Semi-automatic production equipment for preparing flavored red sour soup through microbiological method and use method of semi-automatic production equipment

Abstract

The invention discloses semi-automatic production equipment for preparing flavored red sour soup through a microbiological method and a using method of the semi-automatic production equipment. The semi-automatic production equipment is divided into a raw material cleaning assembly, a material mixing assembly, a natural fermentation assembly, an artificial auxiliary bacterium selection part, a bacterium separation culture structure, a neutralization device, a fermentation control assembly, a low-temperature sterilization assembly and a nitrogen packaging assembly. The flavor red sour soup with stable quality is prepared through strict process control and a unique fermentation mode. The equipment and the method for preparing the red sour soup have the characteristics that indexes of the red sour soup can be detected, the whole process is pollution-free, the quality is stable and reliable, and the nutrition is abundant.

Description

Technical Field

[0001] The invention relates to an agricultural and food industry technology, and in particular to a semi-automatic production device for preparing flavored red sour soup by a microbial method and a use method thereof. Background Art

[0002] The currently commercially available or homemade red sour soup generally includes the following steps: 1. Choose fresh tomatoes, wash them and dry them. You can choose ordinary tomatoes, cherry tomatoes or Guizhou wild tomatoes, the latter are usually more sour.

[0003] 2. Use a machine to beat the dried tomatoes into juice, or you can choose to mash them and let them ferment naturally.

[0004] 3. Prepare garlic, ginger and chili peppers, and use a machine to grind them into coarse particles. You can choose chili peppers according to your personal taste. If you can eat spicy food, you can add chili peppers. If you don't like spicy food, you can use non-spicy chili peppers instead.

[0005] 4. Mix the fermented tomato juice with the crushed garlic, ginger and chili pepper, add appropriate amount of salt and Litsea cubeba oil (Peppercorn oil) for seasoning, and stir well; 5. Add strong liquor to sterilize and start the secondary fermentation process; 6. Put the mixed red sour soup into a clean sealed can or jar, open and stir it once a day to exhaust the air until the secondary fermentation is completed; 7. After fermentation is complete, stir-fry the red sour soup in an oil pan to sterilize, enhance the flavor and thicken the soup.

[0006] 8. Add sauerkraut, salt, chicken essence, garlic sprouts, celery, etc. as needed.

[0007] But commercially available red sour soup has the following problems: 1. Whether it is the quality of raw materials, the fermentation process and strains, process parameters, or cooking time, they all rely heavily on personal experience and are significantly affected by differences in various conditions, so the quality cannot remain stable; 2. The long fermentation process and complex and changeable process result in a high price for red sour soup and the inability to produce in large quantities; 3. Affected by natural factors such as environment and climate, there are obvious differences between batches.

[0008] 4. All indicators cannot be detected and are determined entirely by taste, which is not suitable for industrial production.

[0009] However, there is no related technology that can solve the above-mentioned problems in the current existing technology, resulting in the red sour soup sold on the market always being produced on an extremely small scale and in small workshops.

[0010] Therefore, there is a need for a semi-automatic production equipment and a method for using the microbial method for preparing flavored red sour soup, which has a whole process from planting and collection to production, with detectable indicators, no pollution in the whole process, stable and reliable quality, and abundant nutrition. Summary of the invention

[0011] The present invention aims to provide a semi-automatic production equipment for preparing flavored red sour soup by a microbial method, which has a whole process from planting and collection to production, detectable indicators, is pollution-free throughout the whole process, has stable and reliable quality, and is rich in nutrition, and a method of using the equipment.

[0012] In order to achieve the above object, the present invention adopts the following technical scheme: a semi-automatic production equipment for preparing flavored red sour soup by microbial method, the equipment is divided into a raw material cleaning component, a mixing component, a natural fermentation component, an artificial auxiliary bacteria selection component, a bacteria culture structure, a neutralization device, a fermentation control component, a low-temperature sterilization component and a nitrogen packaging component; The mixing component is equipped with wall breaking and crushing equipment and stirring equipment; The artificial assisted bacteria selection component is equipped with a microscope, a bacteria picking device, and a transplantation structure; The bacteria culture structure is equipped with a first acid-base regulating device, a temperature control device, a metering device, and an outlet regulating valve; The neutralization device is equipped with MRS broth culture medium, pH detection device, metering device, and second acid-base adjustment device; The controlled fermentation component is equipped with a temperature control device, a pH detection and adjustment device, a stirring device, and an ultrasonic oscillation degassing device; The low-temperature sterilization component includes a 400MPa to 500MPa liquid pressure pressurizing device and a 2300MHz to 2500MHz microwave generating device with a wavelength of 0.1m to 0.5m; The method for producing red sour soup using the equipment includes the following stages: S1: Raw material preparation ① Raw material preparation: prepare heirloom varieties of tomatoes, set the fruit shape index F for the raw tomatoes, the F value is the fruit longitudinal diameter / fruit transverse diameter, the requirement is 0.8≤F≤1.2, the single fruit weight is required to be 180g~230g, take tomatoes with qualified fruit shape and weight for nutrient sampling, the sampling ratio is 3%~5%, the soluble solids content is required to be 6%~10%, and the lycopene content is required to be 18mg / kg~27mg / kg. The qualified fruits obtained after the sampling will proceed to the next stage; prepare sufficient Zunyi red pepper, salt, ginger, garlic, glutinous rice, and Maotai liquor; ② Preparation of auxiliary materials: prepare a sufficient amount of baking soda aqueous solution with a solute content of 10% and a sufficient amount of acetic acid aqueous solution with a solute content of 30%; S2: Raw material sour soup production and natural fermentation ① Referring to the local standard DB52 / T986-2015 "Kaili Red Sour Soup", the qualified tomatoes, Zunyi red peppers, salt, ginger, garlic, glutinous rice, and sauce-flavored liquor prepared in step ① of stage S1 are mixed evenly according to the proportion given in the standard, and after being cleaned by the raw material cleaning component, they are put into the mixing component, and then mechanically beaten into a uniform mixed residue juice; ② The evenly mixed slag juice is injected into the natural fermentation component according to the mass ratio, accounting for 3% to 5% of the total mass, and naturally fermented for 7 days as the raw material liquid for the third phase of natural fermentation; the slag juice accounting for 0.5% to 1% of the total mass is sterilized at high temperature and then put into the bacterial culture structure as the second phase basic nutrient solution; the remaining slag juice is put into the controlled fermentation component as the first phase sour soup raw material liquid; natural fermentation, artificial breeding fermentation, and controlled fermentation are circulated for 7 days. The results of the first phase of natural fermentation are used in the second phase of artificial breeding fermentation, and the batch of artificial breeding is used for the third phase of controlled fermentation after the end of the artificial breeding; ③ After 7 days of natural fermentation, 8 to 10 strains of long-rod-shaped lactobacilli, 2 to 3 strains of Pichia pastoris, and 2 to 3 strains of Brettanomyces are selected from the fermentation liquid by artificially assisting the selection of bacteria, and are respectively put into different mycoculture structures for cultivation; the ambient temperature in the mycoculture structure is controlled at 25°C to 28°C and pH 3 to 4 by a temperature and humidity control device and a pH detection and adjustment device, and the fermentation is controlled for 7 days, and the first 3 different lactobacilli with a total acid content of not less than 13.5 g / kg after fermentation are selected; the total acid content of 1 strain of Pichia pastoris is not less than 6 g / kg after fermentation; the total acid content of 1 strain of Brettanomyces is not less than 5.5 g / kg after fermentation, and the selected 3 different lactobacilli, 1 strain of Pichia pastoris, and 1 strain of Brettanomyces are evenly mixed in equal volumes to form an acidified mixed fermentation liquid; ④ The acidified mixed fermentation liquid is put into the MRS broth medium, and the pH is controlled to 4-6 by the second acid-base regulating device until the strains are fully activated to obtain a mixed fermentation liquid; the mixed fermentation liquid is put into the controlled fermentation component to control the fermentation of the third-phase sour soup raw material liquid; the fermentation parameters are controlled to be an ambient temperature of 25°C to 28°C, and to be continuously stirred at a speed of 8rpm to 10rpm, and to be degassed by an ultrasonic oscillation degassing device once every 4h to 6h for 8min to 10min each time, and the fermentation is controlled for 7 days to obtain the pre-prepared sour soup; ⑤ Put the pre-prepared sour soup obtained in step ④ into the low-temperature sterilization component, and treat it for 3min~5min using a 400MPa~500MPa liquid pressure pressurizing device and a 2300MHz~2500MHz microwave generating device with a wavelength of 0.1m~0.5m to obtain the desired red sour soup; ⑥ The red sour soup obtained in step ⑤ is tested, and the total amount of organic acid is required to be 25g / kg~42g / kg, lycopene is 55μg / ml~71μg / ml, and the sodium nitrite content is not higher than 3mg / kg. After passing the test, it is filled with nitrogen and packaged through a nitrogen packaging component. After completion, it is stored at 0℃~4℃ to obtain the required red sour soup.

[0013] Compared with the prior art, the present invention has the following advantages due to the adoption of the above technical solution: (1) Analysis shows that the special fermentation method adopted by the present invention can accelerate the decrease of the pH value of red sour soup compared with natural fermentation, and the total lactic acid bacteria, total acid and amino acid nitrogen content are all higher than those of the naturally fermented red sour soup in the prior art; the fermentation method of the present invention can also effectively control the content of nitrite during the fermentation process, and the sour taste signal intensity is higher, the umami taste is stronger, and the saltiness is lighter.

[0014] (2) In the prior art, there are few studies on the relationship between the changes in microbial communities and the production of organic acids and volatile flavor substances during the fermentation of red sour soup, as well as the flavor characteristics of red sour soup fermented with dominant bacteria. The present invention is the result of the applicant's many years of technical development in this field. The microbial flora structure system and organic acids and volatile flavor substances during the fermentation of traditional red sour soup were analyzed, and the change patterns and correlations between the dominant microorganisms and organic acids and key volatile flavor substances during the fermentation of traditional red sour soup were clarified. The dominant strains isolated from traditional red sour soup were used as strains to ferment red sour soup, and the dynamic changes of physical and chemical properties and volatile flavor substances during the enhanced fermentation of red sour soup were monitored. The dominant strains were established to carry out composite fermentation of red sour soup, revealing the dominant characteristics of multi-bacteria fermented red sour soup, providing a theoretical basis for the industrial production and quality control of red sour soup.

[0015] (3) The present invention creatively adopts a method of re-selecting and cultivating bacteria every week, and uses one week as a fixed cycle to carry out industrial production of red sour soup. The strains naturally fermented this week are placed in the raw material liquid harvested next week for selection and breeding, and then the selected dominant strains are activated and fermented on the raw materials harvested in the third week. In fact, it combines the different natural laws of seasonal dominant strains in nature. Screening from natural strains can ensure that the technical effect of the present invention can adapt to the natural changes of the four seasons and ensure the consistency of the flavor of the present invention.

[0016] (4) The present invention adopts high pressure and microwave dual sterilization, and then continuously degassing and nitrogen packaging in the later stage, which can well retain the nutritional components of the present invention, and nitrogen protection can better maintain the sour soup flavor compared with vacuum packaging.

[0017] Therefore, the method for preparing red sour soup of the present invention actually includes the whole process from planting and collecting to making, and has the characteristics that the red sour soup index can be detected, the whole process is pollution-free, the quality is stable and reliable, and the nutrition is abundant. DETAILED DESCRIPTION Example

[0018] A semi-automatic production equipment for preparing flavored red sour soup by microbial method, the equipment is divided into a raw material cleaning component, a mixing component, a natural fermentation component, an artificial auxiliary bacteria selection component, a bacteria culture structure, a neutralization device, a fermentation control component, a low-temperature sterilization component and a nitrogen packaging component; The mixing component is equipped with wall breaking and crushing equipment and stirring equipment; The artificial assisted bacteria selection component is equipped with a microscope, a bacteria picking device, and a transplantation structure; The bacteria culture structure is equipped with a first acid-base regulating device, a temperature control device, a metering device, and an outlet regulating valve; The neutralization device is equipped with MRS broth culture medium, pH detection device, metering device, and second acid-base adjustment device; The controlled fermentation component is equipped with a temperature control device, a pH detection and adjustment device, a stirring device, and an ultrasonic oscillation degassing device; The low-temperature sterilization component includes a 400MPa to 500MPa liquid pressure pressurizing device and a 2300MHz to 2500MHz microwave generating device with a wavelength of 0.1m to 0.5m; The method for producing red sour soup using the equipment includes the following stages: S1: Raw material preparation ① Raw material preparation: prepare heirloom varieties of tomatoes, set the fruit shape index F for the raw tomatoes, the F value is the fruit longitudinal diameter / fruit transverse diameter, the requirement is 0.8≤F≤1.2, the single fruit weight is required to be 180g~230g, take tomatoes with qualified fruit shape and weight for nutrient sampling, the sampling ratio is 3%~5%, the soluble solids content is required to be 6%~10%, and the lycopene content is required to be 18mg / kg~27mg / kg. The qualified fruits obtained after the sampling will proceed to the next stage; prepare sufficient Zunyi red pepper, salt, ginger, garlic, glutinous rice, and Maotai liquor; ② Preparation of auxiliary materials: prepare a sufficient amount of baking soda aqueous solution with a solute content of 10% and a sufficient amount of acetic acid aqueous solution with a solute content of 30%; S2: Raw material sour soup production and natural fermentation ① Referring to the local standard DB52 / T986-2015 "Kaili Red Sour Soup", the qualified tomatoes, Zunyi red peppers, salt, ginger, garlic, glutinous rice, and sauce-flavored liquor prepared in step ① of stage S1 are mixed evenly according to the proportion given in the standard, and after being cleaned by the raw material cleaning component, they are put into the mixing component, and then mechanically beaten into a uniform mixed residue juice; ② The evenly mixed slag juice is injected into the natural fermentation component according to the mass ratio, accounting for 3% to 5% of the total mass, and naturally fermented for 7 days as the raw material liquid for the third phase of natural fermentation; the slag juice accounting for 0.5% to 1% of the total mass is sterilized at high temperature and then put into the bacterial culture structure as the second phase basic nutrient solution; the remaining slag juice is put into the controlled fermentation component as the first phase sour soup raw material liquid; natural fermentation, artificial breeding fermentation, and controlled fermentation are circulated for 7 days. The results of the first phase of natural fermentation are used in the second phase of artificial breeding fermentation, and the batch of artificial breeding is used for the third phase of controlled fermentation after the end of the artificial breeding; ③ After 7 days of natural fermentation, 8 to 10 strains of long-rod-shaped lactobacilli, 2 to 3 strains of Pichia pastoris, and 2 to 3 strains of Brettanomyces are selected from the fermentation liquid by artificially assisting the selection of bacteria, and are respectively put into different mycoculture structures for cultivation; the ambient temperature in the mycoculture structure is controlled at 25°C to 28°C and pH 3 to 4 by a temperature and humidity control device and a pH detection and adjustment device, and the fermentation is controlled for 7 days, and the first 3 different lactobacilli with a total acid content of not less than 13.5 g / kg after fermentation are selected; the total acid content of 1 strain of Pichia pastoris is not less than 6 g / kg after fermentation; the total acid content of 1 strain of Brettanomyces is not less than 5.5 g / kg after fermentation, and the selected 3 different lactobacilli, 1 strain of Pichia pastoris, and 1 strain of Brettanomyces are evenly mixed in equal volumes to form an acidified mixed fermentation liquid; ④ The acidified mixed fermentation liquid is put into the MRS broth medium, and the pH is controlled to 4-6 by the second acid-base regulating device until the strains are fully activated to obtain a mixed fermentation liquid; the mixed fermentation liquid is put into the controlled fermentation component to control the fermentation of the third-phase sour soup raw material liquid; the fermentation parameters are controlled to be an ambient temperature of 25°C to 28°C, and to be continuously stirred at a speed of 8rpm to 10rpm, and to be degassed by an ultrasonic oscillation degassing device once every 4h to 6h for 8min to 10min each time, and the fermentation is controlled for 7 days to obtain the pre-prepared sour soup; ⑤ Put the pre-prepared sour soup obtained in step ④ into the low-temperature sterilization component, and treat it for 3min~5min using a 400MPa~500MPa liquid pressure pressurizing device and a 2300MHz~2500MHz microwave generating device with a wavelength of 0.1m~0.5m to obtain the desired red sour soup; ⑥ The red sour soup obtained in step ⑤ is tested, and the total amount of organic acid is required to be 25g / kg~42g / kg, lycopene is 55μg / ml~71μg / ml, and the sodium nitrite content is not higher than 3mg / kg. After passing the test, it is filled with nitrogen and packaged through a nitrogen packaging component. After completion, it is stored at 0℃~4℃ to obtain the required red sour soup.

[0019] The red sour soup prepared according to the method of this embodiment has a lower nitrite content, a higher sour taste signal intensity, a stronger umami taste, and a lighter salty taste than commercially available red sour soup.

[0020] The above description of the disclosed embodiments is intended only to enable those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A semi-automatic production equipment for preparing flavored red sour soup by microbial method, characterized in that: The equipment is divided into raw material cleaning components, mixing components, natural fermentation components, artificial assisted bacteria selection components, bacteria culture structure, neutralization device, controlled fermentation components, low temperature sterilization components and nitrogen packaging components; The mixing component is equipped with wall breaking and crushing equipment and stirring equipment; The artificial assisted bacteria selection component is equipped with a microscope, a bacteria picking device, and a transplantation structure; The bacteria culture structure is equipped with a first acid-base regulating device, a temperature control device, a metering device, and an outlet regulating valve; The neutralization device is equipped with MRS broth culture medium, pH detection device, metering device, and second acid-base adjustment device; The controlled fermentation component is equipped with a temperature control device, a pH detection and adjustment device, a stirring device, and an ultrasonic oscillation degassing device; The low-temperature sterilization component includes a 400MPa to 500MPa liquid pressure pressurizing device and a 2300MHz to 2500MHz microwave generating device with a wavelength of 0.1m to 0.5m; The method for producing red sour soup using the equipment includes the following stages: S1: Raw material preparation ① Raw material preparation: prepare heirloom varieties of tomatoes, set the fruit shape index F for the raw tomatoes, the F value is the fruit longitudinal diameter / fruit transverse diameter, the requirement is 0.8≤F≤1.2, the single fruit weight is required to be 180g~230g, take tomatoes with qualified fruit shape and weight for nutrient sampling, the sampling ratio is 3%~5%, the soluble solids content is required to be 6%~10%, and the lycopene content is required to be 18mg / kg~27mg / kg. The qualified fruits obtained after the sampling will proceed to the next stage; prepare sufficient Zunyi red pepper, salt, ginger, garlic, glutinous rice, and Maotai liquor; ② Preparation of auxiliary materials: prepare a sufficient amount of baking soda aqueous solution with a solute content of 10% and a sufficient amount of acetic acid aqueous solution with a solute content of 30%; S2: Raw material sour soup production and natural fermentation ① Referring to the local standard DB52 / T986-2015 "Kaili Red Sour Soup", the qualified tomatoes, Zunyi red peppers, salt, ginger, garlic, glutinous rice, and sauce-flavored liquor prepared in step ① of stage S1 are mixed evenly according to the proportion given in the standard, and after being cleaned by the raw material cleaning component, they are put into the mixing component, and then mechanically beaten into a uniform mixed residue juice; ② The evenly mixed slag juice is injected into the natural fermentation component according to the mass ratio, accounting for 3% to 5% of the total mass, and naturally fermented for 7 days as the raw material liquid for the third phase of natural fermentation; the slag juice accounting for 0.5% to 1% of the total mass is sterilized at high temperature and then put into the bacterial culture structure as the second phase basic nutrient solution; the remaining slag juice is put into the controlled fermentation component as the first phase sour soup raw material liquid; natural fermentation, artificial breeding fermentation, and controlled fermentation are circulated for 7 days. The results of the first phase of natural fermentation are used in the second phase of artificial breeding fermentation, and the batch of artificial breeding is used for the third phase of controlled fermentation after the end of the artificial breeding; ③ After 7 days of natural fermentation, 8 to 10 strains of long-rod-shaped lactobacilli, 2 to 3 strains of Pichia pastoris, and 2 to 3 strains of Brettanomyces are selected from the fermentation liquid by artificially assisting the selection of bacteria, and are respectively put into different mycoculture structures for cultivation; the ambient temperature in the mycoculture structure is controlled at 25°C to 28°C and pH 3 to 4 by a temperature and humidity control device and a pH detection and adjustment device, and the fermentation is controlled for 7 days, and the first 3 different lactobacilli with a total acid content of not less than 13.5 g / kg after fermentation are selected; the total acid content of 1 strain of Pichia pastoris is not less than 6 g / kg after fermentation; the total acid content of 1 strain of Brettanomyces is not less than 5.5 g / kg after fermentation, and the selected 3 different lactobacilli, 1 strain of Pichia pastoris, and 1 strain of Brettanomyces are evenly mixed in equal volumes to form an acidified mixed fermentation liquid; ④ The acidified mixed fermentation liquid is put into the MRS broth medium, and the pH is controlled to 4-6 by the second acid-base regulating device until the strains are fully activated to obtain a mixed fermentation liquid; the mixed fermentation liquid is put into the controlled fermentation component to control the fermentation of the third-phase sour soup raw material liquid; the fermentation parameters are controlled to be an ambient temperature of 25°C to 28°C, and to be continuously stirred at a speed of 8rpm to 10rpm, and to be degassed by an ultrasonic oscillation degassing device once every 4h to 6h for 8min to 10min each time, and the fermentation is controlled for 7 days to obtain the pre-prepared sour soup; ⑤ Put the pre-prepared sour soup obtained in step ④ into the low-temperature sterilization component, and treat it for 3min~5min using a 400MPa~500MPa liquid pressure pressurizing device and a 2300MHz~2500MHz microwave generating device with a wavelength of 0.1m~0.5m to obtain the desired red sour soup; ⑥ The red sour soup obtained in step ⑤ is tested, and the total amount of organic acid is required to be 25g / kg~42g / kg, lycopene is 55μg / ml~71μg / ml, and the sodium nitrite content is not higher than 3mg / kg. After passing the test, it is filled with nitrogen and packaged through a nitrogen packaging component. After completion, it is stored at 0℃~4℃ to obtain the required red sour soup.