FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (24): 356-359.doi: 10.7506/spkx1002-6630-201224078

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Production of Miao Ethnic Fermented White Sour Soup

HOU Li-qiong,CHEN An-jun   

  1. College of Food, Sichuan Agricultural University, Ya’an 625014, China
  • Received:2011-09-05 Revised:2012-11-21 Online:2012-12-25 Published:2012-12-12

Abstract: Miao ethnic fermented white sour soup was prepared from glutinous rice, rice and sweet tender corn by inoculation with home-made fermented white sour soup from a Miao household. Optimum fermentation parameters were established by analyzing the effects of fermentation time, temperature and inocolum size on acid production. Fermented white sour soup  with fragrant smell, palatable acidity and unique flavor of Miao ethnic sour soup was obtained when a mixture of rice, glutinous rice and sweet tender corn at a ratio of 2:1:1 was fermented with an inoculum amount of 15% at 40 ℃ for 3 d.

Key words: Miao ethnic fermented white sour soup, temperature, time, inoculation, fermentation parameters

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