A kind of pepper and sesame flavor chicken sauce and preparation method thereof

Abstract

The invention belongs to the field of food processing, and provides a pepper and sesame flavor chicken sauce and a preparation method thereof; flavor protease and trypsin are added to the squeezed pepper pulp, and the pepper emulsion is obtained by enzymolysis and homogenization, and papain and lipase are added to the chicken at the same time, and ginger, cooking wine, white sugar and other seasonings are added after enzymolysis, and chicken sauce is obtained after high-pressure stewing, and the chicken sauce, the pepper emulsion and konjac glucomannan are mixed and prepared to obtain the pepper and sesame flavor chicken sauce. Compared with the prior art, the bitterness of the pepper and sesame flavor chicken sauce is reduced, and the texture of the product is more stable.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a pepper and sesame flavor chicken sauce and a preparation method thereof. Background Art

[0002] The pepper-and-spicy chicken sauce has both the freshness of chicken and the peppery fragrance and numbing taste of Sichuan pepper, and is a composite seasoning with a unique flavor. Sichuan pepper is the main contributor to the pepper-and-spicy taste, and has a direct impact on the flavor quality of the pepper-and-spicy chicken sauce. To make the pepper-and-spicy chicken sauce have a prominent pepper-and-spicy taste, a large amount of Sichuan pepper oil, Sichuan pepper powder, Sichuan pepper essential oil, and Sichuan pepper oleoresin need to be added in the later stage of production, but at the same time, the bitterness of Sichuan pepper is also brought. In addition, the pepper-and-spicy chicken sauce will precipitate or stratify during long-term storage. In the prior art, adding a thickening stabilizer is one of the important measures to prevent stratification. Starch, xanthan gum, etc. are commonly used stabilizers, but they are easy to cause agglomeration, and the stabilizing effect gradually decreases with the increase of storage time. Summary of the invention

[0003] Based on the above reasons, the object of the present invention is to provide a pepper and sesame flavor chicken sauce and a preparation method thereof, so that the prepared pepper and sesame flavor chicken sauce has obvious pepper and sesame flavor and weak bitterness; at the same time, the quality of the pepper and sesame flavor chicken sauce is stabilized, precipitation is prevented, and the color and viscosity of the pepper and sesame flavor chicken sauce are kept stable.

[0004] The first technical solution of the present application provides a method for preparing pepper and sesame flavored chicken sauce, comprising:

[0005] The fresh peppercorns are pulped and crushed, and then a composite protease is added, and after enzymolysis, the mixture is filtered and homogenized to obtain a peppercorn emulsion;

[0006] The processed chicken juice is mixed with Sichuan pepper emulsion and konjac glucomannan to sterilize the chicken juice.

[0007] Furthermore, the mass ratio of pepper paste to composite protease is 100:(1.5-2.0).

[0008] Furthermore, the enzymatic hydrolysis conditions are 38-42° C. and the enzymatic hydrolysis time is 4-6 h.

[0009] Furthermore, the composite protease is flavor protease and trypsin, and the mass ratio is flavor protease:trypsin=10:(0.2-0.4).

[0010] Further, the processing method of chicken juice is:

[0011] Adding compound enzyme to small pieces of bone-in chicken, with the mass ratio of chicken to compound enzyme being 100:(1.0-2.0), the enzymolysis temperature being 35-40°C, and the enzymolysis time being 2-3 hours, to obtain enzymolyzed chicken;

[0012] Put the enzymatically hydrolyzed chicken and deodorizing seasoning in a reactor at 110-120°C and 50-70kPa, stew for 2-3 hours, filter the residue, and obtain chicken juice.

[0013] Preferably, the complex enzyme includes papain and lipase, and the mass ratio of the two is 10:(4-6);

[0014] The deodorizing seasoning is ginger, green onion, cooking wine, white sugar and the like.

[0015] Furthermore, the mass ratio of chicken juice, pepper emulsion and konjac glucomannan is 100:(8-12):(0.2-0.4).

[0016] Furthermore, the preparation also includes adding seasonings such as salt and citric acid.

[0017] The present application also provides pepper and sesame flavored chicken sauce obtained according to the above-mentioned pepper and sesame flavored chicken sauce preparation method.

[0018] The present invention has the following beneficial effects:

[0019] In the preparation method of the pepper and sesame flavor chicken sauce of the present invention, the bitter protein and polypeptide in the pepper slurry are enzymatically hydrolyzed by flavor protease and trypsin to reduce the bitterness, the formation and stability of the pepper emulsion are enhanced by homogenization, and the konjac glucomannan further isolates small molecules to prevent the formation of peculiar smell, so that the bitterness of the obtained pepper and sesame flavor chicken sauce is reduced. On the other hand, the macromolecules in the pepper and chicken are hydrolyzed into small molecules by enzymatic hydrolysis, which is conducive to the fusion of the texture of the pepper and sesame flavor chicken sauce, and the konjac glucomannan increases the viscosity and improves the stability of the pepper and sesame flavor chicken sauce. DETAILED DESCRIPTION

[0020] The scheme of the present invention will be explained below in conjunction with the embodiments. It will be appreciated by those skilled in the art that the following embodiments are only used to illustrate the present invention and should not be considered as limiting the scope of the present invention. In the embodiments, for indicating specific techniques or conditions, the techniques or conditions described in the literature in this area or according to the product specification are carried out. The reagents or instruments used that do not indicate the manufacturer are all conventional products that can be obtained through commercial purchase.

[0021] The bitterness of Sichuan pepper belongs to its internal quality. It is a negative flavor produced by the secondary metabolites contained in Sichuan pepper. The types of bitter substances are diverse, including proteins, alkaloids, polyphenols, flavonoids and glycosides. In condiments, when the amount of Sichuan pepper (products such as Sichuan pepper or Sichuan pepper extracts) added is large, the bitterness will become more obvious, which will reduce the quality of the condiment. Hydrolyzing large-molecule bitter substances into small-molecule components and destroying the structure of bitter substances can effectively reduce the bitterness. At the same time, in order to prevent small molecules from recombining to generate other odor components, the environmental system after hydrolysis needs to be stabilized.

[0022] The first embodiment of the present application provides a method for preparing pepper and sesame flavored chicken sauce, comprising: pulping and crushing fresh peppercorns, adding a composite protease, and filtering and homogenizing after enzymolysis to obtain a peppercorn emulsion; mixing the treated chicken sauce with the peppercorn emulsion and konjac glucomannan, and sterilizing.

[0023] In this embodiment, the purpose of selecting fresh peppercorns is that fresh peppercorns have higher contents of main flavor components such as limonene, linalool, and zanthene, which can enrich the flavor levels and are easier to be perceived by taste buds and nasal cavity.

[0024] In this embodiment, the role of the composite protease is to catalyze the hydrolysis of bitter proteins and polypeptides into small molecule peptides and amino acids. Different proteases act on different peptide bonds but can all hydrolyze large molecule bitter proteins into small molecules, making the formed pepper emulsion droplets smaller, which is beneficial to improving the stability of the emulsion.

[0025] In this embodiment, konjac glucomannan is added to increase the viscosity of the pepper and sesame flavored chicken sauce, thereby reducing the speed of droplet flocculation. Chicken sauce and pepper emulsion are rich in protein, and konjac glucomannan molecules are adsorbed on the protein on the surface of the emulsion droplets to form a thicker charged interface layer, which increases the electrostatic repulsion and steric hindrance between the droplets, thereby preventing the occurrence of agglomeration. At the same time, after the bitter amino acids are hydrolyzed, they are wrapped in different emulsion droplets. Konjac glucomannan can effectively prevent the amino acid small molecules of the pepper and sesame flavored chicken sauce from re-reacting to generate other unpleasant tastes, such as bitterness, during the storage process.

[0026] In some specific embodiments, the composite protease is composed of flavor protease and trypsin, and the enzymolysis conditions are 38-42°C and the enzymolysis time is 4-6h. Flavor protease can be divided into endopeptidase and exopeptidase, and the two work synergistically to improve the flavor of the hydrolyzed product of pepper protein; the endonuclease hydrolyzes the peptide bond from the internal structure of the peptide chain, and has a preference for the key bitter amino acids valine, phenylalanine, isoleucine and other hydrophobic amino acids in the pepper peptide chain, hydrolyzes the peptide bond here, and reduces the bitterness value; the exonuclease can hydrolyze oligopeptides or amino acids from the N-terminus or C-terminus of the peptide chain, and further hydrolyze the hydrophobic groups exposed after the endonuclease hydrolysis to form free hydrophobic amino acids and oligopeptides, destroy the bitter peptide structure, reduce or remove the bitterness, and improve the flavor. Trypsin specifically acts on the peptide bonds formed by the carboxyl groups of arginine and lysine, reducing the bitterness. Fresh peppercorns are not seeded, and peppercorn seeds are rich in oil, protein and other ingredients. Trypsin can hydrolyze peppercorn seed glutenin, and the peptides obtained by hydrolysis produce charged droplets. The electrostatic repulsion prevents the droplets from aggregating, thereby stabilizing the emulsion.

[0027] In some specific embodiments, the method for processing chicken juice is as follows: adding compound enzyme to small pieces of bone-in chicken, the mass ratio of chicken to compound enzyme is 100: (1.0-2.0), the enzymolysis temperature is 35-40°C, the enzymolysis time is 2-3 hours, and enzymolysis chicken is obtained; the enzymolysis chicken and seasoning are placed in a reactor at 110-120°C and 50-70kpa, stewed for 2-3 hours, and the residue is filtered to obtain chicken juice. The purpose of enzymolysis of chicken is to hydrolyze chicken protein into amino acids and small molecule peptides, and Maillard reaction occurs with reducing sugar during stewing to produce various aromas and flavors of different flavors, so that the umami taste of chicken juice is more prominent and the flavor is richer. High temperature and high pressure stewing is to fully disintegrate the chicken, improve the effective utilization rate of protein, reduce production costs and kill enzyme activity at the same time.

[0028] In some specific embodiments, the composite enzyme used for chicken enzymolysis includes papain and lipase, and the mass ratio of the two is 10: (4-5). Papain is a cysteinyl protease that can degrade collagen fibers and connective tissue proteins in chicken, degrade actomyosin and collagen into small molecular peptides and amino acids, break muscle fibers, and loosen the chicken structure. Lipase belongs to the carboxyl ester hydrolase class, which can gradually hydrolyze the fat in the chicken into glycerol and fatty acids, and hydrolyze the oil in the chicken juice into small molecular oil droplets, which is more conducive to fusion with the pepper emulsion and improve the stability of the pepper and sesame flavored chicken juice.

[0029] In some specific embodiments, the mass ratio of chicken juice, pepper emulsion and konjac glucomannan is 100:(8-12):(0.2-0.4).

[0030] In some specific embodiments, the preparation further includes adding seasonings such as salt and citric acid.

[0031] In some specific embodiments, the seasoning is ginger, green onion, cooking wine, white sugar, etc.

[0032] In some specific embodiments, the sterilization treatment is one of pasteurization, high temperature short-time sterilization, ultra-high temperature instantaneous sterilization, ultra-high pressure sterilization, etc.

[0033] The following will disclose specific embodiments for implementing the present application, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present application.

[0034] Example 1 Preparation of pepper and sesame flavor chicken sauce

[0035] 1. Preparation of pepper emulsion: 20 kg of fresh pepper was pulped, 0.38 kg of composite protease (including 0.28 kg of flavor protease and 0.1 kg of trypsin) was added, and enzymolysis was performed at 40 ° C for 5 h, and the mixture was filtered. The homogenization pressure was 40 MPa and the homogenization time was 10 min to obtain pepper emulsion;

[0036] 2. Chicken juice processing: add 1kg papain and 0.5kg lipase to 100kg small pieces of bone-in chicken, and enzymolyze at 37℃ for 2.5h. After the enzymolysis is completed, pour it into the reactor, add 2kg ginger, 1kg green onion, 2kg cooking wine, 1kg white sugar, stew at 115℃ and 60Kpa for 1.5h, and filter the residue to obtain chicken juice;

[0037] 3. Preparation: Mix 100 kg chicken juice, 10 kg pepper emulsion, 0.3 kg konjac glucomannan, 1 kg salt, and 0.01 kg citric acid until viscous to obtain pepper and sesame flavor chicken juice;

[0038] 4. Sterilization: Fill the pepper and sesame flavored chicken sauce, sterilize at 65°C for 30 minutes, and obtain the finished pepper and sesame flavored chicken sauce.

[0039] Example 2 Preparation of pepper and sesame flavor chicken sauce

[0040] 1. Preparation of pepper emulsion: 20 kg of fresh pepper was pulped, 0.32 kg of composite protease (including 0.2 kg of flavor protease and 0.12 kg of trypsin) was added, and enzymolysis was performed at 38°C for 6 h, and then filtered. The homogenization pressure was 30 MPa and the homogenization time was 15 min to obtain pepper emulsion;

[0041] 2. Chicken juice treatment: add 0.8kg papain and 0.32kg lipase to 100kg small pieces of bone-in chicken, and enzymolyze at 35℃ for 3h. After the enzymolysis is completed, pour it into the reactor, add 2kg ginger, 1kg green onion, 2kg cooking wine, 1kg white sugar, stew at 120℃ and 50Kpa for 1h, and filter the residue to obtain chicken juice;

[0042] 3. Preparation: Mix 100 kg chicken juice, 12 kg pepper emulsion, 0.4 kg konjac glucomannan, 2 kg salt, and 0.02 kg citric acid until viscous to obtain pepper and sesame flavor chicken juice;

[0043] 4. Sterilization: Fill the pepper and sesame flavored chicken sauce, sterilize at 500Mpa for 10min, and obtain the finished pepper and sesame flavored chicken sauce.

[0044] Example 3 Preparation of pepper and sesame flavor chicken sauce

[0045] 1. Preparation of pepper emulsion: 20 kg of fresh pepper was pulped, 0.48 kg of composite protease (including 0.4 kg of flavor protease and 0.08 kg of trypsin) was added, and enzymolysis was performed at 42°C for 4 h, and then filtered. The homogenization pressure was 50 MPa and the homogenization time was 5 min to obtain pepper emulsion;

[0046] 2. Chicken juice treatment: add 1.2kg papain and 0.72kg lipase to 100kg small pieces of bone-in chicken, and enzymolyze at 40℃ for 2h. After the enzymolysis is completed, pour it into the reactor, add 2kg ginger, 1kg green onion, 2kg cooking wine, 1kg white sugar, stew at 110℃ and 70Kpa for 2h, and filter the residue to obtain chicken juice;

[0047] 3. Preparation: Mix 100 kg chicken juice, 8 kg pepper emulsion, 0.2 kg konjac glucomannan, 0.8 kg salt, and 0.01 kg citric acid until viscous to obtain pepper and sesame flavor chicken juice;

[0048] 4. Sterilization: Fill the pepper and sesame flavored chicken sauce, sterilize at 121° C. for 15 min, and obtain the finished pepper and sesame flavored chicken sauce.

[0049] Comparative Example 1 Preparation of pepper and sesame flavored chicken sauce

[0050] The preparation method is the same as that in Example 1, except that the enzymatic hydrolysis step of the pepper pulp is omitted in Comparative Example 1.

[0051] Comparative Example 2 Preparation of pepper and sesame flavored chicken sauce

[0052] The preparation method is the same as that in Example 1, the difference is that in the enzymatic hydrolysis step of the pepper paste in Comparative Example 2, no flavor protease is added, and only 0.38 kg of trypsin is added.

[0053] Comparative Example 3 Preparation of Spicy Chicken Sauce

[0054] The preparation method is the same as that in Example 1, the difference is that in the enzymatic hydrolysis step of the pepper paste in Comparative Example 3, no trypsin is added, and only 0.38 kg of flavor protease is added.

[0055] Comparative Example 4 Preparation of Spicy Chicken Sauce

[0056] The preparation method is the same as that of Example 1, except that in Comparative Example 4, modified starch is used to replace konjac glucomannan.

[0057] Comparative Example 5 Preparation of Spicy Chicken Sauce

[0058] The preparation method is the same as that of Example 1, except that no thickener is added in Comparative Example 5.

[0059] Test Example 1 Sensory Test

[0060] Test method: 30 professional food testers with normal taste were selected to evaluate the bitterness of the pepper and sesame flavored chicken sauces of Examples 1-3 and Comparative Examples 1-5 by tasting, and the bitterness was recorded: "-" indicates that the bitterness is light or absent; "+" indicates obvious bitterness; "++" indicates strong bitterness or unacceptable bitterness.

[0061] Test results: See Table 1.

[0062] Result analysis: As can be seen from Table 1, the pepper-flavored chicken sauces prepared by enzymatic hydrolysis of Zanthoxylum bungeanum in Examples 1-3 have a lighter bitterness or no fishy smell, while Comparative Example 1 exhibits a strong bitterness. This is because the bitter compounds such as phenylalanine, isoleucine, and quercetin in the fresh Zanthoxylum bungeanum are directly utilized by crushing and pulping, and the bitterness is prominent; Comparative Examples 2-5 all exhibit obvious bitterness, proving that the bitterness can only be effectively reduced when flavor protease, trypsin, and konjac glucomannan are present at the same time.

[0063] Table 1 Bitterness sensory evaluation results

[0064] .

[0065] Test Example 2: Layering Experiment

[0066] Experimental method: The pepper and sesame flavored chicken sauce prepared in Examples 1-3 and Comparative Examples 1-5 were allowed to stand, and their stratification was observed. The criterion for "no stratification" was: after standing, the pepper and sesame flavored chicken sauce was still viscous as a whole, with uniform color without obvious color difference, and no fat layer or water layer on the upper layer, which was indicated by "+"; "stratification" was manifested as: there was a fat layer or water layer on the upper layer of the pepper and sesame flavored chicken sauce, and a fluid layer could be clearly seen on the upper layer by tilting the container, and there was a visible color difference in the pepper and sesame flavored chicken sauce as a whole, which was indicated by "-".

[0067] Test results: See Table 2. During the observation process, it was found that the samples gradually began to show differences after 360 days of storage, so the test results were analyzed starting from 360 days of storage.

[0068] Result analysis: According to Table 2, the pepper and sesame flavor chicken sauces of Examples 1-3 have good stability, which proves that the stability of the pepper and sesame flavor chicken sauce can be effectively improved in the presence of flavor protease, trypsin and konjac glucomannan. The stability of Example 2 is better. This is because the sterilization method used in Example 2 is ultra-high pressure sterilization. Ultra-high pressure sterilization can increase the gel degree of protein in the pepper and sesame flavor chicken sauce compared with heat treatment sterilization, thus showing better stability; Comparative Examples 1-3 cancel enzymolysis or perform partial enzymolysis on the stability of the pepper and sesame flavor chicken sauce to varying degrees. Enzymolysis can further hydrolyze small molecule peptides and amino acids. The smaller the molecule, the better the homogenization effect, the easier it is to form a pepper emulsion, and the higher the stability; Comparative Example 4 adds modified starch to significantly improve the stability of the pepper and sesame flavor chicken sauce, but the effect is poor. Agglomeration occurs in the later stage of storage, and there are obvious color differences and stratification phenomena; Comparative Example 5 does not add a thickener, and the stability of the pepper and sesame flavor chicken sauce is poor.

[0069] Table 2 Stratification experiment results

[0070] .

[0071] 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 replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing pepper and sesame flavor chicken sauce, characterized in that: include: The fresh peppercorns are pulped and crushed, and then a composite protease is added, and after enzymolysis, the mixture is filtered and homogenized to obtain a peppercorn emulsion; The processed chicken juice is mixed with Sichuan pepper emulsion and konjac glucomannan to sterilize the chicken juice; The mass ratio of the pepper pulp to the composite protease is 100:(1.5-2.0); The enzymatic hydrolysis conditions are 38-42°C and the enzymatic hydrolysis time is 4-6h; The composite protease is flavor protease and trypsin, and the mass ratio of flavor protease:trypsin is 10:(0.2-0.4).

2. The preparation method according to claim 1, characterized in that: The processing method of the chicken juice is: Adding compound enzyme to small pieces of bone-in chicken, with the mass ratio of chicken to compound enzyme being 100:(1.0-2.0), the enzymolysis temperature being 35-40°C, and the enzymolysis time being 2-3 hours, to obtain enzymolyzed chicken; The enzymatically hydrolyzed chicken and seasonings are placed in a reactor at 110-120° C. and 50-70 kPa, and stewed for 2-3 hours, and the residue is filtered to obtain chicken juice.

3. The preparation method according to claim 1, characterized in that: The mass ratio of the chicken juice, the pepper emulsion and the konjac glucomannan is 100:(8-12):(0.2-0.4).

4. The preparation method according to claim 1, characterized in that: The mixing process also includes adding salt and citric acid.

5. The preparation method according to claim 2, characterized in that: The complex enzyme includes papain and lipase, and the mass ratio of the two is 10: (4-6); The seasonings are ginger, green onion, cooking wine and white sugar.

6. A pepper and sesame flavored chicken sauce obtained according to the preparation method according to any one of claims 1 to 5.