Sour bamboo shoot chicken paste essence and preparation method thereof

Abstract

The invention belongs to the technical field of food essences, discloses a sour bamboo shoot chicken paste essence and a preparation method thereof, and particularly discloses a paste essence which comprises the following components: thermal reaction sour bamboo shoot chicken base paste, a stewed chicken essence base and a sour bamboo shoot essence base, the thermal reaction sour bamboo shoot chicken base paste is prepared from the following components: a sour bamboo shoot chicken thermal reactant, potassium sorbate and water. The stewed chicken base and the sour bamboo shoot base are added on the basis of the thermal reaction sour bamboo shoot chicken base paste, so that the characteristic flavor of the sour bamboo shoot chicken is enhanced; the sour bamboo shoot chicken paste essence provided by the invention can be widely applied to prefabricated dishes, seasonings, meat products, pickled foods and the like, and provides a strong technical support for enriching and innovating food tastes, so that the sour bamboo shoot chicken paste essence is wide in application prospect and very high in market competitiveness.

Description

Technical Field

[0001] The invention belongs to the technical field of food flavors, and particularly relates to a sour bamboo shoot chicken paste flavor and a preparation method thereof. Background Art

[0002] Bamboo shoots are rich in nutrition, crisp and tender, and delicious. They are a food favored by consumers. my country has a huge output of bamboo shoots, of which 60% is used for processing. Sour bamboo shoots are a kind of bamboo shoot processed product made from bamboo shoots, which are processed without salt or with salt, and metabolized by microorganisms under sealed conditions.

[0003] Sour bamboo shoots are made from fresh bamboo shoots, pickled with salt. Sour bamboo shoots not only retain the nutrients of bamboo shoots themselves, but are also rich in dietary fiber, vitamin C, protein, lactic acid bacteria and other substances. They help to promote appetite, enhance digestion and absorption, promote the health of the digestive system, and prevent constipation and other intestinal problems.

[0004] In recent years, sour bamboo shoots have come to the fore in food processing and production, but they are extremely rare as food flavors. Because of this, seasonings or flavors with sour bamboo shoot flavors are also very rare on the market. In the field of flavors and fragrances, there are even fewer patent reports. Summary of the invention

[0005] The purpose of the first aspect of the present invention is to provide a paste flavor.

[0006] The purpose of the second aspect of the present invention is to provide a method for preparing the paste flavor of the first aspect of the present invention.

[0007] The purpose of the third aspect of the present invention is to provide the use of the paste flavoring of the first aspect of the present invention in preparing food.

[0008] In order to achieve the above object, the technical solution adopted by the present invention is:

[0009] The first aspect of the present invention provides a paste flavor, comprising the following components: a heat-reaction sour bamboo shoot chicken base paste, a stewed chicken flavor base and a sour bamboo shoot flavor base; the heat-reaction sour bamboo shoot chicken base paste is made from the following components: a sour bamboo shoot chicken heat reactant, potassium sorbate and water.

[0010] In some embodiments of the present invention, the sour bamboo shoot chicken paste flavor comprises the following components in parts by weight: 80-115 parts of thermal reaction sour bamboo shoot chicken base paste, 0.2-0.6 parts of stewed chicken flavor base and 0.4-1 parts of sour bamboo shoot flavor base.

[0011] In some embodiments of the present invention, the sour bamboo shoot chicken paste flavor comprises the following components in parts by weight: 90-109 parts of thermal reaction sour bamboo shoot chicken base paste, 0.3-0.6 parts of stewed chicken flavor base and 0.5-0.1 parts of sour bamboo shoot flavor base.

[0012] In some embodiments of the present invention, the sour bamboo shoot chicken paste flavor comprises the following components in parts by weight: 98-109 parts of thermal reaction sour bamboo shoot chicken base paste, 0.35-0.6 parts of stewed chicken flavor base and 0.75-0.95 parts of sour bamboo shoot flavor base.

[0013] In some embodiments of the present invention, the heat reaction sour bamboo shoots and chicken base paste is made of the following components in parts by weight: 70-105 parts of sour bamboo shoots and chicken heat reaction materials, 0.1-1 part of potassium sorbate and 1-10 parts of water.

[0014] In some embodiments of the present invention, the heat reaction sour bamboo shoots and chicken base paste is made of the following components in parts by weight: 80-99 parts of sour bamboo shoots and chicken heat reaction materials, 0.1-0.5 parts of potassium sorbate and 4-8 parts of water.

[0015] In some embodiments of the present invention, the heat reaction sour bamboo shoots and chicken base paste is made of the following components in parts by weight: 90-99 parts of sour bamboo shoots and chicken heat reaction materials, 0.1-0.3 parts of potassium sorbate and 6-8 parts of water.

[0016] In some embodiments of the present invention, the preparation method of the heat reaction sour bamboo shoot chicken base paste comprises the following steps: after uniformly mixing the sour bamboo shoot chicken heat reactant, potassium sorbate and water, heating, stirring and gelatinizing at a temperature of 75 to 85°C for 15 to 35 minutes, and then cooling to 50 to 70°C to obtain the heat reaction sour bamboo shoot chicken base paste.

[0017] In some embodiments of the present invention, the preparation method of the heat reaction sour bamboo shoot chicken base paste comprises the following steps: after uniformly mixing the sour bamboo shoot chicken heat reactant, potassium sorbate and water, heating, stirring and gelatinizing at a temperature of 80-85°C for 15-30 minutes, and then cooling to 50-60°C to obtain the heat reaction sour bamboo shoot chicken base paste.

[0018] In some embodiments of the present invention, the preparation method of the heat reaction sour bamboo shoot chicken base paste comprises the following steps: after uniformly mixing the sour bamboo shoot chicken heat reactant, potassium sorbate and water, heating, stirring and gelatinizing at a temperature of 80-82°C for 20-25 minutes, and then cooling to 50-60°C to obtain the heat reaction sour bamboo shoot chicken base paste.

[0019] In some embodiments of the present invention, the sour bamboo shoot chicken thermal reaction product is made of the following components: water, thermal reaction sour bamboo shoot powder, enzymatic hydrolysis three-yellow chicken paste, amino acids, sugar, ginger powder, chicken oil, ethyl maltol, yeast powder, xanthan gum and fatty acid sucrose ester.

[0020] In some embodiments of the present invention, the sour bamboo shoot chicken thermal reactant is made of the following components in parts by weight: 12 to 30 parts of water, 33 to 60 parts of thermal reaction sour bamboo shoot powder, 0.2 to 1 part of amino acids, 1 to 4 parts of sugar, 5 to 15 parts of enzymatic hydrolysis three-yellow chicken paste, 0.1 to 1 part of ginger powder, 1 to 6 parts of chicken oil, 0.1 to 1 part of ethyl maltol, 0.2 to 1 part of yeast powder, 0.05 to 0.5 part of xanthan gum and 0.05 to 0.5 part of fatty acid sucrose ester.

[0021] In some embodiments of the present invention, the sour bamboo shoot chicken thermal reactant is made of the following components in parts by weight: 18 to 26 parts of water, 39 to 55 parts of thermal reaction sour bamboo shoot powder, 0.3 to 0.6 parts of amino acids, 2 to 3.5 parts of sugar, 5 to 10 parts of enzymatic hydrolysis three-yellow chicken paste, 0.2 to 0.5 parts of ginger powder, 2 to 5.5 parts of chicken oil, 0.1 to 0.5 parts of ethyl maltol, 0.3 to 0.6 parts of yeast powder, 0.08 to 0.4 parts of xanthan gum and 0.08 to 0.2 parts of fatty acid sucrose ester.

[0022] In some embodiments of the present invention, the sour bamboo shoot chicken thermal reactant is made of the following components in parts by weight: 22 to 26 parts of water, 39 to 50 parts of thermal reaction sour bamboo shoot powder, 0.5 to 0.6 parts of amino acids, 3 to 3.5 parts of sugar, 7 to 10 parts of enzymatic hydrolysis three-yellow chicken paste, 0.35 to 0.55 parts of ginger powder, 3 to 5.5 parts of chicken oil, 0.1 to 0.2 parts of ethyl maltol, 0.5 to 0.65 parts of yeast powder, 0.1 to 0.2 parts of xanthan gum and 0.1 to 0.2 parts of fatty acid sucrose ester.

[0023] In some embodiments of the present invention, the preparation method of the sour bamboo shoot chicken thermal reactant comprises the following steps: mixing water, thermal reaction sour bamboo shoot powder, enzymatic hydrolysis three-yellow chicken paste, amino acids, sugar, ginger powder, chicken oil, ethyl maltol, yeast powder, xanthan gum and fatty acid sucrose ester, and reacting at 90-98° C. for 30-70 minutes to obtain the sour bamboo shoot chicken thermal reactant.

[0024] In some embodiments of the present invention, the preparation method of the sour bamboo shoot chicken thermal reactant comprises the following steps: mixing water, thermal reaction sour bamboo shoot powder, enzymatic hydrolysis three-yellow chicken paste, amino acids, sugar, ginger powder, chicken oil, ethyl maltol, yeast powder, xanthan gum and fatty acid sucrose ester, and reacting at 93-96° C. for 50-70 minutes to obtain the sour bamboo shoot chicken thermal reactant.

[0025] In some embodiments of the present invention, the preparation method of the sour bamboo shoot chicken thermal reactant comprises the following steps: mixing water, thermal reaction sour bamboo shoot powder, enzymatic hydrolysis three-yellow chicken paste, amino acids, sugar, ginger powder, chicken oil, ethyl maltol, yeast powder, xanthan gum and fatty acid sucrose ester, and reacting at 95-96° C. for 60-70 minutes to obtain the sour bamboo shoot chicken thermal reactant.

[0026] In some embodiments of the present invention, the amino acid is one or more of L-cysteine ​​hydrochloride, β-alanine, and glycine.

[0027] In some embodiments of the present invention, the sugar is one or more of glucose, white sugar, sucrose and maltose.

[0028] In some embodiments of the present invention, the heat-reaction sour bamboo shoot powder includes sour bamboo shoots, sour bamboo shoot fermentation broth, dry salt, monosodium glutamate, I+G, malic acid, lactic acid powder and maltodextrin.

[0029] In some embodiments of the present invention, the thermal reaction sour bamboo shoot powder includes the following components in parts by weight: 60-80 parts of sour bamboo shoots, 60-90 parts of sour bamboo shoot fermentation liquid, 8-15 parts of salt, 10-20 parts of monosodium glutamate, 0.4-1.5 parts of I+G, 0.1-1 parts of malic acid, 0.4-1 parts of lactic acid powder and 15-30 parts of maltodextrin.

[0030] In some embodiments of the present invention, the thermal reaction sour bamboo shoot powder includes the following components in parts by weight: 60-70 parts of sour bamboo shoots, 60-80 parts of sour bamboo shoot fermentation liquid, 10-15 parts of salt, 10-16 parts of monosodium glutamate, 0.4-0.9 parts of I+G, 0.1-0.8 parts of malic acid, 0.4-0.9 parts of lactic acid powder and 20-30 parts of maltodextrin.

[0031] In some embodiments of the present invention, the thermal reaction sour bamboo shoot powder includes the following components in parts by weight: 65-70 parts of sour bamboo shoots, 70-80 parts of sour bamboo shoot fermentation liquid, 10-12 parts of salt, 12-15 parts of monosodium glutamate, 0.6-0.9 parts of I+G, 0.3-0.6 parts of malic acid, 0.4-0.6 parts of lactic acid powder and 20-25 parts of maltodextrin.

[0032] In some embodiments of the present invention, the preparation method of the heat reaction sour bamboo shoot powder comprises the following steps: mixing sour bamboo shoots with sour bamboo shoot fermentation liquid, grinding into slurry, adding salt, monosodium glutamate, I+G, DL-malic acid, lactic acid powder, and maltodextrin to mix evenly, drying, and crushing to obtain heat reaction sour bamboo shoot powder.

[0033] In some embodiments of the present invention, the enzymatic hydrolysis three-yellow chicken paste is made from the following components: three-yellow chicken, water, papain and flavor protease.

[0034] In some embodiments of the present invention, the enzymatic three-yellow chicken paste is made of the following components in parts by weight: 82-95 parts of three-yellow chicken, 30-55 parts of water, 0.4-1 part of papain and 0.1-1 part of flavor protease.

[0035] In some embodiments of the present invention, the enzymatic three-yellow chicken paste is made of the following components in parts by weight: 85-90 parts of three-yellow chicken, 35-50 parts of water, 0.5-0.8 parts of papain and 0.3-0.7 parts of flavor protease.

[0036] In some embodiments of the present invention, the enzymatic three-yellow chicken paste is made of the following components in parts by weight: 85-90 parts of three-yellow chicken, 40-50 parts of water, 0.5-0.7 parts of papain and 0.3-0.5 parts of flavor protease.

[0037] In some embodiments of the present invention, the preparation method of the enzymatic three-yellow chicken paste comprises the following steps: cutting three-yellow chicken into pieces and mixing with water, heating at 55-65°C for 25-30 minutes, cooling to 30-40°C, mixing with papain and flavor protease, and reacting at 55-65°C for 3-5 hours to obtain enzymatic three-yellow chicken paste.

[0038] In some embodiments of the present invention, the preparation method of the enzymatic three-yellow chicken paste comprises the following steps: cutting three-yellow chicken into pieces and mixing with water, heating at 55-65°C for 25-30 minutes, cooling to 30-40°C, mixing with papain and flavor protease, and reacting at 55-60°C for 3-4 hours to obtain enzymatic three-yellow chicken paste.

[0039] The second aspect of the present invention provides a method for preparing the sour bamboo shoot chicken paste flavor of the first aspect of the present invention, comprising the following steps: mixing a heat-reaction sour bamboo shoot chicken base paste, a stewed chicken flavor base and a sour bamboo shoot flavor base to obtain the sour bamboo shoot chicken paste flavor.

[0040] The third aspect of the present invention provides the use of the sour bamboo shoot chicken paste flavor of the first aspect of the present invention in preparing food.

[0041] In some embodiments of the present invention, the food is at least one of pre-prepared dishes, condiments, meat products, pickled foods and puffed foods.

[0042] The beneficial effects of the present invention are:

[0043] 1. The present invention adds stewed chicken aroma base and sour bamboo shoot aroma base on the basis of the heat reaction sour bamboo shoot chicken base paste, which strengthens the characteristic flavor of sour bamboo shoot chicken, and at the same time covers and modifies the aroma of a small amount of impurities generated during the Maillard reaction. The sour bamboo shoot chicken paste essence provided by the present invention can be widely used in pre-prepared dishes, condiments, meat products and pickled foods, etc., and provides strong technical support for enriching and innovating food tastes, so it has broad application prospects and is very competitive in the market. 2. The present invention directly adds heat reaction sour bamboo shoot powder in the heat reaction, which can show the most original sour taste in sour bamboo shoots, making the sour bamboo shoot base taste of the paste more pure. 3. The present invention also adds an appropriate amount of reducing sugars and amino acids to the sour bamboo shoot chicken heat reactant, and enhances the meaty and sweet flavor of the substrate through the Maillard reaction, so that the obtained chicken is fresh, fragrant and mellow, and the combination with the sour bamboo shoot flavor complements each other. DETAILED DESCRIPTION

[0044] The present invention is further described in detail below through specific examples.

[0045] It should be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention.

[0046] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0047] Stewed chicken flavor base and sour bamboo shoot flavor base were purchased from Guangzhou Huabao Food Co., Ltd.; sour bamboo shoots and sour bamboo shoot fermentation liquid were purchased from the conventional market; papain was purchased from Dongguan Huaqi Biotechnology Co., Ltd.; flavor protease was purchased from Novozymes.

[0048] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0049] Example 1

[0050] A sour bamboo shoot chicken paste flavor, comprising the following components in parts by weight: 83.5 parts of a heat-reaction sour bamboo shoot chicken base paste, 0.3 parts of a stewed chicken flavor base, and 0.45 parts of a sour bamboo shoot flavor base;

[0051] The heat reaction sour bamboo shoot chicken base paste is made of the following components in parts by weight: 77.9 parts of sour bamboo shoot chicken heat reaction material, 0.1 parts of potassium sorbate and 5.5 parts of deionized water;

[0052] The preparation method of the heat reaction sour bamboo shoot chicken base paste is as follows: after evenly mixing the sour bamboo shoot chicken heat reactant, potassium sorbate and deionized water, heating, stirring and gelatinizing at 83° C. for 20 minutes, cooling to 60° C., and obtaining the heat reaction sour bamboo shoot chicken base paste.

[0053] The sour bamboo shoot chicken thermal reaction product is prepared from the following components in parts by weight: 21.5 parts of deionized water, 42 parts of thermal reaction sour bamboo shoot powder, 0.22 parts of L-cysteine ​​hydrochloride, 0.16 parts of β-alanine, 0.13 parts of glycine, 0.85 parts of oral glucose, 1.75 parts of white sugar, 6 parts of enzymatic hydrolysis three-yellow chicken paste, 0.4 parts of ginger powder, 4.25 parts of chicken oil, 0.1 parts of ethyl maltol, 0.4 parts of yeast powder, 0.09 parts of xanthan gum and 0.09 parts of fatty acid sucrose ester;

[0054] The preparation method of the sour bamboo shoot chicken thermal reaction product is as follows: deionized water, thermal reaction sour bamboo shoot powder, enzymatic hydrolysis three-yellow chicken paste, L-cysteine ​​hydrochloride, β-alanine, glycine, oral glucose, white sugar, ginger powder, chicken fat, ethyl maltol, yeast powder, original gum and fatty acid sucrose ester are put into a reaction kettle, stirred and heated, stirred and reacted at 95° C. for 60 minutes, and then cooled to 60° C. to obtain the sour bamboo shoot chicken thermal reaction product;

[0055] The heat-reaction sour bamboo shoot powder is prepared from the following components in parts by weight: 70 parts of sour bamboo shoots, 75 parts of sour bamboo shoot fermentation liquid, 11 parts of dry salt, 14.5 parts of monosodium glutamate, 0.75 parts of I+G (a seasoning in which 50% each of 5' inosinate sodium - IMP (DISODIUMINOSINE5'-MONOPHOSPHATE) and 5' guanine sodium - GMP (DISODIUM GUANOSINE5'-MONOPHOSPHATE) are combined), 0.45 parts of DL-malic acid, 0.45 parts of lactic acid powder, and 20 parts of maltodextrin;

[0056] The preparation method of the heat reaction sour bamboo shoot powder is as follows: sour bamboo shoots and sour bamboo shoot fermentation liquid are mixed, ground into pulp, salt, monosodium glutamate, I+G, DL-malic acid, lactic acid powder and maltodextrin are added and mixed evenly, microwave drying is performed at 100° C., and the dried solid is crushed to obtain the heat reaction sour bamboo shoot powder;

[0057] The enzymatic three-yellow chicken paste is prepared from the following components in parts by weight: 88 parts of three-yellow chicken, 45 parts of deionized water, 0.6 parts of papain and 0.4 parts of flavor protease;

[0058] The preparation method of enzymatic three-yellow chicken paste is as follows: cut the three-yellow chicken into pieces, add deionized water, put into a sandwich pot and stew for 30 minutes, cool to 30°C, put into an enzymatic hydrolysis tank, heat to 58°C while stirring, add papain and flavor protease, keep warm and stir for 3.5 hours, and filter with a 40-mesh filter to obtain the enzymatic three-yellow chicken paste.

[0059] The method for preparing the sour bamboo shoot chicken paste essence comprises the following steps:

[0060] Evenly mix the heat-reaction sour bamboo shoot chicken paste, stewed chicken flavor base and sour bamboo shoot flavor base, and package them to obtain the sour bamboo shoot chicken paste flavor.

[0061] Example 2

[0062] A sour bamboo shoot chicken paste flavor, comprising the following components in parts by weight: 106 parts of a heat-reaction sour bamboo shoot chicken base paste, 0.6 parts of a stewed chicken flavor base, and 0.95 parts of a sour bamboo shoot flavor base;

[0063] The heat reaction sour bamboo shoot chicken base paste is made of the following components in parts by weight: 98 parts of sour bamboo shoot chicken heat reaction material, 0.1 parts of potassium sorbate and 8 parts of deionized water;

[0064] The preparation method of the heat reaction sour bamboo shoot chicken base paste is as follows: after the sour bamboo shoot chicken heat reaction product, potassium sorbate and deionized water are evenly mixed, the temperature is increased, and after stirring and gelatinizing at a temperature of 83° C. for 20 minutes, the temperature is reduced to 60° C. to obtain the heat reaction sour bamboo shoot chicken base paste;

[0065] The sour bamboo shoot chicken thermal reaction product is prepared from the following components in parts by weight: 26 parts of deionized water, 51 parts of thermal reaction sour bamboo shoot powder, 0.26 parts of L-cysteine ​​hydrochloride, 0.19 parts of β-alanine, 0.15 parts of glycine, 1 part of oral glucose, 2.5 parts of white sugar, 10 parts of enzymatic hydrolysis three-yellow chicken paste, 0.55 parts of ginger powder, 5.5 parts of chicken oil, 0.1 parts of ethyl maltol, 0.55 parts of yeast powder, 0.12 parts of xanthan gum and 0.12 parts of fatty acid sucrose ester;

[0066] The preparation method of the sour bamboo shoot chicken thermal reaction product is as follows: deionized water, thermal reaction sour bamboo shoot powder, enzymatic hydrolysis three-yellow chicken paste, L-cysteine ​​hydrochloride, β-alanine, glycine, oral glucose, white sugar, ginger powder, chicken fat, ethyl maltol, yeast powder, xanthan gum and fatty acid sucrose ester are put into a reaction kettle, stirred and heated, stirred and reacted at 95° C. for 60 minutes, and then cooled to 60° C. to obtain the sour bamboo shoot chicken thermal reaction product;

[0067] The heat-reaction sour bamboo shoot powder is made of the following components in parts by weight: 70 parts of sour bamboo shoots, 75 parts of sour bamboo shoot fermentation liquid, 11 parts of dry salt, 14.5 parts of monosodium glutamate, 0.75 parts of I+G, 0.45 parts of DL-malic acid, 0.45 parts of lactic acid powder, and 20 parts of maltodextrin;

[0068] The preparation method of the heat reaction sour bamboo shoot powder is as follows: sour bamboo shoots and sour bamboo shoot fermentation liquid are mixed, ground into pulp, salt, monosodium glutamate, I+G, DL-malic acid, lactic acid powder and maltodextrin are added and mixed evenly, microwave drying is performed at 100° C., and the dried solid is crushed to obtain the heat reaction sour bamboo shoot powder;

[0069] The enzymatic three-yellow chicken paste is prepared from the following components in parts by weight: 88 parts of three-yellow chicken, 45 parts of deionized water, 0.6 parts of papain and 0.4 parts of flavor protease;

[0070] The preparation method of enzymatic three-yellow chicken paste is as follows: cut the three-yellow chicken into pieces, add deionized water, put into a sandwich pot and stew for 30 minutes, cool to 30°C, put into an enzymatic hydrolysis tank, heat to 58°C while stirring, add papain and flavor protease, keep warm and stir for 3.5 hours, and filter with a 40-mesh filter to obtain the enzymatic three-yellow chicken paste.

[0071] The method for preparing the sour bamboo shoot chicken paste essence comprises the following steps:

[0072] Evenly mix the heat-reaction sour bamboo shoot chicken paste, stewed chicken flavor base and sour bamboo shoot flavor base, and package them to obtain the sour bamboo shoot chicken paste flavor.

[0073] Example 3

[0074] A sour bamboo shoot chicken paste flavor, comprising the following components in parts by weight: 97 parts of thermal reaction sour bamboo shoot chicken base paste, 0.35 parts of stewed chicken flavor base and 0.9 parts of sour bamboo shoot flavor base;

[0075] The heat reaction sour bamboo shoot chicken base paste is made of the following components in parts by weight: 90 parts of sour bamboo shoot chicken heat reaction material, 0.1 parts of potassium sorbate and 7 parts of deionized water;

[0076] The preparation method of the heat reaction sour bamboo shoot chicken base paste is as follows: after the sour bamboo shoot chicken heat reaction product, potassium sorbate and deionized water are evenly mixed, the temperature is increased, and after stirring and gelatinizing at a temperature of 83° C. for 20 minutes, the temperature is reduced to 60° C. to obtain the heat reaction sour bamboo shoot chicken base paste;

[0077] The sour bamboo shoot chicken thermal reaction material is prepared from the following components in parts by weight: 25 parts of deionized water, 48 parts of thermal reaction sour bamboo shoot powder, 0.25 parts of L-cysteine ​​hydrochloride, 0.18 parts of β-alanine, 0.15 parts of glycine, 1 part of oral glucose, 2 parts of white sugar, 7 parts of enzymatic hydrolysis three-yellow chicken paste, 0.5 parts of ginger powder, 5 parts of chicken oil, 0.1 parts of ethyl maltol, 0.5 parts of yeast powder, 0.12 parts of xanthan gum and 0.1 parts of fatty acid sucrose ester;

[0078] The preparation method of the sour bamboo shoot chicken thermal reaction product is as follows: deionized water, thermal reaction sour bamboo shoot powder, enzymatic hydrolysis three-yellow chicken paste, L-cysteine ​​hydrochloride, β-alanine, glycine, oral glucose, white sugar, ginger powder, chicken fat, ethyl maltol, yeast powder, xanthan gum and fatty acid sucrose ester are put into a reaction kettle, stirred and heated, stirred and reacted at 95° C. for 60 minutes, and then cooled to 60° C. to obtain the sour bamboo shoot chicken thermal reaction product;

[0079] The heat-reaction sour bamboo shoot powder is prepared from the following components in parts by weight: 70 parts of sour bamboo shoots, 75 parts of sour bamboo shoot fermentation liquid, 11 parts of dry salt, 14.5 parts of monosodium glutamate, 0.75 parts of I+G, 0.45 parts of DL-malic acid, 0.45 parts of lactic acid powder and 20 parts of maltodextrin;

[0080] The preparation method of the heat reaction sour bamboo shoot powder is as follows: sour bamboo shoots and sour bamboo shoot fermentation liquid are mixed, ground into pulp, salt, monosodium glutamate, I+G, DL-malic acid, lactic acid powder and maltodextrin are added and mixed evenly, microwave drying is performed at 100° C., and the dried solid is crushed to obtain the heat reaction sour bamboo shoot powder;

[0081] The enzymatic three-yellow chicken paste is prepared from the following components in parts by weight: 88 parts of three-yellow chicken, 45 parts of deionized water, 0.6 parts of papain and 0.4 parts of flavor protease;

[0082] The preparation method of enzymatic three-yellow chicken paste is as follows: cut the three-yellow chicken into pieces, add deionized water, put into a sandwich pot and stew for 30 minutes, cool to 30°C, put into an enzymatic hydrolysis tank, heat to 58°C while stirring, add papain and flavor protease, keep warm and stir for 3.5 hours, and filter with a 40-mesh filter to obtain the enzymatic three-yellow chicken paste.

[0083] The method for preparing the sour bamboo shoot chicken paste essence comprises the following steps:

[0084] Evenly mix the heat-reaction sour bamboo shoot chicken paste, stewed chicken flavor base and sour bamboo shoot flavor base, and package them to obtain the sour bamboo shoot chicken paste flavor.

[0085] Example 4

[0086] A sour bamboo shoot chicken paste flavor, comprising the following components in parts by weight: 83.5 parts of a heat-reaction sour bamboo shoot chicken base paste, 0.3 parts of a stewed chicken flavor base, and 0.45 parts of a sour bamboo shoot flavor base;

[0087] The heat reaction sour bamboo shoot chicken base paste is made of the following components in parts by weight: 77.9 parts of sour bamboo shoot chicken heat reaction material, 0.1 parts of potassium sorbate and 5.5 parts of deionized water;

[0088] The preparation method of the heat reaction sour bamboo shoot chicken base paste is as follows: after the sour bamboo shoot chicken heat reaction product, potassium sorbate and deionized water are evenly mixed, the temperature is increased, and after stirring and gelatinizing at a temperature of 83° C. for 20 minutes, the temperature is reduced to 60° C. to obtain the heat reaction sour bamboo shoot chicken base paste;

[0089] The sour bamboo shoot chicken thermal reaction product is prepared from the following components in parts by weight: 21.5 parts of deionized water, 42 parts of thermal reaction sour bamboo shoot powder, 0.22 parts of L-cysteine ​​hydrochloride, 0.16 parts of β-alanine, 0.13 parts of glycine, 0.85 parts of oral glucose, 1.75 parts of white sugar, 6 parts of enzymatic hydrolysis three-yellow chicken paste, 0.4 parts of ginger powder, 4.25 parts of chicken oil, 0.1 parts of ethyl maltol, 0.4 parts of yeast powder, 0.09 parts of xanthan gum and 0.09 parts of fatty acid sucrose ester;

[0090] The preparation method of the sour bamboo shoot chicken thermal reaction product is as follows: deionized water, thermal reaction sour bamboo shoot powder, enzymatic hydrolysis three-yellow chicken paste, L-cysteine ​​hydrochloride, β-alanine, glycine, oral glucose, white sugar, ginger powder, chicken fat, ethyl maltol, yeast powder, xanthan gum and fatty acid sucrose ester are put into a reaction kettle, stirred and heated, stirred and reacted at 95° C. for 30 minutes, and then cooled to 60° C. to obtain the sour bamboo shoot chicken thermal reaction product;

[0091] The heat-reaction sour bamboo shoot powder is made of the following components in parts by weight: 70 parts of sour bamboo shoots, 75 parts of sour bamboo shoot fermentation liquid, 11 parts of dry salt, 14.5 parts of monosodium glutamate, 0.75 parts of I+G, 0.45 parts of DL-malic acid, 0.45 parts of lactic acid powder, and 20 parts of maltodextrin;

[0092] The preparation method of the heat reaction sour bamboo shoot powder is as follows: sour bamboo shoots and sour bamboo shoot fermentation liquid are mixed, ground into pulp, salt, monosodium glutamate, I+G, DL-malic acid, lactic acid powder and maltodextrin are added and mixed evenly, microwave drying is performed at 100° C., and the dried solid is crushed to obtain the heat reaction sour bamboo shoot powder;

[0093] The enzymatic three-yellow chicken paste is prepared from the following components in parts by weight: 88 parts of three-yellow chicken, 45 parts of deionized water, 0.6 parts of papain and 0.4 parts of flavor protease;

[0094] The preparation method of enzymatic three-yellow chicken paste is as follows: cut the three-yellow chicken into pieces, add deionized water, put into a sandwich pot and stew for 30 minutes, cool to 30°C, put into an enzymatic hydrolysis tank, heat to 58°C while stirring, add papain and flavor protease, keep warm and stir for 3.5 hours, and filter with a 40-mesh filter to obtain the enzymatic three-yellow chicken paste.

[0095] The method for preparing the sour bamboo shoot chicken paste essence comprises the following steps:

[0096] Evenly mix the heat-reaction sour bamboo shoot chicken paste, stewed chicken flavor base and sour bamboo shoot flavor base, and package them to obtain the sour bamboo shoot chicken paste flavor.

[0097] Example 5

[0098] A sour bamboo shoot chicken paste flavor, comprising the following components in parts by weight: 106 parts of a heat-reaction sour bamboo shoot chicken base paste, 0.6 parts of a stewed chicken flavor base, and 0.95 parts of a sour bamboo shoot flavor base;

[0099] The heat reaction sour bamboo shoot chicken base paste is made of the following components in parts by weight: 98 parts of sour bamboo shoot chicken heat reaction material, 0.1 parts of potassium sorbate and 8 parts of deionized water;

[0100] The preparation method of the heat reaction sour bamboo shoot chicken base paste is as follows: after the sour bamboo shoot chicken heat reaction product, potassium sorbate and deionized water are evenly mixed, the temperature is increased, and after stirring and gelatinizing at a temperature of 83° C. for 20 minutes, the temperature is reduced to 60° C. to obtain the heat reaction sour bamboo shoot chicken base paste;

[0101] The sour bamboo shoot chicken thermal reaction product is prepared from the following components in parts by weight: 26 parts of deionized water, 51 parts of thermal reaction sour bamboo shoot powder, 0.26 parts of L-cysteine ​​hydrochloride, 0.19 parts of β-alanine, 0.15 parts of glycine, 1 part of oral glucose, 2.5 parts of white sugar, 10 parts of enzymatic hydrolysis three-yellow chicken paste, 0.55 parts of ginger powder, 5.5 parts of chicken oil, 0.1 parts of ethyl maltol, 0.55 parts of yeast powder, 0.12 parts of xanthan gum and 0.12 parts of fatty acid sucrose ester;

[0102] The preparation method of the sour bamboo shoot chicken thermal reaction product is as follows: deionized water, thermal reaction sour bamboo shoot powder, enzymatic hydrolysis three-yellow chicken paste, L-cysteine ​​hydrochloride, β-alanine, glycine, oral glucose, white sugar, ginger powder, chicken fat, ethyl maltol, yeast powder, xanthan gum and fatty acid sucrose ester are put into a reaction kettle, stirred and heated, stirred and reacted at 95° C. for 60 minutes, and then cooled to 60° C. to obtain the sour bamboo shoot chicken thermal reaction product;

[0103] The thermal reaction sour bamboo shoot powder is prepared from the following components in parts by weight: 70 parts of sour bamboo shoots, 75 parts of deionized water, 11 parts of dry salt, 14.5 parts of monosodium glutamate, 0.75 parts of I+G, 0.45 parts of DL-malic acid, 0.45 parts of lactic acid powder, and 20 parts of maltodextrin.

[0104] The preparation method of the heat reaction acid bamboo shoot powder is as follows: the acid bamboo shoots are mixed with deionized water, ground into slurry, salt, monosodium glutamate, I+G, DL-malic acid, lactic acid powder and maltodextrin are added and mixed evenly, microwave drying is performed at 100° C., and the dried solid is crushed to obtain the heat reaction acid bamboo shoot powder;

[0105] The enzymatic three-yellow chicken paste is prepared from the following components in parts by weight: 88 parts of three-yellow chicken, 45 parts of deionized water, 0.6 parts of papain and 0.4 parts of flavor protease;

[0106] The preparation method of enzymatic three-yellow chicken paste is as follows: cut the three-yellow chicken into pieces, add deionized water, put into a sandwich pot and stew for 30 minutes, cool to 30°C, put into an enzymatic hydrolysis tank, heat to 58°C while stirring, add papain and flavor protease, keep warm and stir for 3.5 hours, and filter with a 40-mesh filter to obtain the enzymatic three-yellow chicken paste.

[0107] The method for preparing the sour bamboo shoot chicken paste essence comprises the following steps:

[0108] Evenly mix the heat-reaction sour bamboo shoot chicken paste, stewed chicken flavor base and sour bamboo shoot flavor base, and package them to obtain the sour bamboo shoot chicken paste flavor.

[0109] Comparative Example 1

[0110] A sour bamboo shoot chicken paste flavor, comprising the following components in parts by weight: 97 parts of thermal reaction sour bamboo shoot chicken base paste;

[0111] The heat reaction sour bamboo shoot chicken base paste is made of the following components in parts by weight: 90 parts of sour bamboo shoot chicken heat reaction material, 0.1 parts of potassium sorbate and 7 parts of deionized water;

[0112] The preparation method of the heat reaction sour bamboo shoot chicken base paste is as follows: after the sour bamboo shoot chicken heat reaction product, potassium sorbate and deionized water are evenly mixed, the temperature is increased, and after stirring and gelatinizing at a temperature of 83° C. for 20 minutes, the temperature is reduced to 60° C. to obtain the heat reaction sour bamboo shoot chicken base paste;

[0113] The sour bamboo shoot chicken thermal reaction material is prepared from the following components in parts by weight: 25 parts of deionized water, 48 parts of thermal reaction sour bamboo shoot powder, 0.25 parts of L-cysteine ​​hydrochloride, 0.18 parts of β-alanine, 0.15 parts of glycine, 1 part of oral glucose, 2 parts of white sugar, 7 parts of enzymatic hydrolysis three-yellow chicken paste, 0.5 parts of ginger powder, 5 parts of chicken oil, 0.1 parts of ethyl maltol, 0.5 parts of yeast powder, 0.12 parts of xanthan gum and 0.1 parts of fatty acid sucrose ester;

[0114] The preparation method of the sour bamboo shoot chicken thermal reaction product is as follows: deionized water, thermal reaction sour bamboo shoot powder, enzymatic hydrolysis three-yellow chicken paste, L-cysteine ​​hydrochloride, β-alanine, glycine, oral glucose, white sugar, ginger powder, chicken fat, ethyl maltol, yeast powder, xanthan gum, and fatty acid sucrose ester are put into a reaction kettle, stirred and heated, stirred and reacted at 95° C. for 60 minutes, and then cooled to 60° C. to obtain the sour bamboo shoot chicken thermal reaction product;

[0115] The heat-reaction sour bamboo shoot powder is made of the following components in parts by weight: 70 parts of sour bamboo shoots, 75 parts of sour bamboo shoot fermentation liquid, 11 parts of dry salt, 14.5 parts of monosodium glutamate, 0.75 parts of I+G, 0.45 parts of malic acid, 0.45 parts of lactic acid powder, and 20 parts of maltodextrin;

[0116] The preparation method of the heat reaction sour bamboo shoot powder is as follows: sour bamboo shoots and sour bamboo shoot fermentation liquid are mixed, ground into pulp, salt, monosodium glutamate, I+G, DL-malic acid, lactic acid powder and maltodextrin are added and mixed evenly, microwave drying is performed at 100° C., and the dried solid is crushed to obtain the heat reaction sour bamboo shoot powder;

[0117] The enzymatic three-yellow chicken paste is prepared from the following components in parts by weight: 88 parts of three-yellow chicken, 45 parts of deionized water, 0.6 parts of papain and 0.4 parts of flavor protease;

[0118] The preparation method of enzymatic three-yellow chicken paste is as follows: cut the three-yellow chicken into pieces, add deionized water, put into a sandwich pot and stew for 30 minutes, cool to 30°C, put into an enzymatic hydrolysis tank, heat to 58°C while stirring, add papain and flavor protease, keep warm and stir for 3.5 hours, and filter with a 40-mesh filter to obtain the enzymatic three-yellow chicken paste.

[0119] The method for preparing the sour bamboo shoot chicken paste essence comprises the following steps:

[0120] The heat-reaction sour bamboo shoot and chicken base paste is packaged to obtain the sour bamboo shoot and chicken paste essence.

[0121] Effect Example

[0122] Sensory evaluation of sour bamboo shoots and chicken paste flavor

[0123] 15 sensory evaluators (8 females and 7 males aged between 20 and 35) were invited to conduct sensory evaluation and scoring on the sour bamboo shoot chicken paste flavor of Examples 1 to 5 and Comparative Example 1.

[0124] Sensory evaluation was conducted according to the following criteria:

[0125] 1 point means the weakest and 9 points means the strongest. The sensory evaluation indicators include the aroma intensity of the paste, chicken flavor, sour bamboo shoot flavor, acidity, coordination and overall preference. After removing the highest score and the lowest score, the average score of the sensory evaluators was taken. The scoring results are shown in Table 1 below.

[0126] Table 1 Sensory evaluation results of the sour bamboo shoot chicken paste fragrance base of the embodiment and the comparative example

[0127]

[0128]

[0129] As can be seen from Table 1, the sour bamboo shoot chicken paste flavor prepared in Example 4 has a lower score in chicken flavor, coordination and overall liking than the sour bamboo shoot chicken paste flavor prepared in Example 1, indicating that when the Maillard reaction is carried out, shortening the reaction time will cause the flavor substances generated by the Maillard reaction to be incomplete, affecting the chicken flavor presented and the aroma of the overall paste, thereby greatly reducing the overall liking. The sour bamboo shoot chicken paste flavor prepared in Example 5 is far different from that in Example 2 in terms of sourness score, and is lower than the score of the sour bamboo shoot chicken paste flavor prepared in Example 2 in terms of sour bamboo shoot flavor, coordination and overall liking. It can be seen that the use of sour bamboo shoot fermentation liquid and sour bamboo shoots for grinding into pulp can effectively enhance the sourness in the paste, and can improve the sour bamboo shoot flavor and coordination of the sour bamboo shoot chicken paste flavor, thereby improving the overall liking of the group. The aroma concentration score of the sour bamboo shoot chicken paste flavor prepared in comparative example 1 is much lower than that of the sour bamboo shoot chicken paste flavor prepared in example 3, indicating that the addition of stewed chicken aroma base and sour bamboo shoot aroma base to the sour bamboo shoot chicken paste flavor can effectively strengthen and modify the aroma of the thermal reaction sour bamboo shoot chicken base paste. Overall, the sour bamboo shoot chicken paste flavor prepared in examples 1 to 3 scored high in all indicators (aroma concentration, chicken flavor, sour bamboo shoot flavor, sourness, coordination, and overall preference), and the difference was not large. It can be seen that the sour bamboo shoot chicken paste flavor prepared in examples 1 to 3 has a strong meat flavor and a full sour bamboo shoot flavor, which complements the chicken flavor.

[0130] The above is a detailed description of the embodiments of the present invention, but the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in the relevant technical field without departing from the purpose of the present invention. In addition, the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

Claims

1. A paste flavor, characterized in that: The invention comprises the following components: a heat-reaction sour bamboo shoot chicken base paste, a stewed chicken aroma base and a sour bamboo shoot aroma base; the heat-reaction sour bamboo shoot chicken base paste is made from the following components: a sour bamboo shoot chicken heat reactant, potassium sorbate and water.

2. The paste flavor according to claim 1, characterized in that The sour bamboo shoot chicken thermal reaction product is prepared from the following components: water, thermal reaction sour bamboo shoot powder, enzymatic hydrolysis three-yellow chicken paste, amino acids, sugar, ginger powder, chicken fat, ethyl maltol, yeast powder, xanthan gum and fatty acid sucrose ester.

3. The paste flavor according to claim 2, characterized in that, The amino acid is one or more of L-cysteine ​​hydrochloride, β-alanine, and glycine; and / or the sugar is one or more of glucose, white sugar, sucrose, and maltose.

4. The paste flavor according to claim 2, characterized in that: The preparation method of the sour bamboo shoot chicken thermal reaction product comprises the following steps: mixing water, thermal reaction sour bamboo shoot powder, enzymatic hydrolysis three-yellow chicken paste, amino acids, sugar, ginger powder, chicken oil, ethyl maltol, yeast powder, xanthan gum and fatty acid sucrose ester, and reacting at 90-98° C. for 30-70 minutes to obtain the sour bamboo shoot chicken thermal reaction product.

5. The paste flavor according to any one of claims 2 to 4, characterized in that: The heat-reaction sour bamboo shoot powder comprises sour bamboo shoots, sour bamboo shoot fermentation liquid, salt, monosodium glutamate, I+G, malic acid, lactic acid powder and maltodextrin.

6. The paste flavor according to any one of claims 2 to 4, characterized in that: The enzymatic hydrolysis three-yellow chicken paste is prepared from the following components: three-yellow chicken, water, papain and flavor protease; Preferably, the preparation method of the enzymatic three-yellow chicken paste comprises the following steps: cutting three-yellow chicken into pieces and mixing with water, heating at 55-65°C for 25-30 minutes, cooling to 30-40°C, mixing with papain and flavor protease, and reacting at 55-65°C for 3-5 hours to obtain the enzymatic three-yellow chicken paste.

7. The paste flavor according to any one of claims 2 to 4, characterized in that: The preparation method of the heat reaction sour bamboo shoot chicken base paste comprises the following steps: evenly mixing the sour bamboo shoot chicken heat reaction product, potassium sorbate and water, heating up, stirring and gelatinizing at a temperature of 75 to 85° C. for 15 to 35 minutes, and then cooling down to 50 to 70° C. to obtain the heat reaction sour bamboo shoot chicken base paste.

8. The paste flavor according to claim 7, characterized in that: The paste flavor comprises the following components in parts by weight: 85-115 parts of heat-reaction sour bamboo shoot chicken base paste, 0.2-0.6 parts of stewed chicken flavor base and 0.4-1 parts of sour bamboo shoot flavor base.

9. The method for preparing a paste flavor according to any one of claims 1 to 8, characterized in that: The following steps are involved: The paste essence is obtained by mixing the heat-reaction sour bamboo shoot chicken paste, the stewed chicken flavor base and the sour bamboo shoot flavor base.

10. Use of the paste flavor according to any one of claims 1 to 8 in preparing food.

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