Preparation method of beautiful millettia root and pigtail soup

Abstract

The preparation method comprises the following steps: (1) raw material pretreatment: respectively weighing millettia specisoa, angelica sinensis and astragalus membranaceus, adding a proper amount of warm water, and soaking to obtain pretreated raw materials; (2) pretreatment of pigtails: cutting off and crushing the pigtails, washing the pigtails, blanching the pigtails to remove fishy smell, filtering and washing the pigtails, and putting the pigtails under a cold storage condition for later use; and (3) cooking treatment: adding the pretreated raw materials in the step (1) and a proper amount of water and salt into the pretreated pigtails, then putting into an aluminum foil vacuum bag, sealing, and decocting in a high-pressure steam sterilization pot to obtain the beautiful millettia root pigtail soup. The prepared beautiful millettia root and pigtail soup is high in sensory score, soluble protein content and soluble solid content, and the obtained soup-stock is high in total antioxidant capacity and hydroxyl free radical scavenging rate.

Description

Technical Field

[0001] The invention belongs to the technical field of soup stock boiling, and particularly relates to a preparation method of beef broth and pig tail soup. Background Art

[0002] Niu Dali, also known as pig's foot hat, mountain lotus root, and golden bell root, is the root of Millettia peciosa Champ, a plant of the genus Millettia in the legume family. Niu Dali is an important medicinal and edible plant in Lingnan region, with the effects of nourishing the body, strengthening the tendons and bones, etc. Niu Dali soup is fragrant and sweet, with high nutritional value. The consumption has exceeded the medicinal amount and is increasing year by year. In Guangdong and Guangxi regions, Niu Dali is often used with other Chinese herbal medicines to make soup, so there are many Niu Dali health soup recipes in the folk. With the continuous deepening of scientific research, the nutritional and edible value of Niu Dali has been more and more fully revealed. Niu Dali is rich in various compounds and some pharmacologically active and biologically active ingredients. It is a rising economic crop that integrates medicine, health care and food.

[0003] There is a certain research basis for the edible value of Rhizoma Coptidis both at home and abroad. For example, Wang Qinglong et al. studied the extraction of Rhizoma Coptidis raw materials, supplemented with five-fingered peach, and spray-dried to obtain Rhizoma Coptidis instant tea. Tang Ting et al. studied the use of Rhizoma Coptidis and green tea as raw materials to prepare it into a health plant beverage. With the maturity of soup product processing technology and changes in market demand, modern processing technology is used to fully utilize the nutrients and pharmacologically active ingredients of Rhizoma Coptidis. There are few studies on Rhizoma Coptidis soup products. Therefore, it is necessary to study the preparation process of Rhizoma Coptidis pig tail. Based on Rhizoma Coptidis, this study added Chinese herbal medicine ingredients such as angelica and astragalus, which are both medicinal and edible, in accordance with the rules of Chinese medicine compatibility.

[0004] Among them, angelica is sweet and pungent in nature, and has the effects of nourishing blood, activating blood circulation, regulating menstruation and relieving pain. Astragalus is sweet in taste and slightly warm in nature. It has the effects of nourishing qi and strengthening the exterior, diuresis, antibacterial, promoting tissue regeneration, antiperspirant and sex hormone-like, and has high medicinal value. Angelica and Astragalus soup is often called "Qi and Blood Replenishing Soup" in daily life. Pig tail, also known as Jiejiexiang, is composed of cortex and bone joints. The skin is rich in colloid and has the effects of nourishing waist strength and benefiting bone marrow. The three are supplemented with pig tails rich in colloid protein to make soup, and the preparation process is studied. It not only retains the unique flavor and nutrition of Zhuangyao medicine Niu Dali Pig Tail Soup, but also shortens the production time, which is conducive to industrial production.

[0005] In this study, Niu Dali and pig tail were used as the main raw materials, and the response surface optimization design was used to test the preparation process of Niu Dali and Pig Tail Soup. The antioxidant and hydroxyl free radical scavenging ability of Niu Dali and Pig Tail Soup were also determined to provide basic data for the development of Zhuang and Yao medicine health products. Summary of the invention

[0006] The purpose of the present invention is achieved through the following technical solutions:

[0007] The preparation method of beef and pig tail soup comprises the following steps

[0008] (1) Raw material pretreatment:

[0009] Weigh Radix Angelicae Pubescentis, Radix Angelicae Sinensis and Radix Astragali respectively, add appropriate amount of warm water, and soak to obtain pretreated raw materials;

[0010] (2) Pig tail pretreatment:

[0011] Cut the pig's tail into pieces, wash it, blanch it in water to remove the fishy smell, filter it, rinse it, and store it in a refrigerator for later use;

[0012] (3) Steaming treatment:

[0013] The pretreated pig tail is added to the pretreated raw materials of step (1) and an appropriate amount of water and salt, and then placed in an aluminum foil vacuum bag, sealed, and boiled in a high-pressure steam sterilizer to obtain Niu Dali pig tail soup.

[0014] To further illustrate, in step (1), the raw material pretreatment specifically refers to weighing 3-8 g of Radix Angelicae Sinensis, 3-8 g of Radix Angelicae Sinensis and 3-8 g of Radix Astragali, adding 100 mL-200 mL of warm water, and soaking for 20 min-45 min.

[0015] To further illustrate, in step (1), the raw material pretreatment specifically refers to weighing 4 g of Radix Angelicae Sinensis, 4 g of Radix Angelicae Sinensis and 4 g of Radix Astragali, adding 100 mL of warm water, and soaking for 35 minutes.

[0016] Further description: in step (2), the blanching time is 5 min-10 min.

[0017] Further description: in step (3), the material-liquid ratio is 1:2-6.

[0018] Further description, in step (3), the boiling temperature is 100°C-120°C, and the boiling time is 30min-70min.

[0019] Further, in step (3), the amount of salt added is such that the salt concentration of the soup is 0.3%-0.6%.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention is based on Niu Dali, an important medicinal and edible plant in Lingnan region, and uses angelica and astragalus as soup ingredients to make soup with pig tails. This experiment studies the effects of single factors such as salt concentration, material-liquid ratio, cooking temperature, and cooking time on the sensory score, soluble solid content, and soluble protein content of Niu Dali pig tail soup. A single-factor analysis of variance is performed, and a response surface experimental design multivariate regression equation model is performed using Design-Expert 12 software to explore the optimal preparation process of Niu Dali pig tail soup. The results show that the optimal preparation process parameters are: salt concentration of 0.4%, cooking time of 53min, cooking temperature of 111°C, and material-liquid ratio of 1:4. Under the optimal process conditions, the sensory score of Niu Dali Pig Tail Soup was 89.05, the soluble protein content was 7.664 mg / mL, the soluble solid content was 2.92%, the pH of Niu Dali Pig Tail Soup was 6.81, the total antioxidant capacity was 0.4838 μmoL / mL, and the hydroxyl free radical scavenging rate D% was 63.77%. This method not only retains the medicinal effects of Niu Dali, Angelica, and Astragalus in the soup, but also retains the fresh and mellow flavor of Niu Dali Pig Tail Soup, laying the foundation for the development of Zhuang Yao medicine soup and the industrialization of Zhuang Yao medicinal soup. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a standard curve of soluble protein.

[0023] Figure 2 This is the standard curve of antioxidant capacity.

[0024] Figure 3 This is a constant weight curve of medicinal materials soaking time.

[0025] Figure 4 This is a graph showing the effect of salt concentration on the physical and chemical indicators of broth.

[0026] Figure 5 This is a graph showing the effect of cooking time on the physical and chemical indicators of soup stock.

[0027] Figure 6 This is a graph showing the effect of cooking temperature on the physical and chemical indicators of soup.

[0028] Figure 7 This is a graph showing the effect of the material-liquid ratio on the physical and chemical indicators of the broth.

[0029] Figure 8 This is the interaction diagram between salt concentration and cooking time.

[0030] Fig. 9 This is the interaction diagram between cooking time and cooking temperature.

[0031] Fig.10 This is the interaction diagram between salt concentration and cooking time.

[0032] Fig.11 This is the interaction diagram between salt concentration and material-liquid ratio.

[0033] Fig.12 This is the interaction diagram between cooking time and material-liquid ratio.

[0034] Fig.13 This is the interaction diagram between cooking temperature and material-liquid ratio.

[0035] Fig.14 This is the interaction diagram between salt concentration and cooking time.

[0036] Fig.15 This is the interaction diagram between salt concentration and cooking temperature.

[0037] Fig.16 This is the interaction diagram between salt concentration and material-liquid ratio.

[0038] Fig.17 This is the interaction diagram between cooking time and material-liquid ratio.

[0039] Fig.18 This is the interaction diagram between cooking temperature and material-liquid ratio.

[0040] Fig.19 This is the interaction diagram between salt concentration and cooking time.

[0041] Fig. 20 This is the interaction diagram between salt concentration and material-liquid ratio.

[0042] Fig.21 This is the interaction diagram between cooking time and cooking temperature.

[0043] Fig. 22 This is the interaction diagram between cooking time and material-liquid ratio.

[0044] Fig.23 This is the interaction diagram between cooking temperature and material-liquid ratio. DETAILED DESCRIPTION

[0045] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0046] Embodiment 1:

[0047] The preparation method of beef and pig tail soup comprises the following steps

[0048] (1) Raw material pretreatment:

[0049] Weigh 3 g of Radix Angelicae Sinensis, 5 g of Radix Angelicae Sinensis, and 8 g of Radix Astragali respectively, add 120 mL of warm water, and soak for 20 min to obtain pretreated raw materials;

[0050] (2) Pig tail pretreatment:

[0051] Cut the pig's tail into pieces, wash it, blanch it in water for 5 minutes to remove the fishy smell, filter it, rinse it, and store it in a refrigerator for later use;

[0052] (3) Steaming treatment:

[0053] The pretreated pig tail is added to the pretreated raw material of step (1) and an appropriate amount of water and salt to make the material-liquid ratio 1:2 and the salt concentration 0.3%, and then placed in an aluminum foil vacuum bag, sealed, and boiled in a high-pressure steam sterilizer at 100°C for 30 minutes to obtain Niu Dali Pig Tail Soup.

[0054] Embodiment 2:

[0055] The preparation method of beef and pig tail soup comprises the following steps

[0056] (1) Raw material pretreatment:

[0057] Weigh 5 g of Radix Angelicae Sinensis, 3 g of Radix Angelicae Sinensis, and 5 g of Radix Astragali respectively, add 150 mL of warm water, and soak for 25 min to obtain pretreated raw materials;

[0058] (2) Pig tail pretreatment:

[0059] Cut the pig's tail into pieces, wash it, blanch it in water for 10 minutes to remove the fishy smell, filter it, rinse it, and store it in a refrigerator for later use;

[0060] (3) Steaming treatment:

[0061] The pretreated pig tail is added to the pretreated raw material of step (1) and an appropriate amount of water and salt to make the material-liquid ratio 1:3 and the salt concentration 0.6%, and then placed in an aluminum foil vacuum bag, sealed, and boiled in a high-pressure steam sterilizer at 105°C for 40 minutes to obtain Niu Dali Pig Tail Soup.

[0062] Embodiment 3:

[0063] The preparation method of beef and pig tail soup comprises the following steps

[0064] (1) Raw material pretreatment:

[0065] Weigh 4 g of Radix Angelicae Sinensis, 4 g of Radix Angelicae Sinensis, and 4 g of Radix Astragali respectively, add 100 mL of warm water, and soak for 35 min to obtain pretreated raw materials;

[0066] (2) Pig tail pretreatment:

[0067] Cut the pig's tail into pieces, wash it, blanch it in water for 7 minutes to remove the fishy smell, filter it, rinse it, and store it in a refrigerator for later use;

[0068] (3) Steaming treatment:

[0069] The pretreated pig tail is added to the pretreated raw material of step (1) and an appropriate amount of water and salt to make the material-liquid ratio 1:4 and the salt concentration 0.4%, and then placed in an aluminum foil vacuum bag, sealed, and boiled in a high-pressure steam sterilizer at 110° C. for 50 minutes to obtain Niu Dali Pig Tail Soup.

[0070] Embodiment 4:

[0071] The preparation method of beef and pig tail soup comprises the following steps

[0072] (1) Raw material pretreatment:

[0073] Weigh 8 g of Radix Angelicae Sinensis, 8 g of Radix Angelicae Sinensis, and 5 g of Radix Astragali respectively, add 160 mL of warm water, and soak for 45 min to obtain pretreated raw materials;

[0074] (2) Pig tail pretreatment:

[0075] Cut the pig's tail into pieces, wash it, blanch it in water for 9 minutes to remove the fishy smell, filter it, rinse it, and store it in a refrigerator for later use;

[0076] (3) Steaming treatment:

[0077] The pretreated pig tail is added to the pretreated raw material of step (1) and an appropriate amount of water and salt to make the material-liquid ratio 1:6 and the salt concentration 0.6%, and then placed in an aluminum foil vacuum bag, sealed, and boiled in a high-pressure steam sterilizer at 120° C. for 30 min-70 min to obtain the beef and pig tail soup.

[0078] The research team studied the preparation method of Niu Dali Pig Tail Soup as follows:

[0079] 1 Materials and methods

[0080] 1.1 Test materials

[0081] Niu Dali, Angelica sinensis and Astragalus membranaceus were purchased from Jinxiu Yao Medical Hospital and identified as genuine medicinal materials by Dr. Luo Qiuxiang.

[0082] The pig tails were purchased from JD.com’s Chuchunyang Fresh Food Store. They are long-tailed pigs from Shandong, and are fresh and thick.

[0083] 1.2 Main Reagents

[0084] The main reagents used in this experiment are listed in Table 1.

[0085] Table 1 Main reagents

[0086]

[0087]

[0088] 1.3 Instruments and Equipment

[0089] The main instruments and equipment used in this experiment are shown in Table 2.

[0090] Table 2 Main equipment and instruments

[0091]

[0092] 1.4 Test methods

[0093] 1.4.1 Raw material pretreatment

[0094] In order to make the active ingredients volatilize better, Chinese medicinal materials are soaked. Soaking can soften the cell structure of the medicinal materials and will not affect drug degradation or enzymatic failure.

[0095] Raw material pretreatment refers to Luo Fengqing's research method and makes corresponding adjustments. This experiment uses Niu Dali, Angelica and Astragalus, all of which are used as medicine with rhizomes. Weigh 4g of medicinal materials respectively, add 100mL of warm water, and study the saturation of medicinal materials at different times from 5 to 45 minutes to judge the water absorption saturation of medicinal materials. Draw a graph with the medicinal material soaking time as the horizontal axis and the constant weight of water as the vertical axis. And determine the soaking time of medicinal materials accordingly.

[0096] 1.4.2 Preparation process of Niu Dali Pig Tail Soup

[0097] Pig tail → crush → wash → blanch (5min) to remove the fishy smell → filter and rinse → add soaked herbs and appropriate amount of water and salt → put into aluminum foil vacuum bag → put into high pressure steam sterilizer to cook → soup → index measurement

[0098] The purchased pig tails were cut and crushed, and then washed and packaged according to fixed weight, and stored under refrigeration conditions for later use. Experimental pretreatment was carried out, and the soaking time of Radix Codonopsis pilosulae, Radix Astragali, and Radix Angelicae Sinensis was considered. By measuring their constant weight values ​​and the boiling time of traditional Chinese medicine, the optimal soaking time of the medicinal materials was 35 minutes. The processed pig tails, Radix Astragali, Radix Angelicae Sinensis, Radix Codonopsis pilosulae, salt, and water were placed in an aluminum foil vacuum bag and sealed into samples, and the samples were placed in a high-pressure steam sterilizer. The boiling temperature and boiling time were set, and the samples were cooled to room temperature after being taken out of the pot, and then tested.

[0099] 1.4.3 Single-factor experimental design

[0100] 1.4.3.1 Salt concentration single factor test

[0101] By using different salt concentrations of 0.2%, 0.3%, 0.4%, 0.5%, and 0.6% with a fixed amount of material and a fixed volume of 500 mL, the samples were obtained by boiling them under the conditions of boiling time of 50 min, solid-liquid ratio of 1:4, boiling temperature of 110°C, and medicinal material soaking time of 35 min. The corresponding physical and chemical indicators were tested to determine the optimal salt concentration.

[0102] 1.4.3.2 Single factor test of cooking time

[0103] By boiling for different times of 30min, 40min, 50min, 60min and 70min with a fixed amount of material and a fixed volume of 500mL, under the conditions of a solid-liquid ratio of 1:4, a salt concentration of 0.4%, a boiling temperature of 110°C and a medicinal material soaking time of 35min, samples were obtained, and the corresponding physical and chemical indicators were tested to determine the optimal boiling time.

[0104] 1.4.3.3 Cooking temperature single factor test

[0105] By boiling at different boiling temperatures of 100℃, 105℃, 110℃, 115℃, and 120℃ with a fixed amount of material, a fixed volume of 500mL, a solid-liquid ratio of 1:4, a salt concentration of 0.4%, a boiling time of 50min, and a medicinal material soaking time of 35min, samples were obtained, and the corresponding physical and chemical indicators were tested to determine the optimal boiling temperature.

[0106] 1.4.3.4 Single factor test of material-liquid ratio

[0107] By using different solid-liquid ratios of 1:2, 1:3, 1:4, 1:5, and 1:6, with a fixed amount of material and a fixed volume of 500 mL, the samples were obtained under the conditions of boiling time of 50 min, salt concentration of 0.4%, boiling temperature of 110°C, and medicinal material soaking time of 35 min, and the corresponding physical and chemical indicators were tested to determine the optimal solid-liquid ratio.

[0108] 1.4.4 Response surface methodology optimization design

[0109] According to the results of the single-factor design experiment, the optimal test point and the two levels before and after were selected. The Box-Behnken method in Design-Expert12 software was used to take the material-liquid ratio (A), cooking time (B), salt concentration (C), and cooking temperature (D) as independent variables, and the sensory score (Y1), soluble protein content (Y2), and soluble solids content (Y3) as response values ​​to carry out a four-factor three-level response surface optimization design experiment. The factor level table is shown in Table 3.

[0110] Table 3 Response surface design with four factors and three levels

[0111]

[0112]

[0113] 1.4.5 Evaluation index determination

[0114] 1.4.5.1 Sensory evaluation

[0115] Referring to the method of Liu Wei et al., 10 students majoring in food and familiar with the sensory evaluation process were selected to form an evaluation team familiar with the flavor of bone soup, and the prepared beef and pig tail soup samples were sensory evaluated. The sensory evaluation consists of 5 indicators, using a 20-point system, tasting the samples separately, and scoring the five aspects of color, smell, state, taste and preference. The sensory evaluation standards are shown in Table 4.

[0116] Table 4 Sensory quality scoring criteria

[0117]

[0118] 1.4.5.2 Soluble protein content

[0119] The soluble protein content was determined according to the method of NY / T 1678-2008, using the biuret colorimetric method and making corresponding adjustments.

[0120] Measure a certain amount of broth and centrifuge it at a speed of 6000r / min for 6 minutes. Take the supernatant in a test tube, measure 0.5mL of distilled water and 0.5mL of sample broth, add 4mL of biuret reagent, mix thoroughly, and let stand at room temperature for 30 minutes. This sample is the test solution. Pipette 0mL, 0.2mL, 0.4mL, 0.6mL, 0.8mL, and 1.0mL of 10mg / mL bovine serum albumin V (BSA) standard solution into a test tube, and make up to 1mL with distilled water, add 4mL of biuret reagent and shake well, let stand at room temperature for 30 minutes, and use a spectrophotometer to measure the absorbance value A at 540nm. Perform 2 sets of parallel experiments. Draw a standard curve with the concentration of bovine serum albumin solution as the horizontal axis and the absorbance value as the vertical axis, and get the linear regression equation Y=0.0439x+0.0019, R2=0.9997, the unit is mg / mL. The standard curve is drawn as follows Figure 1 The soluble protein content in Niu Da Li Tang was determined by calculating the absorbance value of the sample from the standard curve.

[0121] 1.4.5.3 Soluble solids content

[0122] The soluble solid content was determined according to gB / T12143-2008 using a WAY-2S Abbe refractometer. The test was repeated 3 times and the average value was taken. When converting the refractive index to the soluble solid content, 20°C was used as the reference. When the measurement temperature is not at 20°C, it needs to be corrected to the refractive index at 20°C. The formula is as follows:

[0123] N 20 D=n t D +0.00013(t-20)

[0124] Among them, n t D ——refractive index during measurement; t——temperature during measurement

[0125] 1.4.5.4 Determination of total antioxidant activity

[0126] The total antioxidant capacity was determined using a total antioxidant capacity (T-AOC) test kit (FRAP method). Part of the sample of the beef and pig tail soup cooked under the optimal process conditions was placed in a centrifuge tube, placed in a desktop centrifuge at a speed of 6000r / min for 6 minutes, and the supernatant was taken. The experiment was carried out according to Operation Table 5.

[0127] Table 5 Total antioxidant activity determination capacity determination operation table

[0128]

[0129] FeSO4·7H2O was used as the standard for determining the total antioxidant capacity. 10 mg of FeSO4·7H2O standard was added to 0.9 mL of distilled water and 0.02 mL of concentrated sulfuric acid to prepare a 40 μmol / mL FeSO4 standard solution. The 40 μmol / mL FeSO4 standard solution was prepared into 0.05, 0.025, 0.0125, 0.00625, 0.003125, and 0.00156 μmol / mL standard solutions for use, with distilled water as a blank. The absorbance value at 593 nm was measured, and the concentration of the standard solution was used as the horizontal coordinate and the absorbance of the △A standard was used as the vertical coordinate to draw a standard curve of the total antioxidant capacity, and the corresponding linear regression equation was obtained: y=2.7283-0.0068, R2=0.9909, in μmol / mL. The standard curve is drawn as shown below. Figure 2 .

[0130] Mix the test tube and the blank tube thoroughly, use the Niu Dali Pig Tail Soup without adding medicinal materials as the control group, react accurately at room temperature for 10 minutes, adjust to zero with distilled water, take 1mL of the test solution in a 1mL glass cuvette to measure the absorbance at 593nm, do 3 sets of parallel tests, and calculate △A standard = A standard - A blank, calculate the total antioxidant capacity of Niu Dali Pig Tail Soup, the calculation formula is as follows:

[0131] Calculated by liquid volume:

[0132]

[0133] Where x is the concentration of the sample solution (μmol / mL); V 反总 :——Total reaction volume, 1.02mL. 样 : Sample volume in the reaction, 0.03 mL.

[0134] 1.4.5.5 Hydroxyl free radical scavenging ability test

[0135] Hydroxyl radical scavenging ability: Using the hydroxyl radical scavenging ability test kit method, take a sample of the Niu Dali Pig Tail Soup cooked under the optimal process conditions into a centrifuge tube, centrifuge at a speed of 6000r / min for 6 minutes, take the upper clear liquid and set it aside. Measure the absorbance value at a visible light wavelength of 536nm and adjust it to zero with distilled water. Operate in a 1.5mL EP tube according to Operation Table 6.

[0136] Table 6 Hydroxyl free radical scavenging ability operation table

[0137]

[0138] Vortex the blank tube, control tube, test tube, and control group, and place them in a 37°C constant temperature incubator for accurate reaction for 60 minutes. Centrifuge at 10,000 r / min for 10 minutes at room temperature, take the upper clear liquid and measure the absorbance values, which are recorded as A blank, A control, and A test respectively. Perform 3 groups of parallel tests, take the average value, and calculate the hydroxyl free radical scavenging rate D%, the formula is as follows:

[0139] Hydroxyl free radical scavenging rate D% = (A test - A pair) ÷ (A empty - A pair) × 100%

[0140] 1.4.5.6 Determination of pH value of Niu Dali Pig Tail Soup

[0141] Refer to the method of gB 5009.237-2016 and make appropriate modifications. Take 30mL of the best process conditions cooked Niu Dali Pig Tail Soup into a conical flask, shake it vigorously, open the stopper, release the carbon dioxide gas, repeat 3-4 times, and make a blank control group (no medicinal materials added). Insert the pH meter electrode into the sample to be tested and measure its pH value.

[0142] 1.4.6 Data Processing

[0143] Excel software was used to organize data and draw curves; SPSS software was used to perform one-way analysis of variance on the data (P < 0.05 was significant); origin 2018 was used to draw graphs; Design-Expert12 software was used for response surface experimental design and multivariate linear regression equation fitting regression curve model.

[0144] 2 Results and analysis

[0145] 2.1 Analysis of raw material immersion time

[0146] Raw material soaking time results ( Figure 3 ), after 35 min, the water constant weight value was stable. Therefore, in the subsequent experiments, the herbs were washed and soaked for 35 min before being boiled.

[0147] 2.2 Single factor results and analysis

[0148] 2.2.1 Study on the effect of salt concentration on Niu Dali Pig Tail Soup

[0149] The sodium ions in salt can stimulate the nerves in our taste buds and produce a salty taste, while the chloride ions can promote the dissolution of myofibrillar protein and modify the salty taste. During the cooking process, salt blends with the substances in the soup to harmonize their characteristics. It can also neutralize the alkaloids of the medicinal material Niu Dali and neutralize the pH, making Niu Dali pig's tail taste fresh and strong. The salt concentration of Niu Dali pig's tail soup is within the concentration range of 0.2% to 0.6% ( Figure 4 ).

[0150] The experimental results show that with the increase of salt concentration, the sensory score, soluble protein content and soluble solid content first increase and then decrease. Among them, when the salt concentration is 0.4%, the sensory score and soluble solid content reach a peak. This is because when a certain amount of salt is added to the soup, the chloride ions and sodium ions dissolved in the soup can promote the dissolution of soluble nutrients in the soup during the cooking process, but too high a concentration of salt will destroy the taste of the soup and also destroy the content of soluble solids, causing its content to decrease. In summary, the salt concentration of 0.4% was selected for subsequent experiments.

[0151] 2.2.2 Effect of cooking time on Niu Dali Pig Tail Soup

[0152] The nutrients and flavor substances in the Niu Dali Pig Tail Soup need to be cooked for a period of time to fully dissolve in the soup, increasing the taste and flavor of the Niu Dali Pig Tail Soup. Therefore, the cooking time of Niu Dali Pig Tail Soup is crucial to the quality of the soup. The cooking time of Niu Dali Pig Tail Soup is within the range of 30min to 70min ( Figure 5 ).

[0153] As the cooking time continues to increase, the soluble protein content and soluble solid content continue to increase. From 30min to 50min, the soluble protein, soluble solids and amino acids in the raw materials continue to precipitate and gradually increase. The protein structure of the beef and pig tail soup is destroyed, which increases the dissolution of soluble protein and makes the beef and pig tail soup fresh, rich and mellow. After 50min, the cooking time continues to increase, and the beef and pig tail soup is constantly in a boiling state, which accelerates the precipitation of substances and indirectly affects the concentration of nutrients in the soup, causing the protein to degrade too much, destroying the flavor substances in the soup, resulting in a peak value at 50min and then a significant decrease in the sensory score. In summary, the cooking time was selected as 50min for subsequent experiments.

[0154] 2.2.3 Effect of cooking temperature on Niu Dali Pig Tail Soup

[0155] Temperature is an important factor in cooking beef and pig's tail soup, and the temperature has a significant effect on the release of flavor substances. During the cooking process of beef and pig's tail soup, the non-volatile substances contained in it, such as protein, reducing sugar, amino acid, inorganic salt and other components, will react with each other to increase the flavor of the soup. Among them, the pig's tail in the beef and pig's tail soup is rich in protein and will undergo thermal decomposition under high temperature, and its water-soluble components will be dispersed in the soup. The cooking temperature of beef and pig's tail soup is within the range of 100℃~120℃( Figure 6 ).

[0156] As the cooking temperature continues to increase, the soluble protein content and soluble solid content continue to increase, and the sensory score first increases and then decreases. This is because in the high-pressure steam sterilizer, the beef and pig tail soup is in a completely boiling state, and the convection stirring in the soup makes the seasoning more uniform and the soup becomes thicker. As the temperature continues to rise, the water in the broth continues to evaporate into water vapor, causing the salt concentration in the broth to change, and the concentration of its nutrients will also change. Other free amino acids and seasonings may volatilize, transform, decompose and destroy, causing the sensory score to decrease. If the temperature is too low, the leaching rate of nitrogen-containing substances in the beef and pig tail soup slows down, making the aroma and flavor of the beef and pig tail soup not mellow and rich. In summary, the cooking temperature was selected at 110°C for subsequent experiments.

[0157] 2.2.4 Effect of material-liquid ratio on Niu Dali Pig Tail Soup

[0158] In the food processing process, the material-liquid ratio is an important factor. It is the reaction medium that makes the important nutrients leached during the soup making process, and determines the taste, aroma, flavor and thickness of the soup. The material-liquid ratio of Niu Dali Pig Tail Soup is in the range of 1:2 to 1:6 ( Figure 7). With the continuous increase of the material-liquid ratio, the soluble protein content and soluble solid content of the Niu Dali Pig Tail Soup showed an overall downward trend; when the material-liquid ratio was 1:4, the sensory score showed a significant downward trend, and the downward trend of the soluble protein content and the soluble solid content slowed down. The material-liquid ratio is related to the amount of water added. If too much water is added, the soup will be more diluted and the overall taste of the soup will be lighter; if too little water is added, the soup will be thicker, which will affect the precipitation of flavor substances and flavor substances to a certain extent, and its flavor will also be affected to a certain extent. In summary, the material-liquid ratio was selected as 1:4 for subsequent experiments.

[0159] 2.3 Response surface results and analysis

[0160] 2.3.1 Response surface test factor results

[0161] According to the sampling principle in Box-Behnken, the response surface analysis was performed on the four factors and levels with the codes -1, 0, and 1. The material-liquid ratio (A), cooking time (B), salt concentration (C), and cooking temperature (D) were selected as independent variables, and the sensory score (Y1), soluble protein content (Y2), and soluble solid content (Y3) were used as response values. The response surface optimization analysis experiment of the four factors and three levels of Niu Dali Pig Tail Soup was carried out. The response surface test design results are shown in Table 7.

[0162] Table 7 Response surface test results

[0163]

[0164] 2.3.2 Analysis of response surface test results using sensory scores as corresponding values

[0165] With the material-liquid ratio (A), cooking time (B), salt concentration (C), and cooking temperature (D) as independent variables and sensory evaluation (Y1) as the response value, the response surface optimization test results of Niu Dali Pig Tail Soup are shown in Table 7.

[0166] 2.3.2.1 Establishment of sensory score regression equation and variance analysis

[0167] Design-Expert12 software was used to perform statistical analysis on the sensory score data and then perform multiple regression fitting to obtain the multiple regression equation of the sensory score Y1 of Niu Dali Pig Tail Soup versus the material-liquid ratio (A), cooking time (B), salt concentration (C), and cooking temperature (D): Y1=91.2-1.06A+0.183B-0.1417C+0.4D-1.25AB-0.325AC-0.3AD-0.67BC+0.525BD-0.375CD-4.82A 2 -5.3B 2 -5.59C 2 -4.13D 2 .

[0168] The results of variance analysis of this model are shown in Table 8.

[0169] Table 8 Analysis of variance table for sensory scores

[0170]

[0171] Note: “*” indicates significant difference (P<0.05), “**” indicates extremely significant difference (P<0.01), and “#” indicates no significant difference (P>0.05).

[0172] As shown in Table 8, the F of this regression model is 627.43, P < 0.01, and R 2 =0.9984, R 2 adj =0.9968, indicating that the model has significant differences and the model fits the real data well. The P of the lack of fit term is 0.5417>0.05, indicating that the model lack of fit term is not significant, the fit is high, and the interference of other factors on the results is small. The coefficient of variation CV% of the response surface model is 0.2708%, indicating that the test is well valued and has high reliability.

[0173] From the results of variance analysis, it can be seen that when P < 0.01, the higher the significance of the corresponding variable. From Table 8, it can be seen that the interaction terms AB and BC have extremely significant effects (P < 0.01), and AC, AD, BD, and CD have significant effects (P < 0.05), indicating that there is a significant interaction between cooking time, cooking temperature, material-liquid ratio, and salt concentration. Comparing the size of the F value, it can be seen that the order of influence on the sensory score is A>D>B>C, that is, salt concentration>cooking time>cooking temperature>material-liquid ratio.

[0174] 2.3.2.2 Analysis of interaction effects of various factors

[0175] The interaction between factors can be directly reflected by response surface and contour analysis. In general, the greater the curvature of the response surface, the stronger the interaction between the two factors and the more significant the effect; the closer the contour shape is to an ellipse, the stronger the interaction between the two factors and the more significant the impact. As can be seen from Table 6, the interaction between salt concentration and cooking time, cooking time and cooking temperature is extremely significant, and the interaction between salt concentration and cooking temperature, salt concentration and liquid-to-material ratio, cooking time and liquid-to-material ratio, cooking temperature and liquid-to-material ratio is significant. The interaction is as follows: Figure 8 to Figure 13 shown.

[0176] from Figures 8 to 13 It can be seen that the curvature of the response surface graph of the interaction of the four factors is steeper, and the contour shape is closer to an ellipse, indicating that the interaction between the four factors is good and all have maximum values. Figures 8 to 13It can be seen that when the two groups of factors interact, the response surface curvature between salt concentration and cooking time, and between cooking time and cooking temperature is steeper, and has a greater impact on the sensory score. Comparing the two, the closer the contour shape of salt concentration and cooking time is to an ellipse, the stronger its interaction is than the interaction between cooking time and cooking temperature.

[0177] 2.3.3 Analysis of response surface test results using soluble protein content as the corresponding value

[0178] With the material-liquid ratio (A), cooking time (B), salt concentration (C), and cooking temperature (D) as independent variables and the soluble protein content (Y2) as the response value, the response surface optimization test results of Niu Dali Pig Tail Soup are shown in Table 7.

[0179] 2.3.3.1 Establishment of regression equation for soluble protein content and variance analysis

[0180] Design-Expert12 software was used to perform statistical analysis on the data of soluble solid content and then perform multivariate regression fitting to obtain the multivariate regression equation of soluble protein content Y2 of Niu Dali Pig Tail Soup to material-liquid ratio (A), cooking time (B), salt concentration (C), and cooking temperature (D):

[0181] Y2=7.14+0.3865A+0.4823B+0.7756C-1.17D-0.351AB+0.9645AC+0.4085AD-0.3235BC+0.0375BD-0.5072CD-0.4645A 2 -1.06B 2 -0.6621C 2 +0.2769D 2 .

[0182] The results of variance analysis of this model are shown in Table 9.

[0183] Table 9 Analysis of variance of soluble protein content

[0184]

[0185] Note: “*” indicates significant difference (P<0.05), “**” indicates extremely significant difference (P<0.01), and “#” indicates no significant difference (P>0.05).

[0186] As shown in Table 9, the F of this regression model is 37.86, P < 0.01, R 2 =0.9743, R 2 adj=0.9485, indicating that the model has significant differences and the model fits the real data well. The P of the lack of fit term is 0.2727>0.05, indicating that the model lack of fit term is not significant, the fit is high, and the interference of other factors on the results is small. The coefficient of variation CV% of the response surface model is 4.63%, indicating that the test is well valued and has high reliability.

[0187] The results of the analysis show that the interaction term AC has a very significant effect (P < 0.01), and AB, AD, BC, BD, and CD have significant effects (P < 0.05), indicating that there is a significant interaction between cooking time, cooking temperature, salt concentration, and material-liquid ratio. According to the comparison of the F value, the order of influence on the sensory score is D>C>B>A, that is, material-liquid ratio>cooking temperature>cooking time>salt concentration.

[0188] 2.3.3.2 Analysis of interaction effects of various factors

[0189] Since the interaction between cooking time and material-liquid ratio was not significant, other factors with significant interactions were analyzed. Figure 14 to Figure 18 shown.

[0190] from Figures 14 to 18 It can be seen that the curvature of the response surface graph of the interaction of the four factors is steeper, and the contour shape presents a significant ellipse, indicating that the interaction between the factors is good, the interaction between the salt concentration and the cooking temperature is not obvious, and the four factors interact. When the cooking time and the liquid-to-material ratio are at the center level, the response surface graph of the salt concentration and the cooking temperature is steep and the contour shape is close to an ellipse, indicating that the interaction between the two is significant; when the cooking time and the cooking temperature are at the center level, the interaction effect of the salt concentration and the liquid-to-material ratio on the results of the soluble protein content is significant; when the salt concentration and the liquid-to-material ratio are at the center level, the interaction effect of the cooking time and the cooking temperature on the results of the soluble protein content is significant; the interaction between the salt concentration and the cooking time is significant.

[0191] 2.3.4 Analysis of response surface test results with soluble solids content as the corresponding value

[0192] With the material-liquid ratio (A), cooking time (B), salt concentration (C), and cooking temperature (D) as independent variables and the soluble solid content (Y3) as the response value, the response surface optimization test results of Niu Dali Pig Tail Soup are shown in Table 7.

[0193] 2.3.4.1 Establishment of regression equation for soluble solids and variance analysis

[0194] The Design-Expert12 software was used to perform statistical analysis on the data of soluble solid content and then perform multivariate regression fitting to obtain the multivariate regression equation of the soluble solid content Y3 of Niu Dali Pig Tail Soup on the solid-liquid ratio (A), cooking time (B), salt concentration (C), and cooking temperature (D):

[0195] Y3=2.24-0.0373A+0.3627B+0.4152C-0.604D+0.685AB+0.0157AC+0.3338AD+0.088BC-0.388BD-0.2462CD-0.2139A 2 +0.23196B 2 +0.1334C 2 +0.0509D 2 .

[0196] The results of variance analysis of this model are shown in Table 10.

[0197] Table 10 Analysis of variance of soluble solid content

[0198]

[0199]

[0200] Note: “*” indicates significant difference (P<0.05), “**” indicates extremely significant difference (P<0.01), and “#” indicates no significant difference (P>0.05).

[0201] As shown in Table 10, the F of this regression model is 212.9, P < 0.01, R 2 =0.9953, R 2 adj =0.9906, indicating that the model has significant differences and the model fits the real data well. The P of the lack of fit term is 0.6941>0.05, indicating that the model lack of fit term is not significant, the fit is high, and the interference of other factors on the results is small. The coefficient of variation CV% of the response surface model is 2.53%, indicating that the test is well valued and has high reliability.

[0202] The results of variance analysis show that the interaction terms AD, BD, and CD have extremely significant effects (P < 0.01), indicating that there are significant interactions between salt concentration and liquid-to-material ratio, cooking time and liquid-to-material ratio, and cooking temperature and liquid-to-material ratio. According to the size of the bidding F value, it can be seen that the order of influence on sensory scores is D>C>B>A, that is, liquid-to-material ratio>cooking temperature>cooking time>salt concentration.

[0203] 2.3.4.2 Analysis of interaction effects of various factors

[0204] Since the interaction between salt concentration and cooking temperature was not significant, other significant interaction factors were analyzed. Figure 19 to Figure 23 shown.

[0205] from Figures 19 to 23 It can be seen that the curvature of the response surface graph of the interaction of the four factors is steeper, and the contour shape is significantly elliptical, indicating that the interaction between the factors is good, the interaction between desalination concentration and cooking temperature is not obvious, and the four factors interact with each other. Figures 19 to 23 It can be seen that when the cooking time and cooking temperature are at the center level, the interaction between salt concentration and liquid-to-liquid ratio has a significant interaction effect on the results of soluble solids; when the cooking time and salt concentration are at the center level, the interaction between cooking temperature and liquid-to-liquid ratio has a significant interaction effect on the results of soluble solids; when the cooking temperature and liquid-to-liquid ratio are at the center level, the interaction between cooking time and salt concentration has a significant interaction effect on the results of soluble solids. The curvature of the 3D response surface of liquid-to-cooking ratio is small, but its interaction is significant.

[0206] 2.3.5 Optimal process results and verification tests

[0207] In order to further determine the reliability of response surface optimization, sensory score, soluble solids and soluble protein content were taken as comprehensive optimization targets with a weight ratio of 4:3:3. According to the calculation results of Design-Expert12 software, the optimal preparation process under the joint influence of the three measurement indicators was: salt concentration of 0.381%, cooking time of 53.098 min, cooking temperature of 111.253 ℃, and solid-liquid ratio of 1:3.550. Under these conditions, the model predicted a sensory score of 89.352, a soluble protein content of 7.871 mg / mL, and a soluble solid content of 2.879%.

[0208] According to the results predicted by the software and the feasibility of the actual process settings, two repeated parallel tests were carried out under the predicted optimal conditions of a salt concentration of 0.4%, a cooking time of 53 min, a cooking temperature of 111 °C, and a material-liquid ratio of 1:4. The corresponding indicators were measured and the average sensory score was 89.05, the average soluble protein content was 7.664 mg / mL, and the soluble solids content was 2.92%. The relative errors between the predicted values ​​and the actual values ​​of the three indicators are shown in Table 11.

[0209] Table 11 Relative error of Niu Dali Pig Tail Soup index determination

[0210]

[0211] As can be seen from the model in Table 11, the determination index of the optimized process parameters is close to the model prediction results, and the relative error does not exceed 3%, indicating that the analysis and optimization based on the response surface model is effective and feasible. In addition, under the optimal process conditions, the total antioxidant capacity of Niu Dali pig tail was measured to be 0.4838 μmol / mL, and its total antioxidant capacity exceeded that of the blank group, indicating that it has a certain antioxidant capacity under the broth of Niu Dali, Angelica and Astragalus, and the antioxidant capacity is higher than that of the control group with added medicinal materials; the hydroxyl radical scavenging rate is 63.77%, which is higher than that of the blank group, indicating that Niu Dali pig tail soup has a good hydroxyl radical scavenging ability; Niu Dali pig tail soup pH = 6.81, blank group pH = 8.67. Niu Dali is rich in alkaloids, starch and other substances. It is cooked with Astragalus, Angelica and pig tail to neutralize acid and alkali, so that Niu Dali pig tail soup is maintained in a neutral state, and the soup is mellow.

[0212] 3 Conclusion

[0213] In this experiment, a single factor design experiment was conducted on Niu Dali pig tail soup under the condition of high pressure steam sterilization pot, and a response surface optimization experiment design was performed based on the single factor results to optimize the preparation process of Niu Dali pig tail. The optimal process parameters were determined to be 0.4% salt concentration, 53min cooking time, 111℃ cooking temperature, and 1:4 material-liquid ratio. Under these conditions, the sensory score was 89.05, the average soluble protein content was 7.664mg / mL, and the soluble solid content was 2.92%. At the same time, a preliminary study was conducted on the total antioxidant and hydroxyl radical scavenging capacity of Niu Dali pig tail soup, and it was found that the ingredients of Niu Dali pig tail soup had certain antioxidant and hydroxyl radical scavenging abilities. Its antioxidant capacity was 0.4838μmol / mL, the hydroxyl radical scavenging rate was 63.77%, and the pH of Niu Dali pig tail soup was 6.81. The relative errors between the actual and theoretical values ​​were less than 3%, indicating that the process parameters have practical value.

[0214] This method not only retains the medicinal effects of Oxalis, Angelica, and Astragalus in the soup, but also retains the fresh, fragrant and mellow flavor of the Oxalis and Pig's Tail Soup, laying the foundation for the development of Zhuang and Yao medicinal broth and the industrialization of Zhuang and Yao medicinal soup.

[0215] In this experiment, the preparation process of Niu Dali Pig Tail Soup was optimized by response surface method, and the soluble protein, soluble solids, total antioxidant capacity, hydroxyl radical scavenging capacity and pH value of Niu Dali Pig Tail Soup were determined, which shortened the preparation time of Niu Dali Pig Tail Soup, laid a foundation for the industrialization of the Zhuangyao medicine Niu Dali Soup, and improved the development and utilization rate of Zhuangyao medicine Niu Dali, and improved the medicinal value of Niu Dali, Angelica sinensis and Astragalus membranaceus. However, there are still some unresolved issues in this experimental study. For example, when determining the antioxidant activity and hydroxyl radical scavenging capacity of Niu Dali Pig Tail, only in vitro determination was carried out, and further research on its antioxidant capacity was conducted; secondly, when determining the indicators of Niu Dali Pig Tail Soup, amino acid determination and flavor substance determination were not carried out, and the internal reasons for its good flavor and high nutritional value could not be analyzed. Therefore, the amino acid content and flavor substances of Niu Dali Pig Tail Soup can be further studied in future research experiments.

[0216] The above description is only a preferred embodiment of the present invention. It should be pointed out that it is possible for a person skilled in the art to make several improvements and changes without departing from the creative concept of the present invention, and these all fall within the protection scope of the present invention.

Claims

1. A method for preparing the beef and pig tail soup, characterized in that: The following steps are included (1) Raw material pretreatment: Weigh Radix Angelicae Pubescentis, Radix Angelicae Sinensis and Radix Astragali respectively, add appropriate amount of warm water, and soak to obtain pretreated raw materials; (2) Pig tail pretreatment: Cut the pig's tail into pieces, wash it, blanch it in water to remove the fishy smell, filter it, rinse it, and store it in a refrigerator for later use; (3) Steaming treatment: The pretreated pig tail is added to the pretreated raw materials of step (1) and an appropriate amount of water and salt, and then placed in an aluminum foil vacuum bag, sealed, and boiled in a high-pressure steam sterilizer to obtain Niu Dali pig tail soup.

2. The method for preparing the beef and pig tail soup according to claim 1, characterized in that: In step (1), the raw material pretreatment specifically refers to weighing 3-8g of Radix Angelicae Sinensis, 3-8g of Radix Angelicae Sinensis and 3-8g of Radix Astragali, adding 100mL-200mL of warm water, and soaking for 20min-45min.

3. The method for preparing the beef and pig tail soup according to claim 1, characterized in that: In step (1), the raw material pretreatment specifically refers to weighing 4 g of Radix Angelicae Sinensis, 4 g of Radix Angelicae Sinensis and 4 g of Radix Astragali, adding 100 mL of warm water, and soaking for 35 minutes.

4. The method for preparing the beef and pig tail soup according to claim 1, characterized in that: In step (2), the blanching time is 5 min-10 min.

5. The method for preparing the beef and pig tail soup according to claim 1, characterized in that: In step (3), the material-liquid ratio is 1:2-6.

6. The method for preparing the beef and pig tail soup according to claim 1, characterized in that: In step (3), the boiling temperature is 100°C-120°C, and the boiling time is 30min-70min.

7. The method for preparing the beef and pig tail soup according to claim 1, characterized in that: In step (3), the amount of salt added is such that the salt concentration of the soup is 0.3%-0.6%.

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