Rice sour soup and preparation method thereof

A technology of rice sour soup and rice soup, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problem of difficult control of beneficial bacteria proliferation and harmful bacteria inhibition, difficulty in controlling the quality of sour soup, and poor storage quality. Stability and other issues, to achieve the effect of anti-tumor human physiological functions, regulating human physiological functions, and shortening production time

Inactive Publication Date: 2018-09-28
ZHENYUAN LEDOUFANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, the traditional way of making sour soup is to use natural fermentation, which makes the concentration of fermentation substrate low, lactic acid fermentation is slow, the fermentation cycle is long, the sour taste is weak, and the quality of sour soup is difficult to control
Although studies have shown that lactic acid bacteria have an impact on the nitrite content in sour soup during the fermentation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The rice sour soup that present embodiment provides:

[0025] Its formula: rice soup 12kg, fermented bacteria 0.3kg, apple extract 4kg, roxburghii extract 4kg, sucrose ester 1.6kg, xanthan gum 1.6kg;

[0026] Fermentation formula: heat-resistant Bacillus coagulans 5.5kg, Lactobacillus inulin 2kg, yeast 0.9kg;

[0027] Apple extract, containing ≥50% malic acid;

[0028] Its preparation method, the steps include:

[0029] Step 1: Preparation of Rosa roxburghii extract

[0030] After soaking Rosa roxburghii in saline with a mass fraction of 35% for 1 day, heat it at 95°C for 6 hours, and then store it in a sealed tank for 5 days;

[0031] Step 2: First Mix

[0032] Mix rice soup, roxburghii extract and apple extract to obtain a mixture;

[0033] Step 3: First Fermentation

[0034] Put the mixed material in the sealed perfusion, add the yeast in the fermentation bacteria, control the fermentation temperature to 33 ° C, and the fermentation time is 12 hours;

[0035] ...

Embodiment 2

[0042] The rice sour soup that present embodiment provides:

[0043] Its formula: rice soup 12kg, fermented bacteria 0.3kg, apple extract 4kg, roxburghii extract 4kg, sucrose ester 1.6kg, xanthan gum 1.6kg;

[0044] Fermentation formula: heat-resistant Bacillus coagulans 5kg, Lactobacillus inulin 1kg, yeast 0.5kg;

[0045] Apple extract, containing ≥50% malic acid;

[0046] Its preparation method, the steps include:

[0047] Step 1: Preparation of Rosa roxburghii extract

[0048] After soaking Rosa roxburghii in saline with a mass fraction of 35% for 1 day, heat it at 90°C for 7 hours, and then store it in a sealed tank for 3 days;

[0049] Step 2: First Mix

[0050] Mix rice soup, roxburghii extract and apple extract to obtain a mixture;

[0051] Step 3: First Fermentation

[0052] Put the mixed material in the sealed perfusion, add the yeast in the fermentation bacteria, control the fermentation temperature to 35 ° C, and the fermentation time is 12 hours;

[0053] St...

Embodiment 3

[0060] The rice sour soup that present embodiment provides:

[0061] Its formula: rice soup 10kg, fermented bacteria 0.1kg, apple extract 2kg, roxburghii extract 2kg, sucrose ester 1kg, xanthan gum 1kg;

[0062] Fermentation formula: heat-resistant Bacillus coagulans 5.5kg, Lactobacillus inulin 2kg, yeast 0.9kg;

[0063] Apple extract, containing ≥50% malic acid;

[0064] Its preparation method, the steps include:

[0065] Step 1: Preparation of Rosa roxburghii extract

[0066] Soak Rosa roxburghii in 45% saline for 1 day, heat at 90°C for 7 hours, and store in a sealed jar for 5 days;

[0067] Step 2: First Mix

[0068] Mix rice soup, roxburghii extract and apple extract to obtain a mixture;

[0069] Step 3: First Fermentation

[0070]Put the mixed material in the sealed perfusion, add the yeast in the fermentation bacteria, control the fermentation temperature to 32 ° C, and the fermentation time is 11 hours;

[0071] Step 4: Second Fermentation

[0072] Add Lactobac...

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PUM

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Abstract

The invention relates to belongs to the technical field of food processing, and especially relates to a rice sour soup and a preparation method thereof. The rice sour soup is prepared by rice soup, zymocyte, an apple extract, a roxburgh rose extract, sucrose ester, and xanthan gum. The preparation method comprises the following steps: mixing rice soup, the apple extract, and the roxburgh rose extract, performing three-time fermentation on a mixture, and mixing a fermentation object with sucrose ester and xanthan gum. The obtained rice sour soup has abundant nutrition, and can adjust the microecological balance of animal and human body, in addition, the quality stability of the rice sour soup is strong, and the rice sour soup with long-term preservation has no phenomena of layering and bottle expanding.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to rice sour soup and a preparation method thereof. Background technique [0002] Sour soup is a traditional fermented condiment in the Miao and Dong villages. Rice sour soup is a sour soup fermented from rice soup. It has the characteristics of milky white soup, mellow smell, sweet and sour taste, etc. It can increase stomach acid, clear away greasy stomach, dispel cold and relieve swelling, and has the functions of promoting body fluid and quenching thirst, appetizing and invigorating spleen. The beneficial bacteria in sour soup and rich nutrition The ingredients have health effects such as adjusting the micro-ecological balance of the human intestinal tract, improving human health and preventing digestive tract diseases. [0003] For a long time, the traditional way of making sour soup is to use natural fermentation, which makes the concentration of fermentation substrat...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/00
CPCA23L23/00A23L33/00A23V2200/30A23V2250/21A23V2250/5086
Inventor 潘连云
Owner ZHENYUAN LEDOUFANG FOOD CO LTD
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