CN104026542B - A kind of method of utilizing existing chicken powder and mushroom stems to prepare the compound chicken powder of mushroom taste - Google Patents
A kind of method of utilizing existing chicken powder and mushroom stems to prepare the compound chicken powder of mushroom taste Download PDFInfo
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- CN104026542B CN104026542B CN201410286491.0A CN201410286491A CN104026542B CN 104026542 B CN104026542 B CN 104026542B CN 201410286491 A CN201410286491 A CN 201410286491A CN 104026542 B CN104026542 B CN 104026542B
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Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
Utilize existing chicken powder and mushroom stems to prepare a method for the compound chicken powder of mushroom taste, belong to food processing technology field. The present invention is with rich flavor by making full use of, and wield mushroom stems powder and existing chicken powder are allocated combination, prepares aftertaste good, delicious flavour, the compound chicken powder of nutritious mushroom taste. First the present invention has made up the defect that existing chicken powder series products lacks outstanding feature, for the variation of chicken powder series products provides reference. Secondly, there is the problem that taste is overweight and aftertaste is not good in thermal response chicken powder in the market, and the present invention has agreed with the diet collocation of people " mushroom chicken ", makes mushroom stems and chicken powder flavourings flavor coordination, brings out the best in each other. Finally, in mushroom stems, contain a certain amount of taste aminoacid ingredient that is, can relax to a certain extent or coordinate the local flavor of chicken powder. Meanwhile, utilize the features such as nutritive value that mushroom stems is abundant, the trophic function of strengthening chicken powder. Product is applicable to cooking, Baoshang, boils face etc.
Description
Technical field
The present invention relates to a kind of method of utilizing existing chicken powder and mushroom stems to prepare the compound chicken powder of mushroom taste, belong to food processingTechnical field.
Background technology
Chicken powder is a kind of compound seasoner, wherein consists predominantly of monosodium glutamate, I+G, chicken meal, yeast extract etc. It is mainAct on the delicate flavour that improves food materials. Chicken powder series products types of brand are numerous, and the product showing unique characteristics is rarely found, and orderThere is the problem that taste is overweight and aftertaste is not good in the chicken powder on front market. Mushroom delicious flavour, nutritious. By chicken powder and perfumeThe combination of mushroom powder, develops a kind of compound chicken powder flavourings of novel mushroom local flavor. On the one hand, suit the drink of people's " mushroom chicken "Food collocation, makes mushroom and chicken powder flavourings flavor coordination, brings out the best in each other, and contains a certain amount of taste aminoacid ingredient that is in mushroom,Expect to relax or to coordinate the local flavor of chicken powder; On the other hand, utilize mushroom homoamino acid, high protein and be rich in the spies such as trace elementPoint, the trophic function of strengthening chicken powder. Product can be used for cooking, Baoshang, boils face etc.
Edible mushroom contains rich in protein and amino acid, and its content is general vegetables and fruit several times to tens times.If fresh mushroom is 1.5%-3.5% containing protein, be 3 times of Chinese cabbage, 6 times of radish, 17 times of apple. In edible mushroom, contain groupBecome 18 seed amino acids and necessary 8 seed amino acids of human body of protein, wherein lysine is very abundant, be conducive to children physique andIntelligence development. Edible mushroom also contains vitamin, the V that edible mushroom is rich inB1、V12, all higher than meat. Edible mushroom VdFormer content up to128 international units, are 8 times of laver, 7 times of sweet potato, 21 times of soybean. Edible mushroom is also rich in multiple mineral element: phosphorus, potassium,The trace elements such as sodium, calcium, iron, zinc, magnesium, manganese. As white fungus contains more phosphorus, contribute to recover and improve cerebral function. EdibleIn the ash element of bacterium, potassium accounts for 65%, is the gourmet food in base-forming food, can in and meat product produce acid.
Mushroom is as the typical edible mushroom of one, and local flavor and nutritional labeling are all good, have the title of " king of mountain delicacy ", is high eggLow-fat nutritional health food in vain. Flavor component is mainly that mushroom acid decomposes the mushroom essence generating. Mushroom contains a kind of moleculeAmount is antineoplastic component-lentinan of 1,000,000, contains the composition-Eritadenine that reduces blood fat, mushroom adenine and adenineDerivative, mushroom also contains the inducing agent-double stranded RNA of antiviral composition-interferon, is rare health careOne of food. In mushroom, contain unrighted acid very high, also contain ergosterol and the bacterium steroid of a large amount of changed into vitamin DsAlcohol, has good result for strengthening anti-disease and preventing cold and treatment.
That Zhou Weijian (2011) selects is fresh, meat is thick, prepare mushroom powder without the mushroom of insect pest. Little 90 DEG C of following bakings 2Time, after pulverizing with pulverizer, to sieve through 80 order nets. The ratio of mushroom powder, dextrin, water is that 1:1.2:15 is best. Dextrin is putEnter in water and be heated to 70 ~ 80 DEG C, be cooled to 40 DEG C, put into dry mushroom powder, soak 6 ~ 12 hours. Filtrate is at 50 ~ 60 DEG CSpray dry. The method does not point out to use cheap mushroom stems to prepare mushroom powder as raw material, and lixiviate skillArt is traditional hot water lixiviate.
Wu Guangquan etc. (2010) have discussed present situation, feature, market situation, processing method, classification, the existence of chickens' extract (powder)Subject matter and development trend from now on. The article pointed out, chickens' extract (powder) is as compound seasoner, and differently flavoured kind is suitableMany, development speed is very fast, except traditional former chicken fragrance, fragrant pungent taste, also has compound meat fragrance, seafood taste etc. But shouldArticle but do not propose this NEW TYPE OF COMPOSITE flavoring of mushroom taste chicken powder.
Aspect patent, a kind of compound seasoning cake and preparation method thereof (patent publication No.: CN102960788A) providesA kind of compound seasoning cake and preparation method thereof, this cake is mainly that monosodium glutamate, salt, white sugar are mixed by a certain percentage, then addsAny one or a few of upper various chicken meals or powdered beef or shrimp med, adds the solid block seasoning that natural flavor is madeMaterial, have easy to use, preservation and easy to carry, taste abundant. This flavoring is still a kind of more traditional compound seasoner,Innovation aspect at local flavor is slightly inadequate.
A kind of Chinese black mushroom soup stock seasoning powder (patent publication No.: CN102362656A) and a kind of mushroom soup-stock seasoning paste are (speciallyProfit publication number: CN102342475A) Chinese black mushroom soup stock seasoning powder (cream) of the fragrant and sweet deliciousness of a kind of mouthfeel is provided, overcome traditional perfume (or spice)Mushroom flavoring insufficient fragrance, the mellow not fragrant and sweet shortcoming of mouthfeel, have that preparation is simple, end product quality is high, storage is convenient etc. excellentPoint, can be used as the end taste substance of high-quality, is widely used in the field such as snack food, condiment for instant noodles. But, this toppings withMushroom powder is primary raw material, belongs to a kind of mushroom class flavoring. And primary raw material of the present invention is chicken powder, the interpolation of mushroom stems powderPlay fortification and improved the effect of local flavor, belonged to a kind of compound chicken powder flavourings of novel mushroom local flavor. Utilize mushroomHandle carries out new product development tool and is of great significance, and can promote the comprehensive utilization of resource, increases economic efficiency. A kind of fragrantThe deep working method of mushroom handle and goods thereof (patent No.: ZL97123224.5) and a kind of technique of utilizing mushroom stems to produce soy sauce(patent No.: ZL201310722353.8) provides the side of the mushroom stems that is rich in nutrient and vitamin being processed into soy sauceMethod. A kind of hot shiitake jam and preparation method thereof (patent No.: ZL200410155128.1) provides mushroom stems has been processed into mushroomThe method of sauce. The method (grant number: ZL201210367199.2) of mushroom stems modification process flavours ready-to-eat food is by mushroom stems enzymeAfter adding other auxiliary material after solution, make a kind of sapid ready-to-eat food.
Gui Chunwei etc. disclose a kind of mushroom extractive flavouring and preparation method thereof (patent No.: ZL200610023857.0), send outBright main application hot water extraction obtains mushroom stems leachate, is then equipped with other auxiliary materials and is made into mushroom extractive flavouring. This inventionThe traditional hot water microwave leaching technology adopting can not well stripping mushroom stems flavor components. First the present invention enters mushroom stemsRow pretreatment, obtains tractable mushroom stems powder, then processes and the dry skill of spraying by the lixiviate of hot water United microwave, ultrasonic waveArt, can extract and preserve the flavor components in mushroom stems more fully. Zheng Zhenhua etc. (grant number: ZL201010504977.9)Utilize mushroom stems for raw material, by hot dipping carry, multistage filtering obtains mushroom stems extract, adopts aroma retracting device to ensureNot losing of mushroom stems leachable local flavor, has well kept mushroom local flavor, but the equipment that invention is used is comparatively complicated, finalInspissated juice only under refrigerated condition, be inconvenient to use. And the present invention mainly ensures stripping local flavor by embedding techniquesStability and practicality, and have advantages of easy to use through dried mushroom stems powder.
Li Jie discloses a kind of technique (patent No.: ZL of making natural nutrition flavoring agent taking mushroom stems as raw material201410052162.X), mainly adopt the mode of culture propagation and enzymolysis in mushroom stems, to be difficult to the taste compound stripping of strippingOr decompose, belong to biological method, exist the production cycle long, the shortcoming that cost is slightly high. The present invention mainly adopts physical method (heatThe lixiviate of water United microwave) impel nutritional labeling and taste compound stripping in mushroom stems, ultrasonic wave is processed and spray drying technologyFurther embedding the local flavor of mushroom stems stripping. The mushroom taste chicken powder that the present invention makes runs off slowly in storage flavor, andThe local flavor that can discharge rapidly again embedding in the time of Baoshang, cooking, has good stability and practicality.
The present invention, taking mushroom stems as raw material, has promoted the comprehensive utilization of resource, has reduced cost; First mushroom stems is carried outPulverize at a high speed, and cross 60 mesh sieves, be beneficial to next step microwave lixiviate, improve the efficiency of lixiviate; Dry in order to solve mushroomAfter thickness state, select beta-schardinger dextrin-filler to mix with Shitake Mushroom P.E after lixiviate dry again; In order to promote in mushroomFlavor substance and the stripping of nutriment, adopt microwave carry out lixiviate; For improving embedding effect, adopt ultrasonic wave to process and promoteThe embedding of beta-schardinger dextrin-, and there is certain crushing effect; In traditional chicken powder flavourings, add mushroom element, local flavor and battalionSupport all goodly, and meet the development trend of modern flavoring.
Summary of the invention
The object of this invention is to provide a kind of compound chicken powder flavourings of novel mushroom local flavor, to solve chicken in the marketPowder flavourings kind is single, the problem that taste is overweight and aftertaste is not good. Taking mushroom stems as raw material, promote the comprehensive utilization of resourceWith, reduce cost. This invention adopts microwave lixiviate, promoted flavor substance in mushroom and the stripping of nutriment; AdoptUltrasonic wave is processed the embedding that promotes beta-schardinger dextrin-, and has certain pulverization; In traditional chicken powder flavourings, add fragrantMushroom element, local flavor and nutrition are all good, and meet the development trend of modern flavoring.
Technical scheme of the present invention, a kind of method of utilizing existing chicken powder and mushroom stems to prepare the compound chicken powder of mushroom taste, stepFor:
(1) pretreatment of mushroom stems: get the mushroom stems dry product that the autumn cuts out or the spring cuts out, in hot air drier, continue to dry,Control as 50～80 DEG C of temperature, predrying time 100～200min;
(2) pulverize at a high speed: pretreated mushroom stems is carried out to high speed and pulverize, the mushroom stems powder after pulverizing is through 60 order mistakesSieve;
(3) filler mixes: select beta-schardinger dextrin-to mix with mushroom stems powder as filler, wherein mushroom stems Fen ︰ β-ringHu Jing ︰ water quality is mixed than the ratio that is 1 ︰ 0.8～1.5 ︰ 20～40;
(4) hot water lixiviate: mixed liquor is positioned in the water-bath of 80～90 DEG C and carries out hot water lixiviate, extraction time is100～200min；
(5) microwave lixiviate: to microwave lixiviate again for the solution after hot water lixiviate, microwave power is controlled at 300～600W, the processing time is 15～75s;
(6) ultrasonic wave promotes embedding: urge embedding techniques Treatment Solution by ultrasonic wave, and control ultrasonic power is 150～450W, ultrasonic time 200～600s, 55～75 DEG C of temperature, ultrasound mode is intermittently 5～15s of every work 3～7s;
(7) filter: after step (6) ultrasonic wave is processed, obtain filtrate by 8 layers of filtered through gauze;
(8) dry powder process: filtrate is sprayed dry, controlled 150～180 DEG C of intake air temperatures, air outlet temperature 70～85 DEG C, obtain mushroom stems xeraphium;
(9) allotment: add mass ratio and be 4%～10% mushroom stems xeraphium in existing chicken powder and allocate, and fillDivide and mix, obtain the compound chicken powder of product mushroom taste.
Beneficial effect of the present invention: add the Developing Tendency that mushroom element meets modern flavoring in traditional chicken powder flavouringsGesture, contains a certain amount of taste aminoacid ingredient that is in mushroom stems, can be relaxed or coordinate the local flavor of chicken powder by application mushroom powder.
Mushroom stems has homoamino acid, high protein and is rich in the features such as trace element, can strengthen the trophic function of chicken powder.Taking mushroom stems as raw material, promote the comprehensive utilization of resource, reduce cost. The application of hot water lixiviate and microwave microwave leaching technology,Flavor substance in mushroom and the stripping of nutriment are promoted; Ultrasonic wave processing has promoted the embedding effect of beta-schardinger dextrin-, andAnd there is further broken histiocytic effect.
Brief description of the drawings
Fig. 1 is the local flavor indicatrix of the compound chicken powder of mushroom taste prepared of embodiment 1.
Fig. 2 is the local flavor indicatrix of existing chicken powder.
Detailed description of the invention
Existing chicken powder of the present invention is Jiahao Rimula golden clothes chicken powder, and by Guangdong, Jiahao Food Co., Ltd provides.
Embodiment 1: a kind of utilize existing chicken powder prepare the method for mushroom flavored chicken powder (taking the autumn cut out mushroom stems as raw material)
(1) pretreatment of mushroom stems: get the mushroom stems dry product that the autumn plants, continue to dry in hot air drier, control and beTemperature 60 C, predrying time 120min.
(2) pulverize at a high speed: pretreated mushroom stems is carried out to high speed and pulverize, the mushroom stems powder after pulverizing sieves through 60 orders.
(3) filler mixes: in order to solve the dried thickness state of mushroom powder and to retain better the wind in mushroomTaste material, selects beta-schardinger dextrin-to mix with mushroom stems powder as filler; Described mixing, mushroom stems Fen ︰ β-Huan Hu Jing ︰ water,After mixing with the ratio of mass ratio 1 ︰ 1 ︰ 30, carry out lixiviate according to following technique dry.
(4) hot water lixiviate: be positioned in the water-bath of 80 DEG C mixing molten thing liquid, carry out hot water lixiviate, extraction time 100min。
(5) microwave lixiviate: for the flavor substance in further promotion mushroom and the stripping of nutriment, adopt microwave againInferior lixiviate. Microwave power is controlled at 350W, and the processing time is 30s.
(6) ultrasonic wave promotes embedding: timely the mushroom local flavor obtaining is remained on to the neutralization of extract solution in order to improveFurther broken mushroom stems cell, urgees embedding techniques Treatment Solution by ultrasonic wave. Control ultrasonic power is 200W, when ultrasonicBetween 240s, temperature 60 C, ultrasound mode is on3s～off12s.
(7) filter: after step (6) ultrasonic wave is processed, obtain filtrate by 8 layers of filtered through gauze.
(8) dry powder process: filtrate is sprayed dry, controlled 160 DEG C of intake air temperatures, 75 DEG C of air outlet temperature,To mushroom stems xeraphium.
(9) allotment: mushroom stems xeraphium and existing chicken powder are added to 4%(in chicken powder according to percentage) allocate, andFully mix, obtain the compound chicken powder of product mushroom taste.
As shown in Figure 1, the local flavor index of existing chicken powder as shown in Figure 2 for the local flavor index of the compound chicken powder of mushroom taste. Table 1 is chicken powderFlavor components table. Except original 1-amylalcohol, 1-OCOL and linalool, the compound chicken of mushroom tasteIn powder, having had more terpinol and phenmethylol increases sweet taste; The aldehyde C-9 content with strong sweet orange smell also increases to some extent; And toolThere are 3 Methylbutanoic acid and the caprylic acid of the bad flavors such as stench taste to disappear.
Table 1
Claims (1)
1. utilize existing chicken powder and mushroom stems to prepare a method for the compound chicken powder of mushroom taste, it is characterized in that step is:
(1) pretreatment of mushroom stems: get the mushroom stems dry product that the autumn plants or the spring plants, continue to dry in hot air drier, controlFor 50～80 DEG C of temperature, predrying time 100～200min;
(2) pulverize at a high speed: pretreated mushroom stems is carried out to high speed and pulverize, the mushroom stems powder after pulverizing sieves through 60 orders;
(3) filler mixes: select beta-schardinger dextrin-to mix with mushroom stems powder as filler, wherein mushroom stems Fen ︰ β-Huan Hu Jing ︰Water quality is mixed than the ratio that is 1 ︰ 0.8～1.5 ︰ 20～40;
(4) hot water lixiviate: mixed liquor is positioned in the water-bath of 80～90 DEG C and carries out hot water lixiviate, extraction time is 100～200min；
(5) microwave lixiviate: to microwave lixiviate again for the solution after hot water lixiviate, microwave power is controlled at 300～600W, locatesThe reason time is 15～75s;
(6) ultrasonic wave promotes embedding: urge embedding techniques Treatment Solution by ultrasonic wave, control ultrasonic power is 150～450W, superSound time 200～600s, 55～75 DEG C of temperature, ultrasound mode is intermittently 5～15s of every work 3～7s;
(7) filter: after step (6) ultrasonic wave is processed, obtain filtrate by 8 layers of filtered through gauze;
(8) dry powder process: filtrate is sprayed dry, controlled 150～180 DEG C of intake air temperatures, air outlet temperature 70～85DEG C, obtain mushroom stems xeraphium;
(9) allotment: in existing chicken powder, add mass ratio and be 4%～10% mushroom stems xeraphium and allocate, and fully mixedClose, obtain the compound chicken powder of product mushroom taste.
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| CN101999683A (en) * | 2010-09-07 | 2011-04-06 | 成坚 | Pure chicken powder and production process thereof |
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