A semi-automatic production equipment for preparing flavor red sour soup by microbial method and a use method thereof

Abstract

The application discloses a kind of microbial method preparation flavour red sour soup Semi-automatic production equipment and its using method, the equipment is divided into raw material cleaning component, mixing component, natural fermentation component, artificial auxiliary bacteria selection part, bacteria culture structure, neutralizing device, control fermentation component, low-temperature sterilization component and nitrogen sealing component, and the quality of stable flavour red sour soup is prepared by strict process control and unique fermentation mode.The equipment and method for preparing red sour soup of the application have the characteristics of red sour soup index detectable, whole process pollution-free, stable and reliable quality, and abundant nutrition.

Description

TECHNICAL FIELD

[0001] The present application relates to an agricultural and food industry technology, in particular to a semi-automatic production equipment for preparing flavor red sour soup by a microbial method and a use method thereof. BACKGROUND

[0002] At present, commercially available or self-made red sour soup generally includes the following steps:

[0003] 1. Fresh tomatoes are selected, cleaned and dried. The tomatoes can be ordinary tomatoes, cherry tomatoes or Guizhou wild tomatoes, which are usually more sour.

[0004] 2. The dried tomatoes are beaten into pulp juice by a machine, or can be mashed and naturally fermented.

[0005] 3. Garlic, ginger and chili are prepared and beaten into coarse particles. The chili can be selected according to personal taste. Those who can eat spicy can add small hot peppers, and those who do not like too spicy can use non-spicy chili instead.

[0006] 4. The fermented tomato juice is mixed with the crushed garlic, ginger and chili, and a proper amount of salt and litsea cubeba oil (Szechuan pepper oil) is added for seasoning, and the mixture is stirred uniformly.

[0007] 5. High-grade baijiu is added for sterilization and to start the secondary fermentation process.

[0008] 6. The mixed red sour soup is placed in a clean sealed jar or pot, and is stirred and vented every day until the secondary fermentation is completed.

[0009] 7. After the fermentation is completed, the red sour soup is fried in oil to sterilize and increase the flavor and thickness.

[0010] 8. According to needs, add pickled cabbage, edible salt, chicken essence, garlic shoots, celery, etc.

[0011] However, the commercially available red sour soup has the following problems:

[0012] 1. The quality of raw materials, fermentation process and strain, process parameters, and cooking time are extremely dependent on personal experience factors, and are obviously affected by differences in various conditions, and the quality cannot be kept stable;

[0013] 2. The long fermentation process and complex and variable process result in a high price of the red sour soup and the inability to mass-produce it;

[0014] 3. It is greatly affected by environmental and climatic factors, and there are obvious differences between batches.

[0015] 4. All indicators cannot be detected, and it is determined by taste, which is not suitable for industrial production.

[0016] However, the prior art does not have the related technology to solve the above problems, resulting in that the commercially available red soup is still in a small scale and small workshop production.

[0017] Therefore, there is a need for a semi-automatic production equipment for preparing flavor red soup by microbial method from planting collection to production, index detection, whole process pollution-free, stable and reliable quality, and nutrient-rich, and a use method thereof. SUMMARY

[0018] The present application aims to provide a semi-automatic production equipment for preparing flavor red soup by microbial method from planting collection to production, index detection, whole process pollution-free, stable and reliable quality, and nutrient-rich, and a use method thereof.

[0019] In order to achieve the above-mentioned purpose, the present application adopts the following technical scheme: a semi-automatic production equipment for preparing flavor red soup by microbial method, which is divided into a raw material cleaning assembly, a mixing assembly, a natural fermentation assembly, a manual auxiliary bacteria selection component, a bacteria separation and culture structure, a neutralizing device, a controlled fermentation assembly, a low-temperature sterilization assembly and a nitrogen sealing assembly.

[0020] The mixing assembly is equipped with a broken wall and broken material equipment and a stirring equipment.

[0021] The manual auxiliary bacteria selection component is equipped with a microscope device, a bacteria picking device and a transplantation structure.

[0022] The bacteria separation and culture structure is equipped with a first acid-base adjusting device, a temperature control device, a metering device and an outlet regulating valve.

[0023] The neutralizing device is equipped with an MRS meat broth culture medium, a pH detection device, a metering device and a second acid-base adjusting device.

[0024] The controlled fermentation assembly is equipped with a temperature control device, a pH detection and adjusting device, a stirring equipment and an ultrasonic oscillation degassing device.

[0025] The low-temperature sterilization assembly includes a 400MPa-500MPa liquid pressure pressurizing device and a 2300MHz-2500MHz microwave generating device with a wavelength of 0.1m-0.5m.

[0026] The method for producing red soup using the equipment includes the following stages:

[0027] S1: raw material preparation

[0028] ① Raw material preparation: Prepare the tomato of the heirloom variety, and set the fruit shape index F of the raw material tomato, with the F value being the fruit vertical diameter / fruit horizontal diameter, and the requirement being 0.8≤F≤1.2, and the requirement being single fruit weight 180g~230g, and the fruit shape and fruit weight are qualified, and the qualified fruit is subjected to nutrient sampling, with the sampling ratio being 3%~5%, and the requirement being soluble solid content 6%~10%, and lycopene content 18mg / kg~27mg / kg, and the qualified fruit obtained after sampling is subjected to the next stage; sufficient amounts of Zunyi red pepper, salt, ginger, garlic, glutinous rice, and Maotai-flavor liquor are prepared;

[0029] ② Auxiliary material preparation: sufficient amounts of 10% solute content water solution of baking soda and 30% solute content water solution of acetic acid are prepared;

[0030] S2: Raw material acid soup preparation and natural fermentation

[0031] ① The qualified tomatoes, Zunyi red peppers, salt, ginger, garlic, glutinous rice, and Maotai-flavor liquor prepared in step ① of stage S1 are mixed according to the given proportions in the standard, and the mixture is washed clean using a raw material washing assembly, and then is put into a mixing assembly, and then is mechanically beaten into a uniform mixture of residue and juice;

[0032] ② The uniform mixture of residue and juice is injected into a natural fermentation assembly at a mass ratio of 3%~5% of the total mass, and is naturally fermented for 7 days, and is used as the three-stage natural fermentation raw material liquid; 0.5%~1% of the residue and juice is sterilized by high-temperature disinfection and is put into a bacteria separation culture structure as the second-stage basic nutrient liquid; the rest of the residue and juice is put into a controlled fermentation assembly as the first-stage acid soup raw material liquid; the natural fermentation, artificial breeding fermentation, and controlled fermentation are cycled every 7 days, and the results of the first-stage natural fermentation are applied to the second-stage artificial breeding fermentation, and the batch of artificial breeding is used for the third-stage controlled fermentation after the artificial breeding is completed;

[0033] ③ After 7 days of natural fermentation, 8~10 strains of long rod-shaped lactobacillus, 2~3 strains of Pichia, and 2~3 strains of wine yeast are selected from the fermentation liquid using an artificial auxiliary bacteria selection component, and are put into different bacteria separation culture structures for culture; the bacteria separation culture structures are controlled by a temperature and humidity control device and a pH detection and adjustment device to control the environmental temperature to be 25℃~28℃ and the pH to be 3~4, and the controlled fermentation is carried out for 7 days, and the first 3 different strains of lactobacillus with a total acid content of not less than 13.5g / kg are selected; 1 strain of Pichia with a total acid content of not less than 6g / kg after fermentation; and 1 strain of wine yeast with a total acid content of not less than 5.5g / kg after fermentation, and the 3 different strains of lactobacillus, 1 strain of Pichia, and 1 strain of wine yeast are mixed evenly in equal volumes to become an acidification mixed fermentation liquid;

[0034] IV. The acidified mixed fermentation broth is poured into the MRS broth culture medium, the pH 4-6 is controlled by the second acid-base adjusting device, after the strains are all activated, the mixed fermentation broth is obtained; the mixed fermentation broth is poured into the controlled fermentation assembly, and the third-stage acid broth raw material liquid is subjected to controlled fermentation; the controlled fermentation parameters are that the environmental temperature is 25-28 DEG C, the stirring is continuously carried out at the speed of 8-10 rpm, the ultrasonic oscillation degassing device is used to degas every 4-6 hours, and every time is 8-10 minutes, and the fermentation is controlled for 7 days, and the prepared acid broth is obtained;

[0035] V. The prepared acid broth obtained in step IV is poured into the low-temperature sterilization assembly, and is treated by the 400-500 MPa liquid pressure pressurizing device and the 2300-2500 MHz microwave generating device with the wavelength of 0.1-0.5 m for 3-5 minutes, and the required red acid broth is obtained;

[0036] VI. The red acid broth obtained in step V is detected, and the total amount of organic acid is required to be 25-42 g / kg, the lycopene is 55-71 mu g / ml, and the sodium nitrite content is not higher than 3 mg / kg, and after being qualified, the nitrogen is filled by the nitrogen filling assembly, and after completion, is stored at 0-4 DEG C, and the required red acid broth is obtained.

[0037] Compared with the prior art, the application has the following advantages due to the above technical scheme:

[0038] (1) Analysis shows that, compared with natural fermentation, the special fermentation method adopted by the application can accelerate the pH value decrease of the red acid broth, the total number of lactic acid bacteria, total acid and amino acid nitrogen content are all higher than those of the red acid broth fermented by the prior art; the fermentation method of the application can also effectively control the content of nitrite in the fermentation process, and the sourness signal strength is higher, the umami is thicker, and the saltiness is lighter.

[0039] (2) The prior art has less research on the relationship between the change of microbial community and the generation of organic acid and volatile flavor substances in the fermentation process of red acid broth, and the flavor characteristics of the red acid broth fermented by inoculating dominant bacteria. The application is the result of the applicant's many years of technology development in the field. The microbial flora structure system, organic acid and volatile flavor substances in the traditional red acid broth fermentation process are analyzed, the change rule and correlation of the dominant microorganisms, organic acid and key volatile flavor substances in the traditional red acid broth fermentation process are clarified, the dominant strains separated from the traditional red acid broth are used as the strains to ferment the red acid broth, the dynamic changes of the physicochemical properties and volatile flavor substances in the red acid broth are monitored during the intensified fermentation process, and the dominant characteristics of the red acid broth fermented by the composite fermentation of the dominant strains are revealed, which provides a theoretical basis for the industrialized production and quality control of the red acid broth.

[0040] (3) The application creatively adopts the way of reselecting bacteria for cultivation every week, and the industrial production of red sour soup is carried out in a fixed cycle of one week. The naturally fermented bacterial strain of this week is selected and cultivated in the raw material liquid harvested in the next week, and then the selected dominant bacterial species is activated to ferment the raw material harvested in the third week. In fact, it is a good combination of the different natural laws of seasonal dominant bacteria in nature. The screening from natural strains can ensure that the technical effect of the application can adapt to the natural changes of four seasons and ensure the consistency of the flavor of the application.

[0041] (4) The application adopts high pressure and microwave double sterilization, and then continuously removes gas and nitrogen seals in the later stage, which can well preserve the nutritional ingredients of the application, and nitrogen filling protection can better maintain the flavor of the sour soup than vacuum packaging.

[0042] Therefore, the method for preparing red sour soup of the application actually includes the whole process from planting collection to production, and has the characteristics of red sour soup index detectable, whole process free of public hazards, stable and reliable quality, and abundant nutrition. DETAILED DESCRIPTION EMBODIMENT

[0043] A semi-automatic production equipment for preparing flavor red sour soup by a microbial method, which is divided into a raw material cleaning assembly, a mixing assembly, a natural fermentation assembly, a manual auxiliary bacteria selection component, a bacteria separation and cultivation structure, a neutralization device, a controlled fermentation assembly, a low-temperature sterilization assembly, and a nitrogen sealing assembly.

[0044] The mixing assembly is equipped with a broken wall and broken material equipment and a stirring equipment.

[0045] The manual auxiliary bacteria selection component is equipped with a microscope device, a bacteria picking device, and a transplantation structure.

[0046] The bacteria separation and cultivation structure is equipped with a first acid-base adjusting device, a temperature control device, a metering device, and an outlet regulating valve.

[0047] The neutralization device is equipped with an MRS meat broth culture medium, a pH detection device, a metering device, and a second acid-base adjusting device.

[0048] The controlled fermentation assembly is equipped with a temperature control device, a pH detection and adjusting device, a stirring equipment, and an ultrasonic oscillation degassing device.

[0049] The low-temperature sterilization assembly includes a 400MPa-500MPa liquid pressure pressurizing device and a 2300MHz-2500MHz microwave generating device with a wavelength of 0.1m-0.5m.

[0050] The method for producing red sour soup using the equipment includes the following stages:

[0051] S1: Raw material preparation

[0052] ① Raw material preparation: Prepare the tomato of the heirloom variety, and set the fruit shape index F of the raw material tomato, with the F value being the fruit vertical diameter / fruit horizontal diameter, and 0.8≤F≤1.2 being required, and the single fruit weight being required to be 180g-230g, and the tomatoes with qualified fruit shape and weight are taken for nutrient sampling, with the sampling ratio being 3%-5%, and the soluble solid content being required to be 6%-10%, and the lycopene content being required to be 18mg / kg-27mg / kg, and the qualified fruit obtained after sampling is used for the next stage; sufficient Zunyi red pepper, salt, ginger, garlic, glutinous rice and Maotai-flavor liquor are prepared;

[0053] ② Auxiliary material preparation: sufficient water solution of baking soda with a solute content of 10% and water solution of acetic acid with a solute content of 30% are prepared;

[0054] S2: Raw material acid soup preparation and natural fermentation

[0055] ① The qualified tomatoes, Zunyi red peppers, salt, ginger, garlic, glutinous rice and Maotai-flavor liquor prepared in step ① of stage S1 are mixed uniformly according to the given proportion in the standard, and after being cleaned by a raw material cleaning assembly, they are put into a mixing assembly, and then are beaten into a uniform mixture by a mechanical method;

[0056] ② The uniform mixture is injected into a natural fermentation assembly according to the mass ratio, with 3%-5% of the mixture being used as a three-stage natural fermentation raw material liquid after being naturally fermented for 7 days; 0.5%-1% of the mixture is sterilized by high-temperature sterilization and then is put into a bacteria separation culture structure as a two-stage basic nutrient liquid; the rest of the mixture is put into a controlled fermentation assembly as a one-stage acid soup raw material liquid; the natural fermentation, artificial breeding fermentation and controlled fermentation are cycled and disposed every 7 days, the natural fermentation result of the first stage is applied to the artificial breeding fermentation of the second stage, and the artificial breeding of this batch is used for the controlled fermentation of the third stage;

[0057] ③ After being naturally fermented for 7 days, 8-10 strains of long rod-shaped lactobacillus, 2-3 strains of Pichia and 2-3 strains of wine yeast are selected from the fermentation liquid by using an artificial auxiliary bacteria selection component, and are put into different bacteria separation culture structures for culture; the temperature and humidity in the bacteria separation culture structures are controlled by a temperature and humidity control device and a pH detection and adjustment device to be 25℃-28℃ and pH 3-4, and the first 3 different strains of lactobacillus with a total acid content of not less than 13.5g / kg after fermentation are selected; 1 strain of Pichia with a total acid content of not less than 6g / kg after fermentation is selected; 1 strain of wine yeast with a total acid content of not less than 5.5g / kg after fermentation is selected, and the 3 different strains of lactobacillus, 1 strain of Pichia and 1 strain of wine yeast are mixed uniformly in equal volume to become an acidification mixed fermentation liquid;

[0058] IV. The mixed fermentation broth obtained in step III is poured into the MRS broth culture medium, and the pH is controlled at 4-6 by a second acid-base adjusting device, so that the strains are activated, and a mixed fermentation broth is obtained; the mixed fermentation broth is poured into a controlled fermentation assembly, and the third-stage acid broth raw material liquid is subjected to controlled fermentation; the controlled fermentation parameters are as follows: the environmental temperature is 25-28℃, the stirring speed is 8-10rpm, the ultrasonic oscillation degassing device is used to degas every 4-6h for 8-10min, and the fermentation is controlled for 7 days, so that a prepared acid broth is obtained;

[0059] V. The prepared acid broth obtained in step IV is poured into a low-temperature sterilization assembly, and is treated by a 400-500MPa liquid pressure pressurizing device and a 2300-2500MHz microwave generating device with a wavelength of 0.1-0.5m for 3-5min, so that a desired red acid broth is obtained;

[0060] VI. The red acid broth obtained in step V is detected, and the total amount of organic acids is required to be 25-42g / kg, the lycopene content is required to be 55-71μg / ml, and the sodium nitrite content is required to be no more than 3mg / kg; after passing the detection, the red acid broth is nitrogen-filled by a nitrogen filling assembly, and is stored at 0-4℃ after completion, so that a desired red acid broth is obtained.

[0061] The red acid broth prepared according to the method of the present embodiment has a lower content of nitrite, a higher acid taste signal intensity, a stronger umami taste, and a lighter salty taste, as compared with the commercially available red acid broth.

[0062] The above description of the disclosed embodiments is only for enabling or using the present application. Various modifications to the embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to the embodiments shown herein, but will be consistent with the widest scope of the principles and novel features disclosed herein.

Claims

1. A semi-automated production apparatus for the microbial preparation of a flavourful red broth, characterized in that: The device is divided into raw material cleaning assembly, mixing assembly, natural fermentation assembly, artificial auxiliary bacteria selection component, bacteria separation culture structure, neutralizing device, controlled fermentation assembly, low-temperature sterilization assembly and nitrogen sealing assembly; The mixing assembly is equipped with a wall-breaking and crushing device and a stirring device; The artificial auxiliary bacteria selection component is equipped with a microscope device, a bacteria picking device and a transplantation structure; The bacteria separation culture structure is equipped with a first acid-base adjusting device, a temperature control device, a metering device and an outlet regulating valve; The neutralizing device is equipped with MRS broth medium, a pH detection device, a metering device and a second acid-base adjusting device; The controlled fermentation assembly is equipped with a temperature control device, a pH detection and adjusting device, a stirring device and an ultrasonic oscillation degassing device; The low-temperature sterilization assembly includes a 400MPa-500MPa liquid pressure pressurizing device and a 2300MHz-2500MHz microwave generating device with a wavelength of 0.1m-0.5m; The method for producing red soup using the device includes the following stages: S1: raw material preparation ① Raw material preparation: prepare tomatoes of the family heirloom variety, and set a fruit shape index F for the raw material tomatoes, with F value being fruit vertical diameter / fruit horizontal diameter, and 0.8≤F≤1.2 being required, and single fruit weight being required to be 180g-230g, and the tomatoes with qualified fruit shape and weight are taken for nutrient sampling, with a sampling ratio of 3%-5%, and the soluble solid content being required to be 6%-10%, and the lycopene content being required to be 18mg / kg-27mg / kg, and the qualified fruit obtained after sampling is used for the next stage; sufficient amounts of Zunyi red peppers, salt, ginger, garlic, glutinous rice and Maotai liquor are prepared; ② Auxiliary material preparation: prepare sufficient amounts of 10% solute water solution and 30% solute water solution; S2: raw material soup preparation and natural fermentation ① Refer to the local standard DB52 / T986-2015 "Kaili Red Soup" to mix the qualified tomatoes, Zunyi red peppers, salt, ginger, garlic, glutinous rice and Maotai liquor prepared in step ① of stage S1 according to the given proportions, and then clean them with the raw material cleaning assembly, and then put them into the mixing assembly, and then mechanically beat them into uniformly mixed residue juice; ② Pour 3%-5% of the residue juice by mass into the natural fermentation assembly as a three-stage natural fermentation raw material liquid, and then naturally ferment for 7 days; pour 0.5%-1% of the residue juice after high-temperature sterilization into the bacteria separation culture structure as a two-stage basic nutrient liquid; and pour the remaining residue juice into the controlled fermentation assembly as a one-stage acid soup raw material liquid; the natural fermentation, artificial breeding fermentation and controlled fermentation are cycled every 7 days, and the first-stage natural fermentation result is applied to the second-stage artificial breeding fermentation, and the batch of artificial breeding is used for the third-stage controlled fermentation after completion. ③After natural fermentation for 7 days, 8-10 strains of long rod-shaped lactobacillus, 2-3 strains of Pichia pastoris and 2-3 strains of Brettanomyces are selected from the fermentation broth by artificial auxiliary bacteria selection components and are respectively put into different bacteria separation culture structures for culture; the environment temperature 25℃-28℃ and pH 3-4 in the bacteria separation culture structures are controlled by temperature and humidity control devices and pH detection and adjustment devices, the fermentation is controlled for 7 days, the first 3 different strains of lactobacillus with total acid content not less than 13.5g / kg after fermentation are selected; 1 strain of Pichia pastoris with total acid content not less than 6g / kg after fermentation is selected; 1 strain of Brettanomyces with total acid content not less than 5.5g / kg after fermentation is selected, the 3 different strains of lactobacillus, 1 strain of Pichia pastoris and 1 strain of Brettanomyces are mixed in equal volume to become acidification mixed fermentation broth; ④The acidification mixed fermentation broth is put into MRS meat soup culture medium, the pH 4-6 is controlled by a second acid-base adjustment device, after the strains are all activated, a mixed fermentation broth is obtained; the mixed fermentation broth is put into a controlled fermentation assembly to control the fermentation of the acid soup raw material liquid in the third stage; the controlled fermentation parameters are environment temperature 25℃-28℃, constant stirring at a speed of 8rpm-10rpm, and deaeration by an ultrasonic oscillation deaeration device every 4h-6h for 8min-10min, the fermentation is controlled for 7 days to obtain a pre-prepared acid soup; ⑤The pre-prepared acid soup obtained in step ④ is put into a low-temperature sterilization assembly, treated by a 400MPa-500MPa liquid pressure pressurizing device and a 2300MHz-2500MHz microwave generating device with wavelength 0.1m-0.5m for 3min-5min to obtain the required red acid soup; ⑥The red acid soup obtained in step ⑤ is detected, the total organic acid content is required to be 25g / kg-42g / kg, the lycopene content is required to be 55μg / ml-71μg / ml, and the sodium nitrite content is required to be not higher than 3mg / kg, after passing, the red acid soup is nitrogen-filled and packaged by a nitrogen filling and packaging assembly, and is stored at 0℃-4℃ after completion, and the required red acid soup is obtained.