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Fermentation process of concentrated sour soup

A fermentation process and concentrated acid technology, applied in the direction of yeast-containing food ingredients, food science, etc., can solve the problems of general health care effect, high transportation cost, difficult storage, etc., and achieve the effect of no added ingredients, optimized nutritional environment, and warm fragrance

Inactive Publication Date: 2018-11-13
贵州亮欢寨生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The red sour soup and white sour soup on the market are made separately and stored separately. The acidity is low, the health effect is average, it is not easy to store, and the transportation cost is too high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A fermentation process of concentrated sour soup, carried out according to the following steps:

[0020] (1) Preparation of raw materials: take 3kg of tomatoes, 1kg of hot millet, wash and grind them for later use; mix 0.6kg of waxy corn flour, 1kg of potato flour, and 1.5kg of purple sweet potato flour, stir-fry until browned at 80°C, and set aside; take 1.5kg of green apples Wash and remove pits, squeeze the juice for later use; take 0.6kg of cucumber and 0.6kg of hawthorn and mix and grind for later use; take 1.5kg of chickpeas and 1.5kg of kidney beans and mix and grind them into 0.2cm fine powder, steam them for later use; 0.8kg of yam 1 kg of kudzu root and 0.5 kg of kelp are crushed into 80-mesh powder for later use; 1.5 kg of spinach, 2 kg of Houttuynia cordata leaves, 3 kg of shepherd's purse, and 4 kg of green vegetables are washed, sterilized by ozone, washed, and then cut into 0.5 cm fine powder for later use ;

[0021] (2) Initial fermentation: mix fried g...

Embodiment 2

[0024] A fermentation process of concentrated sour soup, carried out according to the following steps:

[0025] (1) Preparation of raw materials: take 5kg of tomatoes, 3kg of hot millet, wash and grind them for later use; mix 1kg of waxy corn flour, 1.5kg of potato flour, and 2kg of purple sweet potato flour, stir-fry at 100°C until they are browned, and set aside; take 2kg of green apples and wash them Remove the core and squeeze the juice for later use; take 0.9kg of cucumber and 1kg of hawthorn and mix and grind for later use; take 2kg of chickpeas and 2kg of kidney beans and mix and grind them into fine powder with a particle size of 0.4cm, steam them for later use; 0.6 kg is crushed into 100-mesh powder for later use; 2.5 kg of spinach, 2.5 kg of Houttuynia cordata leaves, 5 kg of shepherd's purse, and 5 kg of green vegetables are washed, sterilized by ozone, washed, and then cut into fine powder with a particle size of 0.8 cm for later use;

[0026] (2) Initial fermentat...

Embodiment 3

[0029] A fermentation process of concentrated sour soup, carried out according to the following steps:

[0030] (1) Raw material preparation: take 4kg of tomatoes, 2kg of spicy millet, wash and grind them for later use; take 0.8kg of waxy corn flour, 1.2kg of potato flour, and 1.8kg of purple sweet potato flour, mix them, fry them until they are browned at 80°C, and set aside; take 1.8kg of green Wash and remove the pits from the apples, and squeeze the juice for later use; take 0.8kg of cucumbers and 0.8kg of hawthorns and mix and grind them for later use; take 1.8kg of chickpeas and 1.8kg of kidney beans, mix and grind them into fine powder with a particle size of 0.3cm, and steam them for later use; kg, 1 kg of kudzu root, and 0.55 kg of kelp are crushed into 90-mesh powder for later use; 2 kg of spinach, 2 kg of houttuynia leaves, 4 kg of shepherd's purse, and 4.5 kg of green vegetables are washed, sterilized by ozone, washed, and then cut into 0.6 cm fines spare;

[0031...

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PUM

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Abstract

The invention relates to the technical field of food fermentation, in particular to a fermentation process of a concentrated sour soup. The process comprises the following steps: (1) preparation of raw materials; (2) primary fermentation; and (3) second fermentation. Therefore, the raw material fermentation is sufficient, and the obtained sour soup is rich in a plurality of nutrients such as organic acids, vitamins and minerals, and has high acid concentration, a good taste, wide audience, and great economic value.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a fermentation process of concentrated sour soup. Background technique [0002] White sour soup and red sour soup are traditional foods of the people of Guizhou. They have a history of thousands of years. They are rich in vitamins and proteins. After eating, they can whet the appetite of patients with indigestion and anorexia. People in Kaili have a folk saying, "Don't eat sour for three days, and walk lightly". It can be seen that white sour soup and red sour soup play an important role in Guizhou's food chain. The red sour soup and white sour soup on the market are all made separately and stored separately. Their acidity is low, their health care effect is average, they are not easy to store, and their transportation costs are too high. Contents of the invention [0003] In order to overcome the above-mentioned defects in the prior art, the present invention provid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10
CPCA23V2002/00A23L23/10A23V2250/76
Inventor 吴笃琴黎力黎亮
Owner 贵州亮欢寨生物科技有限公司
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