CN115624160A - Chicken soup-stock flavor compound seasoning and application thereof - Google Patents
Chicken soup-stock flavor compound seasoning and application thereof Download PDFInfo
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Abstract
The invention relates to a chicken broth flavor compound seasoning and application thereof, and the raw material components comprise: the chicken soup-stock flavor base material comprises a deep sea fish bone extracting solution, monosodium glutamate, disodium 5' -ribonucleotide, edible salt, white granulated sugar, xanthan gum, hydroxypropyl distarch phosphate and water. The preparation process comprises the steps of 1) preparing chicken breast enzymolysis liquid, 2) preparing corn protein enzymolysis liquid, 3) carrying out thermal reaction, and 4) compounding. The developed liquid compound seasoning can be applied to various soups, such as chafing dish, noodle soup, mushroom soup and the like, is used for increasing the rich mellow feeling and the layering feeling of a soup base and provides a more convenient dish making mode. The method is suitable for seasoning sale channels of a home retail end, a catering end and a food processing end, and has wide market capacity.
Description
Technical Field
The invention belongs to the technical field of seasoning production, and particularly relates to a chicken soup-stock flavor compound seasoning and application thereof.
Background
The seasoning prepared by taking chicken or chicken bones as the raw material is mainly liquid concentrated chicken juice, has mellow fragrance and full mouthfeel, has full delicate flavor, and is a new-generation healthy seasoning which is nutritious and delicious.
The traditional boiled chicken soup is mainly heated in a long-time water bath to promote the protein in the raw material meat to be hydrolyzed into amino acid, and a large amount of flavor substances in chicken are transferred into water through thermal reaction. Although the traditional chicken soup has good taste, the utilization rate of raw materials is low, the process is time-consuming and tedious, a large amount of energy is consumed, the product is stored in a liquid state, the cost is high, and the industrial production is not facilitated.
Application No.: 2021103505008, discloses a novel chicken sauce flavoring and its preparation method, the invention has used the chicken soup steamed with fresh/frozen chicken as raw materials, the preparation method is simple and easy, the chicken aroma is natural, the stock, the posture is clarified; according to the invention, chicken, reducing sugar, corn baking powder and the like are used as raw materials, and a shallow Maillard reaction is utilized, so that the prepared chicken flavor base material can replace chicken flavor essence, and the taste is soft and mellow; the invention does not use any food additive, and utilizes natural raw materials such as curry powder and pumpkin powder to make the chicken juice have attractive yellow color. The stability of the chicken extract product system is enhanced by adding starch or food raw materials rich in colloid, so that the chicken extract is viscous and has better thermal stability and freeze-thaw stability.
Application No.: 2018115362253, discloses a high-nutrition chicken sauce seasoning and a preparation method thereof, and the high-nutrition chicken sauce seasoning is composed of the following raw materials in parts by weight: the composite material is prepared from the following raw materials in parts by weight: 50-58 parts of water, 9-13 parts of monosodium glutamate, 10-15 parts of edible salt, 5-10 parts of pure chicken powder, 5-10 parts of concentrated chicken broth, 2-5 parts of fresh chicken oil, 1-2 parts of modified starch, 1-2 parts of concentrated chicken powder, 0.5-2 parts of spices, 0.1-0.5 part of flavour nucleotide disodium and 0.1-0.5 part of xanthan gum. The chicken feed is prepared from pure chicken powder, concentrated chicken powder, fresh chicken oil and concentrated chicken broth which are treated by a specific process through a modern production process, is rich in chicken original nutrition, natural and delicious, and mellow in taste, and concentrated chicken essence enables the chicken feed to be more nutritional and healthier and has a better appetite increasing effect.
The chicken or chicken oil is taken as a main raw material, various additives are added after extraction, and the chicken or chicken oil is prepared by compounding, wherein the main raw material is single, the nutritional ingredients are not comprehensive enough, and the chicken or chicken oil is not delicious enough, so that the modernization requirements cannot be met.
At present, most enterprises use chicken skeletons as raw materials to produce chicken-flavor compound seasoning products by high-temperature and high-pressure extraction and concentration processes, and the method has high energy consumption and strong pollution. Therefore, a compound chicken juice seasoning is needed to meet the requirements of delicious taste, low cost and comprehensive nutrition.
Disclosure of Invention
Based on the development of the compound seasoning and the research of food flavor, the most common chicken breast and corn protein powder sold in the market are used as raw materials, the chicken broth flavor base stock is prepared by optimizing a biological enzymolysis process and a Maillard thermal reaction process, and is compounded and optimized, so that the high-end chicken broth flavor liquid compound seasoning with pure aroma, rich taste, mellow base taste and delicious taste is finally developed.
The invention is realized by the following technical scheme.
A chicken broth flavor compound seasoning comprises the following raw material components: chicken soup-stock flavor base materials, deep sea fish bone extracting solution, monosodium glutamate, 5' -flavor nucleotide disodium, edible salt, white granulated sugar, xanthan gum, hydroxypropyl distarch phosphate and water;
the chicken soup-stock flavor base material comprises the following raw material components: chicken breast enzymatic hydrolysate, corn protein enzymatic hydrolysate, cysteine, glucose, xylose, thiamine, edible chicken oil, ginger, green Chinese onion and water.
The chicken soup-stock flavor compound seasoning comprises the following components in percentage by mass: 30% of chicken soup-stock flavor base stock, 5% of deep sea fish bone extract, 10% of monosodium glutamate, 0.5% of 5' -flavour nucleotide disodium, 16% of edible salt, 5% of white granulated sugar, 0.15% of xanthan gum, 3% of hydroxypropyl distarch phosphate and the balance of water;
the chicken soup-stock flavor base material comprises the following components in percentage by mass: 45% of chicken breast enzymatic hydrolysate, 35% of corn protein enzymatic hydrolysate, 0.6% of cysteine, 4.5% of glucose, 1% of xylose, 0.4% of thiamine, 8% of edible chicken oil, 1.5% of ginger, 1% of green Chinese onion and the balance of water.
A chicken broth flavor compound seasoning is prepared by the following steps of 1) preparing chicken breast enzymolysis liquid, 2) preparing corn protein enzymolysis liquid, 3) carrying out thermal reaction, and 4) compounding.
Specifically, the chicken breast enzymatic hydrolysate is prepared in the step 1), and the preparation process of the chicken breast enzymatic hydrolysate comprises the following steps: cleaning chicken, cutting into small diced meat, and mincing into meat stuffing; uniformly mixing the chicken stuffing with water according to the feed liquid ratio of 1, and heating and stirring in a constant-temperature water bath at 50 ℃; after the temperature of the mixed solution is stabilized at 50 ℃, adding 0.2 percent (accounting for the mass percent of the meat stuffing) of protease to carry out enzymolysis on the chicken, wherein the enzymolysis time is 2-3 hours; after the enzymolysis process is finished, heating to stabilize the temperature of the enzymolysis liquid at 100 ℃, maintaining for 10 min, inactivating enzyme, cooling the chicken enzymolysis liquid to room temperature, and refrigerating at 4 ℃;
step 2) preparing corn protein enzymolysis liquid, preparing a corn protein solution with the concentration of 10.0%, uniformly stirring, and heating and stirring in a constant-temperature water bath at 50 ℃; after the temperature of the mixed solution is stabilized at 50 ℃, adding 0.2 percent (accounting for the mass percent of the corn protein solution) of protease to carry out enzymolysis on the corn protein, wherein the enzymolysis time is 2-3 hours; after the enzymolysis process is finished, heating to stabilize the temperature of the enzymolysis liquid at 100 ℃, maintaining for 10 min, inactivating enzyme, cooling the corn protein enzymolysis liquid to room temperature, and then refrigerating at 4 ℃;
step 3) carrying out thermal reaction, namely dividing the chicken broth flavor base material into four systems of a carbon source, a nitrogen source, a flavor enhancing agent and a spice, and preparing the chicken broth flavor base material by adopting Maillard reaction;
carbon source system: classifying glucose and xylose in the thermal reaction raw materials into a carbon source system;
nitrogen source system: classifying chicken enzymolysis liquid and corn enzymolysis liquid in the thermal reaction raw materials into a nitrogen source system;
flavor enhancing system: classifying edible chicken oil and thiamine in the thermal reaction process into a flavor enhancing system;
spice system: in the thermal reaction process, scallion and ginger which mainly contribute to improving the overall flavor of the product are classified into a spice system;
and 4) compounding, namely dissolving the flavor base material of the chicken soup-stock, the deep sea fish bone extracting solution, monosodium glutamate, white granulated sugar, 5' -flavor nucleotide disodium and edible salt into water, uniformly stirring, adding xanthan gum and hydroxypropyl distarch phosphate, shearing at a high speed for 5-10 minutes, and then homogenizing and concentrating.
Further, the thermal reaction in the step 3) is carried out, a carbon source system, a nitrogen source system, a flavoring system and a spice system are placed in a fermentation tank for Maillard reaction, the reaction temperature is 95-100 ℃, the reaction time is 1-1.5 hours, and after the reaction is finished, the green onion and the ginger residues are centrifugally filtered.
Further, the thermal reaction in the step 3) is carried out, a carbon source system, a nitrogen source system, a spice system and a flavor enhancing system are placed in a fermentation tank for Maillard reaction, the reaction temperature is 95-100 ℃, the reaction time is 1-1.5 hours, and the spice system adopts a cooking concentrated solution of green onion and ginger.
Further, yeast extract, beta-carotene and/or taurine are added into the nitrogen source system.
After biological enzymolysis, the corn protein powder can generate easily absorbed soluble polypeptide, flavor small peptide, amino acid, flavor nucleotide and the like, and on one hand, the soluble polypeptide, the flavor small peptide, the amino acid, the flavor nucleotide and the like can participate in the subsequent Maillard reaction to form meat flavor aroma flavor compounds; on the other hand, small molecular peptides and amino acids in the enzymolysis products can be used as flavor enhancers, so that the overall delicious taste of the product is improved, the mouthfeel is enriched, and the thickness and aftertaste are increased.
In the compounding process, the deep sea fishbone extracting solution is added, so that the freshness of the seasoning is increased, the trace elements such as calcium, sodium, iron, iodine and the like are supplemented, and the income brought by the deep sea fishbone cannot be met by other bone substances.
The liquid compound seasoning developed by the project can be applied to various soups, such as chafing dish, flour soup, mushroom soup and the like, is used for increasing the rich mellow feeling and the layering feeling of a soup base and provides a more convenient dish making mode. The seasoning selling method is suitable for seasoning selling channels of a home retail end, a catering end and a food processing end, and has wide market capacity.
Drawings
FIG. 1: the process flow is schematic.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the following will fully describe the technical solutions with reference to the specific embodiments of the present application.
Example 1, preparation 1
Referring to fig. 1, the preparation process of the chicken soup-stock flavor compound seasoning comprises the steps of 1) preparing chicken breast enzymolysis liquid, 2) preparing corn protein enzymolysis liquid, 3) carrying out thermal reaction, and 4) compounding.
Specifically, the chicken breast enzymatic hydrolysate is prepared in the step 1), and the preparation process of the chicken breast enzymatic hydrolysate comprises the following steps: cleaning chicken, cutting into small diced meat, and mincing into meat stuffing; uniformly mixing the chicken stuffing with water according to the feed liquid ratio of 1, and heating and stirring in a constant-temperature water bath at 50 ℃; after the temperature of the mixed solution is stabilized at 50 ℃, adding 0.2 percent (accounting for the mass percent of the meat stuffing) of protease to carry out enzymolysis on the chicken, wherein the enzymolysis time is 2-3 hours; after the enzymolysis process is finished, heating to stabilize the temperature of the enzymolysis liquid at 100 ℃, maintaining for 10 min, inactivating enzyme, cooling the chicken enzymolysis liquid to room temperature, and then refrigerating at 4 ℃;
step 2) preparing corn protein enzymolysis liquid, preparing a corn protein solution with the concentration of 10.0%, uniformly stirring, and heating and stirring in a constant-temperature water bath at 50 ℃; after the temperature of the mixed solution is stabilized at 50 ℃, adding 0.2 percent (accounting for the mass percent of the corn protein solution) of protease to carry out enzymolysis on the corn protein, wherein the enzymolysis time is 2-3 hours; after the enzymolysis process is finished, heating to stabilize the temperature of the enzymolysis liquid at 100 ℃, maintaining for 10 min, inactivating enzyme, cooling the corn protein enzymolysis liquid to room temperature, and then refrigerating at 4 ℃;
step 3) carrying out thermal reaction, namely dividing the chicken soup-stock flavor base material into four systems of a carbon source, a nitrogen source, flavoring and spices, and preparing the chicken soup-stock flavor base material by adopting Maillard reaction;
carbon source system: classifying glucose and xylose in the thermal reaction raw materials into a carbon source system;
nitrogen source system: classifying chicken enzymatic hydrolysate and corn enzymatic hydrolysate in thermal reaction raw materials into a nitrogen source system;
flavor enhancing system: classifying edible chicken oil and thiamine in the thermal reaction process into a flavor enhancing system;
spice system: in the thermal reaction process, scallion and ginger which mainly contribute to improving the overall flavor of the product are classified into a spice system;
placing a carbon source system, a nitrogen source system, a flavoring system and a spice system in a fermentation tank, carrying out Maillard reaction at the reaction temperature of 95-100 ℃ for 1-1.5 hours, and after the reaction is finished, centrifugally filtering out scallion and ginger residue;
and 4) compounding, namely dissolving the flavor base material of the chicken soup-stock, the deep sea fish bone extracting solution, monosodium glutamate, white granulated sugar, 5' -flavor nucleotide disodium and edible salt into water, uniformly stirring, adding xanthan gum and hydroxypropyl distarch phosphate, shearing at a high speed for 5-10 minutes, and then homogenizing and concentrating.
Example 2, preparation 2
A chicken broth flavor compound seasoning is prepared by the following steps of 1) preparing chicken breast enzymolysis liquid, 2) preparing corn protein enzymolysis liquid, 3) carrying out thermal reaction, and 4) compounding.
Specifically, the chicken breast enzymatic hydrolysate prepared in the step 1) comprises the following steps: cleaning chicken, cutting into small diced meat, and mincing into meat stuffing; uniformly mixing the chicken meat paste with water according to the material-liquid ratio of 1; after the temperature of the mixed solution is stabilized at 50 ℃, adding 0.2 percent (accounting for the mass percent of the minced meat) of protease to carry out enzymolysis on the chicken, wherein the enzymolysis time is 2 hours; after the enzymolysis process is finished, heating to stabilize the temperature of the enzymolysis liquid at 100 ℃, maintaining for 10 min, inactivating enzyme, cooling the chicken enzymolysis liquid to room temperature, and then refrigerating at 4 ℃;
step 2) preparing corn protein enzymolysis liquid, preparing a corn protein solution with the concentration of 10.0%, uniformly stirring, and heating and stirring in a constant-temperature water bath at 50 ℃; after the temperature of the mixed solution is stabilized at 50 ℃, adding 0.2 percent (accounting for the mass percent of the corn protein solution) of protease to carry out enzymolysis on the corn protein, wherein the enzymolysis time is 2 hours; after the enzymolysis process is finished, heating to stabilize the temperature of the enzymolysis liquid at 100 ℃, maintaining for 10 min, inactivating enzyme, cooling the corn protein enzymolysis liquid to room temperature, and then refrigerating at 4 ℃;
step 3) carrying out thermal reaction, namely dividing the chicken soup-stock flavor base material into four systems of a carbon source, a nitrogen source, flavoring and spices, and preparing the chicken soup-stock flavor base material by adopting Maillard reaction;
carbon source system: classifying glucose and xylose in the thermal reaction raw materials into a carbon source system;
nitrogen source system: classifying chicken enzymatic hydrolysate, corn protein enzymatic hydrolysate, yeast extract, beta-carotene and taurine in the thermal reaction raw materials into a nitrogen source system;
flavor enhancing system: classifying the edible chicken oil and thiamine in the thermal reaction process into a flavor enhancing system;
spice system: in the thermal reaction process, scallion and ginger which mainly contribute to improving the overall flavor of the product are classified into a spice system;
and placing a carbon source system, a nitrogen source system, a spice system and a flavor enhancing system in a fermentation tank, and carrying out Maillard reaction at the reaction temperature of 100 ℃ for 1 hour, wherein the spice system adopts a cooking concentrated solution of green onion and ginger.
And 4) compounding, namely dissolving the chicken soup-stock flavor base material, the deep sea fish bone extracting solution, monosodium glutamate, white granulated sugar, disodium 5' -ribonucleotide and edible salt into water, uniformly stirring, adding xanthan gum and hydroxypropyl distarch phosphate, shearing at a high speed for 10 minutes, homogenizing and concentrating.
After the beta-carotene is added, the color can be changed from yellow or yellow brown to orange yellow.
Example 3, step 3) thermal reaction 2
Dividing the chicken broth flavor base material into five systems of a carbon source, a nitrogen source, flavoring, spice and fed-batch material, and preparing the chicken broth flavor base material by adopting Maillard reaction;
carbon source system: classifying glucose and xylose in the thermal reaction raw materials into a carbon source system;
nitrogen source system: classifying chicken enzymatic hydrolysate, corn protein enzymatic hydrolysate, yeast extract, beta-carotene and taurine in the thermal reaction raw materials into a nitrogen source system;
flavor enhancing system: classifying the edible chicken oil and thiamine in the thermal reaction process into a flavor enhancing system;
spice system: classifying green onions and gingers which mainly contribute to improving the overall flavor of the product in the thermal reaction process into a spice system;
a flow feeding system: cysteine and citric acid will be the feed stream during the thermal reaction.
Putting a carbon source system, a nitrogen source system, a spice system and a flavor enhancing system into a fermentation tank, carrying out Maillard reaction, and feeding cysteine solution and citric acid, wherein the citric acid is added to ensure that the reaction solution is acidic, the pH value is maintained at 4.5-5, the addition amount of the cysteine is 0.6 percent of the weight of the whole base material, the reaction temperature is 100 ℃, the reaction time is 1 hour, when the cysteine solution is fed, the feeding is finished in the first 30-40 minutes, the stirring speed is 120-180 revolutions per minute in the first 30-40 minutes, and the stirring speed is 60-120 revolutions per minute in the last 20-30 minutes.
Referring to example 8, the chicken meat enzymatic hydrolysate and the corn protein enzymatic hydrolysate contained a large amount of amino acids including cysteine, but the content was not satisfied, and 6 thousandth of them were supplemented by feeding, and cysteine was added to produce a stronger meat flavor in a thermal reaction.
The purpose of the citric acid is to maintain the acidity of the solution and reduce the oxidation phenomenon of cysteine and the like, other acidic solutions or gases can be adopted, and after the reaction is finished, an alkaline substance is added for neutralization.
Example 4 formulation
The chicken soup-stock flavor compound seasoning comprises the following components in percentage by mass: 30% of chicken soup-stock flavor base stock, 5% of deep sea fish bone extract, 10% of monosodium glutamate, 0.5% of 5' -flavour nucleotide disodium, 16% of edible salt, 5% of white granulated sugar, 0.15% of xanthan gum, 3% of hydroxypropyl distarch phosphate and the balance of water;
the chicken soup-stock flavor base material comprises the following components in percentage by mass: 45% of chicken breast enzymatic hydrolysate, 35% of corn protein enzymatic hydrolysate, 0.6% of cysteine, 4.5% of glucose, 1% of xylose, 0.4% of thiamine, 8% of edible chicken oil, 1.5% of ginger, 1% of green Chinese onion and the balance of water.
Preparation method of deep sea fishbone extracting solution
S1, selecting deep-sea fishbones, cleaning under high pressure, removing residual meat residues, and drying in the air;
s2, soaking in an acetic acid solution with the pH value of 2-3 for 30 minutes, then putting cold water into a pot, taking out after the water is boiled for 1-2 minutes, carrying out secondary cleaning by a high-pressure water gun, and airing;
s3, placing the fishbone into hydrogen peroxide solution to be soaked for 10-30 minutes, taking out the fishbone, and cleaning the fishbone with clear water;
s4, crushing the fishbone by using a crusher, and crushing the fishbone to 80 meshes by using an ultrafine crusher to obtain fishbone powder;
s5, putting the fishbone powder into boiled water with the mass of 5-6 times of that of the fishbone powder, cooking for 3 hours, then carrying out centrifugal filtration to remove slag bodies, and concentrating the filtrate to 1/3.
Vinegar can be added during the cooking process to further soften bone and remove fishy smell.
Example 5, experiment
Screening of protease species
The enzymolysis effect of alkaline protease, animal protease, papain, neutral protease, trypsin, flavourzyme and compound protease on chicken and corn protein is respectively researched. Samples were prepared according to the initial formulation and process determined in the preliminary tests and then subjected to sensory evaluation. And selecting the protease with the best effect of hydrolyzing chicken and corn protein by combining the hydrolysis degree determination result of the enzymolysis liquid for further experiments.
The corn protein powder is hydrolyzed by compound protease, the added enzyme amount is 0.20%, the concentration of the corn protein powder is 12%, and after enzymolysis is carried out for 2 hours at the temperature of 50 ℃, the obtained enzymolysis liquid contains rich free amino acid, the content is 15.86g/L, the content is more threonine, glutamic acid, phenylalanine, tyrosine and methionine, and the sulfur-containing amino acid is higher. The sweet and delicious amino acid content is higher, and accounts for 36.44 percent of the total free amino acid. The chicken breast enzymolysis liquid contains more glutamic acid, aspartic acid, alanine, lysine, arginine and proline, and the sweet and delicious amino acid accounts for 47.14%. Due to the difference of the types and the amounts of the free amino acids contained in the two enzymatic hydrolysates, the two enzymatic hydrolysates can complement the advantages in the thermal reaction, and generate stronger chicken soup-stock flavor. In addition, the proportion of peptides with molecular weight less than 1000Da in the corn proteolytic enzymatic hydrolysate is 56.3%, the proportion of peptides with molecular weight less than 1000Da less than 10KDa is 34.6%, and the proportion of peptides with molecular weight more than 10KDa is 9.1%. The proportion of peptides with molecular weight less than 1000Da in the chicken breast enzymolysis liquid is 41.6 percent, the proportion of peptides with molecular weight less than 10KDa more than 1000Da is 41.7 percent, and the proportion of peptides with molecular weight more than 10KDa is 16.7 percent. In comparison, the proportion of the small molecular peptides in the corn protein enzymolysis liquid is high, and the small molecular peptides have strong thermal reaction activity, so the corn protein enzymolysis liquid can play an important positive role in the formation of the Maillard thermal reaction on meat flavor, mellow base taste and long aftertaste.
The optimal process conditions are as follows: 45% of chicken breast enzymatic hydrolysate, 35% of corn protein enzymatic hydrolysate, 0.6% of cysteine, 4.5% of glucose, 1% of xylose, 0.4% of thiamine, 8% of edible chicken oil, 1.5% of ginger and 1% of green Chinese onion. The chicken flavor base material obtained by the thermal reaction has good quality. The corn protein enzymolysis liquid in the thermal reaction formula is replaced by the chicken breast meat enzymolysis liquid, other components are kept unchanged, and sensory evaluation is carried out on the two thermal reaction base materials, so that the overall flavor of the thermal reaction base material containing the corn protein enzymolysis liquid is better, mellow and full, and particularly more prominent in three aspects of delicate flavor, thick taste and aftertaste.
Example 6 sensory evaluation
The product prepared in example 1 was diluted to 2% concentration with about 100 ℃ drinking water, stirred evenly, cooled to 60 ℃ for use, and subjected to sensory evaluation by 7 persons trained in sensory evaluation. Wherein, when evaluating a salt-free sample, 3 per mill of salt is added. The evaluation indexes include: aroma, taste and overall acceptability. The sensory evaluation persons scored according to the sensory evaluation table shown in Table 1, with a score of 1-10 and a full score of 10.
TABLE 1 sensory evaluation Table
| Meat flavor | Aftertaste sensation | Thick and thick taste | Delicate flavour | Chicken flavor | Overall acceptability | |
| Person No. 1 | 9 | 10 | 10 | 10 | 10 | 10 |
| Person No. 2 | 10 | 9 | 10 | 9 | 9 | 9 |
| Person No. 3 | 10 | 10 | 9 | 10 | 10 | 10 |
| Person No. 4 | 10 | 10 | 10 | 9 | 10 | 10 |
| Person No. 5 | 10 | 9 | 10 | 9 | 9 | 9 |
| Person No. 6 | 10 | 9 | 10 | 10 | 10 | 10 |
| Person No. 7 | 10 | 10 | 10 | 10 | 9 | 10 |
Note: 1. in sensory evaluation, samples were tasted sequentially from left to right in sample order and then scored according to a scoring criterion. 2. Two adjacent samples were separated by at least 30 seconds and rinsed with clear water.
In conclusion, 7 persons trained in sensory evaluation, a score of 9-10 points is given by a single person, which indicates that the compound seasoning is deeply favored.
Example 7 measurement of ingredients
GC-MS detection result of volatile flavor components in hot reaction chicken broth base material
Conclusion
It can be seen that 42 volatile components were identified from the thermal reaction chicken broth base, including 4 hydrocarbons, 16 aldehydes, 4 alcohols, 3 esters, 6 ketones, 3 acids, 4 heterocycles, with the highest relative content of aldehydes and followed by ketones.
The aldehydes detected 16 types in the hot reaction chicken broth base, and the relative content of the aldehydes accounted for 65.65% of the total volatile flavor components. Aldehydes are mainly formed during oxidation of fats and amino acid reactions. The aldehyde compounds not only have a low threshold but also provide a green and nut-like aroma. The aldehyde compounds greatly contribute to the volatile flavor components of the thermal reaction chicken broth base.
The alcohol compounds are detected in the hot reaction chicken broth base material as 4 compounds, namely 1-penten-3-ol, 1-octen-3-ol, 2-octenol and 1-enol, and the relative content of the alcohol compounds accounts for 2.08 percent of the total volatile flavor components. . The content of the alcohol compounds in the thermal reaction chicken broth flavor compound seasoning is far higher than that in the thermal reaction chicken broth base material, the flavor threshold value is lower, and the compound seasoning has a certain effect on forming meat flavor.
The ester compounds are detected in 3 types of the thermal reaction chicken broth base material, and the relative content of the ester compounds accounts for 0.99 percent of the total volatile flavor components. The ester compounds are formed by the interaction of alcohol generated by fat oxidation and free fatty acid, exhibit fruity flavor, green flavor and costus root, and can be derived from the esterification of various alcohols and acids. However, the ester compounds are relatively volatile, and therefore, the ester compounds only have a fine-tuning effect on the overall flavor.
The ketone compound is detected in 6 types of the thermal reaction chicken soup stock base material, and the relative content of the ketone compound accounts for 18.08 percent of the total volatile flavor components. The ketone compound is obtained by oxidizing aldehyde compound, and greatly contributes to volatile flavor components of the chicken soup-stock base material.
The acid compound is detected in 3 types of the thermal reaction chicken broth base material, the relative content of the acid compound accounts for 4.40 percent of the total volatile flavor components, the aroma threshold value of the acid compound is higher, the content of the acid compound is low, and the acid compound does not greatly contribute to the flavor.
The heterocyclic compounds were detected in 4 kinds of chicken broth base, 2-ethylfuran, furfural, 2-pentylfuran, 2-butyltetrahydrofuran, respectively. The furfural and the benzaldehyde are closely related to meat flavor, have the effect of causing odor addition or synergistic action, and are very effective flavor modifiers. Furthermore, furan compounds have typical meat aroma characteristics. The furan compounds are mainly accompanied by caramel-like, sweet, fruit, nut, meat and burnt flavors, and have the function of enhancing the flavor, wherein the 2-pentylfuran detected in the base material of the heat-reacted chicken broth is one of the most aroma compounds contributing to the boiled chicken broth, and provides meat flavor and fragrance for the product of thiamine degradation. Heterocyclic compounds have an important contribution to the development of meat flavour.
Example 8 detection of free amino acids
Detection result of free amino acids in chicken enzymatic hydrolysate and corn enzymatic hydrolysate
Cysteine accounts for about 0.3 per thousand of the whole enzymolysis solution, and in the embodiment 3, the aim of generating stronger meat flavor is achieved by feeding cysteine.
Example 9 sensory Effect of deep sea fishbone extract
Example 4 as experimental group; during compounding, the deep sea fishbone extracting solution is removed to be used as a control group 1; the liquid taken from the pig bone was replaced as a control group 2, and the seasoning was diluted to a concentration of 2% with drinking water for sensory evaluation, as shown in table 2.
TABLE 2 sensory evaluation Table
| Experimental group | Control group 1 | Control group 2 | |
| Person No. 1 | 10 | 9 | 9 |
| Person No. 2 | 10 | 9 | 9 |
| Person No. 3 | 9 | 8 | 9 |
| Person No. 4 | 10 | 10 | 9 |
| Person No. 5 | 10 | 9 | 9 |
| Person No. 6 | 9 | 9 | 8 |
| Person No. 7 | 10 | 8 | 9 |
In conclusion, the score of adding the deep-sea fishbone extracting solution is 68 minutes, the score of removing the deep-sea fishbone extracting solution is 62 minutes, and the score of replacing the deep-sea fishbone extracting solution with the pig bone extracting solution is 62 minutes (full score is 70 minutes), so that the deep-sea fishbone extracting solution has obvious improvement on the delicious taste, and the score is equal to that of not adding the deep-sea fishbone extracting solution when other bone substances are adopted, which indicates that the deep-sea fishbone extracting solution cannot be replaced by other bone substances.
While the invention has been described with reference to specific embodiments, it will be understood by those skilled in the art that the invention is not limited thereto, and that various changes and modifications can be made without departing from the spirit and scope of the invention.
Claims (9)
1. The chicken broth flavor compound seasoning is characterized by comprising the following raw material components: the chicken soup stock flavor base material, the deep sea fish bone extracting solution, monosodium glutamate, 5' -flavor nucleotide disodium, edible salt, white granulated sugar, xanthan gum, hydroxypropyl distarch phosphate and water;
the chicken soup-stock flavor base material comprises the following raw material components: the chicken breast enzymatic hydrolysate, the corn protein enzymatic hydrolysate, cysteine, glucose, xylose, thiamine, edible chicken oil, ginger, green Chinese onion and water.
2. The chicken broth flavor compound seasoning as claimed in claim 1, which comprises the following components in percentage by mass: 30% of chicken soup-stock flavor base stock, 5% of deep sea fish bone extract, 10% of monosodium glutamate, 0.5% of 5' -flavour nucleotide disodium, 16% of edible salt, 5% of white granulated sugar, 0.15% of xanthan gum, 3% of hydroxypropyl distarch phosphate and the balance of water;
the chicken soup-stock flavor base material comprises the following components in percentage by mass: 45% of chicken breast enzymatic hydrolysate, 35% of corn protein enzymatic hydrolysate, 0.6% of cysteine, 4.5% of glucose, 1% of xylose, 0.4% of thiamine, 8% of edible chicken oil, 1.5% of ginger, 1% of green Chinese onion and the balance of water.
3. The chicken soup-stock flavor compound seasoning according to claim 1 or 2, wherein a preparation process comprises the steps of 1) preparing chicken breast enzymolysis liquid, 2) preparing corn protein enzymolysis liquid, 3) carrying out thermal reaction, and 4) compounding.
4. The preparation process of the chicken broth flavor compound seasoning according to claim 3,
step 1) preparing chicken breast enzymatic hydrolysate, wherein the preparation process of the chicken breast enzymatic hydrolysate comprises the following steps: cleaning chicken, cutting into small diced meat, and mincing into meat stuffing; uniformly mixing the chicken stuffing with water according to the feed liquid ratio of 1, and heating and stirring in a constant-temperature water bath at 50 ℃; after the temperature of the mixed solution is stabilized at 50 ℃, adding 0.2 percent (accounting for the mass percent of the minced meat) of protease to carry out enzymolysis on the chicken, wherein the enzymolysis time is 2-3 hours; after the enzymolysis process is finished, heating to stabilize the temperature of the enzymolysis liquid at 100 ℃, maintaining for 10 min, inactivating enzyme, cooling the chicken enzymolysis liquid to room temperature, and refrigerating at 4 ℃;
step 2) preparing corn protein enzymolysis liquid, preparing a corn protein solution with the concentration of 10.0%, uniformly stirring, and putting into a constant-temperature water bath at 50 ℃ for heating and stirring; after the temperature of the mixed solution is stabilized at 50 ℃, adding 0.2 percent (accounting for the mass percent of the corn protein solution) of protease to carry out enzymolysis on the corn protein, wherein the enzymolysis time is 2-3h; after the enzymolysis process is finished, heating to stabilize the temperature of the enzymolysis liquid at 100 ℃, maintaining for 10 min, inactivating enzyme, cooling the corn protein enzymolysis liquid to room temperature, and then refrigerating at 4 ℃;
step 3) carrying out thermal reaction, namely dividing the chicken broth flavor base material into four systems of a carbon source, a nitrogen source, a flavor enhancing agent and a spice, and preparing the chicken broth flavor base material by adopting Maillard reaction;
carbon source system: classifying glucose and xylose in the thermal reaction raw materials into a carbon source system;
nitrogen source system: classifying chicken enzymolysis liquid and corn enzymolysis liquid in the thermal reaction raw materials into a nitrogen source system;
flavor enhancing system: classifying the edible chicken oil and thiamine in the thermal reaction process into a flavor enhancing system;
spice system: in the thermal reaction process, scallion and ginger which mainly contribute to improving the overall flavor of the product are classified into a spice system;
and 4) compounding, namely dissolving the chicken soup-stock flavor base material, monosodium glutamate, white granulated sugar, disodium 5' -ribonucleotide and edible salt into water, uniformly stirring, adding xanthan gum and hydroxypropyl distarch phosphate, shearing at a high speed for 5-10 minutes, homogenizing and concentrating.
5. The preparation process of the chicken broth flavor compound seasoning according to claim 4, wherein the step 3) is a thermal reaction, a carbon source system, a nitrogen source system, a flavor enhancing system and a spice system are placed in a fermentation tank for Maillard reaction at 95-100 ℃ for 1-1.5 hours, and after the reaction is finished, shallot and ginger residues are centrifugally filtered.
6. The preparation process of the chicken broth flavor compound seasoning according to claim 4, wherein the step 3) is a thermal reaction, a carbon source system, a nitrogen source system, a spice body and a flavor enhancing system are placed in a fermentation tank for Maillard reaction, the reaction temperature is 95-100 ℃, the reaction time is 1-1.5 hours, and the spice system is a concentrated cooking solution of green onion and ginger.
7. The preparation process of the chicken broth flavor compound seasoning according to claim 4, wherein the step 3) is a thermal reaction,
dividing the chicken broth flavor base material into five systems of a carbon source, a nitrogen source, flavoring, spice and fed-batch material, and preparing the chicken broth flavor base material by adopting Maillard reaction;
carbon source system: classifying glucose and xylose in the thermal reaction raw materials into a carbon source system;
nitrogen source system: classifying chicken enzymatic hydrolysate, corn protein enzymatic hydrolysate, yeast extract, beta-carotene and taurine in the thermal reaction raw materials into a nitrogen source system;
flavor enhancing system: classifying edible chicken oil and thiamine in the thermal reaction process into a flavor enhancing system;
spice system: in the thermal reaction process, scallion and ginger which mainly contribute to improving the overall flavor of the product are classified into a spice system;
feeding system: during the thermal reaction, cysteine and citric acid are taken as a flow feeding system;
putting a carbon source system, a nitrogen source system, a spice system and a flavor enhancing system into a fermentation tank, carrying out Maillard reaction, and feeding cysteine solution and citric acid, wherein the citric acid is added to ensure that the reaction solution is acidic, the pH value is maintained at 4.5-5, the addition amount of the cysteine is 0.6 percent of the weight of the whole base material, the reaction temperature is 100 ℃, the reaction time is 1 hour, when the cysteine solution is fed, the feeding is finished in the first 30-40 minutes, the stirring speed is 120-180 revolutions per minute in the first 30-40 minutes, and the stirring speed is 60-120 revolutions per minute in the last 20-30 minutes.
8. The preparation process of the compound seasoning with chicken broth flavor according to any one of claims 4 to 7, wherein yeast extract, beta-carotene and/or taurine are added into the nitrogen source system.
9. The use of the chicken broth flavor complex seasoning according to any one of claims 1 to 8.
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