CN104799362A - Concentrated white sour soup and preparing method of concentrated white sour soup - Google Patents
Concentrated white sour soup and preparing method of concentrated white sour soup Download PDFInfo
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- CN104799362A CN104799362A CN201510258831.3A CN201510258831A CN104799362A CN 104799362 A CN104799362 A CN 104799362A CN 201510258831 A CN201510258831 A CN 201510258831A CN 104799362 A CN104799362 A CN 104799362A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 99
- 238000000034 method Methods 0.000 title abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 46
- 235000009566 rice Nutrition 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 235000009508 confectionery Nutrition 0.000 claims abstract description 15
- 239000002253 acid Substances 0.000 claims description 72
- 241000209094 Oryza Species 0.000 claims description 45
- 235000013312 flour Nutrition 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 239000012530 fluid Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 235000020985 whole grains Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000011844 whole wheat flour Nutrition 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 238000010790 dilution Methods 0.000 description 5
- 239000012895 dilution Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
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- 239000003205 fragrance Substances 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
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- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses concentrated white sour soup and a preparing method of the concentrated white sour soup. The concentrated white sour soup comprises the following ingredients in parts by weight, 12-15 parts of glutinous rice four, 8-10 parts of whole wheat flour, 0.3-0.5 part of white sugar, 1 part to 2 parts of sweet wine and 70-75 parts of water. According to the concentrated white sour soup, a recipe and a producing process of the white sour soup are improved. Furthermore, color, smell and taste of the diluted white sour soup are identical with those of white sour soup manufactured in a traditional process. The concentrated white sour soup is easy to store and convenient to transport, so that large-scale commercialized production of the white sour soup limited to be produced in a workshop mode is achieved.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of concentrated white acid soup and preparation method thereof.
Background technology
White acid soup take ground rice as a kind of cuisines with Guizhou province traditional characteristics of raw material through spontaneous fermentation, its general manufacture craft is as follows: take rice as primary raw material, also soya bean or Chinese sorghum can be added, carry out big fire boiling after adding water by a certain percentage, until raw material soft rotten after put into altar and carry out fermenting.Different people can also add garlic, ginger splices, hawthorn, tomato etc. according to respective taste in sour soup.White acid rushing look milky white, and have the sweet-smelling of cereal and the acid perfume of fermented product, mouthfeel acid is refreshing, nutritious, has certain health-care effect to human body.But not easily preserve due to soup stock, and cost of transportation is too high, causes current white acid soup only to be sold at the restaurant, and does not have large-scale commercial product to occur.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of concentrated white acid soup and preparation method thereof, learnt by the total acid content measuring sour soup, the 5-10 that concentrated white acid soup of the present invention can reach the white acid soup prepared by traditional handicraft doubly concentrates, and white acid soup fragrance, local flavor after dilution is identical with the white acid soup made traditionally.
The technical solution used in the present invention is as follows:
1, a kind of concentrated white acid soup, count by weight, described concentrated white acid soup is composed of the following components: glutinous rice flour 12 ~ 15 parts, wholemeal 8 ~ 10 parts, white sugar 0.3 ~ 0.5 part, sweet wine 1 ~ 2 part, 70 ~ 75 parts, water.
Preferably, count by weight, described concentrated white acid soup is composed of the following components: glutinous rice flour 12 parts, wholemeal 10 parts, white sugar 0.5 part, sweet wine 1 part, 70 parts, water.
Preferably, count by weight, described concentrated white acid soup is composed of the following components: glutinous rice flour 15 parts, wholemeal 8 parts, white sugar 0.3 part, sweet wine 2 parts, 75 parts, water.
Preferably, described glutinous rice flour is pulverized by glutinous rice grain and obtains; Described wholemeal is pulverized by wheat whole grain and obtains.
2, the preparation method of concentrated white acid soup, comprises the steps:
(1) sweet wine getting proportional quantity mixes with wholemeal, and in 35 ~ 40 DEG C of condition bottom fermentation 10 ~ 14h, obtains zymotic fluid;
(2) glutinous rice flour and the water of getting proportional quantity mix, and boil, and obtain glutinous rice soup, then glutinous rice soup are cooled to less than 45 DEG C;
(3) white sugar of zymotic fluid step (1) obtained, the cooled glutinous rice soup of step (2) and proportional quantity mixes and stirs, and namely obtains concentrated white acid soup after being placed in 35 ~ 40 DEG C of condition bottom fermentation 45 ~ 50h.
Preferably, comprise the steps:
(1) sweet wine getting proportional quantity mixes with wholemeal, and in 37 DEG C of condition bottom fermentation 12h, obtains zymotic fluid;
(2) glutinous rice flour and the water of getting proportional quantity mix, and boil, and obtain glutinous rice soup, then glutinous rice soup are cooled to less than 45 DEG C;
(3) white sugar of zymotic fluid step (1) obtained, the cooled glutinous rice soup of step (2) and proportional quantity mixes and stirs, and namely obtains concentrated white acid soup after being placed in 37 DEG C of condition bottom fermentation 48h.
Beneficial effect of the present invention is: the present invention by improving the raw material of white acid soup and proportioning, and by taking the means of fermenting twice, obtains concentrated white acid soup.Find by carrying out contrast to the total acid content of sour soup, the 5-10 that concentrated white acid soup can reach white acid soup prepared by traditional handicraft doubly concentrates.Known by carrying out subjective appreciation after concentrated white acid soup dilution, its fragrance is identical with white acid soup prepared by local flavor and traditional handicraft.Because concentrated white acid soup is easy to store, convenient transport, and then the white acid soup being only limitted to workshop-based production can be made to realize commercially producing on a large scale.
Detailed description of the invention
Below the preferred embodiments of the present invention are described in detail.The experimental technique of unreceipted actual conditions in embodiment, the usually conveniently conditioned disjunction condition of advising according to manufacturer.
Embodiment 1
Concentrated white acid soup is counted by weight, composed of the following components: glutinous rice flour 12 parts, wholemeal 10 parts, white sugar 0.5 part, sweet wine 1 part, 70 parts, water; Described glutinous rice flour is pulverized by glutinous rice grain and obtains; Described wholemeal is pulverized by wheat whole grain and obtains.
The preparation method of above-mentioned concentrated white acid soup is as follows:
(1) sweet wine getting proportional quantity mixes with wholemeal, and in 35 ~ 40 DEG C of condition bottom fermentation 10 ~ 14h, obtains zymotic fluid;
(2) glutinous rice flour and the water of getting proportional quantity mix, and boil, and obtain glutinous rice soup, then glutinous rice soup are cooled to less than 45 DEG C;
(3) white sugar of zymotic fluid step (1) obtained, the cooled glutinous rice soup of step (2) and proportional quantity mixes and stirs, and namely obtains concentrated white acid soup after being placed in 35 ~ 40 DEG C of condition bottom fermentation 45 ~ 50h.
Above-mentioned concentrated white acid soup high-temperature retort bag is packed, and after 85 ~ 95 DEG C of pasteurize 45 ~ 60min, the concentrated white acid soup after cooling can obtain packaging rapidly under back-pressure 0.15MPa condition.
Embodiment 2
Concentrated white acid soup is counted by weight, composed of the following components: glutinous rice flour 15 parts, wholemeal 8 parts, white sugar 0.3 part, sweet wine 2 parts, 75 parts, water; Described glutinous rice flour is pulverized by glutinous rice grain and obtains; Described wholemeal is pulverized by wheat whole grain and obtains.
The preparation method of above-mentioned concentrated white acid soup is as follows:
(1) sweet wine getting proportional quantity mixes with wholemeal, and in 37 DEG C of condition bottom fermentation 12h, obtains zymotic fluid;
(2) glutinous rice flour and the water of getting proportional quantity mix, and boil, and obtain glutinous rice soup, then glutinous rice soup are cooled to less than 45 DEG C;
(3) white sugar of zymotic fluid step (1) obtained, the cooled glutinous rice soup of step (2) and proportional quantity mixes and stirs, and namely obtains concentrated white acid soup after being placed in 37 DEG C of condition bottom fermentation 48h.
The sterilizing methods of above-mentioned concentrated white acid soup is with embodiment 1.
1, concentrated white acid soup extension rate measures
White acid soup total acid content list under the different extension rate of table 1
Wherein, white acid soup prepared by traditional handicraft is the preparation of Kaili County, Guizhou Liang Huan stockaded village, its concrete grammar prepared is as follows: by weight the ratio for 1:40, by glutinous rice flour and water mixing, adopt big fire boiling, after boiling to glutinous rice flour, thin rice gruel is cooled to room temperature, put into round to ferment 7-8 days, filter and get final product.
As shown in Table 1, the local flavor of white acid soup prepared by traditional handicraft can still be reached after concentrated white acid soup dilution 5 ~ 10 times.
2, sensory evaluation
Sensory evaluation preparation of samples: concentrated white acid soup 3kg obtains diluting rear white acid soup after adding water 6 times and diluting; White acid soup prepared by traditional handicraft is the preparation of Kaili County, Guizhou Liang Huan stockaded village.
Sensory evaluation person screens: random recruitment sensory evaluation person 50 people, wherein more than 50 one full year of life 10 people; 40-49 one full year of life 10 people; 30-39 one full year of life 10 people; 20-29 one full year of life 10 people; 10-19 one full year of life 10 people.Through the screening of sensory evaluation ability, determine that wherein 10 people judge personnel as this sensory evaluation, and it is giveed training.
It is 10 samples (wherein having the repeat samples of varying number) that white acid soup traditional handicraft prepared, concentrated white acid soup, concentrated white acid soup carry out 6 times of rear white acid soup three kinds of sample arbitrary numbers of dilution, give a mark according to table 2 after allowing product panelist taste 10 samples, after statistics, Analyses Methods for Sensory Evaluation Results is as shown in table 2.
Table 2 different white acid soup Analyses Methods for Sensory Evaluation Results
As shown in Table 2, concentrated white acid soup local flavor after dilution is identical with white acid soup prepared by mouthfeel and traditional handicraft.
3, the concentrated white acid soup product quality indicator of 3 ~ 6 months is preserved
1) organoleptic indicator
Table 3 concentrates white acid soup organoleptic indicator
2) physical and chemical index
Table 4 concentrates white acid soup physical and chemical index
3) microbiological indicator
Table 5 white acid soup microbiological indicator
From the above results, concentrated white acid soup of the present invention edible flavor after preservation is after a while still identical with the white acid soup that traditional handicraft makes, and concentrated white acid soup can carry out mass marketing, has good commercial promise.
What finally illustrate is, above preferred embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although by above preferred embodiment to invention has been detailed description, but those skilled in the art are to be understood that, various change can be made to it in the form and details, and not depart from claims of the present invention limited range.
Claims (6)
1. a concentrated white acid soup, is characterized in that, count by weight, and described concentrated white acid soup is composed of the following components: glutinous rice flour 12 ~ 15 parts, wholemeal 8 ~ 10 parts, white sugar 0.3 ~ 0.5 part, sweet wine 1 ~ 2 part, 70 ~ 75 parts, water.
2. concentrated white acid soup as claimed in claim 1, it is characterized in that, count by weight, described concentrated white acid soup is composed of the following components: glutinous rice flour 12 parts, wholemeal 10 parts, white sugar 0.5 part, sweet wine 1 part, 70 parts, water.
3. concentrated white acid soup as claimed in claim 1, it is characterized in that, count by weight, described concentrated white acid soup is composed of the following components: glutinous rice flour 15 parts, wholemeal 8 parts, white sugar 0.3 part, sweet wine 2 parts, 75 parts, water.
4. the concentrated white acid soup as described in any one of claims 1 to 3, it is characterized in that, described glutinous rice flour is pulverized by glutinous rice grain and obtains; Described wholemeal is pulverized by wheat whole grain and obtains.
5. the preparation method of concentrated white acid soup described in any one of Claims 1 to 4, is characterized in that, comprise the steps:
(1) sweet wine getting proportional quantity mixes with wholemeal, and in 35 ~ 40 DEG C of condition bottom fermentation 10 ~ 14h, obtains zymotic fluid;
(2) glutinous rice flour and the water of getting proportional quantity mix, and boil, and obtain glutinous rice soup, then glutinous rice soup are cooled to less than 45 DEG C;
(3) white sugar of zymotic fluid step (1) obtained, the cooled glutinous rice soup of step (2) and proportional quantity mixes and stirs, and namely obtains concentrated white acid soup after being placed in 35 ~ 40 DEG C of condition bottom fermentation 45 ~ 50h.
6. concentrate the preparation method of white acid soup as claimed in claim 5, it is characterized in that, comprise the steps:
(1) sweet wine getting proportional quantity mixes with wholemeal, and in 37 DEG C of condition bottom fermentation 12h, obtains zymotic fluid;
(2) glutinous rice flour and the water of getting proportional quantity mix, and boil, and obtain glutinous rice soup, then glutinous rice soup are cooled to less than 45 DEG C;
(3) white sugar of zymotic fluid step (1) obtained, the cooled glutinous rice soup of step (2) and proportional quantity mixes and stirs, and namely obtains concentrated white acid soup after being placed in 37 DEG C of condition bottom fermentation 48h.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104571A (en) * | 2015-08-31 | 2015-12-02 | 麻江县有机蓝莓农民专业合作社 | Preparation method of blueberry ash-fermented bean curd |
| CN105639563A (en) * | 2015-12-15 | 2016-06-08 | 凯里经济开发区明洋食品厂 | Preparation process of white sour soup |
| CN107080211A (en) * | 2017-05-22 | 2017-08-22 | 凯里市田园食品开发有限公司 | The formula of one seedling man's white acid soup, seedling man white acid soup and preparation method thereof |
| CN107156750A (en) * | 2017-05-22 | 2017-09-15 | 凯里市田园食品开发有限公司 | A kind of formula of Compound-acid soup, Compound-acid soup and preparation method thereof |
| CN107242303A (en) * | 2017-07-31 | 2017-10-13 | 黔东南森林王红豆杉发展有限责任公司 | A kind of sour soup bean curd of ash kitchen and its processing method and application |
| CN108783360A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of gelled acid soup and preparation method thereof |
| CN109170436A (en) * | 2018-10-12 | 2019-01-11 | 贵阳学院 | A kind of beverage with saline taste and preparation method thereof using white acid soup and tomato preparation |
| CN109674002A (en) * | 2019-03-04 | 2019-04-26 | 广州佳明食品科技有限公司 | A kind of pure-blood ferment rice acid soup preparation method |
| CN112914070A (en) * | 2019-12-06 | 2021-06-08 | 福泉市老黔辈酸汤产业研发生产中心 | Concentrated effervescent tablet solid sour soup and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104571A (en) * | 2015-08-31 | 2015-12-02 | 麻江县有机蓝莓农民专业合作社 | Preparation method of blueberry ash-fermented bean curd |
| CN105639563A (en) * | 2015-12-15 | 2016-06-08 | 凯里经济开发区明洋食品厂 | Preparation process of white sour soup |
| CN107080211A (en) * | 2017-05-22 | 2017-08-22 | 凯里市田园食品开发有限公司 | The formula of one seedling man's white acid soup, seedling man white acid soup and preparation method thereof |
| CN107156750A (en) * | 2017-05-22 | 2017-09-15 | 凯里市田园食品开发有限公司 | A kind of formula of Compound-acid soup, Compound-acid soup and preparation method thereof |
| CN107242303A (en) * | 2017-07-31 | 2017-10-13 | 黔东南森林王红豆杉发展有限责任公司 | A kind of sour soup bean curd of ash kitchen and its processing method and application |
| CN108783360A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of gelled acid soup and preparation method thereof |
| CN109170436A (en) * | 2018-10-12 | 2019-01-11 | 贵阳学院 | A kind of beverage with saline taste and preparation method thereof using white acid soup and tomato preparation |
| CN109674002A (en) * | 2019-03-04 | 2019-04-26 | 广州佳明食品科技有限公司 | A kind of pure-blood ferment rice acid soup preparation method |
| CN109674002B (en) * | 2019-03-04 | 2022-06-03 | 广州佳明食品科技有限公司 | Preparation method of pure fermented rice sour soup |
| CN112914070A (en) * | 2019-12-06 | 2021-06-08 | 福泉市老黔辈酸汤产业研发生产中心 | Concentrated effervescent tablet solid sour soup and preparation method thereof |
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