Preparation method, product and application of fermented passion fruit acid soup

Abstract

The invention relates to a preparation method of fermented passion fruit acid soup, a product and application of the fermented passion fruit acid soup. The method comprises the following steps: (1) pretreatment of raw materials: cleaning chilies, tomatoes and passion fruits, cutting the cleaned chilies, tomatoes and passion fruits into diced materials with the particle size of 0.3-1.0 cm, cutting fresh ginger into powder, soaking sticky rice for 2-3 hours, and draining; (2) mixing and seasoning: mixing the materials treated in the step (1) with edible salt and fresh ginger, and uniformly stirring; (3) primary fermentation: putting the mixed material into a fermentation container, fermenting at 20-30 DEG C for 3-4 months, and stirring once a day during fermentation; (4) secondary fermentation: adding fermented glutinous rice and clear porridge into the materials subjected to primary fermentation, continuing to ferment at 20-30 DEG C for 5-6 months, and stirring once a week during fermentation; (5) grinding and blending: homogenizing and grinding the fermented materials to obtain a pasty sour soup base material; and (6) sterilizing and packaging: filling the sour soup base material, performing pasteurization, cooling, and sealing and packaging.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a preparation method of a fermented guava acid soup, a product and an application thereof. BACKGROUND

[0002] In the condiment market, hotpot condiments and acid soup products occupy an important position. Common types include beef oil condiments, clear oil condiments, mushroom soup condiments, and tomato acid soup, etc. Tomato acid soup is favored by consumers due to its natural sweet and sour flavor, and becomes a common choice for home cooking and catering industry. However, the existing tomato acid soup products face multiple challenges in actual application: the flavor structure is relatively simple, mainly relying on the sour taste of tomatoes, lacking of level and complexity, which is difficult to meet the increasingly diversified taste needs of consumers; the traditional fermentation process usually requires a long fermentation period, resulting in low production efficiency, and in this process, the nutritional components such as vitamins and organic acids in raw materials are easily lost due to microbial activity and environmental factors, which weakens the nutritional value of the product; in order to make up for the lack of flavor and extend the shelf life, manufacturers often add preservatives and artificial flavors and other chemical additives, which not only increases the chemical load of the product, but also may cause consumers' concerns about food safety and health risks. The above problems seriously restrict the market competitiveness and sustainable development of acid soup products.

[0003] The existing technology needs to be improved in view of the above problems. SUMMARY

[0004] The purpose of the present application is to provide a preparation method of a fermented guava acid soup, a product and an application thereof, which has the characteristics of rich flavor, good nutrient retention and reduction of chemical additives.

[0005] The present application provides a preparation method of a fermented guava acid soup, and the technical solution is as follows: The method comprises the following steps: (1) Raw material pretreatment: wash and cut chili peppers, tomatoes and guavas into 0.3-1.0 cm cuboid materials, cut ginger into powder, and soak glutinous rice for 2-3 hours and then drain; (2) Mixing seasoning: mix the materials treated in step (1) with edible salt and ginger, and stir evenly; (3) First fermentation: place the mixed materials in a fermentation container, and ferment at 20-30℃ for 3-4 months, stirring once a day during the period; (4) Second fermentation: add vinegar and clear porridge to the materials after the first fermentation, and continue to ferment at 20-30℃ for 5-6 months, stirring once a week during the period; (5) Grinding and blending: homogenize and grind the fermented materials to obtain a pulpy acid soup base; (6) Sterilization and packaging: After the sour soup base is filled, it is pasteurized, cooled and then sealed and packaged. Furthermore, this application also proposes that the raw materials, by weight percentage, include: Ingredients: 10-20% chili peppers, 20-30% tomatoes, 15-25% passion fruit pulp, 5-8% salt, 3-7% ginger, 8-12% glutinous rice, 5-8% fermented glutinous rice, 30-50% congee, with the remainder being water. Furthermore, this application also proposes that the passion fruit is a purple passion fruit with a maturity of ≥90%, and that the pulp and seeds are used together. Furthermore, this application also proposes that the primary fermentation time is 3.5 months and the secondary fermentation time is 5 months. Furthermore, this application also proposes that the congee is made by cooking rice and water in a ratio of 1:5 to 1:7 and then cooling it to room temperature before use. Furthermore, this application also proposes that the alcohol content of the fermented glutinous rice is 5-10%, and that it is added to the fermentation system simultaneously with the congee. Furthermore, this application also proposes that a colloid mill be used for homogenization in the pulping step, and the pulp particle size be controlled at 50-100 μm. Furthermore, this application also proposes a fermented passion fruit sour soup product prepared by the above method, the product being an orange-red paste, having the characteristic aroma of passion fruit, a harmonious sweet and sour taste, moderate spiciness, and free of preservatives and artificial flavorings. Furthermore, this application also proposes that its total acid (calculated as lactic acid) is 1.2-2.0 g / 100 g and its soluble solids content is 12-18°Bx. Furthermore, this application also proposes the use of the above-mentioned fermented passion fruit sour soup product in the preparation of hot pot base, cooking sour soup or compound seasoning sauce. As can be seen from the above, the preparation method, product and use of the fermented passion fruit sour soup provided in this application include the following steps: raw material pretreatment, mixing and seasoning, primary fermentation, secondary fermentation, grinding and blending, sterilization and packaging. By optimizing the fermentation process and integrating raw materials such as passion fruit, the flavor level and nutrient retention are effectively improved, while reducing the dependence on chemical additives. It has the characteristics of rich flavor, good nutrient retention and reduced chemical additives. Attached Figure Description

[0006] Figure 1 This is a flowchart of the sour soup preparation method in the embodiments of this application. Detailed Implementation

[0007] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0008] The following disclosure provides numerous different embodiments or examples for implementing various structures of the invention. To simplify the disclosure, specific examples of components and arrangements are described below. These are merely examples and are not intended to limit the scope of the invention. Furthermore, reference numerals and / or letters may be repeated in different examples. Such repetition is for simplification and clarity and does not in itself indicate a relationship between the various embodiments and / or arrangements discussed.

[0009] Currently, common fermented beverages on the market mainly include yogurt, lactic acid bacteria drinks, rice wine drinks, and fruit vinegar drinks. Among these, fermented beverages made from grains are mostly concentrated in rice wine, which tends to be sweet or have a pronounced alcoholic taste. Grain-based fermented beverages with higher acidity are relatively fewer in variety. Furthermore, traditional sour rice soup drinks are mostly homemade, with simple processing methods resulting in limited flavor profiles and short shelf lives, making industrial-scale production difficult and restricting their market promotion and popularity.

[0010] Traditional hot pot bases or sour soup products, especially tomato sour soup, have a limited range of flavors and require a long fermentation period during preparation, resulting in insufficient retention of nutrients. In addition, these products often contain a lot of additives, failing to meet consumers' demand for natural, healthy, and flavorful products.

[0011] In this regard, such as Figure 1 As shown, this application proposes a method for preparing fermented passion fruit sour soup, comprising the following steps: (1) Raw material pretreatment: Wash and cut the chili peppers, tomatoes and passion fruit into cubes with a diameter of 0.3-1.0cm, mince the ginger, and soak the glutinous rice for 2-3 hours and then drain it; (2) Mixing and seasoning: Mix the materials processed in step (1) with edible salt and ginger, and stir well; (3) Primary fermentation: Place the mixture in a fermentation container and ferment at 20-30℃ for 3-4 months, stirring once a day during the period; (4) Secondary fermentation: Add fermented rice and rice porridge to the material after primary fermentation, and continue fermentation at 20-30℃ for 5-6 months, stirring once a week during the period; (5) Grinding and blending: The fermented material is homogenized and ground to obtain a slurry-like sour soup base; (6) Sterilization and packaging: After the sour soup base is filled, it is pasteurized, cooled and then sealed and packaged.

[0012] To facilitate understanding of the technical solution in this embodiment, some key terms involved are explained below: Fermented passion fruit sour soup refers to a paste-like seasoning product made with passion fruit as the main flavor base, combined with various ingredients such as chili peppers, tomatoes, ginger, and glutinous rice. Through a microbial fermentation process, it develops a unique sweet and sour flavor and complex aroma. This product aims to provide a natural, additive-free seasoning option.

[0013] Raw material pretreatment refers to the preliminary processing of the main ingredients, such as washing, cutting, and soaking, before fermentation to ensure the smooth progress of the subsequent fermentation process and to provide a suitable substrate for microorganisms. For example, dicing fruits and vegetables increases the surface area, which is beneficial for the contact and action of fermenting bacteria.

[0014] Primary fermentation refers to the initial microbial fermentation process of mixed seasoned materials under specific temperature conditions. The main purpose of this stage is to initiate fermentation, converting the sugars in the materials into organic acids and other flavor substances, thus laying the foundation for the formation of the sour soup flavor.

[0015] Secondary fermentation refers to the process of adding additional fermentation aids (such as fermented glutinous rice and rice porridge) on the basis of primary fermentation to further promote the growth and metabolism of microorganisms, deepen the flavor complexity of fermentation products, and adjust the texture and taste of sour soup.

[0016] Homogenization refers to the mechanical process of refining fermented materials to achieve a uniform, pulpy texture. This process helps improve the product's smoothness and allows various flavor components to fully blend.

[0017] Pasteurization refers to the sterilization of sour soup base using a relatively mild heating method to kill pathogenic bacteria and most spoilage bacteria, while preserving the product's nutritional components and original flavor to the greatest extent possible, thus extending the product's shelf life.

[0018] This embodiment provides a method for preparing fermented passion fruit sour soup, the specific implementation process of which is as follows: First, the raw materials are pre-treated. This step includes washing the chili peppers, tomatoes, and passion fruit, and then cutting them into small cubes. For example, these can be cut into chunks or cubes with a diameter of about 0.5 cm. Ginger can be finely chopped. Glutinous rice can be soaked for a period of time during pre-treatment, such as 1-4 hours, and then drained.

[0019] Next, the ingredients are mixed and seasoned. The pre-treated materials are mixed with salt and ginger. This mixing process can be done manually or mechanically to ensure that all ingredients are evenly distributed.

[0020] Next, a primary fermentation is carried out. The well-mixed material is transferred to a suitable fermentation container. Fermentation can be carried out at a temperature range of 20-30℃, for example, at 25℃. The fermentation cycle can be set for 3-4 months. During this period, to promote uniform fermentation, the material can be stirred once a day.

[0021] Next, a secondary fermentation is carried out. After the primary fermentation is complete, fermented glutinous rice and rice porridge are added to the fermented material. Commercially available fermented glutinous rice can be used, and the rice porridge can be made from cooked rice. After adding these ingredients, the fermentation process continues at a temperature of 20-30℃, for example, at 28℃. The secondary fermentation can last for 5-6 months. During this stage, the material can be stirred once a week to maintain fermentation activity.

[0022] Next, grinding and blending are carried out. After the fermentation process is complete, the fermentation product is homogenized and ground. This process can be achieved using various grinding equipment, such as ordinary grinders or mixers, to obtain a slurry-like sour soup base.

[0023] Finally, sterilization and packaging are carried out. The prepared slurry-like sour soup base is filled into containers. The filled products need to be sterilized, for example, using pasteurization. After sterilization, the products are cooled to room temperature and then sealed in packaging to ensure product hygiene and safety and extend shelf life.

[0024] This embodiment utilizes a variety of natural ingredients such as passion fruit, chili peppers, and tomatoes for a two-stage, long-term fermentation process, effectively solving the problem of the monotonous flavor of traditional sour soup and giving the product a unique, complex sweet and sour taste. This method avoids the use of artificial additives, and the gentle fermentation and sterilization processes help preserve the nutritional components of the raw materials, providing a natural, healthy, and flavorfully layered fermented sour soup product.

[0025] In some embodiments described above, a method for preparing fermented passion fruit sour soup is proposed. This method involves a series of steps including pretreatment of raw materials, mixing and seasoning, staged fermentation, grinding and blending, and sterilization and packaging, thereby producing a sour soup product with a specific flavor. However, if the proportions of each raw material are not precisely controlled, the microbial metabolic pathways during fermentation may become unstable, affecting the flavor balance, acidity, and overall quality consistency of the final product, making it difficult to achieve strict quality control in large-scale production.

[0026] In this regard, this application further proposes that the raw materials in the above preparation method include, by weight percentage: 10-20% chili peppers, 20-30% tomatoes, 15-25% passion fruit pulp, 5-8% edible salt, 3-7% ginger, 8-12% glutinous rice, 5-8% fermented glutinous rice, 30-50% clear porridge, and the remainder being water.

[0027] Specifically, the amount of chili peppers added is 10-20%, primarily to provide the desired spiciness and impart a unique flavor profile. This ratio ensures a moderate spiciness, satisfying consumers' cravings without masking the natural flavors of passion fruit and other ingredients. The amount of tomatoes added is 20-30%, rich in natural acids and lycopene. These not only provide natural acidity and umami to the sour soup but also improve the product's color and serve as a source of nutrients during fermentation. The amount of passion fruit pulp added is 15-25%. As the core flavor component of this fermented sour soup, passion fruit pulp provides a unique aroma, a sweet and sour taste, and abundant nutrients; its content range ensures the prominence of the passion fruit flavor. The amount of salt added is 5-8%. Salt plays a crucial role in flavoring, inhibiting the growth of unwanted bacteria, and regulating osmotic pressure during fermentation. This ratio helps maintain the stability and flavor balance of the fermentation system. The addition of ginger is 3-7%. Ginger provides spiciness and aroma, complementing the flavors of chili and passion fruit, and also has some antibacterial properties. The addition of glutinous rice is 8-12%. Glutinous rice is the main source of carbohydrates during fermentation, providing energy for microorganisms, promoting the production of acids and flavor compounds, and increasing the product's richness. The addition of fermented glutinous rice is 5-8%. As a natural fermentation starter, it introduces abundant yeast and lactic acid bacteria, accelerating the fermentation process and producing unique aromas and ester flavors, enriching the product's complexity. The addition of congee is 30-50%. Congee mainly provides water and fermentable sugars, serving as a substrate for secondary fermentation, helping to regulate the product's consistency, and providing continuous nutritional support for microorganisms. The remainder is water, which acts as the solvent and medium for the entire fermentation system, ensuring that all components are fully mixed and reacted.

[0028] The aforementioned technical solution precisely defines the weight percentages of key ingredients such as chili peppers, tomatoes, passion fruit pulp, salt, ginger, glutinous rice, fermented glutinous rice, and congee, thus providing a stable and optimized nutrient matrix and flavor precursors for the fermentation system. This precise ratio effectively guides the growth and metabolic activities of the microbial community, ensuring the stability and controllability of the fermentation process and avoiding fermentation abnormalities or flavor deviations caused by improper ingredient ratios. Specifically, the synergistic effect of each component in a specific ratio achieves an ideal balance in the final product regarding sweet and sour harmony, moderate spiciness, and the characteristic aroma of passion fruit, significantly improving the sensory quality and batch-to-batch consistency of the product, laying a solid foundation for the preparation of high-quality fermented passion fruit sour soup.

[0029] In some of the embodiments described above in this application, a method for preparing fermented passion fruit sour soup is proposed, in which passion fruit is used as a key ingredient. However, in actual operation, if there is a lack of clear definition regarding the type, maturity, and method of use of passion fruit, the transformation of flavor substances during the fermentation process may be unstable, making it difficult to guarantee the aroma, sweet and sour balance, and consistency of taste of the final product, thereby affecting the overall quality of the product.

[0030] In this regard, this application further specifies that the passion fruit is a purple passion fruit variety with a maturity of ≥90%, and its pulp and seeds are used together. Specifically, the purple passion fruit is one of the common passion fruit varieties on the market. Its characteristics include a deep purple peel, golden pulp, rich aroma, and a balanced sweet and sour taste, making it a preferred variety for making flavored beverages and condiments. Selecting purple passion fruit with a maturity of 90% or more means that the fruit is fully ripe, and its internal sugar, acidity, and aromatic substance content are all at their optimal levels. Incompletely ripe passion fruit may have excessively high acidity and insufficient aroma, while overripe passion fruit may show signs of fermentation or spoilage, affecting the quality of the raw material. The maturity of passion fruit can be effectively judged by observing indicators such as peel color, fruit plumpness, aroma intensity, and fruit weight. For example, highly ripe passion fruit usually has a deep purple peel, a slightly wrinkled surface, feels heavy, and emits a rich fruity aroma. Using passion fruit pulp and seeds together means that the pulp and seeds are not separated during the preparation process. Passion fruit seeds are rich in dietary fiber, protein, and various trace elements, and their surface may also have some pulp and aromatic substances attached to it. During fermentation, the presence of passion fruit seeds not only increases the dietary fiber content of the sour soup but also affects the physical structure of the fermentation system to some extent, and may slowly release some flavor precursors, thus bringing a richer taste and more complex aroma characteristics to the sour soup. In addition, omitting the separation step of pulp and seeds also helps to simplify the production process and improve production efficiency.

[0031] The above technical solution explicitly selects high-maturity, flavorful purple passion fruit, ensuring the uniformity of the fermentation raw materials' quality and the superiority of their flavor base. This provides a stable sugar source and aromatic precursors for the subsequent fermentation process, thus promoting microbial growth and metabolism and facilitating the effective transformation of flavor compounds. Furthermore, using the pulp along with the seeds not only preserves the nutrients contained in the passion fruit seeds but also allows the sour soup to form a finer, slightly granular base after homogenization and grinding, enriching the product's texture. This refined raw material selection and processing method effectively solves the problems of unstable fermentation and significant flavor differences caused by inconsistent raw material quality. The resulting fermented passion fruit sour soup product has a richer, more harmonious passion fruit aroma, a better balance of sweet and sour, a more distinctive taste, and a significantly improved overall quality.

[0032] In some embodiments described above in this application, a method for preparing fermented passion fruit sour soup is proposed, which includes primary fermentation and secondary fermentation steps, and provides the fermentation time range for each. However, in actual production, the length of fermentation time directly affects the flavor, texture, acidity, and production cycle of the product. If the fermentation time is not properly controlled, it may lead to poor product flavor, insufficient fermentation, or over-fermentation, thereby affecting product quality and production efficiency.

[0033] In this regard, this application further proposes that the primary fermentation time is 3.5 months and the secondary fermentation time is 5 months.

[0034] Specifically, the initial fermentation time is set at 3.5 months to ensure that the materials undergo sufficient microbial transformation during the initial fermentation stage, forming basic flavor compounds and acidity. During this period, microorganisms such as lactic acid bacteria multiply rapidly, breaking down sugars to produce organic acids such as lactic acid and acetic acid, while also generating aromatic substances such as esters and alcohols, laying the foundation for the unique flavor profile of the sour soup. Choosing the specific duration of 3.5 months strikes a balance between fermentation efficiency and flavor development, avoiding the possibility of insufficient fermentation leading to a bland flavor or over-fermentation producing off-flavors.

[0035] The secondary fermentation period is set at 5 months to further deepen and refine the flavor structure of the sour soup based on the primary fermentation. During the secondary fermentation stage, the addition of fermented glutinous rice and congee introduces new microbial communities and nutrients, making the fermentation process more complex and rich. This stage of fermentation helps promote the further transformation and polymerization of flavor compounds, resulting in a more mellow and smooth sour taste, a richer and more harmonious aroma, and improved product stability. Precisely controlling the secondary fermentation time to 5 months ensures that the sour soup reaches optimal maturity and flavor balance, preventing flavor degradation due to excessive fermentation or insufficient fermentation due to insufficient fermentation.

[0036] By precisely setting the primary fermentation time to 3.5 months and the secondary fermentation time to 5 months, this application achieves refined control over the fermentation process. This precise time control allows microorganisms to fully exert their functions at different fermentation stages, ensuring the effective accumulation and transformation of flavor compounds, thereby avoiding flavor defects that may result from insufficient or excessive fermentation. Specifically, the 3.5-month primary fermentation establishes a good acidity and basic flavor for the sour soup, while the 5-month secondary fermentation further enhances the richness and complex aroma of the sour soup, resulting in a more harmonious sweet and sour taste and a rich passion fruit aroma in the final product, while also improving product quality stability and production efficiency.

[0037] In some of the embodiments described above in this application, it is proposed to add congee during the secondary fermentation process to promote fermentation and enrich the flavor. However, if the preparation method of congee is not standardized, its physicochemical properties and microbial environment may vary greatly, thereby affecting the stability of fermentation and the consistency of the final sour soup product quality.

[0038] In this regard, this application further proposes that the congee is prepared by cooking rice and water in a ratio of 1:5 to 1:7 and then cooling to room temperature before use. Specifically, the preparation of the congee first involves the precise ratio of rice to water and the cooking process. The rice and water are mixed in a weight ratio of 1:5 to 1:7; for example, 1 part rice to 5 parts water, or 1 part rice to 7 parts water, can be used. This ratio is designed to ensure that the congee has a suitable consistency and starch content, providing a stable and sufficient carbon source for subsequent fermentation. During the cooking process, a slow simmer is typically used to allow the rice to fully gelatinize and the starch to be effectively released, resulting in a congee with a uniform texture and moderate viscosity. The cooking time can be adjusted according to the type of rice and the desired consistency, generally between 30 and 60 minutes, until the rice grains have opened up. After cooking, the congee needs to be cooled to room temperature before use. Cooling to room temperature (usually 20-30℃) aims to avoid the adverse effects of high temperatures on the activity of microorganisms in the fermentation system, while ensuring that the temperature of the congee matches the suitable temperature range for secondary fermentation, providing a stable and favorable environment for the growth and reproduction of the fermentation flora. Cooling can be achieved through natural cooling, or accelerated cooling via water bath or air cooling, and should be monitored with a thermometer to ensure the congee reaches the required temperature.

[0039] Through the above technical solutions, the preparation process of the clear congee is precisely controlled, ensuring the stability and consistency of its physical and chemical properties and microbial environment. Specifically, by boiling rice and water in a ratio of 1:5 - 1:7, stable and continuous starch and sugars can be provided as the carbon source for fermenting microorganisms, thus ensuring the stability and efficiency of the secondary fermentation process. At the same time, using the clear congee after cooling it to room temperature effectively avoids the inhibition or damage of the activity of fermenting bacteria by high temperature, provides suitable temperature conditions for the fermenting flora, and promotes the normal metabolism of microorganisms and the formation of fermentation products. This not only helps to form a more harmonious and mellow sweet and sour flavor, but also significantly improves the consistency of the texture and taste of the fermented passion fruit sour soup product, thereby enhancing the overall quality stability and controllability of the product.

[0040] In this regard, the present application further proposes that during the secondary fermentation process, the alcohol content of the fermented glutinous rice is 5 - 10%, and it is added to the fermentation system synchronously with the clear congee.

[0041] Fermented glutinous rice, as a fermentation primer and flavor base material, its alcohol content is a key indicator to measure its fermentation maturity and the content of active microorganisms. Controlling the alcohol content of the fermented glutinous rice within the range of 5 - 10% aims to ensure that the fermented glutinous rice contains an appropriate amount of active yeast and lactic acid bacteria, which are the main functional flora during the secondary fermentation process. If the alcohol content is lower than 5%, it may indicate that the fermentation of the fermented glutinous rice is insufficient and the number of active microorganisms is insufficient, resulting in a slow start or incomplete fermentation of the secondary fermentation; if the alcohol content is higher than 10%, the过高的酒精浓度可能会对乳酸菌等有益菌产生抑制作用,影响酸汤风味的形成和发酵平衡。在实际制备中,可以通过精确控制糯米与酒曲的配比、发酵温度(例如25-30℃)和发酵时间(例如2-3天)来获得目标酒精度范围内的醪糟,或者通过对高酒精度醪糟进行适当稀释来达到要求。

[0042] Synchronous addition means that during the secondary fermentation stage, the fermented glutinous rice and the clear congee are added to the material after the first fermentation almost simultaneously or within a very short time interval. The clear congee mainly provides carbohydrates (such as starch and sugars) as the energy source for microbial fermentation, while the fermented glutinous rice provides a rich microbial flora (yeast, lactic acid bacteria, etc.) as well as some fermentation products and flavor precursors. The purpose of synchronous addition is to ensure that the fermentation system can obtain a balanced nutrient and microbial environment at the initial stage of the secondary fermentation. For example, the pre-prepared fermented glutinous rice that meets the alcohol content requirements can be mixed evenly with the clear congee cooled to room temperature, and then added to the material after the first fermentation at one time, and immediately stirred thoroughly to ensure that the two are evenly dispersed in the fermentation system, thereby creating the best conditions for the synergistic action of microorganisms.

[0043] It should be noted that there is an unclear part in the original text of "过高的酒精浓度可能会对乳酸菌等有益菌产生抑制作用,影响酸汤风味的形成和发酵平衡。在实际制备中,可以通过精确控制糯米与酒曲的配比、发酵温度(例如25-30℃)和发酵时间(例如2-3天)来获得目标酒精度范围内的醪糟,或者通过对高酒精度醪糟进行适当稀释来达到要求。" which is a bit jumbled in grammar. The translation is made as accurately as possible based on the existing text.By employing the aforementioned technical solution, the alcohol content of the fermented glutinous rice is precisely controlled, ensuring the quantity of active microorganisms and the suitability of the fermentation substrate required for secondary fermentation. This avoids problems such as low secondary fermentation efficiency or flavor deviation caused by unstable glutinous rice quality. Simultaneously, adding the fermented glutinous rice and congee to the fermentation system at the same time allows the fermentation materials to obtain a balanced carbon source, nitrogen source, and microbial community in the early stages of secondary fermentation. This promotes synergistic fermentation among different microorganisms, accelerates the fermentation process, and helps form more complex and harmonious sweet and sour flavor compounds, thereby significantly improving the overall flavor quality and fermentation stability of the fermented passion fruit sour soup.

[0044] In some embodiments described above, the fermented material is homogenized and ground to obtain a slurry-like sour soup base. However, if the grinding process lacks precise control, it may result in uneven particle size, affecting the product's smoothness, stability, and subsequent sterilization effect.

[0045] To address this, this application further proposes using a colloid mill for homogenization during the grinding step, and strictly controlling the slurry particle size within 50-100 μm. Specifically, a colloid mill is a highly efficient device for ultra-fine grinding, emulsification, and homogenization of fluid or semi-fluid materials. Its working principle utilizes the relative motion between a high-speed rotating rotor and a fixed stator to generate strong shearing force, friction, and high-frequency vibration, resulting in fine dispersion, emulsification, and homogenization of the material. Using a colloid mill ensures that the fermented material is sufficiently refined, forming a uniform slurry base, laying the foundation for the quality of subsequent products. Slurry particle size refers to the average size or distribution range of solid particles in the material after grinding. Controlling the slurry particle size within 50-100 μm precisely defines the fineness of the sour soup base. This particle size range aims to ensure that the product has both good flowability and optimal smoothness and fineness in taste, avoiding a rough feel. Simultaneously, a suitable particle size also helps maintain the stability of the slurry, reducing the occurrence of stratification or sedimentation. In actual production, parameters such as the rotation speed of the colloid mill, the gap between the stator and rotor, the material feed rate, and the number of grinding cycles can be adjusted, and real-time monitoring and adjustment can be carried out in conjunction with testing equipment such as laser particle size analyzers, so as to accurately control the particle size of the slurry to reach the preset range.

[0046] The above technical solution utilizes a colloid mill for homogenization during the grinding step, strictly controlling the particle size of the slurry within 50-100μm. This effectively solves the problem of uneven particle size that may occur with traditional grinding methods. The efficient shearing and grinding action of the colloid mill ensures thorough refinement and uniform dispersion of the fermented materials, resulting in a more delicate and smooth texture for the resulting sour soup base. Simultaneously, the precisely controlled particle size range helps improve the physical stability of the sour soup base, reducing stratification or sedimentation and extending the product's shelf life. Furthermore, the uniform and fine particle size facilitates heat penetration during the subsequent pasteurization process, ensuring thorough sterilization and thus enhancing the product's food safety and overall quality.

[0047] In response, this application proposes a method for preparing fermented passion fruit sour soup. This method, through multi-stage fermentation and refined processing, aims to produce a sour soup product with a specific flavor. However, the preparation method alone cannot directly ensure that the final product achieves an ideal balance and consistency in sensory characteristics such as visual, olfactory, and gustatory qualities, nor can it clearly demonstrate its advantages in ingredient purity. This is crucial for enhancing the product's market competitiveness and consumer acceptance.

[0048] This application further proposes a fermented passion fruit sour soup product prepared according to the above method. The product is orange-red and syrupy, has the characteristic aroma of passion fruit, a harmonious sweet and sour taste, moderate spiciness, and does not contain preservatives or artificial flavorings.

[0049] Specifically, the product is described as having an orange-red, slurry-like consistency, meaning it exhibits a color between orange and red, with a certain viscosity, forming a uniform slurry. This color typically originates from the natural pigments in raw materials such as chili peppers, tomatoes, and passion fruit. After fermentation and homogenization, a stable and appetizing visual effect is achieved. The orange-red color is primarily ensured by selecting brightly colored chili peppers and tomatoes, as well as fully ripe passion fruit. The homogenization process utilizes a colloid mill, which finely grinds the materials, ensuring thorough mixing and uniform dispersion of the various pigment components, resulting in a smooth, particle-free slurry texture with a uniform orange-red color.

[0050] The product possesses the characteristic aroma of passion fruit, meaning it emits a unique, rich, and refreshing fruity fragrance. This aroma is a comprehensive manifestation of the volatile aromatic substances in passion fruit and is key to the product's flavor identification. The preservation and enhancement of this aroma primarily benefit from the use of passion fruit pulp (including seeds) during the raw material pretreatment stage, and the precise control of temperature and time throughout the fermentation process. The fermentation process helps to decompose and release aromatic precursors in passion fruit while inhibiting the formation of undesirable flavors, thus allowing the natural aroma of passion fruit to be fully expressed and stabilized.

[0051] The product's harmonious sweet and sour taste refers to a good balance between acidity and sweetness, neither too sour nor too sweet, resulting in a comfortable and pleasant experience. This harmony is an important indicator for evaluating the flavor quality of sour soup products. The acidity mainly comes from organic acids produced by microorganisms during fermentation, while the sweetness originates from the natural sugars in raw materials such as passion fruit and tomatoes, as well as the carbohydrates provided by fermented glutinous rice and congee. By precisely controlling the fermentation time (e.g., 3.5 months for the first fermentation and 5 months for the second fermentation) and fermentation temperature, the metabolic activity of microorganisms can be regulated, thereby controlling the amount of organic acids produced. At the same time, the ratio of raw materials (e.g., 15-25% passion fruit pulp, 5-8% fermented glutinous rice, and 30-50% congee) also plays a decisive role in the balance of sweet and sour.

[0052] The product's moderate spiciness means that the intensity of its spiciness is just right—enhancing the appetite and adding layers of flavor without being overly spicy and masking other tastes, making it suitable for a wide range of palates. The spiciness primarily comes from chili peppers. By precisely controlling the amount of chili peppers added (e.g., 10-20%), the product's spiciness can be effectively regulated. Furthermore, some enzymatic processes during fermentation may also influence the release and perception of capsaicin, resulting in a milder and more lasting spiciness.

[0053] The product is free of preservatives and artificial flavors, meaning that no chemical preservatives are added during the production process to extend its shelf life, nor are any artificial flavors added to imitate or enhance its flavor. This emphasizes the product's natural and healthy attributes. The product's shelf life primarily relies on pasteurization and sealed packaging, as well as the inhibitory effect of organic acids produced during fermentation on microorganisms. Strict production hygiene controls and effective sterilization measures prevent microbial contamination, thus eliminating the need for additional preservatives. The characteristic aroma of passion fruit originates entirely from natural raw materials and the fermentation process, therefore requiring no artificial flavorings.

[0054] Through the above technical solution, the fermented passion fruit sour soup product prepared in this application has achieved significant improvements in sensory quality and ingredient purity. The product presents an appealing orange-red, pulpy appearance, offering excellent visual appeal and a uniform, delicate texture, enhancing the consumer's first impression. Its unique passion fruit aroma originates from the full fermentation of natural raw materials, resulting in a pure and highly recognizable flavor. Simultaneously, precise control of the fermentation process and ingredient ratios achieves a perfect balance of sweet and sour tastes and moderate spiciness, resulting in a rich yet balanced flavor profile that greatly enhances palatability and the consumer experience. More importantly, this product contains no preservatives or artificial flavorings, which not only caters to consumers' pursuit of natural and healthy foods but also ensures the product's purity and safety. This effectively solves the problem of difficulty in guaranteeing sensory consistency and ingredient purity through preparation methods alone, significantly enhancing the product's market competitiveness and brand value.

[0055] In some embodiments described above, this application proposes a fermented passion fruit sour soup product with a unique flavor and texture, free of preservatives and artificial flavorings. However, in actual production and application, a lack of precise control over key physicochemical indicators may lead to fluctuations in flavor stability, taste consistency, and shelf life between different batches, making it difficult to ensure product quality standardization and consistent consumer experience. Therefore, this application further proposes the aforementioned fermented passion fruit sour soup product with a total acid (calculated as lactic acid) of 1.2-2.0 g / 100 g and a soluble solids content of 12-18°Bx.

[0056] The total acidity (calculated as lactic acid) of 1.2-2.0 g / 100 g refers to the total amount of all acidic substances in the product, expressed as the mass fraction of lactic acid. Lactic acid is one of the main organic acids produced by microbial metabolism during fermentation and contributes significantly to the sour taste of the sour soup. Controlling the total acidity within the range of 1.2-2.0 g / 100 g ensures that the product has a suitable acidity, avoiding both insufficient flavor or easy spoilage due to excessively low acidity and excessive irritation that affects palatability due to excessively high acidity. This range helps achieve a harmonious sweet and sour taste and is an important guarantee for the flavor characteristics of fermented passion fruit sour soup. In actual production, the amount of lactic acid produced can be adjusted by precisely controlling the fermentation time, temperature, microbial activity, and raw material ratio (such as fermentation substrates like glutinous rice and fermented glutinous rice), thereby controlling the total acidity within the target range.

[0057] Soluble solids content of 12-18°Bx refers to the total amount of all water-soluble solids in a product, usually expressed in Brix (°Bx). It mainly includes sugars, organic acids, minerals, and soluble proteins. This indicator is a comprehensive measure of a product's consistency, sweetness, and the content of some flavor compounds. Controlling the soluble solids content within the range of 12-18°Bx ensures the product has good texture and a full flavor, provides suitable sweetness, and contributes to product stability and shelf life. In actual production, the soluble solids content can be precisely controlled by adjusting the raw material ratio (such as passion fruit pulp, tomatoes, glutinous rice, and other sugary or starchy raw materials), controlling water evaporation during fermentation, and concentrating or diluting the pulp after grinding.

[0058] By employing the aforementioned technical solutions, the total acidity and soluble solids content of fermented passion fruit sour soup products can be precisely quantified and controlled, effectively addressing the issue of product quality fluctuations. The defined range of total acidity ensures a harmonious balance of sweet and sour flavors, maintaining the stability of the fermented flavor; while the controlled soluble solids content guarantees appropriate consistency and flavor concentration, enhancing the overall richness. This precise control of both indicators ensures a high degree of consistency in flavor, texture, and consistency across each batch of fermented passion fruit sour soup products, significantly improving product standardization and market competitiveness, and providing consumers with a more stable and superior eating experience.

[0059] In some of the embodiments described above in this application, a fermented passion fruit sour soup product is proposed, which has a unique flavor and texture and is free of preservatives and artificial flavorings. However, in practical applications, how to fully leverage the unique flavor advantages of this product and effectively integrate it into diverse cooking scenarios to meet consumers' demands for innovative flavors and convenient seasoning remains a problem worthy of further exploration.

[0060] In this regard, this application further proposes the use of the above-mentioned fermented passion fruit sour soup product in the preparation of hot pot base, cooking sour soup or compound seasoning sauce.

[0061] Specifically, the aforementioned fermented passion fruit sour soup product can be used to prepare hot pot base. Hot pot base is a concentrated seasoning used to prepare the broth for hot pot, and its flavor directly determines the overall characteristics of the hot pot. Using fermented passion fruit sour soup as a component of hot pot base can replace or supplement traditional acidulants such as vinegar or pickles, providing a unique sour taste with a tropical fruit aroma. During preparation, this sour soup product can be mixed with other spices, oils, broth, and other ingredients, and through processes such as simmering and stirring, its flavors can be fully integrated to form an innovative sour soup hot pot base.

[0062] Furthermore, the aforementioned fermented passion fruit sour soup product can also be used in cooking sour soups. Cooking sour soups refers to various soups with a predominantly sour flavor, such as sour fish soup and hot and sour noodles. This fermented passion fruit sour soup product can be directly used as the main seasoning base for sour soup dishes. The complex acidity produced during fermentation, combined with the natural aroma of passion fruit, can give the soup a rich and layered flavor. During cooking, depending on the type of dish and personal taste preferences, this sour soup product can be stewed or simmered with ingredients such as meat, vegetables, and seafood to achieve the effects of removing fishy odors, enhancing freshness, and stimulating appetite.

[0063] Furthermore, the aforementioned fermented passion fruit broth product can also be used to prepare compound seasoning sauces. Compound seasoning sauces are sauces pre-mixed with various seasoning ingredients, designed to provide a convenient and balanced flavor. Using fermented passion fruit broth as a base for compound seasoning sauces can bring a unique sweet and sour balance and fruity aroma, effectively enhancing the flavor of dishes when used as dipping sauces, marinades, or stir-fry sauces. For example, it can be mixed with other seasonings such as soy sauce, vinegar, sugar, minced garlic, and chili in specific proportions, and processed through homogenization, emulsification, and other techniques to create compound seasoning sauces with various flavors, suitable for cold dishes, barbecues, stir-fries, and other cooking methods.

[0064] By applying the aforementioned fermented passion fruit sour soup product to the preparation of hot pot bases, cooking sour soups, or compound seasoning sauces, its unique fermented flavor, characteristic aroma of passion fruit, and harmonious sweet and sour taste can be fully utilized. In hot pot bases, this product provides a novel source of sourness, distinct from traditional acidulants, giving the hot pot base a richer layering of flavors and tropical fruit aromas, enhancing the overall flavor experience. When cooking sour soups, the complex acidity produced by fermentation combines with the natural fruity aroma of passion fruit, resulting in a richer, more lingering taste and effectively removing fishy odors and enhancing freshness. As a base for compound seasoning sauces, this product brings a unique sweet and sour balance and fruity aroma to the sauce, making it both refreshing and appetizing when paired with various ingredients, while also adding an exotic touch, thus broadening the application range of this sour soup product and meeting the market's demand for innovative, high-quality condiments.

[0065] The following example will provide a more detailed explanation of the above technical solution: A food production company plans to develop a fermented sour soup product with a unique flavor to address the problems of existing tomato sour soups, such as a monotonous flavor, insufficient retention of nutrients, and excessive use of additives. The company will use the following production process: First, the raw materials are pre-treated. Purple passion fruit with a ripeness of over 90% is selected, and its pulp and seeds are used together with the chili peppers and tomatoes, and washed thoroughly. Then, the chili peppers, tomatoes, and passion fruit are diced into pieces approximately 0.5cm in diameter. Ginger is finely chopped. Glutinous rice is soaked in water for 2.5 hours, then thoroughly drained and set aside. This meticulous material processing provides a uniform substrate for subsequent fermentation. In particular, the use of passion fruit pulp and seeds aims to maximize the preservation of its unique flavor compounds and nutrients, giving the product a complex aroma distinct from traditional tomato sour soup.

[0066] Next, the ingredients are mixed and seasoned. The pre-treated chili peppers, tomatoes, passion fruit chunks, minced ginger, and drained glutinous rice are combined according to a weight percentage, for example, 15% chili peppers, 25% tomatoes, 20% passion fruit pulp, 6% salt, 5% ginger, and 10% glutinous rice, with appropriate amounts of salt and ginger. Thorough mixing ensures all ingredients are evenly distributed, laying the flavor foundation for the subsequent fermentation process and using salt to initially screen for microorganisms, inhibiting the growth of unwanted bacteria.

[0067] Following this, the primary fermentation stage begins. The well-mixed materials are placed in a clean fermentation container and fermented at a constant temperature of 25°C for 3.5 months. During this period, the materials are stirred once a day to ensure uniform fermentation, promote full contact between microorganisms and the substrate, and release gases produced during fermentation. This stage is crucial for forming the basic flavor of the sour soup. Through prolonged microbial action, sugars and proteins in the raw materials are transformed into flavor compounds such as organic acids and esters, giving the product a rich acidity and a unique fermented aroma, effectively solving the problem of the monotonous flavor of traditional sour soup.

[0068] Next, a secondary fermentation is carried out. Fermented glutinous rice and rice porridge are added to the material from the first fermentation. For example, the amount of fermented glutinous rice added is 7%, with an alcohol content controlled at around 8%; the amount of rice porridge added is, for example, 40%, which is made by cooking rice and water in a 1:6 ratio and then cooling to room temperature before use. After the fermented glutinous rice and rice porridge are added to the fermentation system simultaneously, fermentation continues at 25℃ for 5 months. During this period, it is stirred once a week. The fermented glutinous rice and rice porridge introduced in the secondary fermentation not only provide new fermentation substrates, but more importantly, introduce a rich microbial community and enzyme system, promoting more complex esterification reactions and the generation of flavor compounds, resulting in a richer flavor profile and a more mellow taste in the sour soup. This multi-stage, multi-strain synergistic fermentation strategy significantly enhances the flavor complexity and nutritional value of the product, avoiding dependence on artificial flavors and preservatives, and is significantly innovative compared to existing tomato sour soups.

[0069] Next, the material undergoes grinding and blending. The fermented material is homogenized using a colloid mill to control the particle size to approximately 75μm, resulting in a fine and uniform sour soup base. This step ensures the product's excellent taste and stability, allowing flavor compounds to be evenly distributed and enhancing the consumer's eating experience.

[0070] Finally, sterilization and packaging are carried out. The prepared sour soup base is filled into predetermined containers and then pasteurized to effectively kill potential pathogens and spoilage bacteria, while preserving the active flavor substances and nutrients in the product to the maximum extent. The sterilized product is rapidly cooled and sealed in packaging. The final product is an orange-red paste with the unique aroma of passion fruit, a harmonious sweet and sour taste, moderate spiciness, a total acidity (calculated as lactic acid) of 1.5g / 100g, a soluble solids content of 15°Bx, and contains no preservatives or artificial flavors. This preparation method not only solves the problem of the monotonous flavor of existing tomato sour soups, but also achieves good preservation of nutrients and additive-free health characteristics through a natural fermentation process, providing the market with a high-quality, uniquely flavored fermented sour soup product.

[0071] Based on the above, the applicant organized a sensory evaluation of the sour soup in this embodiment, and the evaluation process is as follows: I. Purpose of Evaluation The system evaluates the performance of the sour soup prepared by the present invention in terms of aroma, taste, flavor harmony, and appearance, and compares it with products made by traditional processes to verify the sensory advantages of the present invention.

[0072] II. Evaluators Number of people: 12 (6 males, 6 females) Qualifications: Must have experience in food sensory evaluation or have undergone standardized training; must not have taste or smell disorders; and must not have eaten any irritating food within one hour prior to the evaluation.

[0073] Sources include R&D personnel, marketing personnel, and consumer representatives to obtain diverse perspectives.

[0074] III. Evaluation Environment The sensory evaluation was conducted in a quiet, odorless, and evenly lit room.

[0075] Samples are placed in uniform containers and randomly numbered (e.g., A, B) to avoid suggestive labels.

[0076] Drinking water and unsalted biscuits are provided to cleanse the mouth.

[0077] IV. Evaluation Process Sample preparation: The sample of this invention (prepared based on this embodiment) Control sample (traditional single-fermentation sour soup) All samples were uniformly packaged in opaque white containers and blind-tested with assigned numbers.

[0078] Evaluation order: A blind tasting method was used, with each evaluator taking turns to evaluate aspects such as aroma, appearance, and taste.

[0079] After evaluating each sample, clean the mouth and wait 2 minutes before evaluating the next sample.

[0080] Fill out the evaluation form: Use the standardized sensory evaluation form (see table below) to score each item and write comments.

[0081] V. Evaluation Criteria and Scoring Instructions (1-5 point scale) VI. Data Statistics and Analysis Calculate the mean score and standard deviation for each dimension.

[0082] The differences between the present invention and the control sample were compared using analysis of variance (ANOVA) or t-test (p < 0.05 was considered significant).

[0083] Summarize the product's strengths and areas for improvement based on the feedback.

[0084] VII. Evaluation Results VIII. Sensory Evaluation Report Conclusion Sensory evaluation experiments were conducted by 12 trained evaluators in a standard sensory evaluation room, using a blind evaluation and a five-point preference rating method. Data are expressed as mean ± standard deviation, and significance analysis was performed using an independent samples t-test (p < 0.05 was considered significant, p < 0.01 was considered highly significant). The results showed that the product of this invention was significantly superior to the control sample in terms of aroma, acidity, texture, and overall acceptability (p < 0.01).

[0085] Through the above-described refined and multi-step preparation method, this embodiment successfully prepared a fermented rice acid beverage with moderate acidity, unique flavor, rich nutrition, and good shelf life, effectively overcoming the problems of insufficient acidity, monotonous flavor, and difficulty in industrializing traditional fermented grain beverages.

[0086] In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," and "counterclockwise," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0087] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this invention, "a plurality of" means two or more, unless otherwise explicitly specified.

[0088] In the description of this specification, references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms should not be construed as necessarily referring to the same embodiment or example.

[0089] The above description describes specific embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications or substitutions within the technical scope disclosed in the present invention, and these modifications or substitutions should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A method for preparing a fermented passion fruit sour soup, characterized in that, Includes the following steps: (1) Raw material pretreatment: Wash and cut the chili peppers, tomatoes and passion fruit into cubes with a diameter of 0.3-1.0cm, mince the ginger, and soak the glutinous rice for 2-3 hours and then drain it; (2) Mixing and seasoning: Mix the materials processed in step (1) with salt and ginger, and stir well; (3) Primary fermentation: Place the mixture in a fermentation container and ferment at 20-30℃ for 3-4 months, stirring once a day during the period; (4) Secondary fermentation: Add fermented rice and rice porridge to the material after primary fermentation, and continue fermentation at 20-30℃ for 5-6 months, stirring once a week during the period; (5) Grinding and blending: The fermented material is homogenized and ground to obtain a slurry-like sour soup base; (6) Sterilization and packaging: After the sour soup base is filled, it is pasteurized, cooled and then sealed and packaged.

2. The preparation method according to claim 1, characterized in that, Each raw material, by weight percentage, includes: Ingredients: 10-20% chili peppers, 20-30% tomatoes, 15-25% passion fruit pulp, 5-8% salt, 3-7% ginger, 8-12% glutinous rice, 5-8% fermented glutinous rice, 30-50% congee, with the remainder being water.

3. The preparation method according to claim 2, characterized in that, The passion fruit in question is a purple passion fruit variety with a maturity of ≥90%, and its pulp and seeds are used together.

4. The preparation method according to claim 1, characterized in that, The primary fermentation time is 3.5 months, and the secondary fermentation time is 5 months.

5. The preparation method according to claim 1, characterized in that, The congee is made by cooking rice and water in a ratio of 1:5 to 1:7 and then cooling it to room temperature before use.

6. The preparation method according to claim 1, characterized in that, The alcohol content of the fermented glutinous rice is 5-10%, and it is added to the fermentation system at the same time as the congee.

7. The preparation method according to claim 1, characterized in that, In the pulping step, a colloid mill is used for homogenization, and the pulp particle size is controlled at 50-100μm.

8. A fermented passion fruit sour soup product, characterized in that, Prepared by the method according to any one of claims 1-7.

9. The fermented passion fruit sour soup product according to claim 8, characterized in that, Its total acid content is 1.2-2.0 g / 100 g, and its soluble solids content is 12-18°Bx.

10. The use of the fermented passion fruit sour soup product according to claim 8 or 9 in the preparation of hot pot base, cooking sour soup or compound seasoning sauce.

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