CN114365831A - 一种保温预处理-中压烹饪改善鸡汤香气的方法 - Google Patents
一种保温预处理-中压烹饪改善鸡汤香气的方法 Download PDFInfo
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Abstract
本发明公开了一种保温预处理‑中压烹饪改善鸡汤香气的方法,属于食品领域。所述方法是先将鸡肉放置于容器中进行加热,待温度升至70~80℃,保温时间25~35min;再将保温处理过的鸡肉置于压力为151~171kPa的环境下处理20~35min;最后降至常压得到鸡汤。所得鸡汤整体接受度佳、香气浓郁、咸鲜味与醇厚感突出,其中特征香气物质辛醛、壬醛与2‑戊基呋喃的含量分别高于2.5μg/L、11μg/L和5.5μg/L。本发明所提出的技术方案在改善鸡汤风味的基础上还可显著提高其营养功效、降低食盐用量,兼顾美味与健康,表现出显著的应用推广价值,促进中华传统特色食品工业化与智能化发展。
Description
技术领域
本发明涉及一种保温预处理-中压烹饪改善鸡汤香气的方法,属于食品加工技术与食品化学领域。
背景技术
高蛋白、低脂肪和低胆固醇含量的鸡肉是人们日常肉类消费的重要组成部分,烹饪的鸡汤味道鲜美、营养丰富,是最受欢迎的肉汤类食品之一。我国传统多使用砂锅烹饪鸡汤,肉汤的风味浓郁,营养价值高,然而传统砂锅加热方式不仅费力、易造成能源浪费,而且不能满足人们日益快速和简单的生活节奏。为促进传统加工肉汤的智能化、方便化和家庭小型工业化,智能烹饪设备正逐渐替代传统砂锅。自1991年电压力锅技术方案形成以来,其压力锅和电饭煲或电炖煲的双重功效受到了社会的普遍欢迎。目前,电压力锅已经成为家庭生活中必不可少的电器,并以省时、省电、方便、快捷的应用优势成为家电行业快速增长的电器之一,不仅能够满足人们高效、即时等生活需求,还可以通过精准的电脑控制程度,实现安全、节能的效果。然而目前商用压力锅加热及升压程序单一,烹饪压力过高,同时引起过高温处理,虽然能够加速食材熟化,但特征香气物质并不能有效形成,同时伴有异味出现,肉汤风味品质劣变。
发明内容
【技术问题】
现有公开的技术中,电压力锅在食材烹饪过程中迅速升温升压,锅内工作压力升至112kPa,然后保温保压20min熟化食材。然而,各种食品加工品质的形成规律差异性很大,最佳食品品质的形成依赖于各自食材合适的加工条件,电压力锅烹饪需要针对不同食材热加工风味形成特点在最优烹饪程序下工作。以高压短时为特点的现有电压力锅技术烹饪得到的鸡汤,鸡脂多不饱和脂肪酸难以充分氧化,导致其形成的氢过氧化物及环二氧化物在降解为烯醛或二烯醛后不能进一步氧化降解成为短碳链饱和醛,多不饱和脂肪酸过氧化自由基降解形成的烯烃自由基与三线态氧化合并环化生成戊基呋喃的过程也受到抑制。因此,鸡汤特征香气物质辛醛、壬醛与2-戊基呋喃的形成不足,而己醛、反-2-辛烯醛和反,反-2,4-癸二烯醛等异味成分的风味作用凸显,引起鸡汤风味不佳。
【技术方案】
本发明针对现有电压力锅高压短时烹饪鸡汤存在的特征香气不足、异味突出的问题,首先采用保温预处理的手段,在加压烹饪之前使鸡肉脂肪得到一定程度水解,采用中压烹饪将脂肪水解产物脂肪酸进一步降解、氧化或参与美拉德反应充分形成风味物质,同时避免高压引起的异味形成,以此构建多段式变温变压热加工的鸡汤烹饪模式,烹饪温度、压力调节程序如图1所示。本发明所提出的技术方案方法简单、操作安全、成本低廉、鸡汤风味宜人,具有广阔的应用前景。
本发明的第一个目的是提供一种改善鸡汤香气的方法,所述方法是先将鸡肉放置于电压力锅中进行加热,待温度升至70~80℃,保温时间25~35min;再将保温处理过的鸡肉置于压力为151~171kPa(实际压力等于标准大气压加上工作压力,工作压力为50~70kPa)的环境下处理20~35min;最后降至常压得到鸡汤。
在本发明的一种实施方式中,容器中鸡肉和水的质量比为1:(2-5)。
在本发明的一种实施方式中,用水冲洗新鲜鸡肉,将鸡肉切成1~5cm见方的尺寸均匀的小块。
本发明的第二个目的是提供一种根据上述方法制备得到的鸡汤。
在本发明的一种实施方式中,所述鸡汤中特征香气物质辛醛、壬醛与2-戊基呋喃的含量分别高于2.5μg/L、11μg/L和5.5μg/L。
本发明的第三个目的是提供一种含有上述鸡汤的食品。
本发明的有益效果:
(1)本发明基于热加工鸡汤特征风味形成机制,通过升温、保温、升压、保压、降压多阶段加工方法,烹饪所得鸡汤整体接受度佳、香气浓郁、咸鲜味与醇厚感突出,其中特征香气物质辛醛、壬醛与2-戊基呋喃的含量提高显著,分别高于2.5μg/L、11μg/L和5.5μg/L。
(2)本发明通过中压烹饪的方式避免了高压烹饪过程中鸡肉蛋白彻底水解为氨基酸,而是更多保留蛋白质水解形成的小肽。小肽具有减盐不减咸的效果,与含谷氨酸的肽类化合物的呈味特性不同,这些风味肽本身并不具有强烈味觉感,但其与味精、食盐等共同存在时,能够将人体味觉中鲜味和咸味受体接受功能放大,具有“咸鲜合一”增强特性,可显著降低食品中食盐和味精用量,真正实现科学技术减盐。另外,小肽可完整地被人体小肠粘膜细胞吸收,而且与氨基酸相比,肽转运系统具有转运速度快、耗能低、不易饱和的特点,因此小肽吸收效率比氨基酸的更高,可帮助人体短期快速恢复体能、缓解疲劳,更适合肠道吸收功能差、消化道手术康复期、高负荷运动或过劳人群。本发明所提出的技术方案在改善鸡汤风味的基础上还可显著提高其营养功效、降低食盐用量,兼顾美味与健康,表现出显著的应用推广价值。
附图说明
图1为本发明技术方案所提出的鸡汤烹饪温度、压力调节程序方案;
图2为本发明实施例1烹饪鸡汤总离子流气相色谱图;
图3为本发明实施例与对比例烹饪鸡汤的感官评分;
图4为本发明实施例2烹饪鸡汤总离子流气相色谱图;
图5为本发明对比例1烹饪鸡汤总离子流气相色谱图;
图6为本发明对比例2烹饪鸡汤总离子流气相色谱图。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解实施例是为了更好地解释本发明,不用于限制本发明。
下述实施例中的水为纯净水,鸡肉为市售肉鸡;采用固相微萃取-气相色谱-质谱分析仪对鸡汤挥发性风味物质进行分析,其中所用化学试剂为色谱纯。固相微萃取条件:取6.0g鸡汤样品放入15mL顶空瓶中,加入内标1,2-二氯苯溶液,55℃水浴中萃取吸附30min。气相色谱分析条件:色谱柱DB-WAX(30m×0.25mm×0.25μm),载气He,流速0.8mL/min,起始温度40℃,保持3min;5℃·min-1升温到230℃,保持7min;汽化室温度250℃。质谱分析条件:EI电离源,电子能量70eV,灯丝发射电流为200μA,离子源温度为200℃,接口温度250℃,检测器电压1000V,扫描质量范围为35~350amu。在同样的色谱升温程序下,根据C6~C26标准品按照以下公式计算待测化合物x的保留指数(Retention Index,RI)。
式中t(x)、t(Cn)、t(Cn+1)分别代表待测化合物x及碳原子数为n和n+1正构烷烃的保留时间。计算化合物x的保留指数与质谱数据库检索结果、标准化合物、文献进行比较,对所得化合物进行定性。挥发性风味物质采用内标法进行定量,根据待测化合物和内标物的质量及其在色谱图上响应的峰面积比,来求出被测组分的相对含量(即相对内标的含量):
其中:Wi—待测组分i的相对含量(μg/L);fi—质量校正因子,一般记为1;
Ai—待测组分i的面积;As—内标1,2-二氯苯的面积;
ms—内标1,2-二氯苯的质量;m—待测组分的质量;
采用定量描述性感官分析方法对不同烹饪模式下制备的鸡汤样品进行感官评价,评价小组由15名(年龄在18-30岁的8名女性和7名男性)已经筛选训练的评估员组成,感官评价时在感官评定室中进行。在感官分析之前,小组成员需进行4次训练(每次2h),其中包括评估员对鸡汤样品的感官属性的分类和常用术语的定义。鸡汤样品的感官属性包括鸡肉味、脂香味、异味、醇厚味和鲜味。感官属性评价的参考标准如下:鸡肉味,100g瘦鸡肉在100℃水中煮2h;脂香味,100g鸡脂在100℃加热2h;异味,包括焖熟味、油腻味、橡胶味和热鸡蛋味,100g鸡油在100℃水中煮沸4h,100g鸡油在沸水中煮10min,然后在4℃下储存3天;醇厚味,添加3mmol/L谷胱甘肽的鸡汤;鲜味,0.15%味精。将鸡汤样品(70mL)放入透明塑料杯中,温度保持在50℃以避免温度差异对样品感官属性的影响。感官属性使用10分制进行评估(0~10分,表示从无强度到高强度)。每个样品重复三次。
实施例1:
水冲洗新鲜鸡胸肉,将鸡肉切成4cm见方的尺寸均匀的小块,250g肉块与1000g水混合后放入电压力锅中进行加热,温度升至75℃后保温30min,再将锅内工作压力升至60kPa,保压30min,最后将锅内气压降至常压,得到香气改善的鸡汤。
采用固相微萃取-气相色谱-质谱分析技术对鸡汤挥发性风味物质的种类与浓度进行分析,色谱图结果如图2所示,其中主要挥发性风味物质及浓度如表1所示。对鸡汤进行感官评定,鸡汤的总体接受度、鲜度、咸度、醇厚味及香气的分值如图3所示。
实施例2:
水冲洗新鲜鸡胸肉,将鸡肉切成4cm见方的尺寸均匀的小块,250g肉块与1000g水混合后放入电压力锅中进行加热,温度升至75℃后保温30min,再将锅内工作压力升至60kPa,保压20min,最后将锅内气压降至常压,得到香气改善的鸡汤。
采用固相微萃取-气相色谱-质谱分析技术对鸡汤挥发性风味物质的种类与浓度进行分析,色谱图结果如图4所示,其中主要挥发性风味物质及浓度如表1所示。对鸡汤进行感官评定,鸡汤的总体接受度、鲜度、咸度、醇厚味及香气的分值如图3所示。
对比例1:
水冲洗新鲜鸡胸肉,将鸡肉切成4cm见方的尺寸均匀的小块,250g肉块与1000g水混合后放入电压力锅中进行加热,温度升至100℃,同时锅内工作压力升至112kPa,然后保温保压20min,最后将锅内气压降至常压,得到商用电压力锅烹饪鸡汤产品。
采用固相微萃取-气相色谱-质谱分析技术对鸡汤挥发性风味物质的种类与浓度进行分析,色谱图结果如图5所示,其中主要挥发性风味物质及浓度如表1所示。对鸡汤进行感官评定,鸡汤的总体接受度、鲜度、咸度、醇厚味及香气的分值如图3所示。
对比例2:
水冲洗新鲜鸡胸肉,将鸡肉切成4cm见方的尺寸均匀的小块,250g肉块与1000g水混合后放入锅中常压加热120min,得到传统烹饪鸡汤产品。
采用固相微萃取-气相色谱-质谱分析技术对鸡汤挥发性风味物质的种类与浓度进行分析,色谱图结果如图6所示,其中主要挥发性风味物质及浓度如表1所示。对鸡汤进行感官评定,鸡汤的总体接受度、鲜度、咸度、醇厚味及香气的分值如图3所示。
对比例3:
参照实施例1的方法,区别在于,将锅内工作压力调整为90kPa,其他条件同实施例1。对鸡汤进行感官评定,鸡汤的总体接受度、鲜度、咸度、醇厚味及香气的分值如图3所示。
对比例4:
参照实施例1的方法,区别在于,将保温时间调整为10min,其他条件同实施例1。对鸡汤进行感官评定,鸡汤的总体接受度、鲜度、咸度、醇厚味及香气的分值如图3所示。
对比例5:
参照实施例1的方法,区别在于:调整升温和升压顺序,即先进行升压,再进行升温,其他条件同实施例1。对鸡汤进行感官评定,鸡汤的总体接受度、鲜度、咸度、醇厚味及香气的分值如图3所示。
表1实施例与对比例鸡汤中关键挥发性风味物质浓度(μg/L)
由于醛类等脂肪氧化降解成分的气味阈值较低,它们对鸡汤的整体香气有显著的贡献,如辛醛和壬醛。辛醛具有明显的脂香味和甜香味,而壬醛具有明显的脂香味、烤香味和肉香味。由表1可以看出,实施例1与实施例2的鸡汤中辛醛和壬醛含量显著高于对比例,说明保温预处理-中压烹饪有效提高了脂肪水解、氧化的程度,提升了鸡汤特征香气物质浓度。此外,实施例1与实施例2的鸡汤中2-戊基呋喃含量相对于对比例有很大提高,证实亚油酸过氧化自由基降解形成烯烃自由基、并进一步三线态氧作用生成戊基呋喃的反应在保温预处理-中压烹饪过程中得到强化,2-戊基呋喃具有显著的脂香味和肉香味,对鸡汤的风味品质具有正面贡献。另外,实施例1与实施例2的鸡汤中1-辛烯-3-醇的含量也显著高于对比例,1-辛烯-3-醇典型的蘑菇味和烤肉味丰富了鸡汤的鲜香,能够有效改善鸡汤风味品质。保温预处理后的中压加热促进了亚油酸向13Δ-氢过氧化物的转化,进而降解成为1-辛烯-3-醇。另一方面,对比例的鸡汤中检测到多种酯类物质,而实施例的鸡汤样品未检出,表明保温预处理-中压烹饪的多段加工方式促进了酯类化合物的水解和氧化,避免了商用电压力锅与传统方法烹饪鸡汤中酯类物质引起的油腻感与刺激性。
由图3可以看出,保温预处理-中压烹饪技术不仅可以提高鸡汤香气的感官评分,还能够强化鸡汤的咸味、鲜味与醇厚感,总体接受度显著改善。对比例3的鸡汤香气评分低,压力过高导致焖煮味重。对比例4的鸡汤咸鲜味醇厚味评分低,滋味不佳,总体接受度评分低。因此,优选地,升压处理条件为:压力为50~70kPa,时间为20~35min。对比例5将本专利技术方案升温和升压顺序调整后鸡汤香气评分及总体接受度评分也较低。这说明升温和升压处理顺序对鸡汤气味有很大影响。本发明所提出的技术方案对提升电压力锅烹饪鸡汤品质、实现厨房电器工业技术升级与中华传统特色食品工业化具有重要的推动作用。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (6)
1.一种改善鸡汤香气的方法,其特征在于,所述方法是先将鸡肉放置于容器中进行加热,待温度升至70~80℃,保温时间25~35min;再将保温处理过的鸡肉置于压力为151~171kPa的环境下处理20~35min;最后降至常压得到鸡汤。
2.根据权利要求1所述的方法,其特征在于,容器中鸡肉和水的质量比为1:(2-5)。
3.根据权利要求1或2所述的方法,其特征在于,用水冲洗新鲜鸡肉,将鸡肉切成1~5cm见方的尺寸均匀的小块。
4.根据权利要求1-3任一项所述的方法制备得到的鸡汤。
5.根据权利要求4所述的鸡汤,其特征在于,所述鸡汤中特征香气物质辛醛、壬醛与2-戊基呋喃的含量分别高于2.5μg/L、11μg/L和5.5μg/L。
6.一种含有权利要求4或5所述的鸡汤的食品。
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