Preparation method of Qingyuan chicken flavored seasoning emulsion

Abstract

The invention belongs to the technical field of food essence, and particularly relates to a method for preparing Qingyuan chicken flavor seasoning emulsion through ultrasonic and Maillard reaction. According to the preparation method of the Qingyuan chicken flavor seasoning emulsion provided by the invention, the chicken skeleton is used as a raw material, protein in the chicken skeleton is decomposed into small molecule peptide through a two-step enzymolysis method, and then more flavor precursor substances are generated by adopting a microbial fermentation technology, so that the bitter taste of the seasoning emulsion can be reduced; meanwhile, the Maillard reaction efficiency is improved by adopting ultrasonic-assisted heat treatment; and finally, an emulsifier with specific components is added. The Qingyuan chicken flavor seasoning emulsion prepared by the invention has the advantages of strong chicken flavor, mellow taste, lasting flavor and high storage stability, and has great market value.

Description

Technical Field

[0001] The invention belongs to the technical field of food flavors, and particularly relates to a method for preparing a Qingyuan chicken flavor emulsion through ultrasound-assisted Maillard reaction. Background Art

[0002] The main function of chicken flavor is to give food a unique chicken flavor, thereby improving the sensory appeal and market competitiveness of the food. Traditional methods for preparing chicken flavor include physical extraction and chemical synthesis. The physical extraction method requires a large amount of raw materials, and the extraction process is complicated and costly; although the chemical synthesis method has a lower cost and has the taste of chicken, the flavor is often not natural enough and it is difficult to meet consumer expectations. Secondly, the extraction or reaction generation of the characteristic aroma substances of chicken is insufficient, and the content and proportion of key aroma compounds such as sulfur-containing compounds may be inaccurate, affecting the characteristic aroma of the chicken flavor, resulting in the characteristic aroma of the chicken flavor not being obvious enough, making it difficult for consumers to quickly identify it as the aroma of chicken.

[0003] At present, in order to better enhance the characteristic aroma of chicken flavor, chicken bones are generally used as raw materials, which can not only retain the characteristic aroma of chicken, but also reduce the ingredients. Patent document CN101558861A discloses a method for producing a chicken flavor base material using chicken skeletons. The method comprises the following steps: crushing a cleaned chicken skeleton with a bone crusher, grinding the chicken bone paste with a diameter of 10±5 μm with a colloid mill, directly transferring the chicken bone paste into a reaction kettle without high-temperature steaming, adding water to make the solid content reach 8%, and adjusting the pH to 7.0 with a 10% NaOH solution; adding 0.5% to 1.5% of a composite protease based on the weight of the chicken bone paste, and performing enzymolysis at 55°C for 3 to 5 hours; adding heat reaction ingredients into the reaction kettle: 5 to 15% of glucose, 5 to 10% of xylose, 1 to 3% of cysteine ​​hydrochloride, 1 to 3% of glycine, 30 to 50% of enzymolysis solution, 1 to 5% of chicken fat, 5 to 20% of yeast powder, and 0.5 to 1.5% of vitamin B1; heating the reaction kettle and reacting at 100 to 125°C; and after reacting for 30 to 180 minutes, obtaining a flavor base material with a strong chicken flavor.

[0004] Patent document CN101874590A discloses a chicken bone protein hydrolysate and a chicken flavor base prepared therefrom. The method uses cheap scraps - chicken bones as raw materials, utilizes biological enzymatic hydrolysis technology and thermal reaction flavor development technology, and develops a new type of chicken flavor base. The chicken flavor base is mainly made of chicken bone enzymatic hydrolysate obtained by double enzymatic hydrolysis of chicken bone mud with pancreatic enzyme and Flavourzyme composite flavor protease, mixed with vegetable hydrolyzed protein (HVP), yeast extract, glucose, xylose, thiamine, chicken fat, and propylene glycol according to a proportion, and subjected to Maillard reaction in a high-pressure reactor to prepare a chicken flavor base with realistic chicken aroma. The prepared chicken flavor base has realistic chicken aroma, rich and strong meaty aroma, and a long aftertaste.

[0005] However, the current research on chicken flavors generally focuses on the enhancement of the characteristic flavor of chicken, and there is less research on the storage stability and flavor persistence of chicken flavors. Therefore, researching and developing a chicken flavor with a strong characteristic chicken flavor and good stability has great market value. Summary of the invention

[0006] In order to overcome the problems of insufficient flavor of chicken essence in the prior art and unstable flavor during storage, the present invention provides a method for preparing Qingyuan chicken flavor seasoning emulsion. The preparation method of the Qingyuan chicken flavor seasoning emulsion provided by the present invention is to crush the Qingyuan chicken skeleton and then perform enzymolysis, then inoculate the fermentation agent for fermentation, add auxiliary materials for ultrasonic treatment to assist Maillard reaction, and finally add an emulsifier for embedding. The Qingyuan chicken flavor seasoning emulsion prepared by the present invention has the advantages of strong chicken flavor, lasting flavor, and high storage stability.

[0007] The present invention provides a method for preparing a Qingyuan chicken flavor seasoning emulsion, comprising the following steps:

[0008] Step S1, crushing the chicken skeleton into small pieces to obtain chicken bone particles, adding the chicken bone particles into water and stirring evenly to obtain a chicken bone mixture, heating the chicken bone mixture to 50-55° C., adding flavor protease to hydrolyze for 2-3 hours, inactivating the enzyme at a temperature of 80-85° C., then adding papain to hydrolyze for 2-3 hours, inactivating the enzyme at a temperature of 80-85° C., filtering, and treating with a colloid mill to obtain an enzymatic solution;

[0009] Step S2, adding glucose to the enzymolysis solution obtained in step S1, then inoculating Lactobacillus plantarum and fermenting for 10 to 20 hours at a temperature of 33 to 37° C. and a pH of 5 to 6 to obtain a fermentation solution;

[0010] Step S3, adding seasoning auxiliary materials to the fermentation liquid obtained in step S2, stirring evenly to obtain a mixed solution, subjecting the mixed solution to ultrasonic treatment, and then placing the mixed solution in an oil bath at 100-110° C. to react for 50-70 minutes, and cooling to 50-60° C. to obtain a seasoning stock solution;

[0011] Step S4, adding the emulsifier to the seasoning stock solution obtained in step S3, stirring evenly, and treating with a colloid mill to homogenize.

[0012] Furthermore, in step S1, the material-liquid ratio of chicken bone particles to water is 2:1.

[0013] Furthermore, in the step S1, the amount of flavor protease added is 0.12-0.16% of the mass of the chicken bone mixture, and the amount of papain added is 0.12-0.16% of the mass of the chicken bone mixture.

[0014] Furthermore, the amount of glucose added in step S2 is 6-7% of the mass of the enzymatic hydrolysate.

[0015] Furthermore, the inoculation amount of Lactobacillus plantarum in step S2 is 4-6% of the mass of the enzymatic hydrolysate.

[0016] Furthermore, the seasoning auxiliary materials in step S3 include the following components and their mass percentages in the fermentation broth are:

[0017] 3-4% L-cysteine, 3-4% glycine, 0.25-0.35% L-glutamic acid, 2-2.5% VB1, 5-6% D-xylose and 0.45-0.65% salt.

[0018] Furthermore, the ultrasonic treatment conditions in step S3 are: ultrasonic power of 800-900 W, ultrasonic time of 30-40 min, and ultrasonic temperature of 60-65° C.

[0019] Furthermore, the emulsifier in step S4 is composed of a mixture of fish gelatin and potassium sorbate, the added amount of the fish gelatin is 2-4% of the mass of the seasoning stock solution, and the added amount of the potassium sorbate is 1-2% of the mass of the seasoning stock solution.

[0020] Furthermore, the homogenization conditions in step S4 are: pressure of 100-120 MPa, and processing time of 10-20 min.

[0021] In addition, the present invention also provides the Qingyuan chicken flavor seasoning emulsion prepared by the preparation method of the Qingyuan chicken flavor seasoning emulsion.

[0022] During the preparation process of Qingyuan chicken products such as hand-shredded chicken, a large amount of chicken skeletons remain. The traditional method is to process them into animal feed or make soup, but these utilization methods have problems such as low protein dissolution rate, low material utilization rate, and poor product quality. Based on this, the present invention uses Qingyuan chicken skeletons as raw materials, uses Qingyuan chicken skeletons in a high-value manner through a secondary enzymatic hydrolysis method, develops a deep processing and utilization plan for Qingyuan chicken skeletons, uses microbial fermentation to reduce the bitterness of the seasoning emulsion, uses ultrasound-assisted Maillard reaction to enhance the product flavor, and uses emulsifiers to embed and prepare the seasoning emulsion.

[0023] The preparation method of the Qingyuan chicken flavor seasoning emulsion provided by the invention comprises the following steps: decomposing the protein in the chicken skeleton into small molecule peptides by a two-step enzymolysis method, which can not only improve the nutritional value of the seasoning emulsion, but also facilitate human absorption; then, microbial fermentation technology is adopted to produce more flavor precursor substances, which can also reduce the bitterness of the seasoning emulsion; at the same time, ultrasound-assisted heat treatment is adopted to improve the efficiency of the Maillard reaction, so as to generate a chicken paste with a strong chicken flavor, which has the advantages of strong flavor, realistic flavor and mellow taste; finally, an emulsifier composed of a mixture of fish gelatin and potassium sorbate is adopted, and the two cooperate with each other to improve the stability of the Qingyuan chicken flavor seasoning emulsion, so that the prepared Qingyuan chicken flavor seasoning emulsion can maintain the chicken fat flavor of the seasoning emulsion for a long time, reduce the grease taste and rancidity taste of the seasoning emulsion, and has good storage stability and flavor persistence.

[0024] In summary, compared with the prior art, the preparation method of the Qingyuan chicken flavor seasoning emulsion provided by the present invention has the following advantages:

[0025] (1) The preparation method of the Qingyuan chicken flavor seasoning emulsion provided by the present invention uses the Qingyuan chicken skeleton as a raw material, fully taps its value, reduces resource waste, and improves the resource utilization rate of the entire Qingyuan chicken processing industry chain.

[0026] (2) The preparation method of the Qingyuan chicken flavored seasoning emulsion provided by the present invention effectively reduces the bitterness of the seasoning emulsion by using microbial fermentation, improves the taste quality of the product, and enables consumers to have a more pleasant taste experience during consumption. At the same time, the use of the Maillard reaction can produce a variety of compounds with unique flavors, greatly improving the flavor of the product, giving it a rich, attractive aroma and unique flavor characteristics, satisfying consumers' demand for delicious food.

[0027] (3) The preparation method of the Qingyuan chicken flavored seasoning emulsion provided by the present invention adopts an emulsifier composed of a mixture of fish gelatin and potassium sorbate, which can make the emulsion have better stability, prevent the emulsion from stratification, precipitation and the like during storage and use, and ensure the consistency and stability of product quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1This is a diagram showing the browning degree of the Maillard reaction of the Qingyuan chicken flavor seasoning emulsion.

[0029] Figure 2 This is a graph showing the intermediate product content of the Maillard reaction in the Qingyuan chicken flavor seasoning emulsion.

[0030] Figure 3 This is a sensory evaluation chart of the Maillard product of Qingyuan chicken flavor seasoning emulsion.

[0031] Figure 4 This is an optical microscope image of the Qingyuan chicken flavor seasoning emulsion.

[0032] Figure 5 This is the storage stability analysis result of Qingyuan chicken flavor seasoning emulsion. DETAILED DESCRIPTION

[0033] The present invention is further described below by the description of specific embodiments, but this is not a limitation of the present invention. Those skilled in the art can make various modifications or improvements based on the basic idea of ​​the present invention, but as long as they do not deviate from the basic idea of ​​the present invention, they are all within the scope of the present invention. The materials involved in the present invention are all food grade and can be obtained by commercially available or conventional technical means in the art. For example: the plant lactobacillus was purchased from Beina Biological, numbered BNCC336421, and the fish gelatin was purchased from Vinh Wellness, item number 200bloom 60mesh.

[0034] Example 1: Preparation method of Qingyuan chicken flavored seasoning emulsion

[0035] Step S1, crushing the chicken skeleton into small pieces to obtain chicken bone particles, adding the chicken bone particles into water and stirring evenly, the solid-liquid ratio of the chicken bone particles to water is 2:1, to obtain a chicken bone mixture, heating the chicken bone mixture to 50° C., adding flavor protease for enzymolysis for 2 hours, the amount of the flavor protease added is 0.15% of the weight of the chicken bone mixture, inactivating the enzyme at a temperature of 80 to 85° C., then adding papain for enzymolysis for 2 hours, the amount of the papain added is 0.15% of the weight of the chicken bone mixture, inactivating the enzyme at a temperature of 80 to 85° C., filtering with a 40-mesh sieve, and treating with a colloid mill to obtain an enzymolysis solution;

[0036] Step S2, adding glucose to the enzymolysis solution obtained in step S1, wherein the amount of glucose added is 6% of the mass of the enzymolysis solution, and then inoculating Lactobacillus plantarum to ferment for 16 hours at a temperature of 37° C. and a pH of 5.5, wherein the inoculation amount of Lactobacillus plantarum is 4.5% of the mass of the enzymolysis solution, to obtain a fermentation solution;

[0037] Step S3, adding seasoning auxiliary materials to the fermentation liquid obtained in step S2, stirring evenly to obtain a mixed liquid, subjecting the mixed liquid to ultrasonic treatment, wherein the ultrasonic treatment conditions are: ultrasonic power of 800 W, ultrasonic time of 30 min, ultrasonic temperature of 60° C., ultrasonic working time / ultrasonic interval time ratio of 4:6, then placing in a 105° C. oil bath pot for reaction for 60 min, cooling to 55° C., and obtaining a seasoning stock solution;

[0038] The ingredients of the seasoning auxiliary materials and their mass percentages in the fermentation broth are:

[0039] 3% L-cysteine, 3% glycine, 0.25% L-glutamic acid, 2% VB1, 5% D-xylose and 0.45% salt;

[0040] Step S4, adding an emulsifier to the seasoning stock solution prepared in step S3, wherein the emulsifier is composed of a mixture of fish gelatin and potassium sorbate, wherein the amount of fish gelatin added is 4% of the mass of the seasoning stock solution, and the amount of potassium sorbate added is 1% of the mass of the seasoning stock solution, stirring evenly, treating with a colloid mill, and homogenizing for 15 minutes under a pressure of 100 MPa to obtain the seasoning stock solution.

[0041] Example 2: Preparation method of Qingyuan chicken flavored seasoning emulsion

[0042] Step S1, crushing the chicken skeleton into small pieces to obtain chicken bone particles, adding the chicken bone particles into water and stirring evenly, wherein the solid-liquid ratio of the chicken bone particles to water is 2:1, to obtain a chicken bone mixture, heating the chicken bone mixture to 55° C., adding flavor protease for enzymolysis for 3 hours, wherein the amount of the flavor protease added is 0.12% of the mass of the chicken bone mixture, and inactivating the enzyme at a temperature of 80 to 85° C., then adding papain for enzymolysis for 3 hours, wherein the amount of the papain added is 0.12% of the mass of the chicken bone mixture, and inactivating the enzyme at a temperature of 80 to 85° C., filtering with a 40-mesh sieve, and treating with a colloid mill to obtain an enzymolysis solution;

[0043] Step S2, adding glucose to the enzymolysis solution obtained in step S1, wherein the amount of glucose added is 7% of the mass of the enzymolysis solution, and then inoculating Lactobacillus plantarum to ferment for 14 hours at a temperature of 35° C. and a pH of 5, wherein the inoculation amount of Lactobacillus plantarum is 6% of the mass of the enzymolysis solution, to obtain a fermentation solution;

[0044] Step S3, adding seasoning auxiliary materials to the fermentation liquid obtained in step S2, stirring evenly to obtain a mixed solution, subjecting the mixed solution to ultrasonic treatment, wherein the ultrasonic treatment conditions are: ultrasonic power of 900 W, ultrasonic time of 40 min, ultrasonic temperature of 65° C., then placing in a 110° C. oil bath for reaction for 50 min, cooling to 50° C., and obtaining a seasoning stock solution;

[0045] The ingredients of the seasoning auxiliary materials and their mass percentages in the fermentation broth are:

[0046] 4% L-cysteine, 4% glycine, 0.35% L-glutamic acid, 2.5% VB1, 6% D-xylose and 0.65% salt;

[0047] Step S4, adding an emulsifier to the seasoning stock solution prepared in step S3, wherein the emulsifier is composed of a mixture of fish gelatin and potassium sorbate, wherein the amount of fish gelatin added is 2% of the mass of the seasoning stock solution, and the amount of potassium sorbate added is 2% of the mass of the seasoning stock solution, stirring evenly, treating with a colloid mill, and homogenizing for 10 minutes under a pressure of 120 MPa to obtain the product.

[0048] Example 3: Preparation method of Qingyuan chicken flavored seasoning emulsion

[0049] Step S1, crushing the chicken skeleton into small pieces to obtain chicken bone particles, adding the chicken bone particles into water and stirring evenly, the solid-liquid ratio of the chicken bone particles to water is 2:1, to obtain a chicken bone mixture, heating the chicken bone mixture to 53° C., adding flavor protease for enzymolysis for 2 hours, the amount of the flavor protease added is 0.16% of the weight of the chicken bone mixture, inactivating the enzyme at a temperature of 80 to 85° C., then adding papain for enzymolysis for 2 hours, the amount of the papain added is 0.16% of the weight of the chicken bone mixture, inactivating the enzyme at a temperature of 80 to 85° C., filtering with a 40-mesh sieve, and treating with a colloid mill to obtain an enzymolysis solution;

[0050] Step S2, adding glucose to the enzymolysis solution obtained in step S1, wherein the amount of glucose added is 6% of the mass of the enzymolysis solution, and then inoculating Lactobacillus plantarum to ferment for 10 to 20 hours at a temperature of 33° C. and a pH of 6, wherein the inoculation amount of Lactobacillus plantarum is 6% of the mass of the enzymolysis solution, to obtain a fermentation solution;

[0051] Step S3, adding seasoning auxiliary materials to the fermentation liquid obtained in step S2, stirring evenly to obtain a mixed liquid, subjecting the mixed liquid to ultrasonic treatment, wherein the ultrasonic treatment conditions are: ultrasonic power of 800 W, ultrasonic time of 35 min, ultrasonic temperature of 60° C., then placing in a 100° C. oil bath for reaction for 70 min, cooling to 60° C., and obtaining a seasoning stock solution;

[0052] The ingredients of the seasoning auxiliary materials and their mass percentages in the fermentation broth are:

[0053] 3.5% L-cysteine, 3.5% glycine, 0.32% L-glutamic acid, 2.3% VB1, 5.5% D-xylose and 0.5% salt;

[0054] Step S4, adding an emulsifier to the seasoning stock solution prepared in step S3, wherein the emulsifier is composed of a mixture of fish gelatin and potassium sorbate, wherein the amount of fish gelatin added is 3% of the mass of the seasoning stock solution, and the amount of potassium sorbate added is 1% of the mass of the seasoning stock solution, stirring evenly, treating with a colloid mill, and homogenizing for 20 minutes at a pressure of 110 MPa to obtain the seasoning stock solution.

[0055] Comparative Example 1: Preparation method of Qingyuan chicken flavored seasoning emulsion

[0056] The difference from Example 1 is that: in step S1, the chicken skeleton is crushed into small pieces to obtain chicken bone particles, the chicken bone particles are added into water and stirred evenly, the solid-liquid ratio of the chicken bone particles to water is 2:1, a chicken bone mixture is obtained, the chicken bone mixture is heated to 50° C., flavor protease and papain are added at the same time, and enzymolysis is performed for 2 hours, the addition amount of the flavor protease and papain is 0.15% of the mass of the chicken bone mixture, respectively, the enzyme is inactivated at a temperature of 80 to 85° C., filtered through a 40-mesh sieve, and processed through a colloid mill to obtain an enzymatic solution. The remaining steps are similar to those in Example 1.

[0057] Comparative Example 2: Preparation method of Qingyuan chicken flavored seasoning emulsion

[0058] The difference from Example 1 is that: in step S1, the chicken skeleton is crushed into small pieces to obtain chicken bone particles, the chicken bone particles are added into water and stirred evenly, the solid-liquid ratio of the chicken bone particles to water is 2:1, a chicken bone mixture is obtained, the chicken bone mixture is heated to 50° C., papain is added for enzymolysis for 2 hours, the amount of papain added is 0.15% of the mass of the chicken bone mixture, the enzyme is inactivated at a temperature of 80 to 85° C., then flavor protease is added for enzymolysis for 2 hours, the amount of flavor protease added is 0.15% of the mass of the chicken bone mixture, the enzyme is inactivated at a temperature of 80 to 85° C., filtered through a 40-mesh sieve, and processed through a colloid mill to obtain an enzymolysis solution. The remaining steps are similar to those in Example 1.

[0059] Comparative Example 3: Preparation method of Qingyuan chicken flavored seasoning emulsion

[0060] The difference from Example 1 is that: in step S1, the chicken skeleton is crushed into small pieces to obtain chicken bone particles, the chicken bone particles are added into water and stirred evenly, the solid-liquid ratio of the chicken bone particles to water is 2:1, a chicken bone mixture is obtained, the chicken bone mixture is heated to 50° C., flavor protease and papain are added at the same time, and enzymolysis is performed for 4 hours, the addition amount of the flavor protease and papain is 0.15% of the mass of the chicken bone mixture, respectively, the enzyme is inactivated at a temperature of 80 to 85° C., filtered through a 40-mesh sieve, and processed through a colloid mill to obtain an enzymatic solution. The remaining steps are similar to those in Example 1.

[0061] Comparative Example 4: Preparation method of Qingyuan chicken flavored seasoning emulsion

[0062] The difference from Example 1 is that the emulsifier in step S4 is fish gelatin, and the amount of fish gelatin added is 4% of the mass of the seasoning stock solution. The remaining steps are similar to those in Example 1.

[0063] Comparative Example 5: Preparation method of Qingyuan chicken flavored seasoning emulsion

[0064] The difference from Example 1 is that the emulsifier in step S4 is composed of a mixture of fish gelatin and sodium tyrosine, the amount of fish gelatin added is 4% of the mass of the seasoning stock solution, and the amount of sodium tyrosine added is 1% of the mass of the seasoning stock solution. The remaining steps are similar to those in Example 1.

[0065] Comparative Example 6: Preparation method of Qingyuan chicken flavored seasoning emulsion

[0066] The difference from Example 1 is that the emulsifier in step S4 is composed of a mixture of fish gelatin and Tween 80, the amount of fish gelatin added is 4% of the mass of the seasoning stock solution, and the amount of Tween 80 added is 1% of the mass of the seasoning stock solution. The remaining steps are similar to those in Example 1.

[0067] Experimental Example 1: Quality Testing Experiment of Qingyuan Chicken Flavor Seasoning Emulsion

[0068] 1. Experimental materials:

[0069] The Qingyuan chicken flavor seasoning emulsions prepared in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3.

[0070] 2. Experimental methods:

[0071] The browning intensity and intermediate content produced by the Maillard reaction of the Qingyuan chicken flavor seasoning emulsions prepared in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were detected, and the Maillard products produced by the Qingyuan chicken flavor seasoning emulsions prepared in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were sensory evaluated.

[0072] 2.1. Detection of Maillard reaction browning intensity and intermediate content:

[0073] The Maillard products obtained in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were diluted 40 times with ultrapure water to measure the absorbance at 420 nm for analyzing the browning intensity of the Maillard reaction, and diluted 200 times for analyzing the Maillard reaction intermediates.

[0074] 2.2. Sensory evaluation method of Maillard products:

[0075] The sensory evaluation was conducted by 10 professionals, who scored the samples based on five aspects: saltiness, meaty aroma, fishy smell, umami, ammonia, and bitterness, with a full score of 7 points for each item. 1% Qingyuan chicken flavor seasoning emulsion was added to drinking water and mixed, and then the sensory evaluation was conducted.

[0076] (1) The aroma of Qingyuan chicken was rated 7 points for being strong, pure and pleasant, 5 points for being relatively strong, pure and pleasant, 3 points for being good, 1 point for being less fragrant, and 0 point for being devoid of fragrance.

[0077] (2) The Qingyuan chicken scored 7 points for heavy saltiness, 5 points for relatively heavy saltiness, 3 points for light saltiness, 1 point for light saltiness, and 0 points for no saltiness.

[0078] (3) The score for Qingyuan chicken was 7 for strong fishy smell, 5 for relatively strong fishy smell, 3 for relatively light fishy smell, 1 for light fishy smell, and 0 for no fishy smell.

[0079] (4) The Qingyuan chicken scored 7 points for natural sweetness, 5 points for relatively sweetness, 3 points for good umami, 1 point for less umami, and 0 points for no umami.

[0080] (5) The score for Qingyuan Chicken is 7 for a strong ammonia smell, 5 for a relatively strong ammonia smell, 3 for a relatively light ammonia smell, 1 for a light ammonia smell, and 0 for no ammonia smell.

[0081] (6) The bitterness of Qingyuan chicken was 7 points, the bitterness was relatively strong 5 points, the bitterness was relatively light 3 points, the bitterness was light 1 point, and no bitterness was 0 points.

[0082] 3. Experimental results:

[0083] 3.1. The test results of the browning intensity and intermediate content of the Qingyuan chicken flavored emulsions produced by the Maillard reaction are as follows: Figure 1 and Figure 2 shown.

[0084] Figure 1 This is a graph showing the browning intensity test results of the Qingyuan chicken flavor seasoning emulsions prepared in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 produced by the Maillard reaction. Figure 2 The results of the detection of the intermediate content produced by the Maillard reaction of the Qingyuan chicken flavored emulsion prepared in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 are shown in FIG. Figure 1 and Figure 2 It can be seen that the enzymatic hydrolysis sample in which papain was added first and then flavor protease had the greatest degree of browning and the largest amount of intermediates produced.

[0085] 3.2. The sensory evaluation results of the Maillard products of the Qingyuan chicken flavored emulsions prepared in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 are as follows: Figure 3 shown.

[0086] Figure 3The sensory evaluation results of the Maillard products of the Qingyuan chicken flavored seasoning emulsions prepared in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 are shown in FIG. Figure 3 It can be seen that the order of adding enzymes also has a certain influence on the flavor of enzymatic hydrolysis. Compared with the one-step enzymatic hydrolysis, the meaty flavor of the two-step enzymatic hydrolysis is more prominent. Comparative Example 2--First add papain enzymatic hydrolysis, then add flavor protease enzymatic hydrolysis, which produces more bitter substances. Therefore, the optimal enzymatic hydrolysis process is to add flavor protease enzymatic hydrolysis first, and then add papain enzymatic hydrolysis.

[0087] Experimental Example 2: Storage stability test of Qingyuan chicken flavored seasoning emulsion

[0088] 1. Experimental materials:

[0089] The Qingyuan chicken flavor seasoning emulsions prepared in Example 1, Comparative Example 4, Comparative Example 5 and Comparative Example 6.

[0090] 2. Experimental methods:

[0091] The potential, particle size, microstructure and appearance changes of the Qingyuan chicken flavored seasoning emulsions prepared in Example 1, Comparative Example 4, Comparative Example 5 and Comparative Example 6 were measured. Among them:

[0092] 2.1. Detection of potential and particle size of Qingyuan chicken flavored seasoning emulsion:

[0093] The Qingyuan chicken flavor seasoning emulsion was diluted 100 times and then its potential and particle size were measured using a Malvern laser particle size analyzer.

[0094] 2.2. Optical analysis of Qingyuan chicken flavored seasoning emulsion:

[0095] 0.1% sodium benzoate was added to the prepared Qingyuan chicken flavored seasoning emulsion and mixed evenly, then transferred to a test tube with a lid, stored at 25°C and 50% relative humidity, and the emulsion changes during storage were observed. During storage, a small amount of the emulsion was dropped on a glass slide, which was then covered with a cover glass, and the sample was observed using an inverted microscope (40x objective lens).

[0096] 2.3. Storage stability analysis of Qingyuan chicken flavor seasoning emulsion:

[0097] The Qingyuan chicken flavor seasoning emulsions prepared in Example 1, Comparative Example 4, Comparative Example 5 and Comparative Example 6 were placed at room temperature for 21 days, and photographs were taken on the 0th day, 3rd day, 7th day, 14th day and 21st day to observe whether the emulsions were stratified.

[0098] 3. Experimental results:

[0099] 3.1. The potential and particle size measurement results of the Qingyuan chicken flavor seasoning emulsions prepared in Example 1, Comparative Example 4, Comparative Example 5 and Comparative Example 6 are shown in Table 1.

[0100] Table 1 Potential and particle size test results of Qingyuan chicken flavor seasoning emulsion

[0101]

[0102]

[0103] As shown in Table 1, different emulsifiers have different effects on the potential, particle size and microstructure of the emulsion. The emulsion prepared in Comparative Example 5 (fish gelatin + sodium tyrosine) will undergo stratification within 5 minutes after preparation, which is manifested in the smallest absolute value in potential and the most unstable group. In addition, the error value of the emulsion particle size of Comparative Example 5 is very large, which may be due to the effect of stratification and aggregation, and there is no significant difference in the particle size of other groups.

[0104] 3.2. The optical microscopy results of the Qingyuan chicken flavored emulsions prepared in Example 1, Comparative Example 4, Comparative Example 5 and Comparative Example 6 are as follows: Figure 4 shown.

[0105] Figure 4 The optical microscope images of the Qingyuan chicken flavored seasoning emulsions prepared in Example 1, Comparative Example 4, Comparative Example 5 and Comparative Example 6 are shown. Figure 4 It can be seen that the comparative example 4 (pure fish gelatin) has a poor effect on the embedding of oil droplets, and the oil droplets increase with the storage time; while the emulsion prepared by comparative example 5 (fish gelatin + sodium caseinate) has the largest droplets and particle size at the beginning, the droplet particle size is larger, and the adsorbed oil droplets are less. As the storage time increases, it may be caused by the strong coagulation effect of sodium caseinate itself. The interaction between the droplets is not enough to support the formation of the emulsion network structure, the droplet particle size gradually increases, and there is the most obvious oil-water separation. The droplet distribution of the emulsions prepared by Example 1 (fish gelatin + potassium sorbate) and comparative example 6 (fish gelatin + Tween 80) is more orderly and the particle size is smaller. Among them, the emulsion in Example 1 with potassium sorbate + fish gelatin as emulsifier has the smallest droplets and particle size, and with the increase of storage time, the hydration is stronger, the hydrophilicity and lipophilicity of the molecules are better, and a better balance is maintained. The emulsification of the system is stronger, the emulsion droplets and particle size are smaller and evenly distributed, and its storage stability is the best.

[0106] 3.3. Storage stability analysis results of Qingyuan chicken flavored seasoning emulsion Figure 5 shown.

[0107] Figure 5 The appearance of the Qingyuan chicken flavored seasoning emulsions prepared in Example 1, Comparative Example 4, Comparative Example 5 and Comparative Example 6 is shown in Figure 1, where A is Comparative Example 4, B is Comparative Example 5, C is Example 1, and D is Comparative Example 6. Figure 5It can be seen that the Qingyuan chicken flavor seasoning emulsion prepared in Example 1 has the best storage stability and no obvious stratification occurs.

[0108] Experimental Example 3: Flavor Stability Test of Qingyuan Chicken Flavor Seasoning Emulsion

[0109] 1. Experimental materials:

[0110] 0.1% sodium benzoate was added to the Qingyuan chicken flavored seasoning emulsions prepared in Example 1 and Comparative Example 6 and mixed evenly.

[0111] 2. Experimental methods:

[0112] The Qingyuan chicken flavor seasoning emulsions prepared in Example 1 and Comparative Example 6 were subjected to flavor sensory evaluation. This sensory evaluation was conducted by 15 professionals, and the chicken fat aroma, greasy taste and rancid taste were determined as the main evaluation indicators to quantitatively describe and analyze the Qingyuan chicken flavor seasoning emulsion. Take 1% of the Qingyuan chicken flavor seasoning emulsion and add it to drinking water to mix well. After keeping warm in a 60°C water bath for 10 minutes, sensory evaluation was performed. The flavor intensity was scored using a nine-point method, 1: very weak, 1: very strong, where: chicken fat aroma is a pleasant oil aroma with chicken characteristics, and greasy taste is an unpleasant taste of oily substances. The Qingyuan chicken flavor seasoning emulsions prepared in Example 1 and Comparative Example 6 were sealed and bottled. Each group of 12 bottles was stored at 25°C and 50% relative humidity. At the 0th month, 1st month, 3rd month and 6th month, 3 bottles were randomly selected from each group for sensory evaluation, and the average value was calculated as the result evaluation.

[0113] 3. Experimental results

[0114] The experimental results are shown in Table 2.

[0115] Table 2 Flavor stability test data of Qingyuan chicken flavor seasoning emulsion

[0116]

[0117] It can be seen from Table 2 that the Qingyuan chicken flavor seasoning emulsion prepared by the present invention has higher stability and can maintain the unique flavor of Qingyuan chicken for a long time.

[0118] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A method for preparing a Qingyuan chicken flavored seasoning emulsion, characterized in that: The following steps are involved: Step S1, crushing the chicken skeleton into small pieces to obtain chicken bone particles, adding the chicken bone particles into water and stirring evenly to obtain a chicken bone mixture, heating the chicken bone mixture to 50-55° C., adding flavor protease to hydrolyze for 2-3 hours, inactivating the enzyme at a temperature of 80-85° C., then adding papain to hydrolyze for 2-3 hours, inactivating the enzyme at a temperature of 80-85° C., filtering, and treating with a colloid mill to obtain an enzymatic solution; Step S2, adding glucose to the enzymolysis solution obtained in step S1, then inoculating Lactobacillus plantarum and fermenting for 10 to 20 hours at a temperature of 33 to 37° C. and a pH of 5 to 6 to obtain a fermentation solution; Step S3, adding seasoning auxiliary materials to the fermentation liquid obtained in step S2, stirring evenly to obtain a mixed solution, subjecting the mixed solution to ultrasonic treatment, and then placing the mixed solution in an oil bath at 100-110° C. to react for 50-70 minutes, and cooling to 50-60° C. to obtain a seasoning stock solution; Step S4, adding the emulsifier to the seasoning stock solution obtained in step S3, stirring evenly, and treating with a colloid mill to homogenize.

2. The method for preparing the Qingyuan chicken flavored seasoning emulsion according to claim 1, characterized in that: In step S1, the material-liquid ratio of the chicken bone particles to water is 2:

1.

3. The method for preparing the Qingyuan chicken flavor seasoning emulsion according to claim 1, characterized in that: In the step S1, the amount of flavor protease added is 0.12-0.16% of the weight of the chicken bone mixture, and the amount of papain added is 0.12-0.16% of the weight of the chicken bone mixture.

4. The method for preparing the Qingyuan chicken flavor seasoning emulsion according to claim 1, characterized in that: The amount of glucose added in step S2 is 6-7% of the mass of the enzymatic hydrolyzate.

5. The method for preparing the Qingyuan chicken flavor seasoning emulsion according to claim 1, characterized in that: The inoculation amount of Lactobacillus plantarum in step S2 is 4-6% of the mass of the enzymatic hydrolysate.

6. The method for preparing the Qingyuan chicken flavored seasoning emulsion according to claim 1, characterized in that: The seasoning auxiliary materials in step S3 include the following ingredients and their mass percentages in the fermentation broth are: 3-4% L-cysteine, 3-4% glycine, 0.25-0.35% L-glutamic acid, 2-2.5% VB1, 5-6% D-xylose and 0.45-0.65% salt.

7. The method for preparing the Qingyuan chicken flavored seasoning emulsion according to claim 1, characterized in that: The ultrasonic treatment conditions in step S3 are: ultrasonic power of 800-900 W, ultrasonic time of 30-40 min, and ultrasonic temperature of 60-65° C.

8. The method for preparing the Qingyuan chicken flavored seasoning emulsion according to claim 1, characterized in that: The emulsifier in step S4 is composed of a mixture of fish gelatin and potassium sorbate, the amount of fish gelatin added is 2-4% of the mass of the seasoning stock solution, and the amount of potassium sorbate added is 1-2% of the mass of the seasoning stock solution.

9. The method for preparing the Qingyuan chicken flavored seasoning emulsion according to claim 1, characterized in that: The homogenization conditions in step S4 are: pressure of 100-120 MPa, and processing time of 10-20 min.

10. The Qingyuan chicken flavor seasoning emulsion prepared by the preparation method of the Qingyuan chicken flavor seasoning emulsion according to any one of claims 1 to 9.

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