated white sour soup is easy to store and convenient to transport, so that large-scale commercialized production of the white sour soup limited to be produced in a workshop mode is achieved.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a concentrated white sour soup and a preparation method thereof. Background technique [0002] White sour soup is a kind of delicacy with traditional characteristics in Guizhou that is made from rice flour through natural fermentation. Cook over high heat until the raw materials are soft and rotten, then put them into the altar for fermentation. Different people can also add garlic, ginger slices, hawthorn, tomato, etc. to the sour soup according to their own tastes. The white sour soup is milky white in color, with the mellow aroma of grains and the sour aroma of fermented products. It tastes sour and refreshing, rich in nutrition, and has a certain health care effect on the human body. However, because the soup stock is not easy to store, and the transportation cost is too high, white sour soup is only sold in restaurants at present, and there is no large-scale commercial prod...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L23/10A23L7/104
Inventor 张玉贺稚非李洪军
Owner SOUTHWEST UNIV
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