Pepper multi-flavor marinade and application thereof in marinating quail eggs

Abstract

The invention relates to the technical field of food processing, in particular to pepper multi-flavor marinade and application thereof in marinating quail eggs. The pepper multi-flavor marinade comprises a water-soluble part and a fat-soluble part, the water-soluble part comprises a marinating material; the fat-soluble component is prepared from the following components in parts by weight: 8 to 10 parts of oxidized starch nanoparticles, 3 to 10 parts of spicy seasoning, 30 to 40 parts of trehalose and 30 to 40 parts of beta-cyclodextrin. According to the invention, oxidized starch nanoparticles, spicy seasoning, trehalose and beta-cyclodextrin are compounded according to a specific proportion to obtain the fat-soluble hot pepper multi-flavor microcapsule, when the fat-soluble hot pepper multi-flavor microcapsule and water-soluble marinade are used for marinating food, the flavoring efficiency is higher, and the obtained marinated product has the characteristics of delicious taste, rich spicy flavor level and the like; the method has important value in the field of marinated product processing.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a peppery marinade and application thereof in marinating quail eggs. Background Art

[0002] Stewed food has a long history and is a traditional food widely loved by consumers, with a large market size. Stewed quail eggs are stewed leisure food made from quail eggs. They are delicious, nutritious, and convenient to eat, and are favored by consumers. The traditional process of stewing quail eggs includes: washing, boiling, shelling, preparing marinade, stewing, draining, baking, cooling, packaging, sterilization, etc. The flavors of stewed quail eggs on the market mainly include: spicy, sweet and spicy, salty and fresh, spiced, etc.

[0003] Existing spicy marinated quail eggs products allow consumers to experience the deliciousness of food in the stimulation of taste buds, and have a wide range of consumer groups. However, the spicy marinated quail eggs products on the market still have shortcomings such as lack of flavor, poor taste, lack of special flavor, etc., which affects the eating experience of consumers. Therefore, developing spicy marinade and marinated quail eggs products with special flavor and excellent taste to make marinated quail eggs more flavorful is an urgent problem to be solved in actual production. Summary of the invention

[0004] In order to solve the problems existing in the prior art, the present invention provides a peppery marinade and application thereof in marinating quail eggs.

[0005] In a first aspect, the present invention provides a marinade comprising: a water-soluble portion and a fat-soluble portion; The water-soluble part includes halogen; In parts by weight, the fat-soluble components include: 8-10 parts of oxidized starch nanoparticles, 3-10 parts of spicy seasoning, 30-40 parts of trehalose and 30-40 parts of beta-cyclodextrin.

[0006] Furthermore, the spicy seasoning comprises: essence and oleoresin; the mass ratio of the essence to the oleoresin is: 1:(0.5-2); The flavors preferably include: fried chili flavor, burnt flavor and spicy flavor; the oleoresins preferably include: green prickly ash oleoresin, vine prickly ash oleoresin and Chinese prickly ash oleoresin.

[0007] In parts by weight, the spicy seasoning includes: 1-2 parts of fried chili flavor, 1-2 parts of burnt flavor and spicy flavor, 1-2 parts of green prickly ash oleoresin, 1-2 parts of vine pepper oleoresin and 1-2 parts of prickly ash oleoresin.

[0008] Furthermore, the oxidized starch nanoparticles are prepared by the following method: mixing an oxidized starch solution and a xanthan gum solution, balancing them at 0-4°C for more than 24 hours; then further mixing them with anhydrous ethanol, stirring and allowing them to stand to obtain a precipitate; and washing and drying the precipitate.

[0009] Furthermore, the mass ratio of the oxidized starch solution, the xanthan gum solution and the anhydrous ethanol is 1:(1-2):(40-90); The mass percentage of oxidized starch in the oxidized starch solution is 1-2%, and the mass percentage of xanthan gum in the xanthan gum solution is 1-2%.

[0010] The present invention adopts oxidized starch and xanthan gum to prepare oxidized starch nanoparticles, which can promote the stability of the oil-water interface network structure through the interaction between starch chains and acidic polysaccharide chains, improve the shear stress, shear viscosity and pseudoplasticity of the emulsion, and have good emulsification properties.

[0011] Furthermore, the oxidized starch is prepared by the following method: Corn starch is mixed in water with a mass volume percentage of 30-35%, and the pH is adjusted to 9.5-10 to obtain starch slurry; the starch slurry is mixed with a sodium hypochlorite solution with a mass volume percentage of 1.5-2% for oxidation treatment, and then centrifuged and washed to obtain oxidized starch.

[0012] Furthermore, the fat-soluble component is a fat-soluble pepper microcapsule, which is prepared by the following method: The oxidized starch nanoparticles, spicy seasoning, trehalose and beta-cyclodextrin are mixed and then sequentially subjected to shear emulsification, homogenization and spray drying.

[0013] Furthermore, the shearing rotation speed is 15000~20000rpm.

[0014] Furthermore, the homogenization pressure is 150-200 MPa.

[0015] Furthermore, the feed temperature of the spray drying is 40-50°C, the air inlet temperature is 160-180°C, the air outlet temperature is 80-90°C, and the spray pressure is 150-200 bar.

[0016] In the atomization process of spray drying, emulsion droplets are prone to rupture, resulting in reduced emulsion stability. The present invention can improve the stability of the emulsion and has a good embedding effect on the flavor substances of the spicy seasoning by emulsifying and reconstructing the spicy seasoning essential oil and resin with oxidized starch nanoparticles, trehalose and β-cyclodextrin.

[0017] Furthermore, the marinade includes: one or more of concentrated chicken soup, salt, sugar, monosodium glutamate, honey, thirteen spices, red yeast rice yellow pigment, shrimp powder, bay leaves, tangerine peel, licorice, fennel, star anise or cinnamon.

[0018] Preferably, the mass volume percentage of the concentrated chicken soup is 2.5%-3.0%; Preferably, the mass volume percentage of the salt is 0.2%-0.4%; Preferably, the mass volume percentage of the white sugar is 2.1%-2.5%; Preferably, the mass volume percentage of the monosodium glutamate is 0.9%-1.2%; Preferably, the mass volume percentage of the honey is 0.9%-1.2%; Preferably, the mass volume percentage of the thirteen spices is 0.2%-0.4%; Preferably, the mass volume percentage content of the monascus yellow pigment is 0.02%-0.04%; Preferably, the shrimp powder has a volume percentage of 0.6% to 0.8%; Preferably, the mass volume percentage of the bay leaf is 0.03%-0.05%; Preferably, the mass volume percentage of the tangerine peel is 0.03%-0.05%; Preferably, the mass volume percentage of the licorice is 0.03%-0.05%; Preferably, the mass volume percentage of the fennel is 0.06%-0.08%; Preferably, the mass volume percentage of the star anise is 0.06%-0.08%; Preferably, the mass volume percentage of the cassia bark is 0.06%-0.08%; Preferably, the different components in the marinade are mixed and boiled in boiling water for 60 to 90 minutes, and then cooled to obtain the water-soluble part.

[0019] Furthermore, the mass ratio of the water-soluble part to the fat-soluble part is 1:(0.02~0.05).

[0020] In a second aspect, the present invention provides a braising method, comprising: The food to be marinated is placed in the water-soluble part of the marinade for hot marinating; after cooling to room temperature, the fat-soluble part of the marinade is added for cold marinating.

[0021] Furthermore, the mass ratio of the marinated food to the water-soluble part in the marinade is 1:(0.6-0.8).

[0022] Furthermore, the hot brine is brine-cured at 90-100° C. for 1-1.5 hours.

[0023] Furthermore, the cold brine is brine-cured at 4-8° C. for 3-6 hours.

[0024] The present invention configures water-soluble marinade and fat-soluble pepper microcapsules respectively, and performs cold marinating and hot marinating in sequence, which can effectively retain volatile and heat-unstable flavor substances in the marinade to the greatest extent, and improve the flavor of marinated quail eggs.

[0025] Furthermore, the food includes: one or more of quail eggs, chicken eggs, duck necks, or duck legs, chicken legs or dried tofu.

[0026] The present invention has the following beneficial effects: The invention provides a peppery marinade, wherein the fat-soluble part includes oxidized starch nanoparticles, spicy seasoning, trehalose and beta-cyclodextrin components in a specific ratio to prepare fat-soluble peppery microcapsules. The fat-soluble peppery microcapsules have high stability and have a good embedding effect on the flavor substances of the spicy seasoning. The fat-soluble peppery microcapsules are used to marinate food, which can retain the volatile and heat-unstable flavor substances in the marinade to the greatest extent, thereby improving the effect of food flavoring.

[0027] The food pickled with the peppery marinade provided by the invention has better characteristic flavor, delicious taste and rich spicy taste, and is of great significance in the field of food processing. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0029] Figure 1 This is a diagram of the pepper marinade provided in Example 1 of the present invention.

[0030] Figure 2 This is a picture of the spicy quail eggs provided in Example 1 of the present invention. DETAILED DESCRIPTION

[0031] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] The experimental methods involved in the following examples, unless otherwise mentioned, are all conventional methods in the art, for example, reference may be made to experimental manuals in the art, or the conditions recommended in the manufacturer's instructions.

[0033] Unless otherwise specified, the experimental materials and reagents involved in the following examples can be obtained from commercial sources.

[0034] Example 1

[0035] The present invention provides a method for preparing a spicy marinade and marinated quail eggs thereof, comprising the following steps (% in the following and subsequent embodiments, unless otherwise specified, are percentages by weight and volume): 1. Add 2.5% concentrated chicken soup, 0.2% salt, 2.1% sugar, 0.9% MSG, 0.9% honey, 0.2% thirteen spices, 0.02% red yeast yellow pigment, 0.6% shrimp powder, 0.03% bay leaves, 0.03% tangerine peel, 0.03% licorice, 0.06% fennel, 0.06% star anise and 0.06% cinnamon into drinking water, boil for 60 minutes, cool to room temperature and set aside.

[0036] 2. Add 0.1M sodium hydroxide to a starch slurry containing 30% corn starch and adjust the pH to 9.5; add 1.5% sodium hypochlorite for oxidation treatment; after centrifugation, wash the precipitate with distilled water; add 1% oxidized starch to a 100°C aqueous solution to prepare an oxidized starch solution; add 1% xanthan gum to 40°C distilled water to prepare a xanthan gum aqueous solution; A 1:1 oxidized starch solution and a xanthan gum aqueous solution were mixed at room temperature and balanced at 4°C for 24 hours; a 1:20 oxidized starch solution and a xanthan gum aqueous solution were mixed with anhydrous ethanol, stirred and allowed to stand to obtain a precipitate, which was washed with ethanol; and dried at 40°C to obtain highly emulsifiable oxidized starch nanoparticles.

[0037] 3. 1% fried chili flavor, 1% burnt flavor, 1% spicy flavor, 1% green pepper oleoresin, 1% vine pepper oleoresin, 1% pepper oleoresin, 8% highly emulsifiable oxidized starch nanoparticles, 35% trehalose and 35% β-cyclodextrin were mixed, and subjected to high-speed shear emulsification at 15000 rpm, high-pressure homogenization at 200 MPa and spray drying (feed temperature was 40°C, air inlet temperature was 160°C, air outlet temperature was 80°C, and spray pressure was 150 bar) in sequence to prepare fat-soluble pepper microcapsules (such as Figure 1 as shown).

[0038] 4. Wash, boil and peel the quail eggs, put them into water-soluble marinade and boil them for 1 hour. The ratio of shelled quail eggs is 60%. After cooling to room temperature, add fat-soluble pepper microcapsules to the water-soluble marinade. The ratio of fat-soluble pepper microcapsules is 2%, and the cold marinade time is 3 hours.

[0039] 5. Take out the quail eggs, drain, bake at 78°C for 15 minutes, cool, package, and sterilize at 121°C for 25 minutes to obtain the peppery marinated quail eggs (such as Figure 2 as shown).

[0040] Example 2

[0041] This embodiment provides a method for preparing a spicy marinade and marinated quail eggs therewith, comprising the following steps: 1. Add 3.0% concentrated chicken soup, 0.3% salt, 2.2% sugar, 1.0% MSG, 1.0% honey, 0.2% thirteen spices, 0.02% monascus yellow pigment, 0.6% shrimp powder, 0.03% bay leaves, 0.03% tangerine peel, 0.03% licorice, 0.06% fennel, 0.06% star anise and 0.06% cinnamon into drinking water, boil for 70 minutes, cool to room temperature and set aside.

[0042] 2. Add 0.1M sodium hydroxide to a starch slurry containing 35% corn starch and adjust the pH to 9.5; add 1.5% sodium hypochlorite for oxidation treatment; after centrifugation, wash the precipitate with distilled water; add 1% oxidized starch to a 100°C aqueous solution to prepare an oxidized starch solution; add 1% xanthan gum to 40°C distilled water to prepare a xanthan gum aqueous solution; The oxidized starch solution and the xanthan gum aqueous solution in a ratio of 1:1.5 were mixed at room temperature and balanced at 4°C for 24 hours; the oxidized starch solution and the xanthan gum aqueous solution in a ratio of 1:25 were mixed with anhydrous ethanol, stirred and allowed to stand to obtain a precipitate, which was washed with ethanol; and dried at 40°C to obtain highly emulsifiable oxidized starch nanoparticles.

[0043] 3. Mix 1.5% fried chili flavor, 1.5% burnt flavor, 1.5% spicy flavor, 1.5% green pepper oleoresin, 1.5% Sichuan pepper oleoresin, 1.5% Sichuan pepper oleoresin, 9% highly emulsifiable oxidized starch nanoparticles, 38% trehalose and 35% β-cyclodextrin, and sequentially perform high-speed shear emulsification at 18000 rpm, high-pressure homogenization at 200 MPa and spray drying (feed temperature of 40°C, inlet air temperature of 170°C, outlet air temperature of 90°C, spray pressure of 150 bar) to prepare fat-soluble pepper microcapsules.

[0044] 4. Wash, boil and peel the quail eggs, put them into water-soluble marinade and boil them for 1 hour, with the ratio of shelled quail eggs being 65%; after cooling to room temperature, add fat-soluble pepper microcapsules to the water-soluble marinade, with the ratio of fat-soluble pepper microcapsules being 4%, and the cold marinade time being 4 hours.

[0045] 5. Take out the quail eggs, drain, bake at 78°C for 15 minutes, cool, package, and sterilize at 121°C for 25 minutes to obtain the peppery braised quail eggs.

[0046] Example 3

[0047] This embodiment provides a method for preparing a spicy marinade and marinated quail eggs therewith, comprising the following steps: 1. Add 2.5% concentrated chicken soup, 0.2% salt, 2.1% sugar, 0.9% MSG, 0.9% honey, 0.2% thirteen spices, 0.02% red yeast yellow pigment, 0.6% shrimp powder, 0.04% bay leaves, 0.04% tangerine peel, 0.04% licorice, 0.07% fennel, 0.07% star anise and 0.07% cinnamon into drinking water, boil for 80 minutes, cool to room temperature and set aside.

[0048] 2. Add 0.1M sodium hydroxide to a starch slurry containing 30% corn starch and adjust the pH to 9.5; add 1.5% sodium hypochlorite for oxidation treatment; after centrifugation, wash the precipitate with distilled water; add 2% oxidized starch to a 100°C aqueous solution to prepare an oxidized starch solution; add 2% xanthan gum to 40°C distilled water to prepare a xanthan gum aqueous solution; A 1:1 oxidized starch solution and a xanthan gum aqueous solution were mixed at room temperature and balanced at 4°C for 24 hours; a 1:20 oxidized starch solution and a xanthan gum aqueous solution were mixed with anhydrous ethanol, stirred and allowed to stand to obtain a precipitate, which was washed with ethanol; and dried at 40°C to obtain highly emulsifiable oxidized starch nanoparticles.

[0049] 3. Mix 2% fried chili flavor, 2% burnt flavor, 2% spicy flavor, 2% green pepper oleoresin, 2% Sichuan pepper oleoresin, 2% Sichuan pepper oleoresin, 9% highly emulsifiable oxidized starch nanoparticles, 35% trehalose and 35% β-cyclodextrin, and sequentially perform high-speed shear emulsification at 15000 rpm, high-pressure homogenization at 200 MPa and spray drying (feed temperature is 40°C, inlet air temperature is 170°C, outlet air temperature is 90°C, and spray pressure is 150 bar) to prepare fat-soluble pepper microcapsules.

[0050] 4. Wash, boil and peel the quail eggs, put them into water-soluble marinade and boil them for 1 hour, with the ratio of shelled quail eggs being 80%; after cooling to room temperature, add fat-soluble pepper microcapsules to the water-soluble marinade, with the ratio of fat-soluble pepper microcapsules being 3%, and the cold marinade time being 5 hours.

[0051] 5. Take out the quail eggs, drain, bake at 78°C for 15 minutes, cool, package, and sterilize at 121°C for 25 minutes to obtain the peppery braised quail eggs.

[0052] Example 4

[0053] This embodiment provides a method for preparing a spicy marinade and marinated quail eggs therewith, comprising the following steps: 1. Add 2.8% concentrated chicken soup, 0.2% salt, 2.5% sugar, 0.9% MSG, 0.9% honey, 0.2% thirteen spices, 0.02% red yeast yellow pigment, 0.6% shrimp powder, 0.03% bay leaves, 0.03% tangerine peel, 0.03% licorice, 0.06% fennel, 0.07% star anise and 0.07% cinnamon into drinking water, boil for 90 minutes, and cool to room temperature for later use.

[0054] 2. Add 0.1M sodium hydroxide to a starch slurry containing 34% corn starch and adjust the pH to 10.0; add 2% sodium hypochlorite for oxidation treatment; after centrifugation, wash the precipitate with distilled water; add 1% oxidized starch to a 100°C aqueous solution to prepare an oxidized starch solution; add 1% xanthan gum to 40°C distilled water to prepare a xanthan gum aqueous solution; A 1:2 oxidized starch solution and a xanthan gum aqueous solution were mixed at room temperature and balanced at 4°C for 24 hours; a 1:30 oxidized starch solution and a xanthan gum aqueous solution were mixed with anhydrous ethanol, stirred and allowed to stand to obtain a precipitate, which was washed with ethanol; and dried at 40°C to obtain highly emulsifiable oxidized starch nanoparticles.

[0055] 3. Mix 2% fried chili flavor, 1% burnt flavor, 2% spicy flavor, 1% green pepper oleoresin, 2% Sichuan pepper oleoresin, 2% Sichuan pepper oleoresin, 9% highly emulsifiable oxidized starch nanoparticles, 38% trehalose and 38% β-cyclodextrin, and sequentially perform high-speed shear emulsification at 15000 rpm, high-pressure homogenization at 200 MPa and spray drying (feed temperature is 40°C, air inlet temperature is 160°C, air outlet temperature is 80°C, and spray pressure is 150 bar) to prepare fat-soluble pepper microcapsules.

[0056] 4. Wash, boil and peel the quail eggs, put them into water-soluble marinade and boil them for 1 hour. The ratio of shelled quail eggs is 60%. After cooling to room temperature, add fat-soluble pepper microcapsules to the water-soluble marinade. The ratio of fat-soluble pepper microcapsules is 3%, and the cold marinade time is 6 hours.

[0057] 5. Take out the quail eggs, drain, bake at 78°C for 15 minutes, cool, package, and sterilize at 121°C for 25 minutes to obtain the peppery braised quail eggs.

[0058] Comparative Example 1

[0059] This comparative example provides a method for preparing a spicy marinade and marinated quail eggs therewith, comprising the following steps: 1. Add 2.5% concentrated chicken soup, 0.2% salt, 2.1% sugar, 0.9% MSG, 0.9% honey, 0.2% thirteen spices, 0.02% red yeast yellow pigment, 0.6% shrimp powder, 0.03% bay leaves, 0.03% tangerine peel, 0.03% licorice, 0.06% fennel, 0.06% star anise and 0.06% cinnamon into drinking water, boil for 60 minutes, cool to room temperature and set aside.

[0060] 2. 1% fried chili flavor, 1% burnt flavor, 1% spicy flavor, 1% green pepper oleoresin, 1% Sichuan pepper oleoresin, 1% Sichuan pepper oleoresin, 35% trehalose and 35% β-cyclodextrin were mixed, and treated with 15000rpm high-speed shear emulsification, 200MPa high-pressure homogenization and spray drying (feed temperature was 40°C, inlet air temperature was 160°C, outlet air temperature was 80°C, and spray pressure was 150bar) to prepare fat-soluble spicy microcapsules.

[0061] 3. Wash, boil and peel the quail eggs, put them into water-soluble marinade and boil them for 1 hour. The ratio of shelled quail eggs is 60%. After cooling to room temperature, add fat-soluble spicy microcapsules to the water-soluble marinade. The ratio of fat-soluble spicy microcapsules is 2%, and the cold marinade time is 4 hours.

[0062] 4. Take out the quail eggs, drain, bake at 78°C for 15 min, cool, package, and sterilize at 121°C for 25 min to obtain braised quail eggs.

[0063] Comparative Example 2

[0064] This comparative example provides a method for preparing a spicy marinade and marinated quail eggs therewith, comprising the following steps: 1. Add 2.5% concentrated chicken soup, 0.2% salt, 2.1% sugar, 0.9% MSG, 0.9% honey, 0.2% thirteen spices, 0.02% red yeast yellow pigment, 0.6% shrimp powder, 0.03% bay leaves, 0.03% tangerine peel, 0.03% licorice, 0.06% fennel, 0.06% star anise and 0.06% cinnamon into drinking water, boil for 60 minutes, cool to room temperature and set aside.

[0065] 2. Add 0.1M sodium hydroxide to a starch slurry containing 30% corn starch and adjust the pH to 9.5; after centrifugation, wash the precipitate with distilled water; add 1% oxidized starch to a 100°C aqueous solution to prepare an oxidized starch solution; add 1% xanthan gum to 40°C distilled water to prepare a xanthan gum aqueous solution; A 1:1 oxidized starch solution and a xanthan gum aqueous solution were mixed at room temperature and balanced at 4°C for 24 hours; a 1:20 oxidized starch solution and a xanthan gum aqueous solution were mixed with anhydrous ethanol, stirred and allowed to stand to obtain a precipitate, which was washed with ethanol; and dried at 40°C to obtain highly emulsifiable oxidized starch nanoparticles.

[0066] 3. 1% fried chili flavor, 1% burnt flavor, 1% spicy flavor, 1% green pepper oleoresin, 1% Sichuan pepper oleoresin, 1% Sichuan pepper oleoresin, 8% highly emulsifiable oxidized starch nanoparticles, 35% trehalose and 35% β-cyclodextrin were mixed, and treated with 15000rpm high-speed shear emulsification, 200MPa high-pressure homogenization and spray drying (feed temperature was 40°C, inlet air temperature was 160°C, outlet air temperature was 80°C, and spray pressure was 150bar) in sequence to prepare fat-soluble spicy microcapsules.

[0067] 4. Wash, boil and peel the quail eggs, put them into water-soluble marinade and boil them for 1 hour, with the ratio of shelled quail eggs being 60%; after cooling to room temperature, add fat-soluble spicy microcapsules to the water-soluble marinade, with the ratio of fat-soluble spicy microcapsules being 2%, and the cold marinade time being 4 hours.

[0068] 5. Take out the quail eggs, drain, bake at 78°C for 15 minutes, cool, package, and sterilize at 121°C for 25 minutes to obtain braised quail eggs.

[0069] Comparative Example 3

[0070] This comparative example provides a method for preparing a spicy marinade and marinated quail eggs therewith, comprising the following steps: 1. Add 2.5% concentrated chicken soup, 0.2% salt, 2.1% sugar, 0.9% MSG, 0.9% honey, 0.2% thirteen spices, 0.02% red yeast yellow pigment, 0.6% shrimp powder, 0.03% bay leaves, 0.03% tangerine peel, 0.03% licorice, 0.06% fennel, 0.06% star anise and 0.06% cinnamon into drinking water, boil for 60 minutes, cool to room temperature and set aside.

[0071] 2. Add 0.1M sodium hydroxide to the starch slurry containing 30% corn starch and adjust the pH to 9.5; add 1.5% sodium hypochlorite for oxidation treatment; after centrifugation, wash the precipitate with distilled water.

[0072] 3. 1% fried chili flavor, 1% burnt flavor, 1% spicy flavor, 1% green pepper oleoresin, 1% Sichuan pepper oleoresin, 1% Sichuan pepper oleoresin, 8% highly emulsifiable oxidized starch nanoparticles, 35% trehalose and 35% β-cyclodextrin were mixed, and treated with 15000rpm high-speed shear emulsification, 200MPa high-pressure homogenization and spray drying (feed temperature was 40°C, inlet air temperature was 160°C, outlet air temperature was 80°C, and spray pressure was 150bar) in sequence to prepare fat-soluble spicy microcapsules.

[0073] 4. Wash, boil and peel the quail eggs, put them into water-soluble marinade and boil them for 1 hour, with the ratio of shelled quail eggs being 60%; after cooling to room temperature, add spicy microcapsules to the water-soluble marinade, with the ratio of spicy microcapsules being 2%, and the cold marinade time being 4 hours.

[0074] 5. Take out the quail eggs, drain, bake at 78°C for 15 minutes, cool, package, and sterilize at 121°C for 25 minutes to obtain braised quail eggs.

[0075] Comparative Example 4

[0076] This comparative example provides a method for preparing a spicy marinade and marinated quail eggs therewith, comprising the following steps: 1. Add 2.5% concentrated chicken soup, 0.2% salt, 2.1% sugar, 0.9% MSG, 0.9% honey, 0.2% thirteen spices, 0.02% red yeast yellow pigment, 0.6% shrimp powder, 0.03% bay leaves, 0.03% tangerine peel, 0.03% licorice, 0.06% fennel, 0.06% star anise and 0.06% cinnamon into drinking water, boil for 60 minutes, cool to room temperature and set aside.

[0077] 2. Add 0.1M sodium hydroxide to a starch slurry containing 30% corn starch and adjust the pH to 9.5; add 1.5% sodium hypochlorite for oxidation treatment; after centrifugation, wash the precipitate with distilled water; add 1% oxidized starch to a 100°C aqueous solution to prepare an oxidized starch solution; add 1% xanthan gum to 40°C distilled water to prepare a xanthan gum aqueous solution; A 1:1 oxidized starch solution and a xanthan gum aqueous solution were mixed at room temperature and balanced at 4°C for 24 hours; a 1:20 oxidized starch solution and a xanthan gum aqueous solution were mixed with anhydrous ethanol, stirred and allowed to stand to obtain a precipitate, which was washed with ethanol; and dried at 40°C to obtain highly emulsifiable oxidized starch nanoparticles.

[0078] 3. 1% fried chili flavor, 1% burnt flavor, 1% spicy flavor, 1% green pepper oleoresin, 1% Sichuan pepper oleoresin, 1% Sichuan pepper oleoresin, 8% highly emulsifiable oxidized starch nanoparticles and 35% trehalose were mixed, and sequentially subjected to 15000rpm high-speed shear emulsification, 200MPa high-pressure homogenization and spray drying treatment (feed temperature was 40°C, inlet air temperature was 160°C, outlet air temperature was 80°C, and spray pressure was 150bar) to prepare fat-soluble spicy microcapsules.

[0079] 4. Wash, boil and peel the quail eggs, put them into water-soluble marinade and boil them for 1 hour. The ratio of shelled quail eggs is 60%. After cooling to room temperature, add fat-soluble spicy microcapsules to the water-soluble marinade. The ratio of fat-soluble spicy microcapsules is 2%, and the cold marinade time is 4 hours.

[0080] 5. Take out the quail eggs, drain, bake at 78°C for 15 minutes, cool, package, and sterilize at 121°C for 25 minutes to obtain spicy marinated quail eggs.

[0081] Comparative Example 5

[0082] This comparative example provides a method for preparing a spicy marinade and marinated quail eggs therewith, comprising the following steps: 1. Add 2.5% concentrated chicken soup, 0.2% salt, 2.1% sugar, 0.9% MSG, 0.9% honey, 0.2% thirteen spices, 0.02% red yeast yellow pigment, 0.6% shrimp powder, 0.03% bay leaves, 0.03% tangerine peel, 0.03% licorice, 0.06% fennel, 0.06% star anise and 0.06% cinnamon into drinking water, boil for 60 minutes, cool to room temperature and set aside.

[0083] 2. Add 0.1M sodium hydroxide to a starch slurry containing 30% corn starch and adjust the pH to 9.5; add 1.5% sodium hypochlorite for oxidation treatment; after centrifugation, wash the precipitate with distilled water; add 1% oxidized starch to a 100°C aqueous solution to prepare an oxidized starch solution; add 1% xanthan gum to 40°C distilled water to prepare a xanthan gum aqueous solution; A 1:1 oxidized starch solution and a xanthan gum aqueous solution were mixed at room temperature and balanced at 4°C for 24 hours; a 1:20 oxidized starch solution and a xanthan gum aqueous solution were mixed with anhydrous ethanol, stirred and allowed to stand to obtain a precipitate, which was washed with ethanol; and dried at 40°C to obtain highly emulsifiable oxidized starch nanoparticles.

[0084] 3. 1% fried chili flavor, 1% burnt flavor, 1% spicy flavor, 1% green pepper oleoresin, 1% Sichuan pepper oleoresin, 1% Sichuan pepper oleoresin, 8% highly emulsifiable oxidized starch nanoparticles and 35% β-cyclodextrin were mixed, and then subjected to high-speed shear emulsification at 15000 rpm, high-pressure homogenization at 200 MPa and spray drying (feed temperature was 40°C, inlet air temperature was 160°C, outlet air temperature was 80°C, and spray pressure was 150 bar) to prepare fat-soluble spicy microcapsules.

[0085] 4. Wash, boil and peel the quail eggs, put them into water-soluble marinade and boil them for 1 hour. The ratio of shelled quail eggs is 60%. After cooling to room temperature, add fat-soluble spicy microcapsules to the water-soluble marinade. The ratio of fat-soluble spicy microcapsules is 2%, and the cold marinade time is 4 hours.

[0086] 5. Take out the quail eggs, drain, bake at 78°C for 15 minutes, cool, package, and sterilize at 121°C for 25 minutes to obtain braised quail eggs.

[0087] Comparative Example 6

[0088] This comparative example provides a method for preparing a spicy marinade and marinated quail eggs therewith, comprising the following steps: 1. Add 2.5% concentrated chicken soup, 0.2% salt, 2.1% sugar, 0.9% MSG, 0.9% honey, 0.2% thirteen spices, 0.02% red yeast yellow pigment, 0.6% shrimp powder, 0.03% bay leaves, 0.03% tangerine peel, 0.03% licorice, 0.06% fennel, 0.06% star anise and 0.06% cinnamon into drinking water, boil for 60 minutes, cool to room temperature and set aside.

[0089] 2. Add 0.1M sodium hydroxide to a starch slurry containing 30% corn starch and adjust the pH to 9.5; add 1.5% sodium hypochlorite for oxidation treatment; after centrifugation, wash the precipitate with distilled water; add 1% oxidized starch to a 100°C aqueous solution to prepare an oxidized starch solution; add 1% xanthan gum to 40°C distilled water to prepare a xanthan gum aqueous solution; A 1:1 oxidized starch solution and a xanthan gum aqueous solution were mixed at room temperature and balanced at 4°C for 24 hours; a 1:20 oxidized starch solution and a xanthan gum aqueous solution were mixed with anhydrous ethanol, stirred and allowed to stand to obtain a precipitate, which was washed with ethanol; and dried at 40°C to obtain highly emulsifiable oxidized starch nanoparticles.

[0090] 3. Mix 1% fried chili flavor, 1% burnt flavor, 1% spicy flavor, 1% green pepper oleoresin, 1% Sichuan pepper oleoresin, 1% Sichuan pepper oleoresin, 8% highly emulsifiable oxidized starch nanoparticles, 35% trehalose and 35% β-cyclodextrin, and sequentially perform high-speed shear emulsification at 15000 rpm, high-pressure homogenization at 200 MPa and spray drying (feed temperature of 40°C, air inlet temperature of 160°C, air outlet temperature of 80°C, spray pressure of 150 bar) to prepare fat-soluble pepper microcapsules.

[0091] 4. Wash, boil and peel the quail eggs, put them into water-soluble marinade and boil them for 1 hour. The ratio of shelled quail eggs is 60%. After cooling to room temperature, add fat-soluble spicy microcapsules to the water-soluble marinade. The ratio of fat-soluble spicy microcapsules is 1%, and the cold marinade time is 4 hours.

[0092] 5. Take out the quail eggs, drain, bake at 78°C for 15 minutes, cool, package, and sterilize at 121°C for 25 minutes to obtain spicy marinated quail eggs.

[0093] Experimental Example 1

[0094] The present invention performs testing and quality evaluation on Examples 1-4 and Comparative Examples 1-6, and the method is as follows: 1. Electronic nose detection

[0095] After the different quail egg samples are crushed evenly, 3.0 g of quail egg samples are accurately weighed into a headspace bottle, and the bottle cap is screwed tightly. Incubate at 60° C. for 20 minutes to allow the headspace gas to reach equilibrium. The sensor cleaning time is 180 seconds, the sample detection time is 60 seconds, the automatic zeroing time is 10 seconds, the internal flow rate is 300 mL / min, and the injection flow rate is 300 mL / min. Before and after each measurement, the sensor is cleaned and standardized to ensure the stability and accuracy of the electronic nose measurement data.

[0096] Table 1 Electronic nose detection data of different spicy quail egg samples

[0097] Table 2 Electronic nose instrument sensor information

[0098] The electronic nose detection data of different spicy quail egg samples are shown in Table 1. Examples 1-4 are quail egg samples with spicy flavors prepared with reference to the method and process parameters of the present invention. The response values ​​of different samples to W5S (sensitive to nitrogen oxides), W5C (sensitive to alkanes and aromatic compounds), W1W (sensitive to sulfides and terpenes), and W2W (sensitive to organic sulfides) are relatively high, ranging from 6460511-7677657, 15104796-15147371, 1047240-1219361, and 2404556-2431756, respectively. Compared with the comparative example, the sample of the embodiment has higher W5S, W5C, W1W and W2W values.

[0099] In comparative example 1, the spicy marinade was prepared without using high-emulsifying oxidized starch nanoparticles; in comparative example 2, the highly emulsifying oxidized starch nanoparticles were prepared without using hypochlorous acid; in comparative example 3, the highly emulsifying oxidized starch nanoparticles were prepared without using xanthan gum; in comparative example 4, the fat-soluble spicy microcapsules were prepared without using trehalose; in comparative example 4, the fat-soluble spicy microcapsules were prepared without using β-cyclodextrin; in comparative example 5, the proportion of spicy microcapsules added to the water-soluble marinade was as low as 1%. The W5S, W5C, W1W and W2W values ​​in comparative examples 1-6 were significantly lower than those in the embodiment, indicating that the oxidized starch nanoparticles prepared with oxidized starch and xanthan gum, which were used in the preparation of fat-soluble spicy microcapsules, had a good embedding and release effect on flavor substances, and were beneficial for the flavor substances to penetrate into the quail eggs during the marinating process.

[0100] 2. Electronic tongue detection

[0101] The present invention crushes different quail egg samples evenly, weighs 3.0g of quail egg samples respectively and places them in a centrifuge bottle, adds 150mL of deionized water, homogenizes at 24000rpm for 5min, centrifuges at 10000r / min for 10min, takes the supernatant and passes it through a 0.45μm water filter membrane, and takes 100mL of the supernatant in a special beaker for electronic tongue for detection.

[0102] Table 3 Electronic tongue test data of different spicy quail egg samples

[0103] The electronic tongue detection data of different spicy quail egg samples are shown in Table 3. There are differences in the response values ​​of different spicy quail egg samples to different taste sensors of the electronic tongue instrument. There is no significant difference in the detection values ​​of AHS_sourness (sour), ANS (sweet) and SCS (bitter) between the example sample group and the comparative sample group, while the detection values ​​of PKS (general), CTS_saltiness (salty), NMS_umami (fresh), and CPS (general) in the example sample group are significantly higher than those in the comparative sample group. It shows that the oxidized starch nanoparticles prepared by oxidized starch and xanthan gum are used in the preparation of fat-soluble pepper microcapsules, which has a good embedding and release effect on flavor substances, which is conducive to the penetration of flavor substances into quail eggs during the braising process.

[0104] 3. Spiciness Determination

[0105] Weigh 5.0 g of sample quail eggs, crush them and add 5 mL of distilled water. Homogenize with a homogenizer and filter through 200-mesh nylon gauze to obtain an extract. Pass the extract through a 0.45 μm water filter membrane to obtain the test solution. Take samples of the marinade directly for testing.

[0106] Take 0.3mL of the test solution and mix it thoroughly with 1.2mL of ZP ChilliPot buffer solution. Then take 50μL of the mixed solution and add it dropwise to the spiciness meter chip. After the solution completely soaks the sampling area of ​​the chip, insert the chip into the spiciness meter. Use Bluetooth to connect the mobile device to the spiciness meter through the Foodsense software, and press the Measure button on the software to start the measurement. After about 1 minute, the software displays the spiciness value of the measured sample.

[0107] Table 4 Spiciness test of different spicy quail egg samples

[0108] The spiciness values ​​of different spicy quail egg samples are shown in Table 4. The spiciness value of the example sample group is significantly higher than that of the comparative sample group, indicating that the oxidized starch nanoparticles prepared by using oxidized starch and xanthan gum are used in the preparation of fat-soluble pepper microcapsules, which has a good encapsulation and release effect on spicy substances, and is beneficial to the penetration of flavor substances into quail eggs during the marinating process.

[0109] 4. Sensory evaluation

[0110] The sensory evaluation team consists of 20 food graduate students, who have a certain degree of recognition of the edible quality of spicy quail eggs through training. The sensory evaluation method of the present invention is based on the sensory evaluation method of different spicy quail samples in Table 5, and the sensory evaluation is carried out for taste, flavor, texture, color and overall acceptance evaluation indicators.

[0111] Table 5 Sensory evaluation method of spicy quail egg samples

[0112] Table 6 Sensory evaluation results of different spicy quail egg samples

[0113] The sensory evaluation results of different spicy quail egg samples are shown in Table 6. Examples 1-4 are quail egg samples of pepper flavor prepared with reference to the method and process parameters of the present invention. The taste, flavor, texture, color, and overall acceptance scores of different samples are 8.3-8.7, 8.4-8.8, 8.3-8.6, 8.2-8.6, and 8.2-8.7, respectively. The scores of different indicators are significantly higher than those of the comparative samples. It shows that oxidized starch nanoparticles are prepared by oxidized starch and xanthan gum, and are applied to the preparation of fat-soluble pepper flavor microcapsules, which have a good embedding and release effect on flavor substances, and are conducive to the penetration of flavor substances into quail eggs during the marinating process. Therefore, the pepper flavor marinated quail eggs prepared by the above formula and process have a delicate and elastic taste, delicious taste, rich spicy layers, and high overall acceptance.

[0114] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A marinade, characterized in that: include: a water-soluble fraction and a fat-soluble fraction; The water-soluble part includes halogen; In parts by weight, the fat-soluble components include: 8-10 parts of oxidized starch nanoparticles, 3-10 parts of spicy seasoning, 30-40 parts of trehalose and 30-40 parts of beta-cyclodextrin.

2. The marinade according to claim 1, characterized in that The spicy seasoning comprises: essence and oleoresin; the mass ratio of the essence to the oleoresin is 1:(0.5-2); The flavors preferably include: fried chili flavor, burnt flavor and spicy flavor; the oleoresins preferably include: green prickly ash oleoresin, vine prickly ash oleoresin and Chinese prickly ash oleoresin.

3. The marinade according to claim 1 or 2, characterized in that The oxidized starch nanoparticles are prepared by the following method: mixing an oxidized starch solution and a xanthan gum solution, balancing them at 0-4°C for more than 24 hours; then further mixing them with anhydrous ethanol, stirring and treating them to obtain a precipitate after standing; and washing and drying the precipitate.

4. The marinade according to claim 4, characterized in that The mass ratio of the oxidized starch solution, the xanthan gum solution and the anhydrous ethanol is 1:(1-2):(40-90); The mass percentage of oxidized starch in the oxidized starch solution is 1-2%, and the mass percentage of xanthan gum in the xanthan gum solution is 1-2%.

5. The marinade according to claim 4, characterized in that The oxidized starch is prepared by the following method: Corn starch is mixed in water with a mass volume percentage of 30-35%, and the pH is adjusted to 9.5-10 to obtain starch slurry; the starch slurry is mixed with a sodium hypochlorite solution with a mass volume percentage of 1.5-2% for oxidation treatment, and then centrifuged and washed to obtain oxidized starch.

6. The marinade according to any one of claims 1 to 5, characterized in that The fat-soluble component is a fat-soluble pepper microcapsule, which is prepared by the following method: The oxidized starch nanoparticles, spicy seasoning, trehalose and beta-cyclodextrin are mixed and then sequentially subjected to shear emulsification, homogenization and spray drying.

7. The marinade according to any one of claims 1 to 6, characterized in that The marinade comprises one or more of concentrated chicken soup, salt, sugar, monosodium glutamate, honey, thirteen spices, red yeast rice yellow pigment, shrimp powder, bay leaf, tangerine peel, liquorice, fennel, star anise or cinnamon.

8. The marinade according to any one of claims 1 to 7, characterized in that The mass ratio of the water-soluble part to the fat-soluble part is 1:(0.02~0.05).

9. A marinating method, characterized in that: include: placing the food to be marinated in the water-soluble portion of the marinade according to claim 1 for hot marinating; After cooling to room temperature, the fat-soluble part of the marinade according to claim 1 is added to carry out cold marinating.

10. Use of the marinade according to any one of claims 1 to 8 in marinating food; the food comprises: One or more of quail eggs, chicken eggs, duck necks, duck legs, chicken legs or dried tofu.

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