CN112167544A - Nutritional and healthy microalgae-based roast chicken cake with improved color and luster and preparation method thereof - Google Patents
Nutritional and healthy microalgae-based roast chicken cake with improved color and luster and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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Abstract
The application relates to the technical field of food processing, and provides a microalgae-based roast chicken cake with nutrition and health and improved color and a preparation method thereof. The microalgae is added into the chicken meat emulsion and is roasted, so that the prepared roasted chicken product can be obviously colored, the color of the roasted chicken product is improved, the roasted chicken product can show various colors by adjusting the types of the microalgae, the color of the roasted chicken product can be controllably adjusted, the fatty acid composition of the roasted chicken product can be improved, and the roasted chicken product prepared by adopting the microalgae has higher polyunsaturated fatty acid content.
Description
Technical Field
The application belongs to the technical field of food processing, and relates to a microalgae-based roast chicken cake with nutrition, health and improved color and a preparation method thereof.
Background
The chicken has rich nutritive value, contains various trace elements required by human body, has high protein content, various types and high digestibility, and is easy to be absorbed and utilized by human body. In addition, chicken contains phospholipids which have important effects on human growth and development, and is one of important sources of fat and phospholipids in Chinese dietary structure. In addition, the chicken has better food therapy effect on intolerance of cold, fatigue, irregular menstruation, malnutrition and the like, and the chicken has the effects of warming middle-jiao and replenishing qi, tonifying deficiency and replenishing essence, strengthening spleen and stomach, invigorating blood vessels and strengthening bones and muscles according to traditional Chinese medicine. Chicken is also commonly used in the daily market for ready-to-eat snack products such as fried chicken strips, roasted chicken patties, and the like. According to statistics of the United states department of agriculture, the consumption of chicken in the world is increased from 7184.80 ten thousand tons in 2006 to 10148.60 ten thousand tons in 2018, and the annual average composite growth rate reaches 2.92%.
Because the existing roasted chicken products mainly have the roasted color of meat, have single color, are easy to cause aesthetic fatigue, have insufficient attraction to some consumers (especially children and people with inappetence), and seriously restrict the chicken yield and consumption. In order to solve the problem of single color of the existing roasted chicken product, researchers in the field of food processing try to add pigments to color the roasted chicken product, however, the safety of the artificially synthesized pigments in the edible range needs to be further examined, the natural pigments are easily oxidized, the requirements on processing conditions are severe, and various additives such as antioxidants are often required to be added to ensure the color and the quality of the product. Therefore, how to conveniently adjust the color of the chicken product becomes a focus of attention of researchers in the field of food processing.
Disclosure of Invention
The application aims to provide the application of microalgae in adjusting the color and the fatty acid composition of a roasted chicken product, and aims to solve the problem of single color of the existing roasted chicken product.
Further, the application also provides a preparation method of the microalgae-based roasted chicken cake which is nutritional and healthy and has improved color and luster, and a roasted chicken product prepared by the preparation method.
The technical scheme adopted by the application is as follows:
the application of microalgae in regulating color and fatty acid composition of roasted chicken product is provided.
Experiments prove that the prepared roasted chicken product can be obviously colored by only adding the microalgae into the chicken meat emulsion and roasting, the color of the roasted chicken product is improved, the roasted chicken product can also present various colors by adjusting the types of the microalgae, and the controllable adjustment of the color of the roasted chicken product is realized. In addition, the fatty acid composition of the roasted chicken product can be improved to a certain extent by the microalgae, so that the roasted chicken product prepared by the microalgae has higher polyunsaturated fatty acid content. In addition, compared with the roasted chicken product without the added microalgae, the hardness, elasticity and cohesiveness of the roasted chicken product prepared by the microalgae have no obvious change, so that the taste of the roasted chicken product is not affected. In conclusion, the microalgae can effectively adjust the color and the fatty acid composition of the roasted chicken product, can increase the attraction of the roasted chicken product to consumers, particularly children and patients with inappetence, and can ensure that the roasted chicken product can be widely popularized and applied to specific crowds as a nutritional functional food.
Further, the preparation method of the microalgae-based roasted chicken cake with nutrition, health and improved color comprises the following steps:
providing microalgae and chicken meat emulsion, and mixing the microalgae and the chicken meat emulsion to obtain a mixture;
and forming the mixture, and then baking to obtain the microalgae-based baked chicken cake.
According to the preparation method provided by the application, the microalgae and the chicken meat emulsion are mixed and shaped to present the specification shape of the roasted chicken cake, then roasting is carried out, so that the microalgae and the chicken meat emulsion interact with each other, the microalgae-based roasted chicken meat cake with a specific color can be obtained, and the fatty acid composition of the microalgae-based roasted chicken meat cake is improved to a certain extent. The method is simple, simple and convenient to operate and easy to realize.
And a microalgae-based roasted chicken cake which is nutritious, healthy and has an improved color and luster, and which is prepared by the preparation method.
The microalgae-based roasted chicken cake prepared by the preparation method has adjustable color and luster and higher content of polyunsaturated fatty acid, and can be widely popularized and applied to specific people as a nutritional functional food.
Drawings
FIG. 1 is a comparison of the color of the chicken patties of examples 1-3 before and after baking;
FIG. 2 is a statistical result of the baked chicken patties of examples 1 to 3 in terms of the redness value a;
FIG. 3 is a statistical result of the roast chicken patties of examples 1-3 in terms of yellowness index b;
FIG. 4 is a statistical result of the brightness L of the roast chicken cakes of examples 1-3;
FIG. 5 is a statistical result of the color difference value Δ E of the roast chicken cakes of examples 1-3.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present application more clearly apparent, the present application is further described in detail below with reference to the embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.
In this application, the term "and/or" describes an association relationship of associated objects, meaning that there may be three relationships, e.g., a and/or B, which may mean: a is present alone, A and B are present simultaneously, and B is present alone. Wherein A and B can be singular or plural.
In this application, "at least one" means one or more, for example, "at least one of a, b, or c," or "at least one of a, b, and c," each of which may mean: a. b, c, a-b (i.e. a and b), a-c, b-c or a-b-c, wherein a, b and c can be single or multiple respectively.
It should be understood that, in various embodiments of the present application, the size of the serial number of each step does not mean the execution sequence, some or all of the steps may be executed in parallel or executed sequentially, the execution sequence of each step should be determined by the function and the inherent logic of the step, and should not constitute any limitation to the implementation process of the embodiments of the present application.
The embodiment of the application provides application of microalgae in adjusting the color and the fatty acid composition of a roasted chicken product.
Experiments prove that the prepared roasted chicken product can be obviously colored by only adding the microalgae into the chicken meat emulsion and roasting, the color of the roasted chicken product is improved, the roasted chicken product can also present various colors by adjusting the types of the microalgae, and the controllable adjustment of the color of the roasted chicken product is realized. In addition, the fatty acid composition of the roasted chicken product can be improved to a certain extent by the microalgae, so that the roasted chicken product prepared by the microalgae has higher polyunsaturated fatty acid content. In addition, compared with the roasted chicken product without the added microalgae, the hardness, elasticity and cohesiveness of the roasted chicken product prepared by the microalgae have no obvious change, so that the taste of the roasted chicken product is not affected. In conclusion, the microalgae can effectively adjust the color and the fatty acid composition of the roasted chicken product, can increase the attraction of the roasted chicken product to consumers, particularly children and patients with inappetence, and can ensure that the roasted chicken product can be widely popularized and applied to specific crowds as a nutritional functional food.
Specifically, the microalgae are plants which are widely distributed on land and ocean, have rich nutrition and high photosynthetic utilization rate, belong to new food raw materials approved by the state, and are safe and nontoxic to use within a certain edible range. The microalgae is applied to the roasted chicken product, so that the safety of the roasted chicken product is ensured.
In the present embodiment, the microalgae is preferably at least one of Dunaliella salina (Dunaliella salina), Haematococcus pluvialis (Haematococcus pluvialis), and Euglena gracilis. Experiments prove that the three types of microalgae can generate obvious coloring effect on the roasted chicken product, and the roasted chicken product obtained by processing different types of microalgae has different colors, so that the problem of single color of the existing roasted chicken product is solved, the fatty acid composition of the roasted chicken product can be improved to a certain extent, and the content of polyunsaturated fatty acid in the roasted chicken product is increased. In addition, Dunaliella salina, Haematococcus pluvialis and Euglena are currently used in the field of food processing to varying degrees, for example, Dunaliella salina is an important industrial source of β -carotene, Haematococcus pluvialis is a major source of astaxanthin, and Euglena is rich in proteins and contains appropriate amounts of zeaxanthin, EPA, DHA and paramylon, which ensures the safety of baked chicken foods.
The types of the roasted chicken product with the color and the fatty acid adjusted by adopting the microalgae can be flexibly adjusted according to the requirements of consumers, and preferably, the roasted chicken product comprises at least one of meat pie, meat ball and meat stick.
Further, in order to effectively realize the application of the microalgae in adjusting the color and the fatty acid composition of the roasted chicken product, the embodiment of the application provides a specific implementation method.
A preparation method of a roasted chicken product comprises the following steps:
s01, providing microalgae and chicken meat paste, and mixing the microalgae and the chicken meat paste to obtain a mixture;
s02, forming the mixture, and then baking to obtain the roasted chicken product.
According to the preparation method of the roasted chicken product provided by the embodiment of the application, the microalgae and the chicken meat emulsion are mixed and shaped to present the specification and shape of the roasted chicken product, then roasting is carried out, so that the microalgae and the chicken meat emulsion interact with each other, the roasted chicken product with a specific color and luster can be obtained, and the fatty acid composition of the roasted chicken product is improved to a certain extent. The method is simple, simple and convenient to operate and easy to realize.
Specifically, in step S01, the microalgae and the chicken meat emulsion are mixed so that the microalgae are distributed in the chicken meat emulsion to promote the interaction between the microalgae and the chicken meat emulsion in the subsequent baking process, thereby realizing the adjustment of the color and fatty acid composition of the baked chicken meat product.
Preferably, the microalgae are selected from at least one of Dunaliella salina, Haematococcus pluvialis and Euglena. In some embodiments, the microalgae is selected from microalgae powder, preferably, the microalgae powder is formed by drying and pulverizing the microalgae, so as to promote the microalgae and chicken meat paste to be mixed uniformly.
The chicken emulsion is formed by mincing chicken, and in some embodiments, the chicken emulsion is prepared by a method comprising: providing fresh chicken meat, removing visible fat from the fresh chicken meat, and preparing into meat emulsion. Removing visible fat from fresh chicken and preparing into meat emulsion to ensure that the chicken emulsion is basically lean meat, avoid interference of redundant fat on improving fatty acid composition of the roasted chicken product by microalgae, and ensure that the subsequently prepared roasted chicken product has high protein content.
The method of mixing the microalgae and the chicken emulsion can be performed by reference to conventional operations in the art such that the microalgae are uniformly dispersed in the chicken emulsion, e.g., in some embodiments, the microalgae powder is added to the chicken emulsion and mechanically agitated until the microalgae powder and the chicken emulsion are uniformly mixed.
In step S02, the mixture is shaped to take on the specification of the shape of the roasted chicken product, such as the preliminary formation of a meat cake, meat ball or meat bar, which can be adjusted according to the actual shape specification of the roasted chicken product.
In some embodiments, the method of shaping the mixture is preferably a mechanical shaping method. Therefore, the method avoids the modification of the chicken meat paste protein by the methods of freezing molding, water boiling molding and the like, thereby inhibiting the action of microalgae and being incapable of realizing the effective regulation of the color and the fatty acid composition of the roasted chicken product.
Roasting the mixture after the mixture is formed so that the microalgae and the chicken meat emulsion interact in the roasting process, thereby obtaining the roasted chicken product.
The technological conditions for roasting affect the coloring effect of the microalgae to a certain extent and affect the microalgae to adjust the fatty acid composition of the roasted chicken product. In some embodiments, the step of cooking comprises: baking at 230 deg.C for 15-30 min. The roasting is carried out at the temperature and the time, the full roasting of the roasted chicken product is ensured, and simultaneously, the full action of the microalgae and the minced chicken can be promoted, so that the color and the fatty acid of the roasted chicken product can be effectively adjusted. In a further embodiment, the baking is carried out in an oven, which meets the environmental requirements and is easy to control.
It is understood that the roast chicken products prepared by the embodiments of the present application include, but are not limited to, meat patties, meatballs, meat sticks, etc., and the morphological specifications of the roast chicken products can be flexibly adjusted according to the needs of consumers.
Compared with the prior art, the method provided by the embodiment of the application can realize effective regulation of the color and the fatty acid composition of the roasted chicken product by directly adding the microalgae into the chicken meat paste and roasting, does not need to carry out pretreatment on the microalgae, does not need to add other additives such as other antioxidants and the like, and has the advantages of wide applicable roasting temperature range, simple method and simple and convenient operation.
Based on the technical scheme, the embodiment of the application also provides a roasted chicken product which is prepared by the preparation method.
The roasted chicken product prepared by the preparation method has adjustable color and luster and higher content of polyunsaturated fatty acid, and can be widely popularized and applied to specific people as a nutritional functional food.
The practice of the present invention is illustrated by the following examples.
Example 1
In this embodiment, the Dunaliella salina (Dunaliella salina) is selected to realize the improvement and adjustment of the color and fatty acid composition of the roast chicken cake, and the specific method comprises the following steps:
(1) taking fresh Dunaliella salina, drying and crushing into powder to obtain microalgae powder;
(2) taking fresh chicken, removing visible fat in the fresh chicken, and processing the fresh chicken by using a meat grinder to form chicken meat paste;
(3) uniformly mixing the microalgae powder and the chicken meat emulsion according to the mass ratio of the microalgae powder to the chicken meat emulsion of 0.20:100, shaping into a meat pie, and baking in an oven at 230 ℃ for 30 minutes to obtain the baked chicken meat pie.
Example 2
In this embodiment, Haematococcus pluvialis (Haematococcus pluvialis) is selected to improve and adjust the color and fatty acid composition of the roast chicken cake, and the specific method includes the following steps:
(1) taking fresh haematococcus pluvialis, drying and then crushing into powder to obtain microalgae powder;
(2) taking fresh chicken, removing visible fat in the fresh chicken, and processing the fresh chicken by using a meat grinder to form chicken meat paste;
(3) uniformly mixing the microalgae powder and the chicken meat emulsion according to the mass ratio of the microalgae powder to the chicken meat emulsion of 0.20:100, shaping into a meat pie, and baking in an oven at 230 ℃ for 30 minutes to obtain the baked chicken meat pie.
Example 3
In this embodiment, Euglena gracilis (Euglena gracilis) is selected to improve and adjust the color and fatty acid composition of the roast chicken cake, and the specific method includes the following steps:
(1) taking fresh euglena, drying and crushing into powder to obtain microalgae powder;
(2) taking fresh chicken, removing visible fat in the fresh chicken, and processing the fresh chicken by using a meat grinder to form chicken meat paste;
(3) uniformly mixing the microalgae powder and the chicken meat emulsion according to the mass ratio of the microalgae powder to the chicken meat emulsion of 0.20:100, shaping into a meat pie, and baking in an oven at 230 ℃ for 30 minutes to obtain the baked chicken meat pie.
Comparative example 1
The specific method for preparing the baked chicken pie comprises the following steps:
(1) taking fresh chicken, removing visible fat in the fresh chicken, and processing the fresh chicken by using a meat grinder to form chicken meat paste;
(2) shaping the chicken meat paste into a meat pie, and baking the meat pie in an oven at 230 ℃ for 30 minutes to obtain the roasted chicken meat pie.
1. The roast chicken cakes prepared in examples 1 to 3 were used as test samples, and the roast chicken cake prepared in comparative example 1 was used as a control sample, and color indexes such as a red value a, a yellow value b, a brightness L, a color difference value Δ E, and the like of the respective samples were tested to examine the influence of microalgae on the color of the roast chicken cake.
FIG. 1 is a comparison of the color of the chicken patties of examples 1-3 before and after baking, as shown in the figure, the chicken patties of comparative example 1 before baking are in the color of meat and after baking are in a light tan color; example 1 the chicken patty before baking was yellow and after baking was deep burnt yellow; example 2 the chicken patty before baking was reddish in meat color and burnt yellow after baking; example 3 the chicken patties before baking were green and light brown and greenish after baking, indicating that the color of each group of chicken patties before and after baking changed greatly and that the color of each group of baked chicken patties was different from each other.
Fig. 2 to 5 are the statistics of the redness value a, the yellowness value b, the lightness L and the color difference Δ E of each group of roast chicken patties, respectively, and the ordinate of each figure is the mean ± standard deviation (n ═ 18), and a-D indicates the significant difference P < 0.05. As shown in fig. 2, the roast chicken cakes of examples 1 and 2 were reddish but the redness values were each smaller than that of comparative example 1, while the roast chicken cake of example 3 was greenish, and the groups were significantly different from each other. As shown in fig. 3, the yellowness index of the roast chicken patty of example 1 was the lowest and the groups were significantly different from each other. As shown in fig. 4, the brightness of the roast chicken patty of example 1 was the lowest, and example 1 was significantly different from comparative example 1, example 2 and example 3, example 2 or example 3 was significantly different from comparative example 1 and example 1, and example 2 was not significantly different from example 3. As shown in fig. 5, the color difference of the roast chicken pie of example 1 was the greatest compared to the color difference before roasting, and examples 1 and 2 were significantly different compared to comparative example 1, while example 3 was not significantly different compared to comparative example 1. In summary, compared to comparative example 1, the differences among the redness value, the yellowness value, the brightness value, and the color difference values of examples 1, 2, and 3 are significant, which indicates that even if microalgae is added in an amount of 0.2%, the coloring effect is significant, and different color and luster of the roast chicken patty can be obtained by adjusting the types of microalgae.
2. The fatty acid composition of each sample was tested using the roast chicken patties prepared in examples 1-3 as test samples and the roast chicken patty prepared in comparative example 1 as a control sample.
The test results are shown in table 4, which indicates that all three microalgae used in examples 1-3 can improve the fatty acid composition of the roast chicken patty to some extent. Wherein, the contents of C18:3n6, C20:2n6, C20:5n3, C20:4n6, PUFA, n-6PUFA and EFA of the example 3 are all higher than that of the comparative example 1. Example 1 had higher levels of C20:2n6, n-6PUFA, C16:0, C18:0, C18:1, C18:2 and C20:4 than comparative example 1. Example 2 had higher levels of C18:3n3, C20:2n6, n-3PUFA, C16:0, C18:0, C18:1, C18:2 and C20:4 than comparative example 1.
TABLE 4
In Table 4, A-C indicates a significant difference P < 0.05; each value is the mean ± sd (n ═ 3) and represents the weight percentage of each fatty acid in the roast chicken patty; SFA stands for saturated fatty acids, UFA for unsaturated fatty acids, PUFA for polyunsaturated fatty acids, EFA for essential fatty acids (including C18:2, C18:3 and C20: 4).
3. The basic properties of each sample were tested using the roast chicken patties prepared in examples 1-3 as test samples and the roast chicken patty prepared in comparative example 1 as a control sample.
The test results are shown in table 5, and the groups of microalgae do not have adverse effects on the quality of basic substances such as crude fat, crude protein, ash content, pH, hardness, elasticity, cohesiveness and the like of the baked chicken patty, wherein the crude protein content of the example 3 is also increased.
TABLE 5
In Table 5, A-D represent significant differences P < 0.05; the values are mean ± sd (crude protein, crude fat, crude ash: n-3; pH: n-12; texture: n-8).
The above description is only exemplary of the present application and should not be taken as limiting the present application, as any modification, equivalent replacement, or improvement made within the spirit and principle of the present application should be included in the protection scope of the present application.
Claims (10)
1. The application of microalgae in regulating color and fatty acid composition of roasted chicken product is provided.
2. The use according to claim 1, wherein the microalgae are selected from at least one of Dunaliella salina, Haematococcus pluvialis and Euglena.
3. The use of claim 1, wherein the roasted chicken meat product comprises at least one of a meat patty, a meat ball, and a meat bar.
4. A preparation method of a nutritional and healthy microalgae-based roasted chicken cake with improved color and luster is characterized by comprising the following steps:
providing microalgae and chicken meat emulsion, and mixing the microalgae and the chicken meat emulsion to obtain a mixture;
and forming the mixture, and then baking to obtain the microalgae-based baked chicken cake.
5. The method according to claim 4, wherein the microalgae is at least one selected from the group consisting of Dunaliella salina, Haematococcus pluvialis, and Euglena.
6. The method of claim 4, wherein the microalgae is a microalgae powder.
7. The method of claim 4, wherein the microalgal-based broiler chicken patty is further comprised of a microalgal-based broiler pellet or a microalgal-based broiler chicken stick.
8. The preparation method according to claim 4, wherein the mass ratio of the microalgae to the chicken meat emulsion is 0.2: 100;
the step of baking comprises: baking at 230 deg.C for 30 min;
the grilling is performed in an oven.
9. The process of any of claims 4 to 8, wherein the process of preparing a chicken emulsion comprises: providing fresh chicken, removing visible fat from the fresh chicken, and then preparing into meat emulsion;
the step of forming the mixture adopts a mechanical forming method.
10. A microalgae-based roasted chicken patty which is nutritious, healthy and has improved color, characterized in that it is produced by the method of any one of claims 4 to 9.
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Application publication date: 20210105 |