CN104026535A - Processing method of chicken essence with fresh chive flavor - Google Patents
Processing method of chicken essence with fresh chive flavor Download PDFInfo
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- CN104026535A CN104026535A CN201410286475.1A CN201410286475A CN104026535A CN 104026535 A CN104026535 A CN 104026535A CN 201410286475 A CN201410286475 A CN 201410286475A CN 104026535 A CN104026535 A CN 104026535A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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Abstract
The invention discloses a processing method of chicken essence with fresh chive flavor and belongs to the technical field of the food preparing. The processing method of the chicken essence with the fresh chive flavor takes fresh chive as the raw material; the fresh chive is preprocessed by deactivating enzyme and protecting color and dried in vacuum to prepare jade green chive powder; in the determined optimum formula of the chicken essence with chive flavor, the chive powder accounts for 4%, salt accounts for 27%, the main flavor substance, namely aginomoto accounts for 44.16%, and I+G accounts for 1.84%. The chicken essence with fresh chive flavor retains the delicate flavor and fragrance of the chicken essence to the maximum; by virtue of the synergistic effect of the chive and the chicken powder, the types of flavor substances are obviously increased, so that the freshness is obviously better than that of common chicken essence; the chive powder dried in vacuum is brightly green in color and rich in fragrance and maintains the special green of the chive; the content of the chlorophyll reaches 0.087mg/g; the green chicken essence with the chive flavor presents the natural green without adding any pigment, thus breaking the limit of the conventional yellow chicken essence and being wide in application prospect.
Description
Technical field
The processing method that the present invention relates to a kind of chive delicate flavour chickens' extract, belongs to food ingredient technical field.
Background technology
Chicken essence seasoning is taking the powder of chicken, chicken bone or its concentrated extract, sodium glutamate, edible salt, flavour nucleotide disodium etc. as raw material, add or do not add the increasing such as spice or flavoring essence taste, fumet through mixing, dry processing, there is the compound seasoner of the delicate flavour of chicken and the fragrance of chicken.As flavoring of new generation, chickens' extract, with its first-class material quality and outstanding seasoning mouthfeel, enters rapidly huge numbers of families, wins consumer and likes, captures rapidly and has expanded the market share.In recent years, along with science and technology and the raising of people's living standard, chickens' extract also develops various compound chicken essence seasonings, such as the freshly-slaughtered poultry essences of pure white soup type chickens' extract, the special chickens' extract of chafing dish, the special chickens' extract of cooking, the happy vegetables of Mrs etc., to satisfy the demands of consumers.
Green onion is seasoning class vegetables common in people's daily life, proves after deliberation every 100 g green onion moisture content 90g, protein 2.5g, fatty 0.3g, carbohydrate 5.4g, calcium 54mg, phosphorus 61mg, iron 2.2mg, vitamin C 15mg, carrotene 0.46mg.In addition, also contain the multiple nutritional components such as protopectin, water soluble pectin, riboflavin, niacin, thiamine and allicin.The acid of verdant uniqueness is mainly derived from a class sulfur-containing compound, identifies that by separation the sulfur-containing compound of finding in allium class plant has nearly hundred kinds, is mainly divided into disulfide and trithioether two classes according to architectural feature.This material has the effect of the hypertension of preventing and treating, hyperglycaemia, high fat of blood and various cardiovascular and cerebrovascular diseases; Can effectively improve myocardial ischemia, prevent the generation of coronary heart diseases and angina pectoris; There is opposing cell mutation, strengthen immunity, remove carcinogen, suppress cell malignant proliferation, effect (Liu Jiantao, 2007) of pre-preventing tumor; Also there is anti-inflammatory, sterilization, the effect (Janet L. Colli, 2009) of coordinating intestines and stomach, preventing cold and pulmonary infection simultaneously.In daily application aspect, chive has the greasy effect of the raw meat of solution for dish such as pork, mutton, also has the effect of good increase delicate fragrance in the making of daily cooking, wheaten food etc.Chive is also applied in various bakery and confectionery products widely as a kind of flavoring, such as instant food, Biscuits food and various conditioning based food, so the use of chive also has very large effect and application very widely in the making of food.But in daily life, chive, because the not convenient property of its use is often ignored by people, causes the disappearance of local flavor, in the application of food industry, also can be due to improper use, cause the decline of effect.
In more existing compound chicken bouillon product, have a variety of chicken bouillon product to add chive powder, chive has been carried out compound, and some products have added some chive essential oils, the peat-reek of chive has been carried out compound, these are all that the fragrance of chicken flavor raw material is played to humidification.This ripple has been studied the special chickens' extract compound seasoner of cooking blending technology (this ripple, 2010), this class chickens' extract major embodiment delicate fragrance, meat flavour prolong lastingly and rise delicate flavour, characteristic and can obtain consumer acceptance, in the formula of the special chickens' extract of cooking, adopt the taste that adds the outstanding chive of chive essential oil, wherein the addition of chive essential oil is 0.4%, cooking type chickens' extract has been had and increase fresh, increasing taste feature.And in this product, utilize fresh chive for raw material, and be dried, not only make product there is the delicate flavour characteristic of chive, and can retain to greatest extent flavor substance and the nutritional labeling in chive, make product nutrient health, be easy to be accepted by consumer.
During Feng Yueling (2012) has studied chicken bone soup cream seasoning formulating and optimized, adopted and in spice, added green onion powder and carry out compoundly, wherein the addition of green onion powder is 0.1%; In the rich nation meat face powder application chickens' extract of this ripple (2007) research and development, use chive oil to carry out compound, wherein the addition of chive oil is 0.2%; The chicken flavor type chicken powder production technology of Liao Guohong (2009) research, is also used chive powder as a kind of compound seasoner in the general chicken flavor type chicken powder formula of research and development.These have proved that chive is applied to feasibility and the experience addition in chickens' extract formula.In this product, utilize chive and chicken powder can work in coordination with the feature that is delicate flavour, the characteristic of outstanding chive chickens' extract, is increased to 4% by the content of chive powder, makes the chive delicate flavour in product more outstanding.
Another key problem in technology of interpolation chive powder in chickens' extract is the making of chive powder.Chive is to have emerald green and vegetables volatile flavor composition, its volatile flavor composition and chlorophyll are easily subject to again the impact of the conditions such as temperature, therefore in suitability for industrialized production, how to keep the color and luster of chive and local flavor also to become the key problem in technology that chive delicate flavour chickens' extract is produced.
The method that Liu Xiaofei etc. (2008) have studied freeze-drying chive makes chive powder, and technological process mainly comprises pre-treatment (cleaning, cutting, blanching, quick-frozen, lyophilization) and post processing (choose and revolve, pack warehouse-in).Material is first through extremely-20 ~-40 DEG C of air-cooled storehouse quick-frozens, then enters drying cabin.In tens minutes, vacuum system is extracted into work ballasting by atmosphere from drying cabin, is then dried by Heated by Far-Infrared Radiation material.Heating-up temperature is adjustable continuously within the scope of 40 ~ 120 DEG C, but temperature of charge remains below 0 DEG C, and condenser working temperature is-20 ~-40 DEG C.The chive powder that it makes can keep the emerald green of chive itself on color and luster, on fragrance, can retain most fragrance, but is applied in suitability for industrialized production, and again due to its complex process equipment, cost is too high, and can not apply widely.
Li Shuting (2012) has studied scallion microwave vacuum drying characteristic and process optimization, under study for action, adopt the method for micro-wave vacuum to make green onion powder, research shows that scallion microwave vacuum drying drying time is the shortest, energy consumption for drying is minimum, the verdant chlorophyll content of gained is successively higher than vacuum freeze drying and heated-air drying, before micro-wave vacuum gained dried chive product rehydration, color and luster is emerald green, green onion is aromatic strongly fragrant, onion parts is flat regular, quality is pliable and tough, be difficult for embrittlement, after rehydration, green onion perfume (or spice) and rehydration soup juice acid are strong, but color and luster breen.Research shows, chive adopts vacuum microwave drying to can be good at keeping color and luster and local flavor, but making in green onion powder, granularity is large, and aborning, output is limited etc., and can not produce on a large scale.And what mostly adopt in present stage commercially available green onion powder is heated-air drying, although can realize reduction and the large-scale production of cost, commercially available green onion powder is on color and luster, show breen, on aroma and flavor, there is boiling taste, lose the fresh fragrant of chive itself.So, find a kind of suitable chive drying means, be also the key problem in technology that chive delicate flavour chickens' extract drops into suitability for industrialized production.
In the present invention, determine the optimized drying process of chive, going out enzyme and protecting aspect look, tried comparative analysis, final definite 100 DEG C of 30s blanching processing that adopt, in 0.3% sodium carbonate alkali lye, soak 10min, in 0.03% zinc chloride and 0.2% calcium chloride solution, soak 30min, reach the best effect of going out enzyme and protecting look, aspect selection drying means, we have adopted respectively heated-air drying, infra-red drying, vacuum drying, the methods such as vacuum freeze drying are dried chive, and the chive powder that different dry drying method is made contrasts, from comparing result, obtain vacuum drying chive powder and can keep the emerald green of chive on color and luster, on local flavor, can keep the fresh delicate fragrance taste of chive, and at output, energy consumption, production efficiency, on production cost, consider, for optimal chive drying means.And we have carried out the test of chive pretreatment condition, research is found, the best results of in the situation of 100 DEG C of 30s blanching processing, chive being gone out enzyme and protecting look.Therefore obtain 100 DEG C of 30s blanching processing of optimized green onion powder manufacture craft, in 0.3% sodium carbonate alkali lye, soak 10min, in 0.03% zinc chloride and 0.2% calcium chloride solution, soak 30min, then carry out vacuum drying, baking temperature is 60 DEG C, and be 10h drying time, and vacuum is 8.5-8.9kPa.After dry, pulverize with plant pulverizer, obtain vacuum drying chive powder.Both keep delicate flavour and the fragrance of chive with the chive powder of this explained hereafter, ensured again the shelf-life of chive delicate flavour chickens' extract.Show by the value of chromatism to final products and chlorophyllous content measurement result, in product value of chromatism, b value is 20.124, is starkly lower than the b value of chicken powder, illustrates that the green of green onion taste Crafts of The Green Chicken Condiment is obvious; The chlorophyllous content measuring is 0.087mg/g, makes product not only on color and luster, give green, and has preserved the chlorophyllous composition in chive, makes product have the nutritive value of chive.
First the present invention utilizes vacuum drying to make the chive powder of high-quality, has solved the technical barrier of chive powder high-quality suitability for industrialized production; Then by the orthogonal experimental method of Three factors-levels, finally determine the optimization formula of chive delicate flavour chickens' extract.
The difference of the compound chickens' extract of chive of the present invention and other common chickens' extracts is not only to have retained to greatest extent the fresh perfume (or spice) of chickens' extract, and the synergy of chive and chicken powder has significantly increased the kind of flavor substance, while method has by experiment been determined optimum drying technique and the color protecting method that chive is dry, bud green through vacuum drying chive powder color, aromatic flavour, keep the distinctive green of chive, find through the chlorophyll content of measuring in green onion taste Crafts of The Green Chicken Condiment, green apparently higher than common chicken powder, chlorophyllous content reaches 0.087mg/g, and pass through the composite of the raw materials such as green onion powder and chicken powder, obtain optimized formula for a product, make product merge the delicate flavour of chicken powder and the delicate flavour of green onion, delicate flavour is increased, with rich flavor, increase the characteristic of product.And aspect product appearance, green onion taste Crafts of The Green Chicken Condiment does not present natural green by adding any pigment, has broken through the restriction of traditional chickens' extract yellow.Green onion taste chickens' extract has been realized the compound of various tastes and has been given the natural green of novelty, and the interpolation that is suitable for greengrocery soup stock is used, and has broad application prospects.
Summary of the invention
The object of the invention is to overcome the weak point that prior art exists, and fill up the blank of chive delicate flavour chickens' extract local flavor, the processing method of the chive delicate flavour chickens' extract of a kind of chickens' extract and chive delicate flavour is provided.The method is ensureing under the prerequisite of chickens' extract delicate flavour, by adding the proportioning of high-quality chive powder and science, by optimized the combining of fresh perfume (or spice) of the delicate fragrance of chive and chickens' extract, thereby reach the effect of enriching compound chicken bouillon product local flavor, obtain the product of high-quality, can propose again creative product, expand application market, improve the effect of market efficiency.
Technical scheme of the present invention, taking fresh chive and various flavoring as raw material, make chive powder by vacuum drying, determine the optimized technique of going out enzyme and protecting look, retain to greatest extent delicate flavour and the fragrance of chive, and the fresh perfume (or spice) of the delicate fragrance of chive and chickens' extract is combined, obtain the formula for a product of optimized chive delicate flavour chickens' extract.
A processing method for chive delicate flavour chickens' extract, step is:
(1) chive pretreatment: select fresh little chive to clean, drain the water, remove onion part, segment; Adopt the water of 100 DEG C to carry out 30s blanching processing to chive, then in the sodium carbonate alkali lye that is 0.3% in mass concentration, soak 10min, continue to soak 30min in the mixed solution of calcium chloride of the zinc chloride that is 0.03% in mass concentration and 0.2%, to chive go out enzyme and color retention, drain;
(2) chive vacuum drying: pretreated chive is carried out to vacuum drying, and baking temperature is 60 DEG C, and be 10h drying time, and vacuum is 8.5-8.9kPa; After dry, pulverize with plant pulverizer, obtain vacuum drying chive powder;
(3) preparation of chive delicate flavour chickens' extract: formula is as follows by weight: white granulated sugar 4-6 part; Starch 1-3 part; Chicken meal (Guangdong Jiahao Food Co., Ltd.'s model: SB/T 10415) 4-6 part; Chicken essence (Wangjing, Beijing Lan Hui food company model 6203) 2-3 part; Ginger powder 1-2 part; Yeast extract (Angel Yeast Co.,Ltd's model: GB/T 23530) 2-4 part; Chive powder 3-5 part; Salt 26-28 part; Monosodium glutamate 42-46 part; I+G 1-2 part; Maltodextrin 7-9 part; After mixing, obtain chive delicate flavour chickens' extract.
Beneficial effect of the present invention:
(1) obtain innovatively the chicken bouillon product of giving prominence to chive delicate flavour.Utilize the complementary combination of the delicate flavour of chickens' extract and the fragrant of chive, in chickens' extract, passing ratio adds chive, can either utilize the pungent taste of perfume (or spice) of chive to increase the delicate flavour of chickens' extract, can utilize again the delicate fragrance of chive can remove the fishy smell of chicken, and the mixing energy of chive powder and existing chicken powder all produces collaborative and more local flavor and effect, to outstanding and abundant the playing an important role of product advantage, realize the raising of the compound and mouthfeel of various tastes in chicken bouillon product.
(2) comparative studies by experiment, obtains optimum chive drying means, and proportion research by experiment, has obtained optimum chive delicous chicken extract formula, makes the umami effects of product obtain optimized outstanding.
(3) on the color and luster of product, break through the restriction of traditional chickens' extract yellow, not the adding any pigment of novelty and present natural green, reaches the standard of natural health.
(4) product relevance grade is wide, the increasing taste that not only can be applied in the daily cooking of people, wheaten food, soup food increase fresh in, and can be applied in the fresh seasoning of increasing of instant noodles, dilated food, leisure food, snack food, food and drink seasoning, be a kind of popular compound seasoning chicken bouillon product, there are very large market sale potentiality.
Brief description of the drawings
Fig. 1 is that chive delicous chicken essence gas chromatography-mass spectrography (GC-MS) flavor substance detects schematic diagram.
Fig. 2 is that commercially available chicken powder gas chromatography-mass spectrography (GC-MS) flavor substance detects schematic diagram.
Detailed description of the invention
Chicken meal of the present invention is Jiahao Rimula golden clothes chicken powder, and by Guangdong, Jiahao Food Co., Ltd provides; Described chicken essence is purchased from Wangjing, Beijing Lan Hui food company; Described yeast extract is purchased from Angel Yeast Co.,Ltd.
Embodiment 1: the preparation of chive delicous chicken essence and detection
Chive delicous chicken essence is prepared as follows:
(1) chive pretreatment: select fresh little chive to clean, drain the water, remove onion part, segment.Adopt 100 DEG C of 30s blanching processing, in 0.3% sodium carbonate alkali lye, soak 10min, in 0.03% zinc chloride and 0.2% calcium chloride solution, soak 30min, to chive go out enzyme and color retention, drain.
(2) chive vacuum drying: pretreated chive is carried out to vacuum drying, and baking temperature is 60 DEG C, and be 10h drying time, and vacuum is 8.5-8.9kPa.After dry, pulverize with plant pulverizer, obtain vacuum drying chive powder;
(3) according to formulated chive delicate flavour chickens' extract: formula is as follows by weight: white granulated sugar 4-6 part; Starch 1-3 part; Chicken meal (Guangdong Jiahao Food Co., Ltd.'s model: SB/T 10415) 4-6 part; Chicken essence (Wangjing, Beijing Lan Hui food company model 6203) 2-3 part; Ginger powder 1-2 part; Yeast extract (Angel Yeast Co.,Ltd's model: GB/T 23530) 2-4 part; Chive powder 3-5 part; Salt 26-28 part; Monosodium glutamate 42-46 part; I+G 1-2 part; Maltodextrin 7-9 part.According to formula,, then mix and last chickens' extract granulation etc. green onion powder and other various raw material accurate weighings, preparation according to needed amount, obtain product;
The detection of chive delicate flavour chickens' extract flavor substance is as follows:
Adopt gas chromatography-mass spectrography (GC-MS) technology to carry out flavor substance detection to existing chicken meal (Fig. 2) used in this chive delicate flavour chickens' extract (Fig. 1) and product, by contrast, analyze the synergy producing after the distinctive flavor substance composition of this product and chicken powder and green onion powder mix.
Shown in figure, the flavor components of chive delicate flavour chickens' extract significantly increases, and shows that chive can significantly increase the kind of the flavor substance of chicken powder, makes the mouthfeel taste of chickens' extract can be more abundant.In chicken powder, main flavor substance is triacetyl glycerine, account for 73.79% of main flavor, it is main taste compound, and in chive delicate flavour chickens' extract, the peak value of triacetyl glycerine is the highest equally, and on peak value, be nearly 100 times of chicken powder, but in the percentage of the flavor substance of peak area and representative, account for 5.54% of main flavor, this explanation, due to adding of chive powder, make the delicate flavour of chickens' extract more outstanding, flavor substance in chive powder has been coordinated the flavor components in chicken powder simultaneously, wherein accounting for many in flavor substance composition is aldehyde C-9, account for 5.129% of flavor substance, acetic acid, account for 5.163% of flavor substance, 1-OCOL, account for 1.895% of main flavor composition, etc., flavor substance is significantly enriched.Shown by figure and data, the ratio of chive powder and other compositions adds, and the local flavor of chive powder and chicken powder is acted synergistically, the local flavor of product is enriched, delicate flavour is more outstanding, has realized the raising of the compound and mouthfeel of various tastes in chicken bouillon product, and product is optimized.
Claims (1)
1. a processing method for chive delicate flavour chickens' extract, is characterized in that step is:
(1) chive pretreatment: select fresh little chive to clean, drain the water, remove onion part, segment; Adopt the water of 100 DEG C to carry out 30s blanching processing to chive, then in the sodium carbonate alkali lye that is 0.3% in mass concentration, soak 10min, continue to soak 30min in the mixed solution of calcium chloride of the zinc chloride that is 0.03% in mass concentration and 0.2%, to chive go out enzyme and color retention, drain;
(2) chive vacuum drying: pretreated chive is carried out to vacuum drying, and baking temperature is 60 DEG C, and be 10h drying time, and vacuum is 8.5-8.9kPa; After dry, pulverize with plant pulverizer, obtain vacuum drying chive powder;
(3) preparation of chive delicate flavour chickens' extract: formula is as follows by weight: white granulated sugar 4-6 part; Starch 1-3 part; Chicken meal 4-6 part; Chicken essence 2-3 part; Ginger powder 1-2 part; Yeast extract 2-4 part; Chive powder 3-5 part; Salt 26-28 part; Monosodium glutamate 42-46 part; I+G 1-2 part; Maltodextrin 7-9 part; After mixing, obtain chive delicate flavour chickens' extract.
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Cited By (1)
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| CN107212356A (en) * | 2017-07-21 | 2017-09-29 | 阜阳九珍食品有限公司 | A kind of processing method of the fragrant fruits and vegetables chickens' extract of green onion |
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Application publication date: 20140910 |