Ester fragrant sour soup containing anthocyanin and brewing method thereof

Abstract

The invention provides an anthocyanin-containing ester-flavor sour soup. The formula of the sour soup comprises the following raw materials in parts by weight: 35-50 parts of tomatoes, 3-10 parts of fresh red peppers, 2-10 parts of Chinese wolfberry fruits, 1-5 parts of carrots, 1-5 parts of roxburgh roses, 5-20 parts of mulberries, 1-4 parts of edible salt, 0.5-3 parts of ginger, 0.2-2 parts of white spirit, 0.01-0.5 part of lactic acid bacteria powder, 0.01-0.5 part of active dry yeast, 5-30 parts of rice slurry and 5-30 parts of purple sweet potato slurry. The preparation method of the anthocyanin-containing ester fragrant sour soup comprises the following steps: S1, raw material treatment; s2, preparing materials; s3, primary fermentation; s4, carrying out secondary fermentation; and S5, pulping and homogenizing treatment. The brewed sour soup contains anthocyanin physiologically active substances, meanwhile, the total ester content is high, the fragrance is strong, the nutritional function value and the taste of the red sour soup are effectively improved, and the red sour soup can be eaten as a seasoning and can also be brewed for drinking.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an anthocyanin-containing ester fragrant sour soup and a brewing method thereof. Background technique [0002] Anthocyanins are a large class of plant-derived, natural, flavonoid, and water-soluble pigments. It is usually distributed in a variety of darker fruits, vegetables and other food cells and tissues, and the content is still high, such as grapes, black wolfberry, eggplant, black rice, black beans, blood oranges, figs, cherries, hawthorn, red cabbage , blueberry, purple sweet potato, strawberry, mulberry and other plant cell tissues, participate in the decision of plant color and fruit color. Anthocyanins have the properties of anti-oxidation, scavenging human free radicals, anti-inflammatory, anti-proliferation and anti-mutation, anti-cancer, protecting liver, lowering blood sugar, relieving visual fatigue, etc. Atherosclerosis and blood lipid lowering, enhance ...

AI Technical Summary

Problems solved by technology

However, the traditional sour soup has a long fermentation cycle and is easily affected by raw material quality fluctuations, bacterial contamination and environmental factors, resulting in extremely difficult product quality stability and large flavor differences. The sour soup produced by some manufacturers has insufficient aroma and even has an unpleasant smell. The smell of the urn and the phenomenon that the product is raw and swollen have become the key technology "bottleneck" that seriously restricts the leapfrog development of the industry

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