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White sour soup of wax gourds and making method of soup

A technology for white sour soup and wax gourd, applied in the field of white sour soup, can solve the problems of low nutritional value and single raw materials, and achieve the effects of rich nutrition, reducing the amount of salt added, and shortening the fermentation time.

Inactive Publication Date: 2019-04-19
贵州金沙冠香坊调味食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional white sour soup has a single raw material and low nutritional value

Method used

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  • White sour soup of wax gourds and making method of soup
  • White sour soup of wax gourds and making method of soup
  • White sour soup of wax gourds and making method of soup

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Experimental program
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Effect test

Embodiment 1

[0022] The wax gourd white sour soup of this embodiment is made of the following raw materials in mass percentage: 75% of wax gourd, 6% of glutinous rice flour, 3% of lactose, 4% of salt, 0.75% of Lactobacillus plantarum, 0.75% of Lactobacillus acidophilus, xanthogen Glue 0.2%, balance is water.

[0023] The present embodiment also provides the preparation method of above-mentioned wax gourd white sour soup, the method comprises the following steps: the method is:

[0024] Step 1, peeling the wax gourd in turn, removing seeds, cleaning, cutting, crushing, and then mixing with water to make raw material A;

[0025] Step 2. Add glutinous rice flour, lactose, and salt to the raw material A obtained in step 1, then inoculate Lactobacillus plantarum and Lactobacillus acidophilus in sequence, mix and stir for 10 minutes, and seal and ferment at a temperature of 30°C for 10 days. Obtain semi-finished product B; the addition amount of semi-finished product B in the container is 90% o...

Embodiment 2

[0037] The wax gourd white sour soup of this embodiment is made from the following raw materials in mass percentage: 80% of wax gourd, 4% of glutinous rice flour, 2% of lactose, 3% of salt, 0.05% of plantaractobacillus, 0.05% of lactobacillus acidophilus, xanthogen Glue 0.1%, the balance is water.

[0038] The present embodiment also provides the preparation method of above-mentioned wax gourd white sour soup, the method comprises the following steps: the method is:

[0039] Step 1, peeling the wax gourd in turn, removing seeds, cleaning, cutting, crushing, and then mixing with water to make raw material A;

[0040] Step 2. Add glutinous rice flour, lactose, and salt to the raw material A obtained in step 1, then inoculate Lactobacillus plantarum and Lactobacillus acidophilus in sequence, mix and stir for 15 minutes, and seal and ferment at a temperature of 20°C for 20 days. Obtain semi-finished product B; the addition of semi-finished product B in the container in the proces...

Embodiment 3

[0048] The wax gourd white sour soup of this embodiment is made from the following raw materials in mass percentage: 70% of wax gourd, 8% of glutinous rice flour, 4% of lactose, 5% of salt, 0.1% of Lactobacillus plantarum, 0.1% of Lactobacillus acidophilus, xanthogen Glue 0.3%, balance is water.

[0049] The present embodiment also provides the preparation method of above-mentioned wax gourd white sour soup, the method comprises the following steps: the method is:

[0050] Step 1, peeling the wax gourd in turn, removing seeds, cleaning, cutting, crushing, and then mixing with water to make raw material A;

[0051] Step 2. Add glutinous rice flour, lactose, and salt to the raw material A obtained in step 1, then inoculate Lactobacillus plantarum and Lactobacillus acidophilus in sequence, mix and stir for 20 minutes, and seal and ferment at a temperature of 35°C for 30 days. Obtain semi-finished product B; the addition amount of semi-finished product B in the container in the p...

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Abstract

The invention provides a white sour soup of wax gourds. The white sour soup is made of wax gourds, glutinous rice flour, lactose, salt, lactobacillus plantarum, lactobacillus acidophilus, xanthan gumand water. The making method comprises the steps that peel of wax gourds is removed, seeds of the wax gourds are removed, the wax gourds are cleaned, cut, smashed and mixed with water, the glutinous rice flour, lactose, salt, lactobacillus plantarum and lactobacillus acidophilus are added, mixing and stirring are conducted, after sealing anaerobic fermentation, the mixture is ground into slurry, and through pasteurization, the white sour soup of the wax gourds is obtained. The mass fraction of the wax gourds in the white sour soup is large, and the nutrients of the white sour soup are enriched; through lactobacillus plantarum and lactobacillus acidophilus, the fermentation process can be accelerated; through lactose, the sour is soft, partial lactose is fermented into lactic acid, corrosion prevention and fresh preservation can be achieved, the white luster of the white sour soup is maintained, and bacterium generation is inhibited; through xanthan gum, the stability is improved, the thickness of the white sour soup of the wax gourds is moderate, and layering is not generated. The made white sour soup of the wax gourds is fine in texture and smooth in taste, and through pasteurization, the soap has a large number of beneficial bacteria and is beneficial to the safety of the human body after being eaten.

Description

technical field [0001] The invention belongs to the technical field of white sour soup, in particular to winter melon white sour soup and a preparation method thereof. Background technique [0002] The conventional white sour soup is a kind of hot pot seasoning with distinctive Guizhou characteristics corresponding to the red sour soup. It uses rice soup as the base and is fermented by Leuconostoc, yeast, lactic acid bacteria and other microorganisms. It is a comprehensive product of ethanol fermentation, acetic acid fermentation and lactic acid fermentation. However, the traditional white sour soup has a single raw material and low nutritional value. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a winter melon white sour soup in view of the above-mentioned deficiencies in the prior art. Lactobacillus can accelerate the fermentation process. Lactose makes the sour taste soft and at the same time partially fer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L29/269A23L29/30A23L33/10A23L33/135A23L3/16A23L3/3508
CPCA23L3/16A23L3/3508A23L27/24A23L29/27A23L29/30A23L33/10A23L33/135A23V2002/00A23V2400/113A23V2400/169A23V2200/06A23V2200/242A23V2200/3204A23V2250/5086A23V2250/612
Inventor 罗兴邦陈坤菊何扬波
Owner 贵州金沙冠香坊调味食品有限公司
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