Gastrodia elata sour soup and preparation method thereof

Abstract

The invention belongs to the technical field of sour soup making, and particularly relates to gastrodia elata sour soup and a making method thereof.The making method comprises the following steps that 1, pulping is conducted, specifically, tomatoes, chilies, fresh ginger, garlic and glutinous rice porridge are weighed, mixed and pulped, and pulp is obtained; (2) uniformly mixing: adding white sugar, salt and wine into the pulp to obtain a mixture; (3) sealed fermentation: uniformly mixing the dried gastrodia elata with the mixture, pouring the mixture into a fermentation container, and then performing sealed fermentation until the pH value is 4.48-4.57 to obtain the gastrodia elata red sour soup; the gastrodia elata and traditional red sour soup materials are mixed and fermented, so that the nutritional ingredients of the sour soup are increased, the flavoring substances of the sour soup are improved, the mouth feel of the sour soup is enriched, and the fermentation quality is improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of making sour soup, and particularly relates to a gastrodia elata sour soup and a preparation method thereof. Background Art

[0002] Sour soup is a traditional characteristic fermented food in the Qiandongnan area of Guizhou. There are many varieties according to different classification standards, and the most common ones are red sour soup and white sour soup. Red sour soup is mainly made from tomatoes and red peppers, supplemented with glutinous rice flour, ginger, garlic, white wine, etc. and fermented. The fermented and mature "red sour soup" has a unique color, aroma and taste, is rich in nutrition, and has the functions of appetizing and strengthening the spleen, reducing fat and losing weight, regulating gastrointestinal metabolism, and promoting human health. At present, the research on red sour soup mainly focuses on the optimization of fermentation process, comprehensive evaluation of nutritional components and quality, screening of functional microorganisms, research on characteristic metabolites, etc. There is less research on flavor, and the flavor is single.

[0003] In the "Study on the Correlation between Dominant Bacteria and Characteristic Flavors of Guizhou Red Sour Soup" (published by Li Juan in 2022), the influence of fermentation bacteria on characteristic flavors was mainly studied. The results showed that ethyl 2-methylpropionate, butyraldehyde, 2-octanol, 6-methyl-5-hepten-2-one, linalool, and 2-butanone run through the traditional red sour soup fermentation process and are the main characteristic flavor substances; in the "Study on the Bacteria, Flavor Analysis, Quality Improvement and Application of Kaili Red Sour Soup" (published by Wang Chan in 2022), the formula of red sour soup and the influence of fermentation bacteria on the flavor of sour soup were studied, and it was shown that the effect of mixed bacteria fermentation is better than natural fermentation. It can be seen that the existing technology mainly improves the nutritional value or flavor and taste by screening fermentation bacteria, but lacks a flavor improvement plan for red sour soup relying on natural fermentation.

[0004] Gastrodia elata is a traditional Chinese medicinal material and also a food homologous to medicine. Its main components include gastrodin, balisone glycoside, gastrodia elata polysaccharide, etc., and has the effects of calming endogenous wind and stopping convulsions, suppressing hyperactive liver-yang, dispelling wind and dredging collaterals. Its pharmacological effects are mainly neuroprotection, cardiovascular protection, immune regulation, antioxidant, anti-aging, anti-tumor, etc. Based on Guizhou's unique natural conditions, it is one of the main producing areas of Chinese gastrodia elata. Studying the application of gastrodia elata in sour soup is of great significance for enhancing local characteristics and the added value of products. However, in existing research, the fermentation of gastrodia elata mainly reflects the improvement of nutritional value, such as CN118557515A and CN115812951A, but the improvement of the flavor of sour soup by adding gastrodia elata is unknown.

[0005] In addition, Chinese Patent Publication No. CN106031468A discloses a Gastrodia elata liver-calming and wind-extinguishing sour soup material and its preparation method, which is prepared from raw materials in the following parts by weight: 45-55 parts of Gastrodia elata, 20-30 parts of Astragalus membranaceus, 20-30 parts of Apocynum venetum leaves, 15-20 parts of Paeonia lactiflora, 15-20 parts of Cuscuta chinensis, 15-20 parts of Glycyrrhiza uralensis, 15-20 parts of Psoralea corylifolia, 10-15 parts of Dioscorea opposita, 10-15 parts of Morus alba, 10-15 parts of Panax ginseng, 10-15 parts of Flos Notoginseng, 10-15 parts of Cordyceps cicadae, 25-35 parts of wild tomatoes, 15-20 parts of Semen Ziziphi Spinosae, 15-20 parts of Rubus idaeus, 15-20 parts of Chaenomeles sinensis, 15-20 parts of Cornus officinalis, 10-15 parts of Melia toosendan, 10-15 parts of rice wine; the steps of its preparation method are: preparing materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, pulverizing, total mixing, concentrating, and drying. This invention improves the nutritional value and health care function of the sour soup by adding various Chinese medicinal materials, but it is difficult to improve the flavor of the sour soup, and the flavor of this sour soup is completely different from that of Guizhou sour soup. Summary of the Invention

[0006] In view of the deficiencies of the prior art, the present invention provides a Gastrodia elata sour soup and its preparation method.

[0007] Specifically, it is realized through the following technical solutions:

[0008] A Gastrodia elata sour soup, the dosage of its materials is 500-1000 parts of tomatoes, 50-200 parts of peppers, 50-200 parts of ginger, 25-100 parts of garlic, 50-100 parts of glutinous rice porridge, 50-100 parts of white sugar, 20-50 parts of salt, 50-100 parts of wine, and 1-5 parts of dried Gastrodia elata by weight.

[0009] A preparation method of Gastrodia elata sour soup includes the following steps:

[0010] (1) Pulping: Weigh tomatoes, peppers, ginger, garlic, and glutinous rice porridge, mix and pulp them to obtain a pulp.

[0011] (2) Mixing evenly: Add white sugar, salt, and wine to the pulp to obtain a mixed material.

[0012] (3) Sealed fermentation: Mix the dried Gastrodia elata with the mixed material, pour it into a fermentation container, and obtain Gastrodia elata sour soup after sealed fermentation.

[0013] The dried Gastrodia elata is obtained by washing fresh Gastrodia elata, cutting it into thin slices, and drying it at 50-60°C for 20-30 hours.

[0014] The preparation method of the glutinous rice porridge is: Wash glutinous rice, put it into a pot, add clear water, first bring it to a boil over high heat, and then simmer until it becomes thick.

[0015] The temperature of the sealed fermentation is 22-28°C.

[0016] The time for sealed fermentation is 28 - 32 days.

[0017] The pH value of the Gastrodia elata sour soup is 4.48 - 4.57.

[0018] Beneficial effects:

[0019] In the present invention, Gastrodia elata is mixed and fermented with traditional red sour soup materials, which not only improves the nutritional components of the sour soup, but also improves the flavor substances of the sour soup, enriches the taste of the sour soup, and improves the fermentation quality. On the one hand, the contents of organic acids, probiotics, volatile flavor substances, gastrodin, and p - hydroxybenzyl alcohol are increased. On the other hand, the contents of the main characteristic components (gastrodin, p - hydroxybenzyl alcohol) are stable, with high stability to time and the addition amount of Gastrodia elata. Gastrodia elata sour soup with a pH of 4.48 - 4.57 can be obtained after 28 - 32 days of fermentation. Description of the drawings

[0020] Figure 1 It is the physical and chemical indexes at the end of the fermentation of Gastrodia elata red sour soup;

[0021] Figure 2 It is the influence of different treatments on the content of organic acids in Gastrodia elata red sour soup;

[0022] Figure 3 It is the analysis of the main characteristic components of Gastrodia elata red sour soup;

[0023] Figure 4 It is the volatile substances of Gastrodia elata red sour soup; A is the unique compound of the large category; B is the common compound of two categories; C is the common compound of three categories; D is the common compound among the 7 treatments of the control, dry Gastrodia elata, fresh Gastrodia elata, and Gastrodia elata dried after steaming, that is, the common compound of four categories. Specific embodiments

[0024] The following further details the specific embodiments of the present invention, but the present invention is not limited to these embodiments. Any improvement or substitution based on the basic spirit of this embodiment still falls within the scope protected by the claims of the present invention.

[0025] 1 Materials and methods

[0026] 1.1 Samples

[0027] Tomatoes, peppers, ginger, garlic, white sugar, wine, glutinous rice: all were purchased from the farmers' market. Gastrodia elata was purchased from the high - standard demonstration base for under - forest imitation - wild Gastrodia elata breeding and planting in Qingjiang, Liping. Fresh Gastrodia elata was obtained by washing fresh Gastrodia elata, cutting it into thin slices and then into dices; dry Gastrodia elata was obtained by washing fresh Gastrodia elata, cutting it into thin slices, dicing it, and drying it at 55°C for 24 h; Gastrodia elata dried after steaming was obtained by washing fresh Gastrodia elata, cutting it into thin slices, placing it in a steamer and steaming it over high heat for 0.4 - 0.5 h, dicing it, and drying it at 55°C for 24 h.

[0028] 1.2 Experimental equipment and reagents

[0029] 1.2.1 Experimental equipment

[0030] SW-CJ-1FD ultra-clean workbench, Suzhou Jinjing Purification Equipment Technology Co., Ltd.; Leici pH meter, Chengdu Century Ark Technology Co., Ltd.; Agilent 8890-7000E gas chromatography triple quadrupole mass spectrometer, Agilent Technologies; UItimate 3000 high performance liquid chromatography, Thermo Scientific; SW-DTL02 electric ceramic stove, Zhejiang Shaoxing Supor Home Co., Ltd.

[0031] 1.2.2 Experimental reagents

[0032] Sodium hydroxide (analytical grade), Tianjin Damao Chemical Reagent Factory; MRS solid medium, Guangdong Huankai Microbial Science and Technology Co., Ltd.; Gastrodin reference substance, Zhuhai Anzhe Biotechnology Co., Ltd.; p-Hydroxybenzyl alcohol reference substance, National Institutes for Food and Drug Control; Acetonitrile, Shanghai Xingke High Purity Solvent Co., Ltd.; TEDIA, Anhui Tiandi Life Science and Technology Co., Ltd.; Phosphoric acid, Chongqing Wansheng Chuandong Chemical Co., Ltd.

[0033] 1.3 Experimental methods

[0034] 1.3.1 Experimental group setting

[0035] For Gastrodia elata, referring to the dosage and usage of the cut crude drug in Part I of the Pharmacopoeia 2020 edition, which is 3-10g. According to the three factors of dry Gastrodia elata (DW), fresh Gastrodia elata (FW), and steamed and dried Gastrodia elata (SW), and the low addition level of Gastrodia elata of 30g (L) and medium level of 60g (M), without adding Gastrodia elata as a blank control, there are a total of 7 schemes.

[0036] 1.3.2 Determination of main physical and chemical indicators at the end of fermentation

[0037] Total acid: Refer to GB 12456-2021 "National Food Safety Standard - The First Method for the Determination of Total Acid in Foods"; pH: Measured with a Leici pH meter; Lactic acid bacteria: Refer to GB 4789.35-2023 "National Food Safety Standard - Microbiological Examination of Foods - Examination of Lactic Acid Bacteria"; Organic acids: Refer to GB5009.157-2016 "National Food Safety Standard - Determination of Organic Acids in Foods".

[0038] 1.3.3 Determination of volatile flavor substances

[0039] Accurately weigh 5 mL of Gastrodia elata red sour soup sample and place it in a 20 mL headspace vial, seal it, incubate at 60 °C for 10 min, with a shaking speed of 450 rpm, and extract for 50 min.

[0040] GC conditions: Chromatographic column: DB-WAX122-7032 capillary chromatographic column (30 m × 0.25 mm, 0.25 μm); Temperature program: Hold at 40 °C for 2 min, increase to 100 °C at a rate of 4 °C / min, then increase to 120 °C at a rate of 5 °C / min and hold for 5 min, and then increase to 230 °C at a rate of 5 °C / min and hold at this temperature for 10 min; Carrier gas: Helium, flow rate: 0.8 mL / min, Injection port temperature: 250 °C. Split ratio: 10:1.

[0041] MS conditions: Electron impact (EI) energy: 70 eV, Ion source temperature: 230 °C, Quadrupole temperature: 150 °C, Solvent delay: 1 min; Record the EI mass spectrum in the range of 45 - 500 AMU.

[0042] 1.3.4 Determination of characteristic substance components by high performance liquid chromatography

[0043] 1.3.4.1 Preparation of reference substances

[0044] Sample preparation: According to the first volume of the Chinese Pharmacopoeia (2020 edition), prepare a mixed solution containing 50 μg of gastrodin and 25 μg of p-hydroxybenzyl alcohol per 1 mL; Precisely weigh 2 g of the gastrodia elata test sample, add 50 mL of dilute ethanol, ultrasonically treat (power 120 W, frequency 40 kHz) for 30 min, let it cool, weigh again, make up the lost weight with dilute ethanol, filter, precisely measure 10 mL of the subsequent filtrate, concentrate to nearly dry without alcohol smell, dissolve the residue in a mixed solution of acetonitrile - water (3:97), transfer to a 25 mL volumetric flask, dilute to the mark, shake well, filter, and take the subsequent filtrate; Filter the gastrodia elata red acid soup after fermentation, take 9 mL and put it into a centrifuge tube, centrifuge at 6000 r / min for 2 min, and filter with a 0.45 μm microporous filter membrane to obtain the sample.

[0045] 1.3.4.2 Chromatographic conditions

[0046] Chromatographic conditions and system suitability test: Use octadecylsilane chemically bonded silica gel as the filler, acetonitrile as mobile phase A, and 0.1% phosphoric acid solution as mobile phase B, perform gradient elution according to the regulations in the following table, flow rate: 0.8 mL per minute, column temperature: 30 °C, detection wavelength: 220 nm, injection volume: 20 μL, and the number of theoretical plates calculated based on the gastrodin peak should be not less than 5000.

[0047] 1.4 Data processing

[0048] Use SPSS 17.0 to perform statistical analysis on the data, and the results are expressed as mean ± standard deviation. All treatments and analyses are repeated three times, and P < 0.05 is used as the significance test standard. GraphPad 8.0 software is used for drawing graphs.

[0049] 2 Results and Analysis

[0050] 2.1 Determination of Physicochemical Indexes at the End of Gastrodia elata Hongsuan Soup Fermentation

[0051] As can be seen from Figure 2 A, there were significant differences (p<0.05) in DW-L, DW-M, SW-L, and SW-M of the Gastrodia elata Hongsuan soup addition group compared with the control group CK. Among them, the pH of the control group was 4.59, the pH of the Hongsuan soup in the dried Gastrodia elata addition group was 4.48 - 4.57, the pH of the Hongsuan soup in the group with steamed and dried Gastrodia elata was 4.44 - 4.48, and the pH of the Hongsuan soup in the fresh Gastrodia elata addition group (4.50 - 4.51) had a significant difference (p<0.05) compared with CK, indicating that different treatment methods of Gastrodia elata had different effects on the pH value of Hongsuan soup, which might be related to the material changes of Gastrodia elata during the fermentation process of Hongsuan soup.

[0052] As can be seen from Figure 2 B, the total acid content in the fresh Gastrodia elata Hongsuan soup group was positively correlated with the addition amount of Gastrodia elata, while the total acid content in the dried Gastrodia elata and steamed and dried groups of Hongsuan soup was negatively correlated with the addition amount of Gastrodia elata; the results showed that the total acid content of Hongsuan soup in the addition groups of Gastrodia elata with different treatment methods was generally higher than that of the control group, and the total acid content of Hongsuan soup in dried Gastrodia elata and steamed and dried Gastrodia elata was higher than that of the fresh Gastrodia elata Hongsuan soup group, which might be related to the material changes of Gastrodia elata during the fermentation process of Hongsuan soup and the changes in the nutritional components of Gastrodia elata due to different treatments.

[0053] As can be seen from Figure 2 C, the biomass of bacteria, lactic acid bacteria, and yeasts at the end of the fermentation of the control group's Hongsuan soup was lower than that of the Hongsuan soup in the addition groups of Gastrodia elata with different treatments, and there were significant differences (p<0.05) in the biomass of bacteria and yeasts in the Hongsuan soup of the dried Gastrodia elata and steamed and dried Gastrodia elata addition groups compared with the control group and the fresh Gastrodia elata group; from the perspective of microbial metabolic activities, in Hongsuan soup, due to the metabolic activities of lactic acid bacteria, a large amount of organic acids will be produced, resulting in a decrease in pH value, which in turn affects the physicochemical properties and sensory quality of Hongsuan soup, which is consistent with the pH value and total acid results.

[0054] In summary, the pH value is an important indicator to measure the maturity of acid soup fermentation. The pH value of the dried Gastrodia elata Hongsuan soup is 4.48 - 4.57, indicating that it has a strong acidity, which helps to inhibit the growth of harmful microorganisms and promote the fermentation activities of beneficial microorganisms.

[0055] 2.2 Determination of Organic Acid Content in Gastrodia elata Hongsuan Soup

[0056] The main organic acids in Hongsuan soup include lactic acid, acetic acid, and citric acid. Among them, the content of lactic acid is usually the highest, followed by citric acid and malic acid. These organic acids not only provide the unique sour taste of Hongsuan soup but also help to improve its flavor and nutritional value.

[0057] As can be seen from Figure 3 A, compared with the lactic acid content of 63.37 mg / mL in the control group, the lactic acid content in the red sour soup with dried Gastrodia elata and fresh Gastrodia elata showed a downward trend with the increase of the addition amount of Gastrodia elata, which were DW-L 89.59 mg / mL, DW-M 80.81 mg / mL, FW-L 70.17 mg / mL, and FW-M 33.66 mg / mL in turn; the lactic acid content in the red sour soup with steamed and dried Gastrodia elata showed an upward trend with the increase of the addition amount of Gastrodia elata, increasing from 53.57 mg / mL to 85.95 mg / mL; among them, the lactic acid content in the red sour soup with fresh Gastrodia elata decreased sharply with the increase of the addition amount of Gastrodia elata, showing a significant difference from the lactic acid content in the red sour soup of the control group, dried Gastrodia elata and steamed and dried Gastrodia elata groups (p<0.05).

[0058] As can be seen from Figure 3 B, appropriate addition of Gastrodia elata has a positive effect on increasing the content of tartaric acid in the sour soup, but too high addition amount may have an inhibitory effect on the growth and metabolic activities of microorganisms; there are significant differences in the effects of different treatment methods of Gastrodia elata on the tartaric acid content.

[0059] As can be seen from Figure 2 C, compared with the malic acid content of 37.61 mg / mL in CK, the malic acid content in the DW group decreased by 59.48 - 65.94%, while the malic acid content in the SW group increased by 20.47 - 21.27% compared with the control group; the malic acid content in the fresh Gastrodia elata group showed an upward trend with the increase of the addition amount of Gastrodia elata, rising from 9.992 mg / mL to 45.41 mg / mL.

[0060] As can be seen from Figure 2 D, compared with the citric acid content of 14.93 mg / mL in CK, the citric acid content in the red sour soup with dried Gastrodia elata and steamed and dried Gastrodia elata groups was 33.56 - 56.66% higher than that in the control group; the citric acid content in the red sour soup with fresh Gastrodia elata showed an upward trend with the increase of the addition amount of Gastrodia elata, rising from FW-L 11.56 mg / mL to 20.84 mg / mL; the results showed a significant difference in the citric acid content between FW-L and the red sour soup of CK, DW and SW groups.

[0061] 2.3 Analysis of the main characteristic components in Gastrodia elata red sour soup

[0062] Gastrodia elata Blume is a traditional plant that can be used both as medicine and food. Its dried tuber is used as medicine, with the effects of dispelling wind and dredging collaterals, calming endogenous wind and stopping convulsions, and suppressing hyperactive liver-yang. Based on the research progress of the chemical constituents and pharmacological activities of Gastrodia elata Blume, the quality markers reported more are mainly components such as gastrodin, p-hydroxybenzyl alcohol, Parishins (A, B, C, and E), vanillyl alcohol, gastrodioside, gastropolybenzylols (B, C, and G), and gastrodia polysaccharide. Gastrodin and p-hydroxybenzyl alcohol have the effects of antioxidant, anti-inflammatory, anti-tumor, regulating blood sugar and blood lipid. Through the quantitative analysis of the active components of gastrodin and p-hydroxybenzyl alcohol, it can be used as an important index for the quality control of red sour soup to ensure that the content of active ingredients in the product reaches a certain standard.

[0063] From Figure 3 A. Analyzed from different treatment methods of Gastrodia elata Blume, the content of p-hydroxybenzyl alcohol increased with the increase of the addition amount of Gastrodia elata Blume, from DW-L 6.51mg / mL to DW-M 11.73mg / mL, from FW-L 4.79mg / mL to FW-M 9.06mg / mL, from SW-L 10.37mg / mL to SW-M 11.61mg / mL; Analyzed from the addition amount of Gastrodia elata Blume, at the low level, the content of p-hydroxybenzyl alcohol in SW-L was 1.59 - 2.16 times that of DW-L and FW-L; at the medium level, there was no significant difference in the content of p-hydroxybenzyl alcohol between DW-M and SW-M, and there was a significant difference from FW-M (p<0.05); The results showed that with the increase of the addition amount of Gastrodia elata Blume, the content of p-hydroxybenzyl alcohol showed an upward trend, and the trend of the increase in the content of p-hydroxybenzyl alcohol in the red sour soup of dried Gastrodia elata Blume and the red sour soup of Gastrodia elata Blume dried after steaming was more obvious than that of the red sour soup of fresh Gastrodia elata Blume.

[0064] From Figure 3 B. It can be seen that at the low level, the content of gastrodin in DW-L (1.91mg / mL) was 1.07 - 1.11 times higher than that in FW-L (1.71mg / mL) and SW-L (1.77mg / mL), with a significant difference (p<0.05); at the medium level, there was no significant difference between DW-M (1.92mg / mL) and FW-M (1.78mg / mL) and SW-M (1.79mg / mL); The presence of Gastrodia elata Blume increased the content of gastrodin in the sour soup.

[0065] It can be seen from Table 1 that with the increase of fermentation time (7d - 60d), the content of p-hydroxybenzyl alcohol in fresh Gastrodia elata Blume increased from 72.89μg / mL to 89.15μg / mL, and the content of p-hydroxybenzyl alcohol in dried Gastrodia elata Blume increased from the initial 91.21μg / mL to 117.86μg / m. The content of p-hydroxybenzyl alcohol in the red sour soup of Gastrodia elata Blume showed an upward trend with the increase of fermentation time and was basically stable in the later stage of fermentation.

[0066] By increasing the content of p-hydroxybenzyl alcohol, the present invention not only improves the nutritional value of the sour soup, but also regulates the flavor of the sour soup. Together with these compounds such as esters, alcohols, aldehydes and ketones, they constitute the unique flavor of Gastrodia elata red sour soup. Through the research of the present invention, it is found that adding dried Gastrodia elata has a significant effect on improving the flavor of red sour soup, making the flavor of the sour soup the best.

[0067] Table 1 Changes in the content of p-hydroxybenzyl alcohol

[0068]

[0069] 2.4 Analysis of the main volatile components of Gastrodia elata red sour soup

[0070] Volatile components are the key factors affecting the flavor of food. The headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology was used to analyze its flavor substances, and 121 volatile compounds were detected in the traditional red sour soup and its Gastrodia elata red sour soup composite products. Table 2 lists the relative contents of volatile compounds in Gastrodia elata red sour soup under different treatment methods. Combining Figure 4 It can be seen that the types of volatile flavor components in Gastrodia elata red sour soup are higher than those in the control group red sour soup, and 60 more volatile flavor substances are detected than the control group red sour soup. The ones with more content in both are olefins (29 kinds), and the content of zingiberene substances is the highest. β-Zingiberene and zingiberene have a special ginger flavor and are the main flavor components of ginger substances.

[0071] From Figure 4 Figure A, there are 2 unique compounds (accounting for 5.4%) in the CK group, methoxyacetaldehyde and (E)-allyl-1-propenyl sulfide. These two substances can be used as intermediates in organic synthesis and exist in the raw materials of garlic and chili peppers; there are 16 unique compounds (accounting for 34.2%) in the dried Gastrodia elata red sour soup; there are 11 unique compounds (accounting for 29.7%) in the fresh Gastrodia elata red sour soup; there are 8 unique compounds (accounting for 21.6%) in the Gastrodia elata red sour soup after steaming and drying; these unique substances enrich the flavor of Gastrodia elata red sour soup and make the flavor of the sour soup more prominent.

[0072] From Figure 4 Figure B, there are 22 kinds of two types of common compounds. Among them, the dried Gastrodia elata red sour soup and the fresh Gastrodia elata red sour soup have the most common compounds (9 kinds, accounting for 40.9%); Figure 4 Figure C is 20 kinds of three types of common compounds. Among them, there are 12 substances in common among the CK group, the dried Gastrodia elata red sour soup group, the fresh Gastrodia elata red sour soup group and the Gastrodia elata red sour soup group after steaming and drying, and 8 substances are only in common among the dried Gastrodia elata red sour soup group, the fresh Gastrodia elata red sour soup group and the Gastrodia elata red sour soup group after steaming and drying; Figure 4D is 42 kinds of four types of natural compounds (accounting for 34.7% of all compounds), and there are certain differences in the contents among the compounds.

[0073] Ester substances are mainly the result of the reaction between acids and alcohols in the fermentation products. There are 3 kinds of ester substances, ethyl 2-hydroxypropionate, bornyl acetate, and ethyl linoleate, common to both Tianma red sour soup and traditional red sour soup. And 3 more kinds of ester substances, allyl formate, ethyl hexadecanoate, and methyl palmitate, are detected in the added dried Tianma red sour soup than in the control group of red sour soup. Obviously, the types of ester substances in Tianma red sour soup are more abundant. Alcohols contribute greatly to the flavor of sour soup. There are 15 kinds of alcohols common to both Tianma red sour soup and traditional red sour soup. Among them, the relative contents of linalool in 7 kinds of sour soup are 0.0056%, 0.0061%, 0.0049%, 0.0051%, 0.0075%, 0.0057%, and 0.0061% respectively. Linalool mainly presents woody and fruity aromas. The addition of Tianma makes the types of aromatic alcohols in sour soup more abundant, such as phenethyl alcohol with a wine-like aroma, nerol with a mild and sweet rose flower fragrance, 4-terpineol, etc. Aldehyde and ketone substances have strong and rich aromas. Trans-2-hexenal contained in Tianma sour soup is a volatile small molecule aldehyde released by green plants. Compared with traditional red sour soup, the content of aldehyde volatile flavor substances is more. Ether substances mainly come from organosulfur compounds in garlic and may undergo hydrolysis or free radical rearrangement reactions at high temperatures, converting into a series of volatile sulfur-containing substances.

[0074] Table 2 Determination results of volatile compounds

[0075]

[0076]

[0077]

[0078]

[0079] Among the red acids fermented in the same batch, the alcohols detected more in Gastrodia elata red acid are 3-methyl-1-butanol, (S)-(+)-2-heptanol, 5-methyl-2-hexanol, 1-hexanol, 2,3-butanediol, 4-terpineol, DL-isoborneol; the alkenes detected more are hepta-4,6-diene, sabinene, 3-carene, 2-methyl-2-butene, tetramethylbicyclo[8.1.0]undecane-2,6-diene, aromadendrene, γ-elemene, 5-geranyltriene, (-)-isoledene, etc.; the esters detected more are 2-propenyl formate, ethyl hexadecanoate and methyl palmitate; the aldehydes and ketones detected more are 2-undecanone, 4-isopropyl-2-cyclohexen-1-one, 1H-pyrrolo[2,3-d]pyrimidine-2,4-dione, 4-cyclohex-2-enone, (E)-2-octenal, trans-2,4-decadienal, etc.; the alkanes detected more are heptane, 1-allyl-2-isopropyldisulfane; the ethers detected more are dimethyl disulfide, methyl allyl disulfide and other components.

[0080] In summary, the types and contents of volatile flavor components of the red acid soup fermented with Gastrodia elata are richer than those of the traditional red acid soup. The addition of Gastrodia elata not only enriches the nutritional value of the red acid soup, but also provides nutrients for the metabolism of fermenting microorganisms, enriches the metabolic pathways of flavor substances during the fermentation of the red acid soup, and makes the flavor of the red acid soup more intense and the taste unique.

[0081] 3 Conclusions

[0082] The fermentation of Gastrodia elata red acid soup has a stable pH value and a high total acid content, indicating good fermentation effects. The determination results of organic acids show that Gastrodia elata red acid soup contains various beneficial organic acids. Lactic acid is one of the main organic acids in the acid soup and has an important impact on the sour taste of the acid soup. Tartaric acid can increase the complexity and depth of the acid soup, and malic acid provides a fresh sour taste for the acid soup. These organic acids have positive effects on the flavor and health effects of the acid soup. The addition of Gastrodia elata may increase the contents of the homologous compounds of medicine and food such as gastrodin and p-hydroxybenzyl alcohol in the acid soup, increasing the nutritional value of the acid soup. The analysis of volatile components reveals the rich flavor substances in Gastrodia elata red acid soup, and these substances make important contributions to the flavor of the acid soup. The research on traditional acid soup, dried Gastrodia elata acid soup, fresh Gastrodia elata acid soup and dried Gastrodia elata acid soup after steaming and drying from the aspects of physical and chemical indexes, contents of different organic acids, characteristic components and volatile flavor substances shows that the fermentation effects of dried Gastrodia elata acid soup and dried Gastrodia elata acid soup after steaming and drying are the best. However, in terms of processing cost, dried Gastrodia elata also has the characteristic of low processing cost. Although the processing cost of fresh Gastrodia elata is lower, due to the complex chemical composition of Gastrodia elata, the processed products are usually used in traditional applications, and the safety is higher. These analysis results provide a scientific basis for the development of Gastrodia elata acid soup composite products, which helps to optimize the product formula and improve the product quality.

[0083] Example 1

[0084] A preparation method of Gastrodia elata sour soup, comprising the following steps:

[0085] (1) Pulping: Weigh tomatoes, peppers, ginger, garlic, and glutinous rice porridge, mix and pulp them to obtain a pulp;

[0086] (2) Mixing: Add white sugar, salt, and wine to the pulp to obtain a mixed material;

[0087] (3) Sealed fermentation: Mix dry Gastrodia elata with the mixed material, pour it into a fermentation container, and then ferment it sealed at 25 °C for 30 days to obtain Gastrodia elata sour soup.

[0088] The dry Gastrodia elata is obtained by washing fresh Gastrodia elata, cutting it into thin slices, and drying it at 55 °C for 24 h;

[0089] The preparation method of the glutinous rice porridge is as follows: Wash the glutinous rice, put it into a pot, add 5 times the weight of the glutinous rice in water, first bring it to a boil over high heat, and then simmer until thick;

[0090] The material dosage of the Gastrodia elata sour soup is 500 g of tomatoes, 50 g of peppers, 50 g of ginger, 25 g of garlic, 50 g of glutinous rice porridge, 50 g of white sugar, 20 g of salt, 50 g of wine, and 1 g of dry Gastrodia elata.

[0091] Example 2

[0092] A preparation method of Gastrodia elata sour soup, comprising the following steps:

[0093] (1) Pulping: Weigh tomatoes, peppers, ginger, garlic, and glutinous rice porridge, mix and pulp them to obtain a pulp;

[0094] (2) Mixing: Add white sugar, salt, and wine to the pulp to obtain a mixed material;

[0095] (3) Sealed fermentation: Mix dry Gastrodia elata with the mixed material, pour it into a fermentation container, and then ferment it sealed at 22 °C for 28 days to obtain Gastrodia elata sour soup.

[0096] The dry Gastrodia elata is obtained by washing fresh Gastrodia elata, cutting it into thin slices, and drying it at 50 °C for 20 h;

[0097] The preparation method of the glutinous rice porridge is as follows: Wash the glutinous rice, put it into a pot, add 6 times the weight of the glutinous rice in water, first bring it to a boil over high heat, and then simmer until thick;

[0098] The material dosage of the Gastrodia elata sour soup is 750 g of tomatoes, 120 g of peppers, 120 g of ginger, 65 g of garlic, 75 g of glutinous rice porridge, 75 g of white sugar, 35 g of salt, 80 g of wine, and 3 g of dry Gastrodia elata.

[0099] Example 3

[0100] A method for preparing Gastrodia elata sour soup, comprising the following steps:

[0101] (1) Pulping: Weigh tomatoes, peppers, ginger, garlic, and glutinous rice porridge and mix them for pulping to obtain a pulp;

[0102] (2) Mixing evenly: Add white sugar, salt, and wine to the pulp to obtain a mixed material;

[0103] (3) Sealed fermentation: Mix dried Gastrodia elata with the mixed material, pour it into a fermentation container, and then ferment it sealed at 28 °C for 28 days to obtain Gastrodia elata sour soup.

[0104] The dried Gastrodia elata is obtained by washing fresh Gastrodia elata, cutting it into thin slices, and drying it at 53 °C for 22 h;

[0105] The preparation method of the glutinous rice porridge is as follows: Wash glutinous rice, put it into a pot, add 7 times the weight of glutinous rice of water, first boil it over high heat, and then simmer it until it becomes thick;

[0106] The material dosage of the Gastrodia elata sour soup is 1000 g of tomatoes, 200 g of peppers, 200 g of ginger, 100 g of garlic, 100 g of glutinous rice porridge, 100 g of white sugar, 50 g of salt, 100 g of wine, and 5 g of dried Gastrodia elata.

Claims

1. A gastrodia elata sour soup, characterized in that: The material dosage of the gastrodia elata sour soup is calculated by weight as follows: 500-1000 parts of tomatoes, 50-200 parts of peppers, 50-200 parts of ginger, 25-100 parts of garlic, 50-100 parts of glutinous rice porridge, 50-100 parts of white sugar, 20-50 parts of salt, 50-100 parts of wine, and 1-5 parts of dried gastrodia elata.

2. The method for preparing Gastrodia elata sour soup according to claim 1, characterized in that: The steps include: (1) beating: weigh clean tomatoes, peppers, ginger, garlic and glutinous rice porridge, mix and beat to obtain a slurry; (2) Mixing: adding sugar, salt and wine to the slurry to obtain a mixture; (3) Sealed fermentation: After mixing the dried Gastrodia elata with the mixed material, pour the mixture into a fermentation container and perform sealed fermentation to obtain Gastrodia elata sour soup.

3. The method for preparing Gastrodia elata sour soup according to claim 2, characterized in that: The dried Gastrodia elata is obtained by washing and cutting fresh Gastrodia elata into thin slices, and then drying at 50-60° C. for 20-30 hours.

4. The method for preparing Gastrodia elata sour soup according to claim 2, characterized in that: The fermentation conditions are as follows: the fermentation temperature is 22-28° C. and the fermentation time is 28-32 days.

5. The method for preparing Gastrodia elata sour soup according to claim 2, characterized in that: The preparation method of the glutinous rice porridge is as follows: clean the glutinous rice, put it into a pot, add clear water 5 times the weight of the glutinous rice, boil it over high heat first, and then simmer it over low heat until it becomes thick.

6. The method for preparing Gastrodia elata sour soup according to claim 2, characterized in that: The pH value of the gastrodia elata sour soup is 4.48-4.57.

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