CN115736223A - Black date braised chicken sauce and preparation method thereof - Google Patents
Black date braised chicken sauce and preparation method thereof Download PDFInfo
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Images
Classifications
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- 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
Abstract
The invention discloses a black date braised chicken sauce and a preparation method thereof, wherein the black date braised chicken sauce is prepared from the following raw materials in parts by weight: 390 to 410 portions of oyster sauce, 200 to 220 portions of black date paste, 15 to 25 portions of chicken essence, 15 to 25 portions of soft sugar, 35 to 45 portions of salt, 35 to 40 portions of cooking wine, 90 to 100 portions of light soy sauce, 35 to 40 portions of dark soy sauce, 0.3 to 0.5 portion of potassium sorbate, 25 to 35 portions of spice AAA, 2 portions of delicious peptide, 0.5 to 1 portion of jujube essence and 0.3 to 0.5 portion of tert-butyl hydroquinone. The preparation method of the black date braised chicken sauce comprises the following steps: and (4) decocting the raw materials by steam to obtain the black date braised chicken sauce. The preparation method is simple and suitable for industrial production, and the black date paste and the butyl hydroquinone are combined for use, so that the prepared braised chicken sauce has unique flavor, and the contents of nutrient components such as polysaccharide, polyphenol, flavone and protein in the sauce and the antioxidant capacity are greatly improved.
Description
Technical Field
The invention relates to the technical field of sauce making, and particularly relates to black date braised chicken sauce and a preparation method thereof.
Background
Braised chicken is well known and well-known famous dish, tastes delicious and is carefree for people to find. The braised chicken sauce is a necessary seasoning for preparing braised chicken, strict requirements on raw materials and proportion are met in the preparation of the braised chicken sauce, the preparation process of the braised chicken sauce can be simplified, and the flavor of the braised chicken can be well guaranteed. Meanwhile, the braised chicken sauce lacks a corresponding regulation and control system at present, and the quality of the braised chicken sauce can be grasped only by depending on sensory evaluation of people.
The red date yield in China accounts for more than 98% of the world yield, and in recent years, the healthy development of the red date industry is severely restricted due to the shortage of red date deep processing technology. The black dates are subjected to Maillard reaction to be blackened to obtain the black dates, research shows that the content of polysaccharide, total phenol, total flavone and the like and antioxidant activity of the black dates are obviously enhanced compared with those of the red dates, and the black dates are compounded into the braised chicken sauce to prepare the black date braised chicken sauce with unique black date flavor, nutrition and antioxidant capacity, so that the market of the braised chicken sauce is enriched, and the industrial development of the red dates is assisted.
The preparation and use processes of the braised chicken sauce are all exposed to high-temperature conditions, the black date paste is compounded into the braised chicken sauce, although the flavor and the nutritional ingredients of braised chicken can be improved, the total phenols and the total flavones can generate a series of reactions under the high-temperature condition, and a large amount of loss is generated.
Therefore, the method for compounding the black date paste into the braised chicken sauce is a hotspot of current research on how to reduce the loss of beneficial components such as total phenols and total flavonoids in the braised chicken sauce in the preparation and use processes.
Disclosure of Invention
Aiming at the prior art, the invention aims to provide a black date braised chicken sauce and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a black date braised chicken sauce which comprises the following raw materials in parts by weight:
390 to 410 parts of oyster sauce, 200 to 220 parts of black date paste, 15 to 25 parts of chicken essence, 15 to 25 parts of soft white sugar, 35 to 45 parts of salt, 35 to 40 parts of cooking wine, 90 to 100 parts of light soy sauce, 35 to 40 parts of dark soy sauce, 0.3 to 0.5 part of potassium sorbate, 25 to 35 parts of spice AAA, 1 to 2 parts of delicious peptide, 0.5 to 1 part of jujube essence and 0.3 to 0.5 part of TBHQ (tert-butyl hydroquinone).
Preferably, the black date braised chicken sauce consists of the following raw materials in parts by weight:
400 parts of oyster sauce, 220 parts of black date paste, 20 parts of chicken essence, 20 parts of soft sugar, 40 parts of salt, 36 parts of cooking wine, 95 parts of light soy sauce, 36 parts of dark soy sauce, 0.4 part of potassium sorbate, 31 parts of spice AAA, 1.7 parts of delicious peptide, 0.7 part of jujube essence and 0.4 part of TBHQ (tert-butyl hydroquinone).
The invention provides a preparation method of black date braised chicken sauce, which comprises the following steps:
performing steam boiling, filling, sterilizing and metal detection on oyster sauce, black date paste, chicken essence, soft white sugar, salt, cooking wine, light soy sauce, dark soy sauce, potassium sorbate, spice AAA, delicious peptide, date essence and TBHQ (tert-butyl hydroquinone) to obtain the black date yellow braised chicken sauce.
Preferably, the steam pressure in the steam boiling is 0.08-0.1 MPa.
Preferably, the preparation method of the black date paste comprises the following steps: removing core of fructus Jujubae, and pulping to obtain fructus Jujubae pulp; and (3) fermenting the red date pulp in a liquid state to obtain the black date paste.
More preferably, the liquid state fermentation temperature is 65-75 ℃, the humidity is 70-80%, and the fermentation time is 84-96 h.
Preferably, the boiling temperature is 90-130 ℃, and the boiling time is 20-40 min.
Preferably, the filling temperature is not lower than 60 ℃.
Preferably, the sterilization pressure is 400-600 MPa, and the sterilization time is 4-6 min.
The invention has the beneficial effects that:
the invention provides a black date braised chicken sauce, which is prepared by adding black date paste into raw materials, wherein the black dates are obtained by fermenting red dates through Maillard reaction, on one hand, the addition of the black date paste can effectively drive the development of red date industry, on the other hand, after the red dates are blackened, the contents of polysaccharide, protein and other nutrient components and antioxidant capacity are obviously enhanced, and the addition of the black date paste enables the contents of polysaccharide, total phenol, total flavone, total protein, total acid and amino acid nitrogen in the braised chicken sauce to be obviously increased.
The invention also provides a preparation method of the black date braised chicken sauce, the raw materials are put into the jacketed kettle for steam boiling, the preparation method is simple, the preparation method is suitable for industrial production, meanwhile, compared with the method of directly putting the raw materials into a common kettle for boiling and heating, the heating is more uniform, the sauce flavor and quality are prevented from being influenced by the boiling, and the braised chicken sauce obtained by stir-frying under the action of steam is thick, dark brown in color and rich in jujube fragrance.
The invention adopts the combination of the black date paste and the tert-butyl hydroquinone to be applied to the preparation process of the braised chicken sauce, on one hand, the addition of the black date paste can increase the content of total polysaccharides, total phenols, total flavonoids and other nutrients in the braised chicken sauce and enrich the mouthfeel of the braised chicken sauce, on the other hand, the addition of the tert-butyl hydroquinone can greatly avoid the loss of the polyphenols and the flavonoids caused by high temperature in the preparation and application processes of the braised chicken sauce, and the tert-butyl hydroquinone utilizes the reducibility thereof to inhibit the inactivation of the polyphenols and the flavonoids at high temperature and greatly avoid the loss of the nutrients caused by high temperature in the preparation and application processes of the braised chicken sauce.
Drawings
FIG. 1: black date braised chicken sauce and braised chicken sauce polysaccharide mass percentage content diagram;
FIG. 2 is a schematic diagram: the weight percentage content of total phenols, total flavones, total proteins, total acids and amino acid nitrogen of the black date braised chicken sauce and the braised chicken sauce is shown in the figure;
FIG. 3: black date braised chicken sauce and braised chicken sauce with antioxidant DPPH IC 50 Value, ABTS IC 50 Value, FRAP IC 50 A map of values.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
As described in the background art, the braised chicken sauce is a necessary seasoning for making braised chicken, and based on the sauce, the black date braised chicken sauce and the preparation method thereof are provided.
In order to make the technical solutions of the present application more clearly understood by those skilled in the art, the technical solutions of the present application will be described in detail below with reference to specific embodiments.
The test materials used in the examples of the present invention are all conventional in the art and commercially available.
Wherein the oyster sauce is purchased from Lijinji food Co., ltd; the red dates are purchased from a Jinsi jujube garden in Leling city; chicken essence was purchased from alli limited; soft sugar is purchased from Hulunbel sandong sugar industry science and technology Limited; salt is purchased from Changlu salt industry Co., ltd, tianjin, middle salt; cooking wine is purchased from Beijing king Conghee food Co; light soy sauce was purchased from Haitian condiments food Co., ltd, in Foshan; dark soy sauce was purchased from Haitian condiments food Co., ltd, in Foshan; potassium sorbate was obtained from onda biotechnology limited, shandong; spice AAA was purchased from food limited of great kitchens for food feast in Qingdao; the peptide is purchased from Qianyi Biotechnology GmbH in Guangzhou city; the jujube essence is purchased from Hangzhou West lake essence and spice company, inc.; TBHQ (Tert-butylhydroquinone) was purchased from Wengyuan Guangyi food science and technology Co.
Example 1
(1) Preparing materials: 400 parts of oyster sauce, 220 parts of black date paste, 20 parts of chicken essence, 20 parts of soft sugar, 40 parts of salt, 36 parts of cooking wine, 95 parts of light soy sauce, 36 parts of dark soy sauce, 0.4 part of potassium sorbate, 31 parts of spice AAA, 1.7 parts of delicious peptide, 0.7 part of jujube essence and 0.5 part of TBHQ (tert-butyl hydroquinone).
The preparation method of the black date paste comprises the following steps: (A) Selecting red dates with hardness and water content of about 30%, removing cores of the red dates, pulping the red dates, and soaking the red dates in water for 60min to obtain red date pulp; (B) Filling the red date pulp into a sealed bag, putting the sealed bag into an oven, keeping the fermentation temperature in the oven at 65 ℃ and the fermentation humidity at 75%, and fermenting for 96h to obtain the black date paste.
(2) Putting the raw materials in the step (1) into a jacketed kettle, starting a steam valve, controlling the steam pressure to be 0.1MPa, controlling the boiling temperature to be 120 ℃, boiling for 40min, continuously stir-frying during the boiling period to prevent the raw materials from sticking the kettle until the sauce body is thick and dark brown, and stopping boiling along with the flowing of rich fragrance;
(3) Filling the boiled sauce by using an automatic quantitative filling machine, filling by using glass bottles, wherein each bottle is 1kg, the temperature of a bottling center is not lower than 60 ℃, screwing a bottle cap when the bottle is hot, carrying out ultrahigh pressure sterilization on the bottled sauce for 5min under 500MPa, putting the sterilized bottled sauce on a metal detector one by one, carrying out metal foreign matter detection, removing unqualified products, boxing and warehousing, storing in a normal-temperature warehouse, and paying attention to moisture resistance, rat resistance and insect resistance.
Example 2
(1) Preparing materials: 390 parts of oyster sauce, 200 parts of black date paste, 15 parts of chicken essence, 15 parts of soft sugar, 35 parts of salt, 35 parts of cooking wine, 90 parts of light soy sauce, 35 parts of dark soy sauce, 0.3 part of potassium sorbate, 25 parts of spice AAA, 1 part of delicious peptide, 0.5 part of date essence and 0.3 part of TBHQ.
The preparation method of the black date paste comprises the following steps: (A) Selecting fructus Jujubae with hardness and water content of about 30%, removing core of fructus Jujubae, pulping, and soaking in water for 60min to obtain fructus Jujubae pulp; (B) And (3) filling the red date pulp into a sealed bag, putting the sealed bag into an oven, keeping the fermentation temperature in the oven at 65 ℃ and the fermentation humidity at 70%, and fermenting for 96 hours to obtain the black date paste.
(2) Putting the raw materials in the step (1) into a jacketed kettle, starting a steam valve, controlling the boiling temperature to be 90 ℃ under the steam pressure of 0.08MPa, boiling for 40min, continuously stir-frying during the boiling period to prevent the raw materials from sticking to the kettle until the sauce is thick and brown, and stopping boiling along with the flowing of rich fragrance;
(3) Filling the boiled sauce with an automatic quantitative filling machine, filling with glass bottles, wherein each bottle is 1kg, the temperature of a bottling center is not lower than 60 ℃, screwing a bottle cap when the bottle is hot, carrying out ultrahigh pressure sterilization on the bottled sauce at 400MPa for 6min, putting the sterilized bottled sauce on a metal detector one by one, carrying out metal foreign matter detection, removing unqualified products, boxing and warehousing, storing in a normal-temperature warehouse, and paying attention to moisture resistance, rat resistance and insect resistance.
Example 3
(1) Preparing materials: 410 parts of oyster sauce, 220 parts of black date paste, 25 parts of chicken essence, 25 parts of soft sugar, 45 parts of salt, 45 parts of cooking wine, 100 parts of light soy sauce, 40 parts of dark soy sauce, 0.5 part of potassium sorbate, 35 parts of spice AAA, 2 parts of delicious peptide, 1 part of date essence and 0.5 part of TBHQ (tert-butyl hydroquinone).
The preparation method of the black date paste comprises the following steps: (A) Selecting fructus Jujubae with hardness and water content of about 30%, removing core of fructus Jujubae, pulping, and soaking in water for 60min to obtain fructus Jujubae pulp; (B) Putting the red date pulp into a sealed bag, putting the sealed bag into an oven, keeping the fermentation temperature in the oven at 75 ℃, the fermentation humidity at 80%, and fermenting for 84h to obtain the black date paste.
(2) Putting the raw materials in the step (1) into a jacketed kettle, starting a steam valve, controlling the boiling temperature to be 130 ℃ under the steam pressure of 0.1MPa, boiling for 20min, continuously stir-frying during the boiling period to prevent the raw materials from sticking to the kettle until the sauce is thick and brown, and stopping boiling along with the flowing of rich fragrance;
(3) Filling the boiled sauce with an automatic quantitative filling machine, filling with glass bottles, wherein each bottle is 1kg, the temperature of a bottling center is not lower than 60 ℃, screwing a bottle cap when the bottle is hot, carrying out ultrahigh pressure sterilization on the bottled sauce at 600MPa for 4min, putting the sterilized bottled sauce on a metal detector one by one, carrying out metal foreign matter detection, removing unqualified products, boxing and warehousing, storing in a normal-temperature warehouse, and paying attention to moisture resistance, rat resistance and insect resistance.
Example 4
(1) Preparing materials: 405 parts of oyster sauce, 215 parts of black date paste, 37 parts of chicken essence, 23 parts of soft sugar, 37 parts of salt, 38 parts of cooking wine, 97 parts of light soy sauce, 38 parts of dark soy sauce, 0.4 part of potassium sorbate, 28 parts of spice AAA, 1.3 parts of delicious peptide, 0.6 part of jujube essence and 0.4 part of TBHQ.
The preparation method of the black date paste comprises the following steps: (A) Selecting fructus Jujubae with hardness and water content of about 30%, removing core of fructus Jujubae, pulping, and soaking in water for 60min to obtain fructus Jujubae pulp; (B) Filling the red date pulp into a sealed bag, putting the sealed bag into an oven, keeping the fermentation temperature in the oven at 65 ℃ and the fermentation humidity at 75%, and fermenting for 96h to obtain the black date paste.
(2) Putting the raw materials in the step (1) into a jacketed kettle, starting a steam valve, controlling the boiling temperature to be 120 ℃ under the steam pressure of 0.1MPa, boiling for 20min, continuously stir-frying during the boiling period to prevent the raw materials from sticking to the kettle until the sauce is thick and brown, and stopping boiling along with the flowing of rich fragrance;
(3) Filling the boiled sauce with an automatic quantitative filling machine, filling with glass bottles, wherein each bottle is 1kg, the temperature of a bottling center is not lower than 60 ℃, screwing a bottle cap when the bottle is hot, carrying out ultrahigh pressure sterilization on the bottled sauce at 500MPa for 5min, putting the sterilized bottled sauce on a metal detector one by one, carrying out metal foreign matter detection, removing unqualified products, boxing and warehousing, storing in a normal-temperature warehouse, and paying attention to moisture resistance, rat resistance and insect resistance.
Example 5
(1) Preparing materials: 400 parts of oyster sauce, 220 parts of black date paste, 20 parts of chicken essence, 20 parts of soft sugar, 40 parts of salt, 36 parts of cooking wine, 95 parts of light soy sauce, 36 parts of dark soy sauce, 0.4 part of potassium sorbate, 31 parts of spice AAA, 1.7 parts of delicious peptide, 0.7 part of date essence and 0.4 part of TBHQ.
The preparation method of the black date paste comprises the following steps: (A) Selecting red dates with hardness and water content of about 30%, removing cores of the red dates, pulping the red dates, and soaking the red dates in water for 60min to obtain red date pulp; (B) And (3) putting the red date pulp into a sealed bag, putting the sealed bag into an oven, keeping the fermentation temperature in the oven at 70 ℃, the fermentation humidity at 75%, and fermenting for 91 hours to obtain the black date paste.
(2) Putting the raw materials in the step (1) into a jacketed kettle, starting a steam valve, controlling the boiling temperature to be 110 ℃ under the steam pressure of 0.09MPa, boiling for 30min, continuously stir-frying during the boiling period to prevent the raw materials from sticking to the kettle until the sauce is thick and brown, and stopping boiling along with the flowing of rich fragrance;
(3) Filling the boiled sauce with an automatic quantitative filling machine, filling with glass bottles, wherein each bottle is 1kg, the temperature of a bottling center is not lower than 60 ℃, screwing a bottle cap when the bottle is hot, carrying out ultrahigh pressure sterilization on the bottled sauce at 500MPa for 5min, putting the sterilized bottled sauce on a metal detector one by one, carrying out metal foreign matter detection, removing unqualified products, boxing and warehousing, storing in a normal-temperature warehouse, and paying attention to moisture resistance, rat resistance and insect resistance.
Comparative example 1
The raw materials comprise: 400 parts of oyster sauce, 20 parts of chicken essence, 20 parts of soft sugar, 40 parts of salt, 36 parts of cooking wine, 95 parts of light soy sauce, 36 parts of dark soy sauce, 0.4 part of potassium sorbate, 31 parts of spice AAA, 1.7 parts of delicious peptide and 0.7 part of jujube essence.
Other technical details are the same as those of example 5.
Comparative example 2
The raw materials comprise: 400 parts of oyster sauce, 20 parts of chicken essence, 20 parts of soft sugar, 40 parts of table salt, 36 parts of cooking wine, 95 parts of light soy sauce, 36 parts of dark soy sauce, 0.4 part of potassium sorbate, 31 parts of spice AAA, 1.7 parts of delicious peptide, 0.7 part of jujube essence and 0.4 part of TBHQ.
Other technical details are the same as those of example 5.
Comparative example 3
The raw materials comprise: 400 parts of oyster sauce, 220 parts of black date paste, 20 parts of chicken essence, 20 parts of soft sugar, 40 parts of salt, 36 parts of cooking wine, 95 parts of light soy sauce, 36 parts of dark soy sauce, 0.4 part of potassium sorbate, 31 parts of spice AAA, 1.7 parts of delicious peptide and 0.7 part of date essence.
Other technical details are the same as those of example 5.
Test example 1
The contents of total polysaccharides, total flavones and total polyphenols in the braised chicken sauces of example 1 and comparative examples 1 to 3 were measured and are shown in table 1. The specific detection method comprises the following steps:
1. measuring the content of total polysaccharides in the sauce according to SN/T4260-2015 'phenol-sulfuric acid method for measuring crude polysaccharides in exported plant-derived food', and further measuring the percentage content of the total polysaccharides;
2. determination of total flavonoids:
(1) Drawing a rutin standard curve: accurately weighing 20mg of rutin which is dried to constant weight at 60 ℃, and dissolving and diluting the rutin to 100mL by using distilled water. Respectively sucking 0, 0.5, 1, 1.5, 2 and 2.5mL of rutin standard solution, adding 0.3mL of 5% sodium nitrite solution and 0.3mL of 10% aluminum nitrate solution respectively, standing for 6min, adding 4mL of 4% sodium hydroxide solution, uniformly mixing, supplementing the volume to 10mL by using 70% ethanol solution, standing for 15min, and measuring the absorbance at the wavelength of 510 nm. And drawing a rutin standard curve by taking the rutin mass concentration as a horizontal coordinate and the absorbance as a vertical coordinate to obtain a linear regression equation: y =1.9996x+0.006 (R) 2 ＝0.9961)；
(2) And (3) sample liquid determination: taking 3mL of sample liquid into a 10mL colorimetric tube, adding 0.3mL of each of 5% sodium nitrite solution and 10% aluminum nitrate solution, standing for 6min, adding 4mL of 4% sodium hydroxide solution, uniformly mixing, supplementing the volume to 10mL by 70% ethanol solution, standing for 15min, measuring absorbance at the wavelength of 510nm, and calculating the concentration of total flavonoids in the sample liquid according to a standard curve equation to further obtain the percentage content of the total flavonoids.
3. Determination of Total Polyphenol
(1) Drawing a gallic acid standard curve: accurately weighing 10mg gallic acid standard substance baked to constant weight at 60 deg.C, dissolving with distilled water, and diluting to constant volume in 50mL volumetric flask to obtain 0.2mg/mL gallic acid standard solution. Accurately sucking 0,0.1,0.2,0.3,0.4 and 0.5mL of standard solution into a 10mL colorimetric tube with a plug, and adding 0.5mL of forskolinPhenol reagent (1: y =5.4921x+0.0323 (R) 2 ＝0.9961)；
(2) And (3) sample liquid determination: sucking 0.5mL of sample solution into a 10mL colorimetric tube with a plug, adding 0.5mL of forskolin-phenol reagent (1 for dilution), shaking uniformly, standing for 5min, adding 2.5mL of Na 2 CO 3 (10% w/v), diluting to a constant volume with deionized water, reacting in dark for 60min, detecting the wavelength at 760nm, using blank as reference solution, and calculating the concentration of total polyphenols in the sample solution according to standard curve equation to obtain the percentage of total polyphenols.
TABLE 1 percentage of Total polysaccharides, total polyphenols and Total Flavonoids in examples 1 to 5 and comparative examples 1 to 3
As can be seen from Table 1, the percentage contents of total polysaccharides, total flavonoids and total polyphenols in the braised chicken sauces of examples 1 to 5 are all higher than the percentage contents of the three substances in the braised chicken sauces of comparative examples 1 to 3. Therefore, the percentage content of the total polysaccharides, the total flavonoids and the total polyphenols in the braised chicken sauce can be increased by adding the black date paste, and the loss of the total polysaccharides, the total flavonoids and the total polyphenols caused by oxidation reaction at high temperature in the sauce preparation process can be effectively reduced by adding the TBHQ, so that the content of the nutrient substances in the sauce can be increased and the loss of the nutrient components in the preparation and use processes can be reduced by applying the black date paste and the TBHQ in the preparation of the braised chicken sauce.
Test example 2
Total protein, total acid and amino acid nitrogen in the braised chicken sauces of examples 1 to 5 and comparative examples 1 to 3 were examined. The specific detection method comprises the following steps:
determination of total protein: reference is made to GB 5009.5-2016, determination of proteins in food.
Determination of total acid: refer to "determination of total acids in food".
Measurement of amino acid nitrogen: reference is made to GB 5009.235-2016, determination of amino acid nitrogen in food.
Table 2 percentage content of total protein, total acid and amino acid nitrogen in braised chicken sauces of examples 1 to 5 and comparative examples 1 to 3
As can be seen from Table 1, the contents of total protein, total acid and amino acid nitrogen in the braised chicken sauces of examples 1 to 5 were all higher than the contents of the three substances in the braised chicken sauces of comparative examples 1 to 3. Therefore, the combination of adding the black date paste and TBHQ can increase the percentage content of total protein, total acid and amino acid nitrogen in the braised chicken sauce.
Test example 3
The braised chicken sauces of examples 1 to 5 and comparative examples 1 to 3 were tested for oxidation resistance. The specific detection method comprises the following steps:
(1) Determination of DPPH radical clearance:
0.1mL of the sauce extract at various concentrations was mixed with 5.0mL of a 0.1mM ethanol solution at DPPH. After vigorous shaking, standing for 30min in the dark, measuring the absorbance at 517nm by taking deionized water as a reference, and repeating the steps for three times. The concentration of the paste at a clearance value of 50% was calculated separately.
DPPH radical scavenging ratio/% = [ (A) 0 -A 1 )/A 0 ]×100％
Wherein A is 0 :0.1mL of absolute ethanol +5mL of DPPH; a. The 1 :0.1mL of sample solution +5mL of DPPH,
IC for eliminating DPPH by calculating DPPH free radical elimination rate 50 The value is obtained.
(2)ABTS + Determination of clearance rate:
ABTS solution is diluted by 52-55 times by 80% ethanol solution, and the absorbance at the wavelength of 734nm is 0.700 +/-0.05. Mixing sauce extractive solutions of different concentrations 0.04mL and 5mL ABTS solution, shaking, standing at room temperature for 8min, and measuring absorbance at 734nm with deionized water as reference.
ABTS + Radical clearance (%) = [1- (a) 1 -A 0 )]×100％
Wherein, A 0 : absorbance at 734nm after mixing treatment of 0.04mL deionized water and 5mL ABTS; a. The 1 :0.04mL of sample was mixed with 5mL of ABTS, and after treatment, the absorbance was measured at 734 nm;
according to ABTS + IC for calculating ABTS clearance by free radical clearance 50 Value of
(3) Determination of FRAP:
0.6mL of the sauce extract solutions of different concentrations, 2.5mL of a 0.2mol/L phosphate buffer solution and 2.5mL of a potassium ferricyanide solution (1% W/V) were sequentially added to the cuvette. Mixing, and standing in 50 deg.C constant temperature water bath for 20min. Then, 2.5mL of a trichloroacetic acid (10% w/v) mixture was added, 2.5mL of the supernatant was mixed with 2.5mL of deionized water, 2.5mL of ferric trichloride (0.1% w/v) was added to the supernatant and mixed for 10s, and the absorbance A of the reaction was measured at 700nm after 10min 1 The blank is prepared by replacing sample liquid with distilled water as A 0 . This was repeated three times. Ferrous reducing power (%) = (a) 1 -A 0 ) X100%, and calculating IC for removing FRAP 50 The value is obtained.
TABLE 3 antioxidant capacity of the braised chicken sauces of examples 1 to 5 and comparative examples 1 to 3
As can be seen from Table 3, the IC of DPPH radical scavenging ability in examples 1 to 5 50 IC value, ABTS radical scavenging ability 50 Value sum IC to clear FRAP 50 IC's having values less than DPPH radical scavenging Capacity of comparative examples 1 to 3 50 IC value, ABTS radical scavenging ability 50 The smaller the IC50 value is, the stronger the oxidation resistance is, so that the combination of the black date paste and TBHQ obviously improves the APPH, ABTS and FRAP oxidation resistance of the braised chicken sauce prepared by the method.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (7)
1. The black date braised chicken sauce is characterized by comprising the following raw materials in parts by weight:
390 to 410 parts of oyster sauce, 200 to 220 parts of black date paste, 15 to 25 parts of chicken essence, 15 to 25 parts of soft white sugar, 35 to 45 parts of salt, 35 to 40 parts of cooking wine, 90 to 100 parts of light soy sauce, 35 to 40 parts of dark soy sauce, 0.3 to 0.5 part of potassium sorbate, 25 to 35 parts of spice AAA, 1 to 2 parts of delicious peptide, 0.5 to 1 part of jujube essence and 0.3 to 0.5 part of tert-butyl hydroquinone.
2. The black date braised chicken sauce as claimed in claim 1, which is prepared from the following raw materials in parts by weight:
400 parts of oyster sauce, 220 parts of black date paste, 20 parts of chicken essence, 20 parts of soft sugar, 40 parts of salt, 36 parts of cooking wine, 95 parts of light soy sauce, 36 parts of dark soy sauce, 0.4 part of potassium sorbate, 31 parts of spice AAA, 1.7 parts of delicious peptide, 0.7 part of jujube essence and 0.4 part of tert-butyl hydroquinone.
3. The method for preparing the black date braised chicken sauce according to claim 1 or 2, which comprises the following steps:
and performing steam boiling on oyster sauce, black date paste, chicken essence, soft white sugar, salt, cooking wine, light soy sauce, dark soy sauce, potassium sorbate, spice AAA, delicious peptide, date essence and tert-butyl hydroquinone to obtain the black date braised chicken sauce.
4. The method for preparing the black date braised chicken sauce according to claim 3, wherein the method for preparing the black date paste comprises the following steps: removing core of fructus Jujubae, and pulping to obtain fructus Jujubae pulp; and carrying out liquid state fermentation on the red date pulp to obtain the black date paste.
5. The method for preparing the black date braised chicken sauce as claimed in claim 4, wherein the liquid fermentation temperature is 65-75 ℃, the humidity is 70-80%, and the fermentation time is 84-96 hours.
6. The method for preparing black date braised chicken sauce according to claim 3, wherein steam pressure is 0.08-0.1 MPa.
7. The method for preparing black date braised chicken sauce according to claim 3, wherein the boiling temperature is 90-130 ℃, and the boiling time is 20-40 min.
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| CN1439626A (en) * | 2003-01-03 | 2003-09-03 | 江西省粮油科学技术研究所 | Conjugated linoleic acid production |
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