CN112841605A - Chinese chestnut chicken flavor sauce containing peach gum polysaccharide and preparation method thereof - Google Patents
Chinese chestnut chicken flavor sauce containing peach gum polysaccharide and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a Chinese chestnut chicken flavor sauce containing peach gum polysaccharide and a preparation method thereof. The Chinese chestnut chicken seasoning sauce provided by the invention takes Chinese chestnuts, chicken, Hakka yellow wine and peach gum polysaccharide as main raw materials, and is prepared by mashing Chinese chestnut kernels, chicken and mushrooms, adding the peach gum polysaccharide and the Hakka yellow wine for pickling, decocting and frying. The prepared Chinese chestnut chicken seasoning sauce is fine and smooth in quality, fragrant, sweet and delicious, has obvious Chinese chestnut and chicken flavors, also has the effects of nourishing the stomach and tonifying the spleen, preventing hypertension, reducing blood sugar and the like, is a Chinese chestnut chicken seasoning sauce integrating delicacy and health care, and can meet the requirements of consumers on sauce materials.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a Chinese chestnut chicken flavor sauce containing peach gum polysaccharide and a preparation method thereof.
Background
The sauce food has a long history in China, has the advantages of numerous types, rich nutrition, easy digestion and various health-care functions, and is always well received by consumers. With the development of society, the health diet consciousness of people is continuously enhanced, the requirements of consumers on sauce foods are higher and higher, and particularly the attention on the nutrient components and the taste experience of the sauce foods is continuously enhanced.
Chestnut, commonly known as chestnut and Chinese chestnut, is a plant of chestnut genus of Fagaceae family. The Chinese chestnut is rich in nutrient substances, contains starch, polysaccharide, protein, fat, various vitamins and trace elements, particularly has higher contents of VC, VB1 and carotene than common dry fruits, has the reputation of 'the king of dry fruits', has the efficacies of nourishing the stomach and strengthening the spleen, tonifying the kidney and strengthening tendons, and activating blood and stopping bleeding, and is frequently used as food therapy or medicine supplement in China. The chicken has the characteristics of high protein and low fat, and is one of the main edible meats in China at present. The chicken can provide various essential amino acids, fatty acids, inorganic salts, vitamins and other nutrients required by the growth and development of human bodies. Chinese chestnut or chicken is used as a basic raw material to increase the nutritional ingredients of the sauce, so that the sauce is very popular with consumers.
Patent document CN108208756A discloses a Chinese chestnut and mushroom sauce and a preparation method thereof, wherein the Chinese chestnut and mushroom sauce is prepared from 10-50 parts of vegetable oil, 5-35 parts of mushrooms, 5-35 parts of salted and moistened Chinese chestnuts, 1-5 parts of shallots, 1-5 parts of gingers, 2-10 parts of soybean paste, 2-10 parts of fermented soybeans, 2-10 parts of broad bean paste, 0.5-5 parts of white granulated sugar, 1-5 parts of sesames and 1-5 parts of spices, and the prepared Chinese chestnut and mushroom sauce is green, healthy and rich in nutrition; the preparation process is simple and suitable for industrial production.
Patent document CN106333349A discloses a chicken instant noodle seasoning sauce, which is prepared from 10-15 parts of chicken, 6-9 parts of mushrooms, 7-11 parts of mushrooms, 5-8 parts of Chinese chestnuts, 4-7 parts of Chinese yams, 8-12 parts of red beans, 2-5 parts of five spice powder, 0.1-0.5 part of chicken essence, 2-4 parts of soy sauce and 1-3 parts of salt.
Patent document CN109480267A discloses a processing method of a chestnut and soybean seasoning sauce, which is a composite sauce prepared by taking chestnuts and soybeans in a mass ratio of 2:3 as basic raw materials and fermenting in a batch salting manner for 20 days, and has the advantages of ruddy color and luster, mellow flavor, fine and smooth mouthfeel and good chewiness, thereby meeting the requirements of people on the seasoning sauce and greatly improving the economic benefit of the chestnuts.
However, although various raw materials with rich nutrition are added to the currently marketed sauce to improve the nutrient content of the sauce, and various auxiliary materials are also added to improve the taste and color of the sauce, the sauce prepared by the method has the advantages that the unique flavor of the sauce is easy to lose in the storage process, the original flavor of the raw materials cannot be kept for a long time, the nutrient components of the sauce are easy to continuously lose, and the quality of the sauce is greatly reduced.
Disclosure of Invention
In order to solve the defects in the prior art, the invention aims to provide a Chinese chestnut chicken flavor sauce containing peach gum polysaccharide and a preparation method thereof, so as to solve the defects. The Chinese chestnut chicken seasoning sauce provided by the invention takes Chinese chestnuts, chicken, Hakka yellow wine and peach gum polysaccharide as main raw materials, the Chinese chestnut chicken seasoning sauce is prepared by mashing Chinese chestnut kernels, chicken and mushrooms, adding the peach gum polysaccharide and the Hakka yellow wine for pickling, decocting and frying, and the prepared finished sauce is fine and smooth in texture, sweet and delicious, has an obvious Chinese chestnut flavor, and has the effects of nourishing the stomach and tonifying the spleen, preventing hypertension, reducing blood sugar and the like.
The invention provides a Chinese chestnut chicken seasoning sauce containing peach gum polysaccharide, wherein each 100 parts of Chinese chestnut chicken seasoning sauce is prepared from the following components in parts by weight:
24-45 parts of chicken, 20-28 parts of Chinese chestnuts, 6-12 parts of Hakka yellow wine, 6-12 parts of peach gum polysaccharide, 12-20 parts of broad bean paste, 3-8 parts of lentinus edodes, 3-4 parts of light soy sauce, 0.4-0.8 part of green onion, 0.4-0.8 part of ginger, 0.4-1.2 parts of star anise, 0.6-1.6 parts of cassia bark and 10-20 parts of rapeseed oil.
Further, every 100 parts of the Chinese chestnut chicken sauce containing peach gum polysaccharide is prepared from the following components in parts by weight:
30 parts of chicken, 24 parts of Chinese chestnut, 8 parts of Hakka yellow wine, 6 parts of peach gum polysaccharide, 16.8 parts of broad bean paste, 8 parts of mushroom, 4 parts of light soy sauce, 0.8 part of scallion, 0.8 part of ginger, 0.4 part of anise, 1.2 parts of cassia bark and 15 parts of rapeseed oil.
Further, the extraction method of the peach gum polysaccharide comprises the following steps:
a, extraction: weighing peach gum, adding pure water, soaking for 24-26 h at room temperature, stirring for 2-3 min at 13000rpm, sieving with a 180-200 mesh filter sieve to obtain peach gum suspension, then performing ultrasonic-microwave extraction on the peach gum suspension, cooling to room temperature, sieving with a 100-200 mesh sieve, extracting filter residues with distilled water at 75-85 ℃ for 1.5-2.5 h, repeating for 2-3 times, combining filtrates, and concentrating under reduced pressure to 1/5 to obtain a concentrated solution;
when the peach gum is soaked in pure water, the peach gum can be stirred to separate the peach gum from impurities, the swollen peach gum is added into a cantilever stirrer to be quickly homogenized to separate the peach gum from the impurities, and then the peach gum is filtered by a 180-200-mesh filter screen to remove the impurities;
b, decoloring: under the condition of water bath at the temperature of 45-55 ℃, adjusting the pH of the concentrated solution obtained in the step A to 7.6-8.2 by using ammonia water, stirring and dropwise adding H2O2Keeping the temperature for 2-3 h until the concentrated solution is light yellow;
c, alcohol precipitation: and D, adding absolute ethyl alcohol into the concentrated solution decolorized in the step B for precipitation overnight, wherein the volume of the absolute ethyl alcohol is 3-4 times that of the concentrated solution, centrifuging the concentrated solution subjected to alcohol precipitation for 18-22 min at 3000rpm to obtain peach gum polysaccharide precipitate, washing the peach gum polysaccharide precipitate for 2-3 times by using the absolute ethyl alcohol, and freeze-drying to obtain the peach gum polysaccharide.
Further, the peach gum and the pure water in the step A are added according to the mass/volume ratio of 1g to 50 ml-1 g to 70 ml.
Further, the ultrasonic-microwave extraction conditions in the step a are as follows: extracting for 1.5-2.5 h under the conditions of 75-85 ℃ and 200-400W of ultrasonic waves and 200-400W of microwaves.
Further, H in the step B2O2The solution is H with the volume concentration of 30 percent2O2And (3) solution.
In addition, the invention also provides a preparation method of the Chinese chestnut chicken seasoning sauce containing peach gum polysaccharide, which comprises the following steps:
s1 chicken pretreatment: selecting fresh chicken with fine meat quality, cleaning impurities on the surface of the chicken with clear water, bleaching to remove blood, and removing redundant adipose tissues in the chicken;
s2 pretreatment of chestnut kernels: selecting large, plump and well-surfaced Chinese chestnut, removing shell, cutting a small opening on the Chinese chestnut kernel, blanching with hot water, and taking out the Chinese chestnut to remove seed coat when the Chinese chestnut kernel is hot;
s3 peach gum polysaccharide pretreatment: crushing peach gum polysaccharide, sieving with a 40-60-mesh sieve to obtain peach gum polysaccharide powder, and dissolving the peach gum polysaccharide powder in pure water;
s4 pretreatment of mushroom: selecting fresh mushrooms, cleaning the mushrooms with clear water, soaking the mushrooms in boiled water for 0.5-2 h, and fishing out the mushrooms to squeeze out excessive water;
s5 dicing treatment: mashing herba Alii Fistulosi, rhizoma Zingiberis recens, fructus Anisi Stellati and cortex Cinnamomi Japonici, and mixing; cutting the chicken processed in the step S1 into chicken blocks of 0.2-0.5 cm, cutting the chestnut kernels processed in the step S2 into chestnut blocks of 0.2-0.4 cm, and cutting the shiitake mushrooms processed in the step S4 into shiitake mushroom blocks of 0.2-0.4 cm;
s6 pickling treatment: stirring and mixing the chicken blocks, the Chinese chestnut blocks and the mushroom blocks which are cut in the step S5 to obtain a mixture, and then adding light soy sauce, Hakka yellow wine and peach gum polysaccharide to pickle for 18-22 min to obtain a pickling material;
s7 boiling treatment: adding drinking water into the pickling material obtained in the step S6, and decocting for 3-5 min to obtain clinker; s8 parching treatment: adding rapeseed oil into the scallion, the ginger, the star anise and the cinnamon which are mashed in the step S5, stir-frying for 2-3 min in a stir-frying machine, picking out the scallion, the ginger, the star anise and the cinnamon, stir-frying the clinker and the broad bean paste obtained in the step S7 in the stir-frying machine for 3-5 min, sterilizing and cooling to obtain the bean paste.
Further, in the step S2, the Chinese chestnut is placed in hot water of 80-85 ℃ for blanching for 3-7 min, and the Chinese chestnut is fished out when being hot to remove the seed coat.
Further, the peach gum polysaccharide powder and the pure water are added in the step S3 according to the mass/volume ratio of 1g:1 ml-1 g:2 ml.
Further, the peach gum polysaccharide and the drinking water are added according to the mass/volume ratio of 1g:5 ml-1 g:8ml in the step S7.
At present, the sauce prepared from the Chinese chestnut and the chicken has high nutrient content and unique flavor. However, the inventor finds that the unique flavor of the Chinese chestnut and the chicken is difficult to maintain for a long time in the storage process when the Chinese chestnut and the chicken are made into the paste, and the nutritional ingredients of the Chinese chestnut and the chicken are continuously lost, so that the taste and the product quality of the paste are greatly reduced.
In order to improve and maintain the taste of the sauce, some auxiliary materials such as monosodium glutamate, chicken essence and the like are generally added to improve the freshness and the taste of the sauce, but the sauce added with the auxiliary materials is easy to have uncomfortable feelings such as thirst, tongue whitening and the like after being eaten. In order to solve the problems, the inventor provides the Chinese chestnut chicken sauce through a large number of groping tests, the Chinese chestnut kernels, chicken and mushrooms are smashed, peach gum polysaccharide and Hakka yellow wine are added for pickling, boiling and frying, the prepared Chinese chestnut chicken sauce can maintain the rich flavor of the Chinese chestnuts, chicken and the Hakka yellow wine for a long time, the sauce is bright in color, good in glossiness, fine and smooth in taste and layered, nutrient components of the Chinese chestnut chicken in the sauce are less in loss, and the quality of the Chinese chestnut chicken sauce can be greatly improved.
In the process of experimental research, the inventor finds that the effect of reducing the loss speed of the original flavor and the nutrient components of the Chinese chestnut chicken is improved after the inventor unexpectedly adds the self-made peach gum polysaccharide and the Hakka yellow wine, and further gropes the optimal adding proportion of the components of the seasoning sauce, so that the prepared Chinese chestnut chicken seasoning sauce can maintain the unique flavor of the Chinese chestnut and the chicken for a long time and can reduce the loss of the nutrient components.
The inventor speculates that the principle is as follows: the home-made peach gum polysaccharide is added into a Chinese chestnut chicken seasoning sauce system containing Hakka yellow wine, the Hakka yellow wine can promote the peach gum polysaccharide to form a thin and stable sauce body wrapped by a film with a three-dimensional network structure, the peach gum polysaccharide film can tightly lock the unique flavors of Chinese chestnuts, chicken, Hakka yellow wine and the like in the sauce body, and meanwhile, the loss of nutritional ingredients of all raw materials can be greatly reduced, so that the effects of maintaining the unique flavors of the Chinese chestnuts and the chicken for a long time and keeping the nutritional ingredients of the sauce body can be achieved.
In addition, the inventor also unexpectedly finds that the film formed by the self-made peach gum polysaccharide can reduce the damage rate of heat-sensitive substances in the paste, and can further maintain the original nutrition, texture, color and flavor of the paste.
Compared with the prior art, the Chinese chestnut chicken seasoning sauce provided by the invention has the following advantages:
(1) the Chinese chestnut chicken seasoning sauce containing peach gum polysaccharide provided by the invention is prepared by taking Chinese chestnuts, chicken, Hakka yellow wine and peach gum polysaccharide as main raw materials, mashing Chinese chestnut kernels, chicken and mushrooms, adding peach gum polysaccharide and Hakka yellow wine for pickling, decocting and frying, and the prepared finished sauce is fine and smooth in texture, sweet and delicious, has obvious Chinese chestnut and chicken flavors, and has the effects of nourishing the stomach and tonifying the spleen, preventing hypertension, reducing blood sugar and the like.
(2) The Chinese chestnut chicken sauce containing peach gum polysaccharide provided by the invention can also maintain the unique flavor of Chinese chestnuts and chicken of the Chinese chestnut chicken sauce for a long time, maintain the nutritional ingredients of the sauce body, greatly improve the quality of the Chinese chestnut chicken sauce and meet the requirements of modern people on the Chinese chestnut chicken sauce body.
Description of the drawings:
FIG. 1 is a graph showing the effect of ultrasonic power on peach gum polysaccharide yield;
FIG. 2 is a graph showing the effect of microwave power on peach gum polysaccharide yield;
FIG. 3 is a graph showing the effect of the added amount of chicken on the sensory quality of the chestnut chicken sauce;
FIG. 4 is a graph showing the influence of the added amount of chestnuts on the sensory quality of the chestnut chicken sauce;
FIG. 5 is a graph showing the influence of the addition of Hakka yellow wine on the sensory quality of the Chinese chestnut chicken sauce;
FIG. 6 is a graph showing the influence of the addition amount of soybean paste on the sensory quality of the chestnut chicken sauce.
Detailed Description
The present invention is further described in the following description of the specific embodiments, which is not intended to limit the invention, but various modifications and improvements can be made by those skilled in the art according to the basic idea of the invention, within the scope of the invention, as long as they do not depart from the basic idea of the invention.
Groping test of Chinese chestnut chicken sauce
1. Groping test of peach gum polysaccharide extraction method:
weighing 10g of peach gum, adding 500ml of distilled water and pure water, soaking for 24h at room temperature, quickly stirring to separate the peach gum from impurities, centrifuging the swelled peach gum for 2.5min at 13000rpm by using a cantilever stirrer to separate the peach gum from the impurities, and removing the impurities by using a 200-mesh filter sieve to obtain a peach gum suspension; and then, extracting the peach gum suspension by adopting ultrasonic-microwave extraction at 80 ℃ for 2h, cooling the suspension to room temperature, filtering by using a 100-mesh sieve, extracting filter residues by using distilled water at 75-85 ℃ for 2h, repeating for 2 times, combining filtrates, and concentrating under reduced pressure to 100 ml.
Extracting peach gum polysaccharide by using ultrasonic-microwave synergy; under the same other extraction conditions, the polysaccharides were extracted using ultrasonic power/microwave of 150W, 200W, 250W, 300W, 350W, and 400W, respectively.
The experimental effect of ultrasonic-microwave synergistic extraction of peach gum polysaccharide is shown in fig. 1 and fig. 2.
2. Groping tests of the optimal formula of the Chinese chestnut chicken sauce comprise:
10 persons having experience in sensory evaluation of food were invited to form an assessment panel, and 10 groups of products were subjected to overall sensory quality assessment by a scoring method by observing the taste method. The full score is 100 according to 4 aspects of color, texture, flavor and taste. The final scoring is the average of all people's scores, and the proportion of each evaluation index and the scoring standard are shown in table 1.
TABLE 1
2.1, influence of the addition amount of chicken on the sensory quality of the Chinese chestnut chicken sauce:
the adding amount of the chicken plays an important role in the flavor and taste of the sauce, and meanwhile, the chicken is matched with the Chinese chestnuts in a complementary manner, so that the chicken sauce has the effects of tonifying spleen and nourishing stomach. Therefore, under the same processing conditions for other foods, 25g, 30g, 35g, 40g, and 45g of chicken were added to prepare 5 servings of sauces and subjected to sensory evaluation, and the test results are shown in fig. 3.
2.2, influence of the addition amount of the Chinese chestnuts on the sensory quality of the Chinese chestnut chicken sauce:
the adding amount of the Chinese chestnut can directly influence the color and luster of the sauce, and meanwhile, the adding amount of the Chinese chestnut also has very important effect on the texture and the flavor of the sauce. Therefore, under the same processing conditions for other foods, 20g, 22g, 24g, 26g, and 28g of chestnuts were added to prepare 5 portions of sauces and subjected to sensory evaluation, and the test results are shown in fig. 4.
2.3, influence of the addition amount of Hakka yellow wine on the sensory quality of the Chinese chestnut chicken sauce:
the Hakka yellow wine has unique wine fragrance and can stimulate appetite of people. Meanwhile, the addition of the Hakka yellow wine can improve the overall flavor and taste of the sauce, so that the quality of the sauce is better. Therefore, under the same processing conditions for other foods, 6.4g, 7.2g, 8g, 8.8g, and 9.6g of Hakka yellow wine were added to prepare 5 portions of sauces for sensory evaluation, and the test results are shown in FIG. 5.
2.4, influence of the addition amount of the broad bean paste on the sensory quality of the Chinese chestnut chicken sauce is as follows:
the thick broad-bean sauce has rich sauce fragrance, can increase the flavor and the taste of the sauce, and has very important influence on the quality of the sauce. Therefore, under the same conditions as other food processing conditions, 16g, 16.8g, 17.6g, 18.4g, and 19.2g of soybean paste were added to prepare 5 parts of sauce for sensory evaluation, and the test results are shown in fig. 6.
Example 1 extraction of peach gum polysaccharide
A, extraction: weighing 10g of peach gum, adding 500ml of pure water, soaking for 24h at room temperature, stirring for 2.5min at 13000rpm, sieving by a 200-mesh filter sieve to obtain peach gum suspension, and then performing ultrasonic-microwave extraction on the peach gum suspension, wherein the ultrasonic-microwave extraction conditions in the step A are as follows: extracting at 80 deg.C under ultrasonic wave of 300W and microwave of 350W for 2 hr, cooling to room temperature, sieving with 100 mesh sieve, extracting the residue at 80 deg.C with distilled water for 2 hr, repeating for 2 times, mixing filtrates, and concentrating under reduced pressure to 100ml to obtain concentrated solution;
b, decoloring: under the condition of water bath at 50 ℃, adjusting the pH of the concentrated solution obtained in the step A to 8.0 by using ammonia water, stirring and dropwise adding H with the volume concentration of 30 percent2O2The solution is kept warm for 2 hours until the concentrated solution is light yellow;
c, alcohol precipitation: and D, adding 350ml of absolute ethyl alcohol into the concentrated solution decolorized in the step B for precipitation overnight, centrifuging the concentrated solution after alcohol precipitation for 20min at 3000rpm to obtain peach gum polysaccharide precipitate, washing with absolute ethyl alcohol for 2 times, and freeze-drying to obtain the peach gum polysaccharide.
Example 2 extraction of peach gum polysaccharide
A, extraction: weighing 15g of peach gum, adding 900ml of pure water, soaking for 26h at room temperature, stirring for 2.5min at 13000rpm, sieving by a 180-mesh filter sieve to obtain peach gum suspension, and then performing ultrasonic-microwave extraction on the peach gum suspension, wherein the ultrasonic-microwave extraction conditions in the step A are as follows: extracting at 75 deg.C under ultrasonic wave of 400W and microwave of 200W for 2.5 hr, cooling to room temperature, sieving with 200 mesh sieve, extracting the residue with distilled water at 75 deg.C for 2.5 hr, repeating for 3 times, mixing filtrates, and concentrating under reduced pressure to 120ml to obtain concentrated solution;
b, decoloring: adjusting the pH of the concentrated solution obtained in the step A to 7.6 by using ammonia water under the condition of water bath at 55 ℃, and dropwise adding H with the volume concentration of 30% while stirring2O2The solution is kept warm for 3 hours until the concentrated solution is light yellow;
c, alcohol precipitation: and D, adding 360ml of absolute ethyl alcohol into the concentrated solution decolorized in the step B for precipitation overnight, centrifuging the concentrated solution after alcohol precipitation for 20min at 3000rpm to obtain peach gum polysaccharide precipitate, washing with absolute ethyl alcohol for 2 times, and freeze-drying to obtain the peach gum polysaccharide.
Example 3A Castanea mollissima chicken sauce containing peach gum polysaccharide
Every 100g of Chinese chestnut chicken sauce is prepared from the following components in parts by weight:
24g of chicken, 20g of Chinese chestnut, 6g of Hakka yellow wine, 8g of peach gum polysaccharide, 12g of broad bean paste, 3g of mushroom, 3g of light soy sauce, 0.4g of scallion, 0.5g of ginger, 0.4g of star anise, 0.8g of cassia bark and 10g of rapeseed oil; the peach gum polysaccharide was prepared from example 1.
The preparation method comprises the following steps:
s1 chicken pretreatment: selecting fresh chicken with fine meat quality, cleaning impurities on the surface of the chicken with clear water, bleaching to remove blood, and removing redundant adipose tissues in the chicken;
s2 pretreatment of chestnut kernels: selecting large, plump and good-surface Chinese chestnut, removing shell, cutting a small opening on the Chinese chestnut kernel, blanching in 85 deg.C hot water for 6min, taking out when it is hot, and removing seed coat;
s3 peach gum polysaccharide pretreatment: crushing peach gum polysaccharide, sieving with a 60-mesh sieve to obtain peach gum polysaccharide powder, and dissolving the peach gum polysaccharide powder in pure water, wherein the mass/volume ratio of the peach gum polysaccharide powder to the pure water is 1g:2 ml;
s4 pretreatment of mushroom: selecting fresh mushrooms, cleaning the mushrooms with clear water, soaking the mushrooms in boiled water for 1 hour, and fishing out the mushrooms to squeeze out excessive water;
s5 dicing treatment: mashing herba Alii Fistulosi, rhizoma Zingiberis recens, fructus Anisi Stellati and cortex Cinnamomi Japonici, and mixing; cutting the chicken processed in the step S1 into chicken blocks of 0.2-0.5 cm, cutting the chestnut kernels processed in the step S2 into chestnut blocks of 0.2-0.4 cm, and cutting the shiitake mushrooms processed in the step S4 into shiitake mushroom blocks of 0.2-0.4 cm;
s6 pickling treatment: stirring and mixing the chicken blocks, the Chinese chestnut blocks and the mushroom blocks which are cut in the step S5 to obtain a mixture, and then adding light soy sauce, Hakka yellow wine and peach gum polysaccharide to pickle for 20min to obtain a pickling material;
s7 boiling treatment: adding drinking water into the pickling material obtained in the step S6, and decocting for 4min, wherein in the step S6, the peach gum polysaccharide and the drinking water are added according to the mass/volume ratio of 1g to 5ml, so as to obtain clinker;
s8 parching treatment: adding oleum Rapae into the crushed herba Alii Fistulosi, rhizoma Zingiberis recens, fructus Anisi Stellati and cortex Cinnamomi Japonici of step S5, parching for 2min, selecting out herba Alii Fistulosi, rhizoma Zingiberis recens, fructus Anisi Stellati and cortex Cinnamomi Japonici, parching the cooked material and bean paste obtained in step S7 in a parching machine for 4min, sterilizing, and cooling.
Example 4A Castanea mollissima chicken sauce containing peach gum polysaccharide
Every 100g of Chinese chestnut chicken sauce is prepared from the following components in parts by weight:
30g of chicken, 24g of Chinese chestnut, 8g of Hakka yellow wine, 6g of peach gum polysaccharide, 16.8g of broad bean paste, 8g of shiitake mushroom, 4g of light soy sauce, 0.8g of scallion, 0.8g of ginger, 0.4g of star anise, 1.2g of cassia bark and 15g of rapeseed oil; the peach gum polysaccharide was prepared from example 1.
The preparation method is similar to example 3.
Example 5A Castanea mollissima chicken sauce containing peach gum polysaccharide
Every 100g of Chinese chestnut chicken sauce is prepared from the following components in parts by weight:
45g of chicken, 28g of Chinese chestnut, 12g of Hakka yellow wine, 12g of peach gum polysaccharide, 20g of broad bean paste, 8g of mushroom, 4g of light soy sauce, 0.8g of scallion, 0.6g of ginger, 0.8g of star anise, 1.2g of cassia bark and 20g of rapeseed oil; the peach gum polysaccharide was prepared from example 2.
The preparation method is similar to example 3.
Comparative example 1A chestnut chicken sauce containing peach gum polysaccharide
30g of chicken, 24g of Chinese chestnut, 8g of Hakka yellow wine, 3g of monosodium glutamate, 16.8g of broad bean paste, 8g of shiitake mushroom, 4g of light soy sauce, 0.8g of scallion, 0.8g of ginger, 0.4g of star anise, 1.2g of cassia bark and 15g of rapeseed oil.
The preparation method is similar to example 3.
Comparative example 2 Chinese chestnut chicken seasoning sauce containing peach gum polysaccharide
Every 100g of Chinese chestnut chicken sauce is prepared from the following components in parts by weight:
30g of chicken, 24g of Chinese chestnut, 8g of Hakka yellow wine, 6g of sodium alginate, 16.8g of broad bean paste, 8g of mushroom, 4g of light soy sauce, 0.8g of scallion, 0.8g of ginger, 0.4g of star anise, 1.2g of cassia bark and 15g of rapeseed oil.
The preparation method is similar to example 3.
Comparative example 3 Chinese chestnut chicken seasoning sauce containing peach gum polysaccharide
Every 100g of Chinese chestnut chicken sauce is prepared from the following components in parts by weight:
30g of chicken, 24g of Chinese chestnut, 6g of peach gum polysaccharide, 16.8g of broad bean paste, 8g of mushroom, 4g of light soy sauce, 0.8g of scallion, 0.8g of ginger, 0.4g of star anise, 1.2g of cassia bark and 15g of rapeseed oil; the peach gum polysaccharide was prepared from example 1.
The preparation method is similar to example 3.
Test example I, sensory quality test of chestnut chicken sauce
1. Test materials:
example 3, example 4, example 5, comparative example 1, comparative example 2 and comparative example 3 were prepared to obtain chestnut chicken sauces containing peach gum polysaccharides.
2. The test method comprises the following steps:
the evaluation was made with reference to the sensory evaluation method of the grope test, and the chestnut chicken sauces containing the peach gum polysaccharide obtained in example 3, example 4, example 5, comparative example 1, comparative example 2 and comparative example 3 were left at normal temperature for 18 months, and the sensory evaluation was made for the chestnut chicken sauces at 0 month, 6 month, 12 month and 18 month.
3. And (3) test results:
the test results are shown in table 2.
TABLE 2 sensory quality scores of chestnut chicken sauces
| Group of | |
Month 6 | Month 12 | Month 18 |
| Example 3 | 95 | 96 | 93 | 91 |
| Example 4 | 98 | 97 | 96 | 97 |
| Example 5 | 94 | 92 | 92 | 90 |
| Comparative example 1 | 95 | 89 | 80 | 68 |
| Comparative example 2 | 92 | 88 | 83 | 74 |
| Comparative example 3 | 87 | 82 | 75 | 63 |
As can be seen from table 2, the chestnut chicken seasoning sauce containing peach gum polysaccharide prepared in embodiments 3 to 5 of the present invention is yellow brown when placed at room temperature for 18 months, and has the advantages of bright color, good glossiness, uniform texture, no foreign matter, no mildew, strong chestnut chicken flavor, outstanding kokka yellow wine flavor, and no foreign odor. The chestnut chicken seasoning sauce prepared by the invention can maintain the original flavor of the sauce for a long time.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (10)
1. The Chinese chestnut chicken seasoning sauce containing peach gum polysaccharide is characterized in that each 100 parts of Chinese chestnut chicken seasoning sauce is prepared from the following components in parts by weight:
24-45 parts of chicken, 20-28 parts of Chinese chestnuts, 6-12 parts of Hakka yellow wine, 6-12 parts of peach gum polysaccharide, 12-20 parts of broad bean paste, 3-8 parts of lentinus edodes, 3-4 parts of light soy sauce, 0.4-0.8 part of green onion, 0.4-0.8 part of ginger, 0.4-1.2 parts of star anise, 0.6-1.6 parts of cassia bark and 10-20 parts of rapeseed oil.
2. The chestnut chicken seasoning sauce containing peach gum polysaccharide as claimed in claim 1, wherein each 100 parts of chestnut chicken seasoning sauce is prepared from the following components in parts by weight:
30 parts of chicken, 24 parts of Chinese chestnut, 8 parts of Hakka yellow wine, 6 parts of peach gum polysaccharide, 16.8 parts of broad bean paste, 8 parts of mushroom, 4 parts of light soy sauce, 0.8 part of scallion, 0.8 part of ginger, 0.4 part of anise, 1.2 parts of cassia bark and 15 parts of rapeseed oil.
3. The chestnut chicken seasoning sauce containing peach gum polysaccharide as claimed in claim 1 or 2, wherein the extraction method of peach gum polysaccharide is:
a, extraction: weighing peach gum, adding pure water, soaking for 24-26 h at room temperature, stirring for 2-3 min at 13000rpm, sieving with a 180-200 mesh filter sieve to obtain peach gum suspension, then performing ultrasonic-microwave extraction on the peach gum suspension, cooling to room temperature, sieving with a 100-200 mesh sieve, extracting filter residues with distilled water at 75-85 ℃ for 1.5-2.5 h, repeating for 2-3 times, combining filtrates, and concentrating under reduced pressure to 1/5 to obtain a concentrated solution;
b, decoloring: under the condition of water bath at the temperature of 45-55 ℃, adjusting the pH of the concentrated solution obtained in the step A to 7.6-8.2 by using ammonia water, stirring and dropwise adding H2O2Keeping the temperature for 2-3 h until the concentrated solution is light yellow;
c, alcohol precipitation: and D, adding absolute ethyl alcohol into the concentrated solution decolorized in the step B for precipitation overnight, wherein the volume of the absolute ethyl alcohol is 3-4 times that of the concentrated solution, centrifuging the concentrated solution subjected to alcohol precipitation for 18-22 min at 3000rpm to obtain peach gum polysaccharide precipitate, washing the peach gum polysaccharide precipitate for 2-3 times by using the absolute ethyl alcohol, and freeze-drying to obtain the peach gum polysaccharide.
4. The chestnut chicken seasoning sauce containing peach gum polysaccharide as claimed in claim 3, wherein the peach gum and pure water in the step A are added in a mass/volume ratio of 1g:50ml to 1g:70 ml.
5. The chestnut chicken seasoning sauce containing peach gum polysaccharide as claimed in claim 3, wherein the ultrasonic-microwave extraction conditions in the step A are as follows: extracting for 1.5-2.5 h under the conditions of 75-85 ℃ and 200-400W of ultrasonic waves and 200-400W of microwaves.
6. The chestnut chicken seasoning sauce containing peach gum polysaccharide of claim 3, wherein the H in the step B2O2The solution is H with the volume concentration of 30 percent2O2And (3) solution.
7. The preparation method of chestnut chicken sauce containing peach gum polysaccharide as claimed in any one of claims 1 to 6, comprising the steps of:
s1 chicken pretreatment: selecting fresh chicken with fine meat quality, cleaning impurities on the surface of the chicken with clear water, bleaching to remove blood, and removing redundant adipose tissues in the chicken;
s2 pretreatment of chestnut kernels: selecting large, plump and well-surfaced Chinese chestnut, removing shell, cutting a small opening on the Chinese chestnut kernel, blanching with hot water, and taking out the Chinese chestnut to remove seed coat when the Chinese chestnut kernel is hot;
s3 peach gum polysaccharide pretreatment: crushing peach gum polysaccharide, sieving with a 40-60-mesh sieve to obtain peach gum polysaccharide powder, and dissolving the peach gum polysaccharide powder in pure water;
s4 pretreatment of mushroom: selecting fresh mushrooms, cleaning the mushrooms with clear water, soaking the mushrooms in boiled water for 0.5-2 h, and fishing out the mushrooms to squeeze out excessive water;
s5 dicing treatment: mashing herba Alii Fistulosi, rhizoma Zingiberis recens, fructus Anisi Stellati and cortex Cinnamomi Japonici, and mixing; cutting the chicken processed in the step S1 into chicken blocks of 0.2-0.5 cm, cutting the chestnut kernels processed in the step S2 into chestnut blocks of 0.2-0.4 cm, and cutting the shiitake mushrooms processed in the step S4 into shiitake mushroom blocks of 0.2-0.4 cm;
s6 pickling treatment: stirring and mixing the chicken blocks, the Chinese chestnut blocks and the mushroom blocks which are cut in the step S5, and then adding light soy sauce, Hakka yellow wine and peach gum polysaccharide to pickle for 18-22 min to obtain a pickling material;
s7 boiling treatment: adding drinking water into the pickling material obtained in the step S6, and decocting for 3-5 min to obtain clinker;
s8 parching treatment: adding rapeseed oil into the scallion, the ginger, the star anise and the cinnamon which are mashed in the step S5, stir-frying for 2-3 min in a stir-frying machine, picking out the scallion, the ginger, the star anise and the cinnamon, stir-frying the clinker and the broad bean paste obtained in the step S7 in the stir-frying machine for 3-5 min, sterilizing and cooling to obtain the bean paste.
8. The preparation method of chestnut chicken sauce containing peach gum polysaccharide as claimed in claim 7, wherein in step S2, chestnuts are placed in hot water at 80-85 ℃ for blanching for 3-7 min, and the chestnut sauce is taken out when being hot to remove seed coats.
9. The method of preparing chestnut chicken sauce containing peach gum polysaccharide as claimed in claim 7, wherein the peach gum polysaccharide powder and pure water are added in a mass/volume ratio of 1g:1ml to 1g:2ml in step S3.
10. The method for preparing chestnut chicken sauce containing peach gum polysaccharide as claimed in claim 7, wherein the peach gum polysaccharide and the drinking water are added in a mass/volume ratio of 1g:5ml to 1g:8ml in step S7.
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