Fruit and vegetable sour soup prepared from tomatoes, and preparation method and application of fruit and vegetable sour soup

Abstract

The invention relates to a fruit and vegetable sour soup prepared from tomatoes, and a preparation method and application of the fruit and vegetable sour soup. The fruit and vegetable sour soup comprises the following raw materials in parts by weight: 30-40 parts of tomatoes, 5-10 parts of fresh red pepper, 5-10 parts of fresh oranges, 5-10 parts of lemon, 5-10 parts of carrots, 5-10 parts of crystal pears, 5-10 parts of roxburgh rose, 3-4 parts of edible salt, 0.5-4.5 parts of plant spices and 0.5-1 part of lactic acid bacteria. All raw materials of the fruit and vegetable sour soup prepared by the method disclosed by the invention are environmentally-friendly and natural materials, no chemical preservatives are added in a manufacture process, instead, the plant spices can be taken as raw materials, the fruit and vegetable sour soup has an antiseptic function, the taste of the fruit and vegetable sour soup can be increased, the fermented fruit and vegetable sour soup product has rich nutrients, a peculiar taste, is moderate in sourness, and conforms to pursue of modern people for nature, safety, environment protection, nutrition and health. In addition, the preparation method is simple, is easy in operation, is suitable for industrial large-scale production and can be easily popularized and applied.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fruit and vegetable sour soup prepared from tomatoes and its preparation method and application. Background technique [0002] Sour soup has the effect of appetizing and invigorating the spleen. Sour soup is rich in various beneficial bacteria, minerals, organic acids, etc., which can help digestion, increase appetite, relieve greasy appetizers, adjust the balance of intestinal flora, prevent constipation, prevent cell aging, reduce Cholesterol and other effects, the human body has a good health care effect. Guizhou sour soup contains a certain amount of tartaric acid, malic acid, lactic acid, acetic acid, citric acid and a small amount of succinic acid, and the minerals are mainly calcium, phosphorus, iron, zinc and so on. Among them, the content of calcium and phosphorus is relatively high. The minerals in the human body mainly exist in the bones, which play a role i...

AI Technical Summary

Problems solved by technology

Most of the traditional sour soup production methods remain at the manual level. The sour soup fermentation process relies on experience to control time and temperature without strict standards. There are no strict standards for the order and proportion of fermentation raw materials, resulting in The sour soup will have a bad smell, which will affect the taste, and also stimulate the sense of smell to a certain extent, and the sour soup prepared by traditional methods has a high nitrite content, which is not conducive to human health

At the same time, in the production process, the quality of the same batch of products is very likely to be inconsistent, and the problem of increased food safety risks