CN113826862A - Antibacterial chicken essence and preparation method thereof - Google Patents
Antibacterial chicken essence and preparation method thereof Download PDFInfo
- Publication number
- CN113826862A CN113826862A CN202111170516.7A CN202111170516A CN113826862A CN 113826862 A CN113826862 A CN 113826862A CN 202111170516 A CN202111170516 A CN 202111170516A CN 113826862 A CN113826862 A CN 113826862A
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- Prior art keywords
- antibacterial
- chicken essence
- parts
- chicken
- starch
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 154
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title claims abstract description 51
- 239000003242 anti bacterial agent Substances 0.000 claims abstract description 69
- 235000007746 carvacrol Nutrition 0.000 claims abstract description 35
- RECUKUPTGUEGMW-UHFFFAOYSA-N carvacrol Chemical compound CC(C)C1=CC=C(C)C(O)=C1 RECUKUPTGUEGMW-UHFFFAOYSA-N 0.000 claims abstract description 35
- HHTWOMMSBMNRKP-UHFFFAOYSA-N carvacrol Natural products CC(=C)C1=CC=C(C)C(O)=C1 HHTWOMMSBMNRKP-UHFFFAOYSA-N 0.000 claims abstract description 35
- WYXXLXHHWYNKJF-UHFFFAOYSA-N isocarvacrol Natural products CC(C)C1=CC=C(O)C(C)=C1 WYXXLXHHWYNKJF-UHFFFAOYSA-N 0.000 claims abstract description 35
- 229920002472 Starch Polymers 0.000 claims abstract description 28
- 235000019698 starch Nutrition 0.000 claims abstract description 28
- 239000008107 starch Substances 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 235000013373 food additive Nutrition 0.000 claims abstract description 7
- 239000002778 food additive Substances 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract 3
- 239000007788 liquid Substances 0.000 claims description 42
- 102000004169 proteins and genes Human genes 0.000 claims description 26
- 108090000623 proteins and genes Proteins 0.000 claims description 26
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 18
- 235000017803 cinnamon Nutrition 0.000 claims description 18
- 239000000341 volatile oil Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000000853 adhesive Substances 0.000 claims description 16
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 15
- 108010053775 Nisin Proteins 0.000 claims description 15
- 239000004309 nisin Substances 0.000 claims description 15
- 235000010297 nisin Nutrition 0.000 claims description 15
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- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 12
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- 238000003756 stirring Methods 0.000 claims description 11
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 10
- 229920002581 Glucomannan Polymers 0.000 claims description 10
- 229940046240 glucomannan Drugs 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 229920002261 Corn starch Polymers 0.000 claims description 8
- 244000046146 Pueraria lobata Species 0.000 claims description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 8
- 239000008120 corn starch Substances 0.000 claims description 8
- 235000013601 eggs Nutrition 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
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- 238000005507 spraying Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 24
- 239000000796 flavoring agent Substances 0.000 abstract description 23
- 235000019634 flavors Nutrition 0.000 abstract description 23
- 235000013305 food Nutrition 0.000 abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 7
- 244000005700 microbiome Species 0.000 abstract description 7
- 238000009395 breeding Methods 0.000 abstract description 3
- 230000001488 breeding effect Effects 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 239000000686 essence Substances 0.000 description 131
- 239000000499 gel Substances 0.000 description 23
- 230000001580 bacterial effect Effects 0.000 description 13
- 239000000243 solution Substances 0.000 description 13
- 241001330002 Bambuseae Species 0.000 description 10
- 239000001963 growth medium Substances 0.000 description 10
- 230000003385 bacteriostatic effect Effects 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 230000005764 inhibitory process Effects 0.000 description 8
- 239000012460 protein solution Substances 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 239000002245 particle Substances 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 238000011056 performance test Methods 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 102100026189 Beta-galactosidase Human genes 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 108010059881 Lactase Proteins 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 229920001213 Polysorbate 20 Polymers 0.000 description 2
- 241000219780 Pueraria Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 108010005774 beta-Galactosidase Proteins 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- -1 flavonoid compounds Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 125000001165 hydrophobic group Chemical group 0.000 description 2
- 229940116108 lactase Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000011177 media preparation Methods 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 2
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000011787 zinc oxide Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/79—Fixation, conservation, or encapsulation of flavouring agents in the form of films
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The application relates to the field of seasonings, and particularly discloses an antibacterial chicken essence and a preparation method thereof. An antibacterial chicken essence comprises the following substances in parts by weight: 15-20 parts of edible salt, 40-50 parts of sodium glutamate, 2-3 parts of white granulated sugar, 1-3 parts of chicken powder, 1-3 parts of starch, 1-5 parts of chicken soup, 1-2 parts of whole egg powder and 1-3 parts of food additives, wherein the food additives comprise antibacterial agents, and the antibacterial agents comprise carvacrol; the preparation method comprises the following steps: s1, premixing raw materials; s2, preparing the chicken essence. The chicken essence can be used for adjusting the flavor of dishes and food, has the advantages of good moisture-proof effect, low possibility of caking, deliquescence and microorganism breeding, good antibacterial effect and long-term good flavor.
Description
Technical Field
The application relates to the field of food flavoring agents, in particular to an antibacterial chicken essence and a preparation method thereof.
Background
The flavor of food is an important influence factor influencing appetite and product sales, so that the seasoning is produced at the same time, and the flavor of the food is improved and various properties of the food are improved to a certain extent by adding the seasoning in the food preparation process. In the aspect of improving the flavor of food, the chicken essence is a seasoning which is popular with consumers, not only can improve the delicate flavor of the food, but also has certain nutrition, so that the prepared food has excellent flavor, and the nutrition of the food is improved to a certain extent.
The chicken essence is prepared by mixing and drying monosodium glutamate, edible salt, chicken/chicken bone powder or concentrated extract, starch and other auxiliary materials, has strong chicken delicate flavor, and belongs to a compound seasoning.
In view of the above-mentioned related technologies, the inventor believes that the chicken essence is a seasoning prepared by premixing raw materials and then drying, so that the chicken essence has a certain hygroscopicity, and the chicken essence absorbs moisture after being placed for a long time, which easily causes a large amount of microorganisms to grow and propagate on the chicken essence, so that the chicken essence is deteriorated, and the chicken essence has a defect of poor flavor.
Disclosure of Invention
In order to overcome the defect that chicken essence is poor in flavor due to the fact that a large number of microorganisms are bred due to moisture absorption and the chicken essence is deteriorated, the application provides the antibacterial chicken essence and the preparation method thereof, and the following technical scheme is adopted:
in a first aspect, the application provides an antibacterial chicken essence, which adopts the following technical scheme:
an antibacterial chicken essence comprises the following substances in parts by weight: 15-20 parts of edible salt, 40-50 parts of sodium glutamate, 2-3 parts of white granulated sugar, 1-3 parts of chicken powder, 1-3 parts of starch, 1-5 parts of chicken soup, 1-2 parts of whole egg powder and 1-3 parts of food additives, wherein the food additives comprise antibacterial agents, and the antibacterial agents comprise carvacrol.
By adopting the technical scheme, the carvacrol is used as the antibacterial agent added into the chicken essence, has a relatively excellent antibacterial effect, is a natural material, is non-toxic, harmless, green and healthy, so that the chicken essence obtains the relatively excellent antibacterial effect, and the service life of the chicken essence is prolonged. Meanwhile, carvacrol is an oily substance and wraps materials in the formula to a certain extent, so that a layer of oil film can be formed on the surface of the formed chicken essence, the inside and the outside of the chicken essence are separated, the possibility that water vapor in the air enters the inside of the chicken essence is reduced in the using and storing process of the chicken essence, the drying degree of the chicken essence is guaranteed, namely the possibility that the flavor of the chicken essence is damaged and microorganisms are generated is reduced, and the chicken essence has excellent flavor for a long time.
Preferably, the antibacterial agent further comprises one or two of cinnamon essential oil and nisin, wherein the mass ratio of carvacrol to cinnamon essential oil to nisin is 2: 0-2:0-1.
By adopting the technical scheme, after the cinnamon essential oil and the carvacrol are compounded, the odor of the carvacrol can be adjusted to a certain degree, the cinnamon essential oil has obvious spice odor, and the blending degree of the spice and the chicken essence is good, so that the antibacterial agent has small influence on the flavor of the chicken essence, and the chicken essence is guaranteed to provide delicate flavor for dishes. Meanwhile, the cinnamon essential oil has good antibacterial and bacteriostatic effects, is good in compatibility with carvacrol, and synergistically improves the antibacterial effect of the antibacterial agent; the viscosity of the carvacrol can be reduced to a certain extent, the fluidity of the carvacrol is improved, and the coating effect of the antibacterial agent on the chicken essence is further improved, namely the antibacterial effect and the moisture-proof effect of the chicken essence are further improved.
After the nisin and the carvacrol are compounded, the nisin and the carvacrol can inhibit and inactivate bacteria in different modes, so that the antibacterial effect of the chicken essence is synergistically improved, the possibility of breeding microorganisms caused by water absorption and deliquescence of the chicken essence is reduced, and the service life of the chicken essence is ensured.
After the cinnamon essential oil, the carvacrol and the nisin are compounded, bacteria are inhibited and killed in different modes, the antibacterial effect of the antibacterial agent is improved in a synergistic manner, and the dispersibility of the nisin in the cinnamon essential oil and the carvacrol is good, so that the nisin can stably wrap all components in the chicken essence along with the cinnamon essential oil and the carvacrol, and the moisture-proof effect and the antibacterial effect of the chicken essence are stably improved.
Preferably, the antibacterial agent is an antibacterial gel subjected to modification treatment, and the modification treatment comprises the following steps: (1) taking egg white protein powder and water according to the mass ratio of 1-2:100, stirring and mixing to prepare protein liquid, adding acetic acid, and adjusting pH to prepare modified liquid; (2) taking the modified liquid and the antibacterial agent according to the mass ratio of 1-10:1-2, stirring and mixing, heating, cooling, preserving heat, and crushing to obtain the modified antibacterial gel.
By adopting the technical scheme, the egg white protein is mixed with the antibacterial agent, and as the egg white protein has more active groups and chemical bonds inside, in the heating treatment process, the active groups and chemical bond grains are complexly broken, unfolded, refolded, aggregated and gelated, so that the internal energy in the system is increased and the hydrophobic residue is exposed, and further the antibacterial agent is adsorbed and coated. By coating the antibacterial agent with the modifying solution, on one hand, the antibacterial agent is protected, the stability of the antibacterial agent is improved, and the chicken essence has a relatively long-acting antibacterial effect; on the other hand, the hydrophilicity of the antibacterial agent is improved, and the combination effect of the antibacterial agent and each component in the chicken essence and the solubility of the chicken essence are improved to a certain extent.
In addition, the antibacterial agent prepared from the crushed antibacterial gel has a smaller particle size, and an antibacterial film layer formed when the antibacterial agent is coated outside the chicken essence is compact, so that the moisture-proof effect and the antibacterial performance of the chicken essence are further improved.
Preferably, the pH of the modified solution is adjusted to 4 to 6 in step (1), and the temperature range of the temperature raising treatment in step (2) is 60 to 100 ℃.
By adopting the technical scheme, the pH value of the modified solution is adjusted to enable the protein network structure in the modified solution to be more stable, the intermolecular crosslinking degree is higher, and then the antibacterial agent can be stably protected after being coated with the antibacterial agent, so that the antibacterial agent can exert the antibacterial effect for a long time and stably. Through temperature rise treatment, the combination effect between protein molecules and the surface hydrophobic effect of the protein molecules are improved, the stability of a protein net structure is improved, more hydrophobic residues are exposed on the surface, the combination effect between the antibacterial agent and the modified liquid is further effectively improved, and the hydrophilic effect of the antibacterial agent is stably improved.
Preferably, the modified liquid further comprises a mucilage, wherein the mucilage comprises glucomannan and water which are mixed according to the mass ratio of 1-2:100, and the mass ratio of the mucilage to the protein liquid is 0.1-0.2: 1.
By adopting the technical scheme, after the glucomannan is mixed with water, the fiber structure of the glucomannan is exposed, and then the fiber structure of the glucomannan can be mixed with the protein in the protein liquid and inserted into the reticular three-dimensional structure of the protein, so that the stability of the protein structure is enhanced to a certain extent, and the protective effect of the modified liquid on the antibacterial agent is ensured. Meanwhile, the mucilage formed by mixing glucomannan and water has better viscosity, so that the combination effect between glucomannan and protein is enhanced, namely the combination effect between the antibacterial agent and the modified liquid is improved, and the modified liquid stably coats the antibacterial agent.
Preferably, the modified liquid also comprises a bamboo leaf extract, and the mass ratio of the bamboo leaf extract to the protein liquid is 0.05-0.2: 1.
By adopting the technical scheme, the bamboo leaf extract contains more flavonoid compounds, tea polyphenol, active polysaccharide and the like, on one hand, the bamboo leaf extract has better antibacterial and bactericidal effects and better thermal stability, and the antibacterial effect under a high-temperature environment is improved, so that the stability and the antibacterial effect of the antibacterial agent are improved, and the food added with the chicken essence has a certain antibacterial effect; on the other hand, the chicken essence has faint scent, and can neutralize the tastes of the antibacterial agent and the modifying liquid, so that the flavor of the finally prepared chicken essence is not easily affected.
Preferably, the starch comprises edible corn starch and kudzu root starch, and the mass ratio of the edible corn starch to the kudzu root starch is 1: 0.5-2.
By adopting the technical scheme, through the compounding of the corn starch and the kudzu root starch, the kudzu root starch has better cohesiveness and toughness, so that the combination effect between the compounded starch and each component of the chicken essence is enhanced, the density of the chicken essence is increased, the moisture-proof effect of the chicken essence is improved, and the possibility of generating microorganisms is reduced. Meanwhile, the pueraria starch contains flavonoid compounds, so that the antibacterial and bacteriostatic effects of the chicken essence can be effectively improved, and the stable flavor of the chicken essence is ensured.
In a second aspect, the application provides a preparation method of an antibacterial chicken essence, which adopts the following technical scheme:
a preparation method of antibacterial chicken essence comprises the following steps: s1, premixing raw materials: weighing edible salt, sodium glutamate and white granulated sugar according to a formula, crushing, sieving to obtain a mixture, and stirring and mixing chicken powder, starch, whole egg powder, an antibacterial agent and the mixture to obtain a mixture; s2, preparing chicken essence: and (4) spraying the mixture by adopting a centrifugal spray drying method to prepare the chicken essence.
By adopting the technical scheme, the antibacterial agent is coated on the chicken essence particles by a spray drying method, so that the antibacterial agent is uniformly covered on the surfaces of the chicken essence particles, the antibacterial effect of the chicken essence is improved, a compact antibacterial film layer is formed, and the moisture-proof effect of the chicken essence is improved.
In summary, the present application has the following beneficial effects:
1. as the carvacrol is added into the chicken essence as the antibacterial agent and the carvacrol has a better antibacterial effect, the chicken essence has more excellent antibacterial and bacteriostatic effects, the service life of the chicken essence is prolonged, and the flavor of the chicken essence is maintained; in addition, the oily carvacrol can be wrapped outside the chicken essence, so that an oil film formed by the carvacrol is formed on the outer surface of the chicken essence, the inside and the outside of the chicken essence are separated, water vapor in the air is effectively prevented from entering the inside of the chicken essence, the moisture-proof effect of the chicken essence is improved, the possibility that the chicken essence is deteriorated and loses flavor due to breeding bacteria due to moisture absorption is reduced, and the prepared chicken essence has a long-acting excellent flavor maintaining effect.
2. The antibacterial agent is preferably adopted for modification, and as the protein in the protein liquid is in a three-dimensional network structure, and the structure of the protein is changed in a complex manner in the temperature rise process, the protein can be stably coated outside the antibacterial agent to protect the antibacterial agent, so that the stability of the antibacterial agent is improved, the antibacterial agent can play an antibacterial role for a long time, and the flavor of the chicken essence is ensured to be good; meanwhile, the modified antibacterial agent has smaller grain diameter, so that the antibacterial film formed by coating the antibacterial agent outside the chicken essence has better compactness, the moisture-proof effect of the chicken essence is further improved, and the effect of keeping the flavor for a long time is obtained.
3. According to the method, the antibacterial agent is coated outside the chicken essence particles by adopting a spray drying method, so that the antibacterial agent can be uniformly coated on the chicken essence particles, and the antibacterial agent is coated on the chicken essence particles and then dried, so that the possibility of caking of the chicken essence due to slow drying of the antibacterial agent is reduced, and the chicken essence can obtain a uniform antibacterial effect.
Detailed Description
The present application will be described in further detail with reference to examples.
In the embodiment of the present application, the selected apparatuses are as follows, but not limited thereto:
the instrument comprises the following steps: the ultrasonic cell disruption machine comprises a ZQ-6000S type spray dryer of Shanghai Ophio scientific instruments, a JY-HW-80L type constant-temperature test box of Jing regional environment testing equipment, Inc. of Dongguan city, and an ultrasonic cell disruption machine with the product number of A10-4 of Shanghai Huaxi scientific instruments, Inc.
Medicine preparation: chitosan with the product number of SH-02-03 from Xian Showa Biotechnology GmbH, xanthan gum with the product number of 03 from Henan Miaoweixuan food GmbH, lactase type FDG-2252 from Ningxia Xixia Sheng group GmbH, and bamboo leaf extract with the product number of LL036 from Shaanxi Lv Lai Biotechnology GmbH.
Preparation example
Examples of preparation of antibacterial agent
Preparation example 1
Carvacrol is taken as an antibacterial agent 1.
Preparation examples 2 to 7
Carvacrol, cinnamon essential oil and nisin are taken, stirred and mixed to prepare the antibacterial agent 2-7, and the specific mass is shown in the following table 1.
TABLE 1 proportions of respective components in antibacterial agents in preparation examples 2 to 7
Preparation example of protein solution
Preparation example 8
1.2kg of egg white protein powder and 100kg of water are taken, stirred and mixed to prepare protein liquid.
Preparation of adhesive liquid
Preparation example 9
1.5kg of glucomannan and 100kg of water are taken, stirred and mixed to prepare the mucilage.
Preparation examples 10 to 12
Examples of preparation of starch
Mixing corn starch and radix Puerariae starch under stirring to obtain starch 1-3, wherein the specific mass is shown in Table 2 below.
TABLE 2 proportions of the respective components in the starches in preparation examples 10 to 12
Examples of preparation of modified solution
Preparation examples 13 to 20
Mixing protein solution, mucilage and folium Bambusae extract under stirring to obtain modified solution 1-8, wherein the specific mass is shown in Table 3 below.
TABLE 3 proportions of the respective Components in the starches of preparation examples 13 to 12
Examples
Examples 1 to 3
Taking table 4 for specific mass, table salt, sodium glutamate, white granulated sugar, chicken powder, starch 1, chicken soup, whole egg powder and antibacterial agent 1.
Taking edible salt, sodium glutamate, white granulated sugar and chicken powder, stirring and mixing, crushing, sieving by a 200-mesh sieve to obtain a mixture, adding starch 1, chicken soup, whole egg powder and an antibacterial agent 1 into the mixture, stirring and mixing to obtain a mixture 1, placing the mixture 1 into a centrifugal spray dryer, and spraying to obtain the chicken essence 1-3.
Table 4 chicken essence raw material composition in examples 1-3
Examples 4 to 5
The difference from example 3 is that: 2-3 of starch is selected to replace 1 of starch in the example 3, 4-5 of chicken essence is prepared, and the rest preparation conditions and preparation environment are the same as those in the example 3.
Examples 6 to 11
The difference from example 4 is that: the preparation of chicken essence 6-11 was carried out by selecting 2-7 antibacterial agents instead of 1 antibacterial agent in example 4, and the other preparation conditions and preparation environment were the same as in example 4.
Example 12
The difference from example 10 is that: modifying the antibacterial agent 6, taking the protein solution 1, adding 5% by mass of acetic acid into the protein solution 1, and adjusting the pH =4 of the protein solution 1 to obtain a modified solution 1. Taking 1kg of modified liquid and 1kg of antibacterial agent 6, stirring and mixing, adding into a water bath kettle at 60 ℃, heating for 30min, taking out, immediately carrying out ice bath, placing in a refrigerator at-4 ℃ overnight to form antibacterial gel 1, placing the antibacterial gel 1 into a cell ultrasonic crusher, crushing for 15min under the power of 600W to obtain the modified antibacterial gel 1, and preparing chicken essence 12, wherein the rest preparation conditions and preparation environment are the same as those in example 10.
Example 13
The difference from example 12 is that: 5kg of the modified solution 1 and 1.5kg of the antibacterial agent 6 were taken to prepare an antibacterial gel 2, a modified antibacterial gel 2 and a chicken essence 13, and the other preparation conditions and preparation environments were the same as those in example 12.
Example 14
The difference from example 12 is that: 5kg of the modified solution 1 and 2kg of the antibacterial agent 6 were taken to prepare an antibacterial gel 3, the modified antibacterial gel 3 was prepared, and a chicken essence 14 was prepared, and the other preparation conditions and preparation environments were the same as those in example 12.
Examples 15 to 16
The difference from example 14 is that: the pH of the modified solution 1 was 5 and 6, respectively, and modified antibacterial gel 4 to 5 and chicken essence 15 to 16 were prepared, and the other preparation conditions and preparation environments were the same as in example 14.
Examples 17 to 18
The difference from example 15 is that: the temperatures of the water bath are respectively 90 ℃ and 100 ℃, the antibacterial gel 6-7 and the chicken essence 17-18 are prepared, and the other preparation conditions and preparation environment are the same as those of the example 15.
Examples 19 to 25
The difference from example 17 is that: chicken essence 19-25 was prepared by using modified liquid 2-8 in place of modified liquid 1 in example 17, and the other preparation conditions and preparation environment were the same as in example 17.
Example 26
The difference from example 3 is that: the chicken essence 26 was prepared without adding the antibacterial agent 1, and the other preparation conditions and preparation environments were the same as those of example 3.
Performance test
Strain activation and culture medium preparation
In a sterile operating platform, 200. mu.L of S.aureus CICC 21600 stock suspension was taken out of a stock tube, inoculated into a test tube containing 10mLLB liquid medium, cultured in a shaker at 37 ℃ for 10-12h, taken out and put in a refrigerator at 4 ℃ for later use.
Peptone 0.8%, yeast powder 0.5%, glucose 0.5%, sodium chloride 0.5%, disodium hydrogen phosphate 0.2%, and agar 1%. Sterilizing, placing in a constant temperature water bath kettle, taking out after 30min, and adding 2% Tween 20 under aseptic condition.
(1) And (3) detecting the total number of colonies: detecting the total number of bacterial colonies/CFU g of the sample according to GB 4789.2-2010 food safety national standard food microbiology inspection total number of bacterial colonies determination-1；
(2) Detecting the most approximate number of coliform bacteria: recording the number of coliform groups of Yangping in GB 4789.3-2010 food safety State Standard food microbiology inspection coliform count/[ MPN (100g)-1］；
(3) And (3) detection of the inhibition zone: diluting the activated strain to a gradient of 10-1 by using sterile normal saline, when the temperature of the culture medium is not too hot, inoculating 1mL of diluted bacterial liquid into the culture medium, fully and uniformly mixing, putting an oxford cup into a flat plate by using sterilized tweezers, pouring about 20mL of culture medium into each flat plate respectively, when the culture medium is solidified, adding 1mg of sample, placing the sample on a sterile operating platform for diffusion for 1h, placing the sample in a refrigerator at 4 ℃ for overnight, finally, placing the flat plate at 37 ℃ for culture for 12h, and counting the result.
Table 5 examples 1-26 performance testing
Comparative example
Comparative example 1
The difference from example 25 is that: a chicken essence 26 was prepared by using chitosan as an antibacterial agent in place of the antibacterial gel 6 in example 25, and the other preparation conditions and preparation environments were the same as those in example 25.
Comparative example 2
The difference from example 25 is that: xanthan gum is selected to replace glucomannan in the mucilage glue in the example 25 to prepare the chicken essence 27, and the rest preparation conditions and preparation environment are the same as those in the example 25.
Comparative example 3
The difference from example 25 is that: lactase was selected instead of the bamboo leaf extract in example 25 to prepare chicken essence 28, and the other preparation conditions and preparation environment were the same as in example 25.
Performance test
Strain activation and culture medium preparation
In a sterile operating platform, 200. mu.L of S.aureus CICC 21600 stock suspension was taken out of a stock tube, inoculated into a test tube containing 10mLLB liquid medium, cultured in a shaker at 37 ℃ for 10-12h, taken out and put in a refrigerator at 4 ℃ for later use.
Peptone 0.8%, yeast powder 0.5%, glucose 0.5%, sodium chloride 0.5%, disodium hydrogen phosphate 0.2%, and agar 1%. Sterilizing, placing in a constant temperature water bath kettle, taking out after 30min, and adding 2% Tween 20 under aseptic condition.
(1) And (3) detecting the total number of colonies: detecting the total number of bacterial colonies/CFU g of the sample according to GB 4789.2-2010 food safety national standard food microbiology inspection total number of bacterial colonies determination-1；
(2) Detecting the most approximate number of coliform bacteria: recording the number of coliform groups of Yangping in GB 4789.3-2010 food safety State Standard food microbiology inspection coliform count/[ MPN (100g)-1］；
(3) And (3) detection of the inhibition zone: diluting the activated strain to a gradient of 10-1 by using sterile normal saline, when the temperature of the culture medium is not too hot, inoculating 1mL of diluted bacterial liquid into the culture medium, fully and uniformly mixing, putting an oxford cup into a flat plate by using sterilized tweezers, pouring about 20mL of culture medium into each flat plate respectively, when the culture medium is solidified, adding 1mg of sample, placing the sample on a sterile operating platform for diffusion for 1h, placing the sample in a refrigerator at 4 ℃ for overnight, finally, placing the flat plate at 37 ℃ for culture for 12h, and counting the result.
TABLE 6 comparative examples 1-3 Performance test
Comparing the performance tests in table 5 and table 6, it can be found that:
(1) a comparison of examples 1 to 3, example 26 and comparative example 1 shows that: the total number of bacterial colonies and the number of coliform groups prepared in the embodiments 1-3 are obviously reduced, and the diameter of a bacteriostatic circle is improved, which shows that carvacrol is added into the chicken essence as a food additive, when the carvacrol is mixed with each component in the chicken essence, the carvacrol is coated on the surface of the chicken essence to form an antibacterial film layer, so that the inside and the outside of the chicken essence are separated, the possibility that water vapor in the air enters the inside of the chicken essence is reduced, and the drying and the flavor of the chicken essence are ensured; can also improve the antibacterial and bacteriostatic effects of the chicken essence and prolong the service life of the chicken essence. As can be seen from tables 5 and 6, the chicken essence obtained in example 3 has a small number of colonies and a good antibacterial property, indicating that the proportions of the components in the chicken essence are suitable.
(2) Comparison with examples 4-5 shows that: the total bacterial count and the coliform group count of the chicken essence prepared in the embodiments 4 to 5 are reduced, and the diameter of the antibacterial zone is improved, which indicates that the edible corn starch and the kudzu root starch are compounded, and the kudzu root starch has better cohesiveness and toughness, so that the combination performance of each component in the chicken essence is better, the combination effect between the chicken essence and the carvacrol is better, and the antibacterial film layer is stably coated on the outer surface of the chicken essence, so that the chicken essence obtains a more stable antibacterial effect; at the same time, the possibility of adhesion between the chicken essences, namely the possibility of caking of the chicken essences, is reduced. As can be seen from table 5, the chicken essence obtained in example 4 had a small number of colonies and a good antibacterial property, indicating that the ratio of the edible corn starch and the pueraria starch was suitable at this time.
(3) A comparison of examples 6 to 7, examples 8 to 9, examples 10 to 11 and comparative example 1 shows that: the total bacterial count and the coliform group count of the chicken essence prepared in the embodiments 6 to 11 are reduced, and the diameter of the inhibition zone is improved, which indicates that after the carvacrol and the cinnamon essential oil are compounded, the antibacterial and bacteriostatic effects of the chicken essence are stably improved, and the carvacrol and the cinnamon essential oil have spice fragrance and are better in integral odor compatibility with the chicken essence. After the carvacrol and the nisin are compounded, bacteria and microorganisms are killed and inhibited in different modes, and the antibacterial and bacteriostatic effects of the chicken essence are improved. After the carvacrol, the cinnamon essential oil zinc oxide and the nisin are compounded together, the compatibility between the carvacrol, the cinnamon essential oil zinc oxide and the nisin is better, the viscosity is more suitable, the coating effect of the antibacterial agent on the chicken essence is improved, and the antibacterial effect of the chicken essence is stably improved. As can be seen from table 7, the chicken essence prepared in examples 7, 9 and 10 has a small colony count and a good antibacterial property, which indicates that the ratio of carvacrol and cinnamon essential oil in example 7 is suitable, and the ratio of carvacrol, cinnamon essential oil and nisin in example 9 and the ratio of carvacrol, cinnamon essential oil and nisin in example 10 are suitable.
(4) A comparison with examples 12 to 14 shows that: in examples 12 to 14, the total number of colonies and the number of coliform groups of the chicken essence are significantly decreased, and the diameter of the inhibition zone is significantly increased, which indicates that the application adopts modification treatment on the antibacterial gel, and the modification liquid is coated outside the antibacterial gel, and the modification liquid has a three-dimensional network structure, so that the antibacterial gel can be coated inside, thereby not only improving the stability of the antibacterial gel, but also improving the hydrophilic effect of the antibacterial gel, further improving the combination effect between the antibacterial gel and the chicken essence, and further improving the antibacterial and bacteriostatic effects of the chicken essence. As can be seen from table 5, the chicken essence produced in example 14 had a small number of colonies and a good antibacterial property, and the ratio of the modifying solution to the antibacterial gel was appropriate in this case.
(5) A comparison of examples 15 to 16 with examples 17 to 18 shows that: the total number of colonies and the number of coliform bacteria of the chicken essence prepared in examples 15 to 16 and 17 to 18 are significantly reduced, and the diameter of the inhibition zone is significantly increased, which indicates that the protein in the modification solution undergoes complex changes by adjusting the pH and the temperature of the modification solution, so that the formed mesh structure is more stable, and the antibacterial gel is stably protected, i.e., the antibacterial and bacteriostatic effects of the chicken essence are ensured. As can be seen from table 5, the chicken essence produced in example 15 and example 17 had a smaller number of colonies and better antibacterial properties, indicating that the pH was more suitable in example 15 and the temperature was more suitable in example 17.
(6) A comparison of examples 19 to 21 with comparative example 2 shows that: the total bacterial count and the coliform group count of the chicken essence prepared in the examples 19 to 21 are reduced, and the diameter of the inhibition zone is improved, which indicates that the application adopts the blending of the protein liquid and the mucilage as the modification liquid to modify the antibacterial gel, and because the glucomannan in the mucilage has a fiber structure and can be inserted into the protein network structure, the strength of the protein structure is enhanced, the bonding strength between the modification liquid and the antibacterial gel is also improved, and the antibacterial effect of the chicken essence is further improved. As can be seen from tables 5 and 6, the chicken essence produced in example 21 had a small number of colonies and a good antibacterial property, indicating that the ratio of the protein solution to the mucilage is suitable.
(7) A comparison of examples 22 to 24 with comparative example 3 shows that: the total bacterial count and the coliform bacterial count of the chicken essence prepared in the embodiments 22 to 24 are reduced, and the diameter of the inhibition zone is improved, which shows that the application adopts the combination of the protein liquid and the bamboo leaf extract, so that the antibacterial effect of the modified liquid can be further improved, and the fragrant smell can be emitted, so that the overall flavor of the chicken essence can be coordinated, and the seasoning effect of the chicken essence on food can be ensured. As can be seen from tables 5 and 6, the chicken essence produced in example 23 had a small number of colonies and a good antibacterial property, indicating that the ratio of the protein solution to the bamboo leaf extract was suitable in this case.
(8) A comparison of examples 19 to 21, examples 22 to 24 and example 25 shows that: the total bacterial count and the coliform group count of the chicken essence prepared in the embodiment 21 are reduced to some extent, and the diameter of the inhibition zone is improved to some extent, which shows that the application adopts protein liquid, adhesive liquid and bamboo leaf extract to compound, so that the antibacterial effect and the combination effect of the modified liquid are effectively improved, the modified liquid can be stably coated outside the antibacterial agent, the stability of the antibacterial agent is guaranteed, and the stable antibacterial effect is given to the chicken essence. As can be seen from table 5, the chicken essence obtained in example 25 had a small number of colonies and a good antibacterial property, indicating that the ratio of the protein solution, mucilage and bamboo leaf extract was suitable.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. An antibacterial chicken essence is characterized by comprising the following substances in parts by weight: 15-20 parts of edible salt, 40-50 parts of sodium glutamate, 2-3 parts of white granulated sugar, 1-3 parts of chicken powder, 1-3 parts of starch, 1-5 parts of chicken soup, 1-2 parts of whole egg powder and 1-3 parts of food additives, wherein the food additives comprise antibacterial agents, and the antibacterial agents comprise carvacrol.
2. The antibacterial chicken essence as claimed in claim 1, wherein: the antibacterial agent also comprises one or two of cinnamon essential oil and nisin, wherein the mass ratio of carvacrol to cinnamon essential oil to nisin is 2: 0-2:0-1.
3. An antibacterial chicken essence according to claim 2, wherein the antibacterial agent is an antibacterial gel which is modified, and the modification treatment comprises the following steps:
(1) taking egg white protein powder and water according to the mass ratio of 1-2:100, stirring and mixing to prepare protein liquid, adding acetic acid, and adjusting pH to prepare modified liquid;
(2) taking the modified liquid and the antibacterial agent according to the mass ratio of 1-10:1-2, stirring and mixing, heating, cooling, preserving heat, and crushing to obtain the modified antibacterial gel.
4. An antibacterial chicken essence according to claim 3, characterized in that: the pH value of the modified liquid is adjusted to 4-6 in the step (1), and the temperature range of the temperature rise treatment in the step (2) is 60-100 ℃.
5. An antibacterial chicken essence according to claim 3, characterized in that: the modified liquid also comprises mucilage, wherein the mucilage comprises glucomannan and water which are mixed according to the mass ratio of 1-2:100, and the mass ratio of the mucilage to the protein liquid is 0.1-0.2: 1.
6. An antibacterial chicken essence according to claim 3, characterized in that: the modified liquid also comprises a bamboo leaf extract, and the mass ratio of the bamboo leaf extract to the protein liquid is 0.05-0.2: 1.
7. The antibacterial chicken essence as claimed in claim 1, wherein: the starch comprises edible corn starch and kudzu root starch, and the mass ratio of the edible corn starch to the kudzu root starch is 1: 0.5-2.
8. The method for preparing an antibacterial chicken essence as claimed in any one of claims 1 to 7, wherein the method comprises the following steps: the preparation method adopts the following scheme:
s1, premixing raw materials: weighing edible salt, sodium glutamate and white granulated sugar according to a formula, crushing, sieving to obtain a mixture, and stirring and mixing chicken powder, starch, whole egg powder, an antibacterial agent and the mixture to obtain a mixture;
s2, preparing chicken essence: and (4) spraying the mixture by adopting a centrifugal spray drying method to prepare the chicken essence.
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