CN115669900A - Boiling-resistant chicken bone element seasoning and preparation method thereof - Google Patents
Boiling-resistant chicken bone element seasoning and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a boiling-resistant chicken bone element seasoning and a preparation method thereof. The preparation method of the chicken bone element seasoning comprises the following steps: (1) Dissolving chicken bone extract in sodium alginate and calcium lactate solution to obtain chicken bone extract emulsion; (2) Performing microwave vacuum drying on the chicken bone extract emulsion to obtain primary embedded chicken bone extract; (3) And (3) carrying out secondary embedding on the chicken bone extract subjected to primary embedding by using a coating agent to obtain the boiling-resistant chicken bone extract seasoning. The method comprises the following steps of firstly, reacting the chicken ossein with sodium alginate and calcium lactate to form rubber beads, and embedding for one time to obtain the chicken ossein inner core. In order to enhance the thermal stability, the coating agent is further utilized to carry out secondary embedding on the surface of the product, so that a more stable double-layer core-shell structure is formed, the embedding rate and the boiling resistance of the product are enhanced, and the double-layer core-shell structure can be applied to the cooking of long-time stewing such as chafing dish, soup making and the like.
Description
Technical Field
The invention belongs to the technical field of seasoning processing, and particularly relates to a boiling-resistant chicken bone element seasoning and a preparation method thereof.
Background
The chicken bone is rich in nutrition, the chicken bone contains a large amount of minerals, wherein the minerals such as calcium, phosphorus, iron, zinc and the like are multiple times of those of fresh meat, the proportion of calcium to phosphorus is close to 2:1, and is the same as the proportion of calcium to phosphorus in human bones, so that the chicken bone is an ideal natural calcium raw material and is also rich in ions such as sodium, magnesium, chlorine, fluorine, carbonate and citrate. The chicken skeleton accounts for about 10-30% of the carcass mass, and contains a plurality of effective nutrient components, and the chicken bone element is one of the nutrient components. The chicken bone extract is an extract obtained by pressure cooking, deoiling and concentrating a chicken skeleton, is rich in nutrition, is rich in protein, amino acid, trace elements, flavor substances and the like, is usually used for developing and producing novel seasonings, is widely used for producing foods such as meat product processing, instant noodle seasoning bags and the like at present, and gradually becomes a main form for high-value conversion and utilization of the chicken skeleton.
Liao Guohong, and the like, researches an optimal process for preparing chicken essence by taking chicken breast and chicken skeleton as raw materials and adding saccharides, amino acid, chicken fat and salt, realizes reduction of production cost, and greatly improves the chicken flavor of the product. At present, the main raw materials of the chicken essence are obtained by enzymolysis of chicken skeletons, so that the cost is relatively low, and the structure of related industries is mature and complete. Sun Lixia and the like take chicken breast and chicken skeleton as raw materials, and the results show that the chicken essence (chicken powder) prepared by the raw material ratio and the enzymolysis process has various raw material fragrance and taste and greatly improved product quality by controlling the raw material ratio and the enzymolysis process. Wang Zhenxing, etc. uses chicken skeleton as raw material, and makes it pass through the processes of high-pressure cooking, breaking, enzymolysis, pulverizing, maillard reaction flavouring and spray-drying so as to obtain the invented natural functional flavouring material chicken bone powder with rich flavour, rich nutrients and chicken flavour. Similarly, li Fenghua is used for improving the quality of the seasoning, chicken bone meal is used as a raw material, the chicken essence is prepared by the biological enzymolysis technology and the maillard reaction for enhancing the flavor, and the enzymolysis effect of the obtained composite protease and the flavourzyme for stepwise enzymolysis of the chicken bone meal is superior to that of single enzyme hydrolysis. Zheng Xiaojie and the like, chicken skeletons in the broiler processing process are used as raw materials, and a chicken essence product is prepared by carrying out enzymolysis on the raw materials by using compound protease and adding reducing sugar to carry out Maillard reaction.
However, the chicken powder seasoning is unstable when heated at a high temperature for a long time, so that the delicate flavor disappears quickly, and the taste and flavor of the soup are greatly affected.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a boiling-resistant chicken bone seasoning and a preparation method thereof.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a preparation method of boiling-resistant chicken bone element seasoning comprises the following steps:
(1) Dissolving chicken bone extract in sodium alginate and calcium lactate solution to obtain chicken bone extract emulsion;
(2) Performing microwave vacuum drying on the chicken bone extract emulsion to obtain primary embedded chicken bone extract;
(3) And (3) carrying out secondary embedding on the primary embedded chicken bone extract by using a coating agent to obtain the boiling-resistant chicken bone extract seasoning.
According to the invention, sodium alginate and calcium lactate react to form glue beads, the chicken bone element is embedded for the first time to form the inner core, then the coating agent is added for the second embedding to form the core-shell structure, and the chicken bone element seasoning prepared by combining the microwave vacuum drying technology with the fluidized bed secondary coating technology can prolong the boiling resistance, has good product solubility and is suitable for industrial production.
Preferably, in the step (1), the mass concentration of the sodium alginate is 1.0-3.0%, the mass concentration of the calcium lactate is 3.0-6.0%, and the dosage ratio of the chicken bone extract to the sodium alginate is (20-40 g): 100mL, and the volume ratio of the sodium alginate to the calcium lactate is 1:1.
Preferably, the vacuum degree of the microwave vacuum drying in the step (2) is-80 KPa, the microwave intensity is 12W/g, and the drying time is 25min.
Preferably, before the secondary embedding in the step (3), the primary embedded chicken bone extract is mixed with salt, sugar, corn starch, CMC, I + G and monosodium glutamate. By blending the chicken bone element embedded once, the fresh fragrance and the solubility of the product can be increased, and the boiling resistance can be prolonged by matching with a coating agent.
Preferably, the once-embedded chicken bone extract is used as a base material, the salt adding amount is 3%, the sugar adding amount is 3%, the corn starch adding amount is 4%, the CMC adding amount is 0.8%, the I + G adding amount is 0.5%, and the monosodium glutamate adding amount is 20%.
Preferably, the coating agent in step (3) is obtained by mixing gelatin and lecithin. Gelatin and lecithin are used as wall materials to carry out secondary embedding to form a core-shell structure, so that the embedding rate is high, and the prepared product has good solubility.
Preferably, the mass concentration of the gelatin in the coating agent is 5.0-10.0%, and the lecithin accounts for 5.0-10.0% of the weight of the gelatin.
Preferably, the secondary embedding method in step (3) is as follows: and repeatedly spraying the primary embedded chicken bone extract with a coating agent in a fluidized bed, and drying until a microcapsule with a film layer with a certain thickness is formed on the surface of the primary embedded chicken bone extract.
The preparation method comprises the steps of spreading a primary embedded chicken bone product in a fluidized bed, starting a fan and a heating device to enable the primary embedded chicken bone to form a stable fluidized state, starting a peristaltic pump after the temperature in the bed is stable, spraying coating agent emulsion from a nozzle, spraying the fluidized chicken bone particles in the fluidized bed with the coating agent, rapidly drying the sprayed chicken bone particles in hot air flow, and continuously and circularly coating until the particles grow into microcapsules with a film layer with a certain thickness, wherein the obtained product is the boiling-resistant chicken bone seasoning.
Preferably, in the secondary embedding process, the air inlet temperature of the fluidized bed is controlled to be 50 ℃, the air inlet pressure is controlled to be 0.1MPa, and the atomizing air pressure is controlled to be 0.1MPa.
The invention also provides the boiling-resistant chicken bone element seasoning prepared by the preparation method of the boiling-resistant chicken bone element seasoning.
The invention has the beneficial effects that:
(1) The invention firstly carries out primary embedding on the chicken bone element by reacting sodium alginate and calcium lactate to form rubber beads, thus obtaining the chicken bone element kernel. In order to enhance the thermal stability, gelatin and lecithin are further embedded on the surface of the composite material for the second time to form a more stable double-layer core-shell structure, so that the embedding rate and the boiling resistance of the product are enhanced, and the composite material can be applied to cooking for long-time cooking such as chafing dish, soup making and the like.
(2) The invention adopts microwave vacuum drying, utilizes microwave as a heat source, has strong penetrating power, rapid and uniform heating, saves energy and has high efficiency, and the moisture can be evaporated under the vacuum condition and the lower temperature condition, thereby effectively retaining the heat-sensitive components and the flavor in the product. The microwave vacuum drying technology is combined with the fluidized bed secondary coating technology, the process technology is advanced, the embedding rate is high, the preparation amount is large, and the method is suitable for industrial production.
Drawings
FIG. 1 is a flow chart of the preparation of the boiling-resistant chicken bone meal seasoning of the present invention;
FIG. 2 is a schematic diagram showing a preparation model of the boiling-resistant chicken bone seasoning of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
The chicken bone extracts of the examples and comparative examples of the present invention were obtained from Heibopuletale Biotech, inc.
Example 1
A preparation method of boiling-resistant chicken bone element seasoning comprises the following steps:
(1) Respectively preparing a sodium alginate solution with the mass concentration of 1.0% and a calcium lactate solution with the mass concentration of 4.0%;
(2) Dissolving chicken bone extract in a sodium alginate solution at a concentration of 40g/100mL, and adding an equal volume of calcium lactate solution to obtain chicken bone extract-embedded emulsion;
(3) Performing microwave vacuum drying on the emulsion for 25min at the vacuum degree of-80 KPa and the microwave intensity of 12W/g to obtain primary embedded chicken bone extract;
(4) Mixing and boiling 100g of chicken bone extract obtained in the step (3) as a base material, 3g of salt, 3g of sugar, 4g of corn starch, 0.8g of CMC, 0.5g of I + G and 20g of monosodium glutamate for 10min to obtain a primary product of the chicken bone extract seasoning;
(5) Performing microwave vacuum drying on the primary chicken bone seasoning product, wherein the vacuum degree is-80 KPa, and the microwave intensity is 12W/g; then, slightly crushing the blocky seasoning, adding the blocky seasoning into a crusher for crushing, and then sieving by using a 80-mesh sieve;
(6) Adding lecithin 6 wt% of gelatin into gelatin water solution 6 wt%, mixing, homogenizing with high speed shearing disperser at 8000rmp for 3min to obtain coating agent emulsion;
(7) And (3) flattening the primary chicken bone seasoning product prepared in the step (5), placing the primary chicken bone seasoning product in a fluidized bed for fluidized bed secondary coating, wherein the coating condition is that the air inlet temperature is 50 ℃, the air inlet pressure is 0.1MPa, the atomizing air pressure is 0.1MPa, the air quantity is adjusted, so that the seasoning forms a stable fluidized state, after the temperature in the bed is stable, a peristaltic pump is opened, the coating agent emulsion is sprayed out from a nozzle, the chicken bone seasoning particles in the fluidized state are sprayed with the coating agent in the fluidized bed, the sprayed particles are rapidly dried in hot air flow, the coating process is continuously circulated repeatedly until the particles grow into microcapsules with a film layer with a certain thickness, and the obtained product is the boiling-resistant chicken bone seasoning.
And (3) boiling resistance test: experiments show that the chicken bone element seasoning prepared by the embodiment is boiled in boiling water, the soup color is gradually changed into yellow from milky white at the beginning within 1 hour before the boiling process under the boiling condition, and the emitted fragrance is more and more concentrated because the delicate flavor substances in the chicken powder seasoning are gradually released. During the subsequent 2-hour boiling process, the soup color gradually becomes lighter from yellow, and the emitted fragrance becomes lighter, which indicates that the inner delicate flavor substances are basically released.
Example 2
A preparation method of boiling-resistant chicken bone element seasoning comprises the following steps:
(1) Preparing a sodium alginate solution with the mass concentration of 3.0% and a calcium lactate solution with the mass concentration of 6.0% respectively;
(2) Dissolving chicken bone extract in sodium alginate solution at a ratio of 20g/100mL, and adding calcium lactate solution with the same volume to obtain chicken bone extract-embedded emulsion;
(3) Performing microwave vacuum drying on the emulsion for 25min under the conditions that the vacuum degree is-80 KPa and the microwave intensity is 12W/g to obtain primary embedded chicken bone extract;
(4) Mixing and boiling 100g of chicken bone extract obtained in the step (3) as a base material, 3g of salt, 3g of sugar, 4g of corn starch, 0.8g of CMC, 0.5g of I + G and 20g of monosodium glutamate for 10min to obtain a primary product of the chicken bone extract seasoning;
(5) Performing microwave vacuum drying on the primary chicken bone seasoning product, wherein the vacuum degree is-80 KPa, and the microwave intensity is 12W/g; then, slightly crushing the blocky seasoning, adding the blocky seasoning into a crusher for crushing, and then sieving by using an 80-mesh sieve;
(6) Adding lecithin 10 wt% of gelatin into gelatin water solution 10 wt%, mixing, homogenizing with high speed shearing disperser at 8000rmp for 3min to obtain coating agent emulsion;
(7) And (3) flattening the primary chicken bone seasoning product prepared in the step (5), placing the primary chicken bone seasoning product in a fluidized bed for fluidized bed secondary coating, wherein the coating condition is that the air inlet temperature is 50 ℃, the air inlet pressure is 0.1MPa, the atomizing air pressure is 0.1MPa, the air quantity is adjusted, so that the seasoning forms a stable fluidized state, after the temperature in the bed is stable, a peristaltic pump is opened, the coating agent emulsion is sprayed out from a nozzle, the chicken bone seasoning particles in the fluidized state are sprayed with the coating agent in the fluidized bed, the sprayed particles are rapidly dried in hot air flow, the coating process is continuously circulated repeatedly until the particles grow into microcapsules with a film layer with a certain thickness, and the obtained product is the boiling-resistant chicken bone seasoning.
And (3) boiling resistance test: the chicken bone element seasoning prepared by the embodiment is boiled in boiling water, the addition amount of sodium alginate is more during the first embedding, the proportion of the core material is reduced to some extent, and the concentration of the coating agent is higher during the second embedding, so that the chicken bone element seasoning has better embedding effect and stronger boiling resistance, and is more stable at high temperature. During the first 2 hours of boiling, the soup color gradually changes from milky white to yellow, and the emitted fragrance is stronger and stronger. After the soup is boiled for 4 hours, the soup color gradually becomes lighter from yellow, and the emitted fragrance becomes lighter, which shows that the flavor substances in the soup are basically released after the soup is boiled for 4 hours.
Comparative example
(1) Preparing a sodium alginate solution with the mass concentration of 3.0% and a calcium lactate solution with the mass concentration of 6.0% respectively;
(2) Dissolving chicken bone extract in sodium alginate solution at a ratio of 20g/100mL, and adding calcium lactate solution with the same volume to obtain chicken bone extract-embedded emulsion;
(3) Performing microwave vacuum drying on the emulsion for 25min under the conditions that the vacuum degree is-80 KPa and the microwave intensity is 12W/g to obtain primary embedded chicken bone extract;
(4) And (3) taking 100g of chicken bone extract obtained in the step (3) as a base material, adding 3g of salt, 3g of sugar, 4g of corn starch, 0.8g of CMC, 0.5g of I + G and 20g of monosodium glutamate, mixing, boiling for 10min, drying and crushing to obtain the chicken bone extract seasoning.
And (3) boiling fastness test: the prepared chicken bone element seasoning is boiled in boiling water, and the soup color is gradually changed from milky white to yellow in the boiling process of the first half hour, so that the emitted fragrance is more and more concentrated. After 1 hour of cooking, the soup color gradually fades from yellow, and the emitted fragrance fades, which shows that the flavor substances in the soup are basically released after 1 hour of cooking. The reason is that only the sodium alginate and the calcium lactate are embedded for one time, the embedding effect of the chicken bone element seasoning is poor, the boiling resistance is low, and the chicken bone element seasoning is unstable at high temperature, so that the chicken bone element seasoning is embedded for the second time to form a stable double-layer core-shell structure, and the embedding rate and the boiling resistance of the product can be enhanced.
It should be noted that the above embodiments belong to the same inventive concept, and the description of each embodiment has a different emphasis, and reference may be made to the description in other embodiments where the description in individual embodiments is not detailed.
The above-mentioned embodiments only express the embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A preparation method of boiling-resistant chicken bone element seasoning is characterized by comprising the following steps:
(1) Dissolving chicken bone extract in sodium alginate and calcium lactate solution to obtain chicken bone extract emulsion;
(2) Performing microwave vacuum drying on the chicken bone extract emulsion to obtain primary embedded chicken bone extract;
(3) And (3) carrying out secondary embedding on the primary embedded chicken bone extract by using a coating agent to obtain the boiling-resistant chicken bone extract seasoning.
2. The preparation method of the boiling-resistant chicken bone element seasoning as claimed in claim 1, wherein the mass concentration of the sodium alginate in the step (1) is 1.0% -3.0%, the mass concentration of the calcium lactate is 3.0% -6.0%, and the dosage ratio of the chicken bone element to the sodium alginate is (20-40 g): 100mL, and the volume ratio of the sodium alginate to the calcium lactate is 1:1.
3. The preparation method of the boiling-resistant chicken bone seasoning as claimed in claim 1, wherein the degree of vacuum of the microwave vacuum drying in the step (2) is-80 KPa, the intensity of the microwave is 12W/g, and the drying time is 25min.
4. The method for preparing the boiling-resistant chicken bone element seasoning as claimed in claim 1, wherein the step (3) further comprises mixing and blending the primary embedded chicken bone element with salt, sugar, corn starch, CMC, I + G and monosodium glutamate before the secondary embedding.
5. The method for preparing a boiling-resistant chicken bone element seasoning as claimed in claim 4, wherein the once-embedded chicken bone element is used as a base material, the salt content is 3%, the sugar content is 3%, the corn starch content is 4%, the CMC content is 0.8%, the I + G content is 0.5%, and the monosodium glutamate content is 20%.
6. The method for preparing the boiling-resistant chicken bone seasoning as claimed in claim 1, wherein the coating agent of the step (3) comprises gelatin and lecithin.
7. The preparation method of the boiling-resistant chicken bone meal seasoning as claimed in claim 6, wherein the mass concentration of gelatin in the coating agent is 5.0-10.0%, and the lecithin accounts for 5.0-10.0% of the weight of the gelatin.
8. The preparation method of the boiling-resistant chicken bone seasoning as claimed in claim 1, wherein the secondary embedding method in the step (3) is as follows: and repeatedly spraying the primary embedded chicken bone extract with a coating agent in a fluidized bed, and drying until a microcapsule with a film layer with a certain thickness is formed on the surface of the primary embedded chicken bone extract.
9. The preparation method of the boiling-resistant chicken bone element seasoning, as claimed in claim 8, wherein the air inlet temperature of the fluidized bed is controlled to 50 ℃, the air inlet pressure is controlled to 0.1MPa, and the atomizing air pressure is controlled to 0.1MPa in the secondary embedding process.
10. The boiling-resistant chicken bone seasoning prepared by the preparation method of the boiling-resistant chicken bone seasoning according to any one of claims 1 to 9.
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| CN104026537A (en) * | 2014-06-25 | 2014-09-10 | 广东嘉豪食品有限公司 | Preparation method of slow release type high-calcium milky chicken powder for hot pot |
| CN104026541A (en) * | 2014-06-25 | 2014-09-10 | 江南大学 | Preparation method of boiling-resistant type chicken powder with natural fresh shrimp flavor |
| CN106387826A (en) * | 2016-09-14 | 2017-02-15 | 广东嘉豪食品有限公司 | Preparation method of cooking-resistant chicken powder seasoning for chafing dishes |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026537A (en) * | 2014-06-25 | 2014-09-10 | 广东嘉豪食品有限公司 | Preparation method of slow release type high-calcium milky chicken powder for hot pot |
| CN104026541A (en) * | 2014-06-25 | 2014-09-10 | 江南大学 | Preparation method of boiling-resistant type chicken powder with natural fresh shrimp flavor |
| CN106387826A (en) * | 2016-09-14 | 2017-02-15 | 广东嘉豪食品有限公司 | Preparation method of cooking-resistant chicken powder seasoning for chafing dishes |
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