Study On The Drink Of Miao Nationality White Sour Soup

Sour Soup was the Miao nationality favorite fermented food, including White Sour Soup and Red Sour Soup. As natural ferm entation, the quality of traditional sour soup was not stable.In this paper, we studied the raw material, fermentation strain and ferm entation conditions of Miao Nationality sour soup, to make White Sour Soup of authentic Miao Nationality quality and good flavor; The process of boiling, adjusting and sterilization were studied, to produce convenient White Sour Soup. Confirm the optimal ferm entation process of White Sour Soup and subsequent process parameters. The main research results were as follows:1.Isolated the strains of acid producing ability from sour soup, the strains identified were gram positive, single permutation coli catalase negative, by 16 srdna gene sequencing, ultimately determined the three strains were lactobacillus casei.2.1n the research of fermentation conditions, using saccharification liquefaction enzyme can significantly speed up the sour soup of fermentation, and the liquefaction of saccharifying enzyme dosage effect was not significant; Inoculation quantity of 107 cfu/mL, acidification speed was fast; The best fermentation temperature was 35 degrees; The initial pH value influenced Sour Soup fermentation little; Before improved processing, there was no significant effect on fermentation of glutinous rice juice concentration. The influence of temperature and fermentation time were not significant in total acid content (p> 0.05).3.There was no significant difference in nutrition and strains.Bacteria immobilization improved the White Sour Soup fermentation speed marginally. Placing strains 5 hours in 4℃ could improve the fermentation speed significantly,even higher than the speed of traditional fermented Sour Soup. After this treatment, fermented Sour Soup flavor was good and still typical. Choose this modified operation, was advantageous to the sour soup. Single fermentation of lactobacillus casei fermented sour soup tasted soft and have more administrative level feeling.4.Confirmed the best fermentation process of Miao Nationality White Sour Soup as follows:1.40% of glutinous rice powder solubled in mineral water, added 5U/g liquefied enzyme liquefied 10 min in 70 degrees, added 150U/g saccharifying enzyme insulated 120min in 60 degrees, inoculated improved lactobacillus casei LA 2x107cfu/ml, fermentated 72 hours in 33degrees.5.Boiling vegetable test, cabbage optimum adding amount was 2%, the best addition amount of 3% of bean sprouts, green pumpkin optimum adding amount was 2%, the best boiling time was 1 Omin. In these conditions, the Miao Nationality White Sour Soup tasted good and soft. According to the sensory score, the best total acid content before boring was 2.5%o, after boiling, the best sucrose content was 1.75%. The combination of xanthan gum 0.05% and CMC 0.04% was best. The centrifugal sedimentation rate of White Sour Soup was low, and the highest score of the senses.