Konjac vegetarian chicken feet and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses konjac vegetarian chicken feet and a preparation method thereof. The konjak vegetarian chicken feet are prepared from the following raw materials in parts by weight: 1.5 to 2.5 parts of konjak powder, 1 to 2 parts of curdlan, 3 to 5 parts of chia seed gel powder, 3 to 5 parts of lentinus edodes stem zymolyte, 2 to 4 parts of quinoa protein, 4 to 6 parts of soybean protein, 0.005 to 0.01 part of carotene, 2 to 4 parts of acetylated distarch phosphate, 0.3 to 0.6 part of alkaline substance and 55 to 65 parts of water. The konjak vegetarian chicken claw has the multi-layer taste of'elastic and crisp outer layer, flexible middle layer and smooth and juicy inner layer ', has no alkali fishy smell of konjak and peculiar smell of other raw materials, has the flavor and taste highly matched with those of real chicken claws, and keeps lower bleeding rate after high-temperature sterilization and normal-temperature preservation treatment compared with the real chicken claws.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to konjac chicken feet and a preparation method thereof. Background Art

[0002] Chicken feet, a beloved delicacy, hold a prominent place in the catering and snack food sectors. However, while traditional chicken feet products offer a unique flavor, they also suffer from numerous drawbacks. For one thing, chicken feet are high in fat and cholesterol, and excessive consumption can increase the risk of cardiovascular disease. For example, per 100 grams of chicken feet, the fat content can reach approximately 16 grams, and the cholesterol content is around 100 milligrams. Long-term, excessive consumption can be detrimental to cardiovascular health. Furthermore, deboning chicken feet during production and processing is a complex process, currently difficult to achieve fully automated, requiring manual labor. This not only significantly increases production costs but also hinders product appearance due to operational variability, impacting sales. Furthermore, with increasing awareness of food safety and health, the difficulty in ensuring the freshness of chicken feet has become a growing concern. Frozen chicken feet, a common ingredient in chicken feet products, can also suffer from prolonged freezing times, leading to quality degradation and failing to meet consumer demand for high-quality food.

[0003] Against this backdrop, bionic vegetarian chicken feet emerged. Currently, most vegetarian chicken feet products on the market use konjac and soy protein as their main raw materials, using konjac glucomannan to form a thermally irreversible gel under alkaline conditions to simulate the elastic and tough texture of chicken feet. However, the alkaline substances used to form the gel are often difficult to remove effectively, and the fishy smell of konjac and soy protein itself is difficult to mask, resulting in a poor taste experience for existing konjac-based vegetarian chicken feet products. In addition, after high-temperature sterilization, the water extraction rate of such products reaches 5% or more, and during the storage process, the water extraction rate will further increase, resulting in a gradual attenuation of elasticity, and even the product has a loose structure and serious quality deterioration.

[0004] In view of this, this invention is proposed. Summary of the Invention

[0005] Based on the above problems, the first object of the present invention is to provide a konjac chicken feet, which has a taste and flavor close to real chicken feet and still maintains good quality after high-temperature sterilization and room-temperature storage.

[0006] The second object of the present invention is to provide a method for preparing konjac chicken feet.

[0007] In order to achieve the above object, the first technical solution adopted by the present invention is: A konjac chicken foot comprises the following raw materials by weight: 1.5-2.5 parts of konjac flour, 1-2 parts of curdlan, 3-5 parts of chia seed gel powder, 3-5 parts of shiitake mushroom stem enzymatic hydrolysate, 2-4 parts of quinoa protein, 4-6 parts of soy protein, 0.005-0.01 parts of carotene, 2-4 parts of acetylated distarch phosphate, 0.3-0.6 parts of alkaline substance, and 55-65 parts of water.

[0008] Preferably, the preparation method of the chia seed gel powder comprises: adding the chia seeds to water after heat treatment, saturating the chia seeds with water to form a colloid, centrifuging to remove debris, and then drying to a moisture content of ≤8%, and pulverizing.

[0009] Preferably, the preparation method of the Lentinus edodes stem enzymatic hydrolysate is: fresh Lentinus edodes stems are crushed and added into water and the pH is adjusted to 5-6, then a complex enzyme is added for enzymatic hydrolysis, and the enzymatic hydrolysate is decolorized and then spray-dried.

[0010] Preferably, the complex enzyme comprises cellulase and flavor protease in a mass ratio of 1:1.5-2.

[0011] The second technical solution adopted in the present invention is: A preparation method of konjac chicken feet comprises the following steps: Dry-mix konjac flour, curdlan, and acetylated distarch phosphate, and then add warm water and stir to dissolve to obtain a first material; Add quinoa protein and soy protein to warm water, stir and mix, and then perform ultrasonic treatment to obtain a second material; The chia seed gel powder is added with water to redissolve to obtain chia seed gel, and the shiitake mushroom stem enzymatic hydrolysate is added with water to dissolve to obtain shiitake mushroom stem enzymatic hydrolysate; The second material, chia seed gel, shiitake mushroom stem enzymatic hydrolysate, alkaline substance, carotene and water are slowly added to the first material in sequence. After high-speed shear treatment, the material is injected into a customized mold for gradient heat treatment and solidification, and then cooled to set.

[0012] Preferably, the ultrasonic treatment is performed at a power of 200-300 W, a temperature of 40-50° C., and a time of 10-15 min.

[0013] Preferably, the rotation speed of the high-speed shearing treatment is 2500-3000 rmp and the time is 3-5 min.

[0014] Preferably, the gradient heat treatment is: first treating at 60-70°C for 20-25 min, and then treating at 85-90°C for 25-30 min.

[0015] Preferably, the preparation method of the chia seed gel powder comprises: adding the chia seeds to water after heat treatment, saturating the chia seeds with water to form a colloid, centrifuging to remove debris, and then drying to a moisture content of ≤8%, and pulverizing.

[0016] Preferably, the preparation method of the Lentinus edodes stem enzymatic hydrolysate is as follows: the fresh Lentinus edodes stem is crushed and then added into water and the pH is adjusted to 5-6, then a composite enzyme is added for enzymatic hydrolysis, the enzymatic hydrolysate is decolorized and then spray dried.

[0017] The beneficial effects of the present application are: 1. The konjac chicken claw provided by the present application has a light yellow color, a natural color, and a multi-level taste of "outer layer crisp, middle layer flexible, and inner layer smooth and juicy", without the odor of konjak alkaline and other raw material odors, and the flavor and taste are highly matched with real chicken claws.

[0018] 2. Compared with real chicken claws, the konjac chicken claw provided by the present application is rich in nutrients such as dietary fiber and protein, has the characteristics of "high nutrition and low cholesterol", and has a lower water separation rate and better quality after high-temperature sterilization and normal-temperature preservation treatment.

[0019] 3. The preparation method provided by the present application fully integrates each component through pre-treatment of raw materials and step-by-step addition process to form a uniform mixed base material, avoiding the problems of abnormal hardness and high water separation rate of the product caused by uneven dispersion of raw materials, and ensuring the taste and flavor of the product. DETAILED DESCRIPTION

[0020] To make the purpose, technical solutions and advantages of the present application clearer and more explicit, the following further details the solutions of the present application with examples. Those skilled in the art will understand that the following examples are only exemplary and are not intended to limit the scope of the present application. In addition, in the following description, the specific conditions in the examples are not specified, and the conventional conditions or the conditions recommended by the manufacturer are used. The reagents or instruments used are not specified by the manufacturer, and are conventional products that can be purchased on the market.

[0021] A high-quality bionic chicken claw product should have similar flavor to real chicken claws and a multi-level taste of "outer layer crisp, middle layer flexible, and inner layer smooth and juicy". However, the konjac-based chicken claw products on the market generally have obvious konjak alkaline odor and other raw material odors (such as soybean protein bean odor), lack crispness and juiciness in taste, are dry and hard, and have single level. To solve the above defects, the existing technology generally relies on flavorings to mask the odor of konjak alkaline and other raw materials, but this not only easily leads to deviation of product flavor from reality, but also may cause problems such as imbalance of salty and fresh, and disordered levels. In terms of taste, high content of colloid (such as adding 10% and more of curdlan) is usually relied on to enhance the gel strength of the product and improve the elasticity of the product, but the use of excessive colloid will make the product have obvious "rubber skin", and it is still difficult to break through the limitation of single taste, and it is difficult to simulate the multi-level chewing experience of real chicken claws.

[0022] Based on the above problems, the first embodiment of the present invention provides a konjac chicken feet, the raw materials of which include, by weight: 1.5-2.5 parts of konjac flour, 1-2 parts of curdlan, 3-5 parts of chia seed gel powder, 3-5 parts of shiitake mushroom stem enzymatic hydrolysate, 2-4 parts of quinoa protein, 4-6 parts of soy protein, 0.005-0.01 parts of carotene, 2-4 parts of acetylated distarch phosphate, 0.3-0.6 parts of alkaline substance, and 55-65 parts of water.

[0023] Among the above raw material components, konjac flour and curdlan are used to construct the basic skeleton of konjac chicken feet: the glucomannan in konjac flour can form a highly ductile three-dimensional gel network under alkaline heating conditions. This network structure is the toughness basis of the main skeleton of konjac chicken feet, which can simulate the soft and tough taste of chicken feet. At the same time, curdlan cross-links with the konjac gel network through its unique stacked triple helical structure, initially enhancing the elasticity of the gel, to some extent making up for the defect of konjac gel that is more tough than brittle. However, the gel network formed by these two ingredients can still only simulate the single soft and tough taste of chicken feet, and cannot present the multi-layered taste of real chicken feet. In addition, the free water content in the pores of the gel network is low, and the finished product tastes dry and hard.

[0024] Therefore, the present embodiment further adds chia seed gel powder. The colloid formed after the redissolution of this component is rich in hydrophilic heteropolysaccharides, which can efficiently fill the pores of the konjac-curdlan gel network, significantly improve the free moisture content of the gel system, and provide a "hydrating feeling" for the konjac chicken feet. It simulates the smooth and juicy taste of real chicken feet and solves the problem of the single taste and dryness of traditional vegetarian chicken feet products. At the same time, the chia seed gel can also lock the moisture in the gel system, reduce the water separation phenomenon of the product after high temperature sterilization or preservation, and improve the stability of the product. Compared with directly adding colloid, this component will not make the product appear "rubbery", and can improve the overall taste biomimetic degree of the product.

[0025] It should be noted that chia seeds themselves can also absorb water to form gels, but the chia seed shells contain a large amount of insoluble fiber, and direct addition will result in hard fiber particles in the konjac chicken feet. Moreover, the hydrophilic components of the chia seed powder are wrapped by the shell. When it comes into direct contact with water, the shell will quickly swell to form a "membrane", which hinders internal water absorption and forms particles that are soft on the outside and hard on the inside, thereby affecting the taste of the konjac chicken feet. In addition, chia seeds also contain a small amount of bitter substances, and direct addition will cause the product to have an odor. The applicant has found in long-term research that the use of chia seed gel powder can effectively solve the problems caused by the chia seed raw materials themselves as described above. Specifically, the preparation method of chia seed gel powder includes: adding the chia seeds to water after heat treatment, centrifuging to remove debris after saturating the chia seeds with water to form a colloid, and then drying to a moisture content of ≤8%, and crushing. During the preparation process, the heat treatment serves one purpose: to disrupt the chia seed cell wall structure, ensuring that the chia seeds can quickly absorb water and form a uniform colloid. A second purpose is to inactivate the lipoxygenase enzyme in the chia seeds, reducing the production of free fatty acids that affect the binding and cross-linking of components, while also preventing fat oxidation and the generation of off-flavors during processing and storage. Specifically, the heat treatment temperature is 60-80°C, and the duration is 15-20 minutes. The centrifugation step aims to remove unswelled fiber debris and bitter components concentrated within the fiber debris, thereby preventing any degradation of the konjac chicken feet's uniformity and the generation of off-flavors, ensuring a smooth and refined product. The centrifugation speed is 3000-4000 rpm, and the duration is 10-15 minutes. After centrifugation and drying, the material is pulverized to a size of 100-120 mesh to produce the chia seed gel powder. It is worth noting that the chia seeds used in this invention are white chia seeds.

[0026] Acetylated distarch phosphate is also used to fill the pores of the konjac-curdlan gel network. Through filling and cross-linking, it further enhances the gel's elasticity, ensuring the konjac chicken feet retain their elasticity and crispness even after high-temperature sterilization and storage. Furthermore, its fine texture after gelatinization reduces the roughness of the gel network, and synergistically with chia seed gel powder, it enhances the smoothness of the mouthfeel and avoids any astringency.

[0027] The main function of soy protein and quinoa protein is to further improve the taste of konjac chicken feet. Soy protein has a suitable chewiness, which can simulate the "graininess" of chicken feet meat, acting as a buffer between the crispy outer layer and the juicy inner layer, avoiding the abrupt transition between the two textures. Quinoa protein, on the other hand, has greater flexibility and can be filled between the soy protein and the gel, making the transition from the crispy outer layer to the flexible middle and then to the moist inner layer of the konjac chicken feet more continuous, avoiding the phenomenon of fragmented taste. In addition, the synergistic effect of the two can further maintain the crispness of the outer layer and the juiciness of the inner layer of the konjac chicken feet after high-temperature sterilization and storage, reducing the product's water extraction rate and further enhancing the product's delicate taste.

[0028] Lentinus edodes stem is the main by-product of shiitake mushroom processing, and its protein content reaches 15-20%, and is rich in flavoring substances such as glutamic acid, aspartic acid, inosinic acid and other active ingredients, is the high-quality raw material for extracting plant protein, flavoring substances and other active ingredients. This embodiment extracts the protein, flavoring substances and other active ingredients in Lentinus edodes stem by enzymolysis, and the enzymolyte is used in konjac chicken feet, the purpose is to eliminate the alkaline fishy smell of konjac flour and the peculiar smell of other raw materials, and the slight nut fragrance of quinoa protein complements the formation of a coordinated flavor with umami as the main flavor and aroma as the auxiliary flavor, so that the overall flavor of vegetarian chicken feet is closer to real chicken feet. At the same time, the use of enzymolyte can also coordinate other raw material components, further maintain the outer layer of konjac chicken feet elastic crisp sense, reduce the water separation phenomenon during product preservation. In addition, the gel structure containing chia seed gel powder can effectively adsorb the flavor substances in Lentinus edodes stem enzymolyte, form a structure similar to microcapsule, thereby reducing the flavor loss of konjac chicken feet during high temperature sterilization and preservation.

[0029] The method for preparing enzymatic hydrolysates of shiitake mushroom stems is as follows: fresh shiitake mushroom stems are crushed, added to water, and the pH is adjusted to 5-6. A complex enzyme is then added for enzymatic hydrolysis. The hydrolysate is decolorized and spray-dried. During this preparation process, the amount of water used is 3-5 times the weight of the shiitake mushroom stems; a 1-5% citric acid solution is used to adjust the pH; the complex enzyme includes cellulase and flavor protease in a mass ratio of 1:1.5-2, with an enzyme activity of 6×10 4 -8×10 4 U / g, the dosage of the complex enzyme is 1.5-2% of the water mass; the enzymatic hydrolysis temperature is 45-55°C, and the duration is 2-3 hours. The purpose of post-enzymatic decolorization is to remove the brown pigment in the hydrolyzate, resulting in a light yellow color. This synergistic effect with carotene ensures that the color of the konjac chicken feet is close to that of authentic chicken feet. It also absorbs residual bitter substances, preventing them from affecting the flavor and taste of the product. The decolorization method specifically involves adding 0.5-1% activated carbon by weight to the hydrolyzate and stirring at 40-50°C for 25-30 minutes. The post-decolorization spray drying process parameters are: feed temperature 30-40°C, inlet air temperature 160-180°C, outlet air temperature 80-85°C, and air flow rate 1.5-2 m / s.

[0030] In this embodiment, the alkaline substance is an alkaline substance that can be used in food as defined in GB 2760-2024 "National Food Safety Standard for the Use of Food Additives", such as at least one of sodium bicarbonate, sodium carbonate, calcium hydroxide, potassium carbonate, and trisodium phosphate.

[0031] It should be noted that the konjac chicken feet of this embodiment can be directly vacuum-packed and sterilized at high temperature after being cooked, or can be seasoned as needed and then vacuum-packed and sterilized. The sterilization temperature is 90-95°C and the time is 50-60 min. After sterilization, it can be stored at room temperature (20-30°C) for 9 months and still maintain good quality.

[0032] A second embodiment of the present invention provides a method for preparing the above-mentioned konjac chicken feet, comprising the following steps: Dry-mix konjac flour, curdlan, and acetylated distarch phosphate, and then add warm water and stir to dissolve to obtain a first material; Add quinoa protein and soy protein to warm water, stir and mix, and then perform ultrasonic treatment to obtain a second material; The chia seed gel powder is added with water to redissolve to obtain chia seed gel, and the shiitake mushroom stem enzymatic hydrolysate is added with water to dissolve to obtain shiitake mushroom stem enzymatic hydrolysate; The second material, chia seed gel, shiitake mushroom stem enzymatic hydrolysate, alkaline substance, carotene and water are slowly added to the first material in sequence. After high-speed shear treatment, the material is injected into a customized mold for gradient heat treatment and solidification, and then cooled to set.

[0033] In the preparation of the first material, the purpose of dry mixing the three raw materials of konjac flour, curdlan and acetylated distarch phosphate is to lay the foundation for subsequent synchronous swelling and construction of the basic skeleton of konjac chicken feet, while providing a stable carrier for subsequent combination with protein and gel. If dry mixing is canceled and water is added directly to dissolve, problems such as konjac flour agglomeration and uneven dispersion of curdlan may occur, affecting the texture and water separation rate of konjac chicken feet. To promote the dissolution of each component, the temperature of the warm water is 55-60 ° C.

[0034] In the preparation of the second material, ultrasonic treatment aims to utilize the cavitation effect to disperse protein clusters into smaller, more uniform particles, preventing protein aggregation during subsequent mixing. This ensures a smooth, grain-free product texture and promotes better interaction between the protein and other ingredients, enhancing product stability. The ultrasonic treatment is performed at a power of 200-300W, a temperature of 40-50°C, and a duration of 10-15 minutes. The warm water temperature should be consistent with the ultrasonic treatment temperature.

[0035] The purpose of pre-dissolving the chia seed gel powder is to ensure a fully formed colloidal network, preventing uneven water absorption during subsequent mixing, which could lead to a hard core, or agglomeration due to rapid water absorption. It also enhances compatibility with other ingredients, preventing localized gel lumps or water accumulation in the product. The purpose of pre-dissolving the shiitake mushroom stem hydrolysate is to create a uniform material, preventing localized high concentrations during subsequent mixing, which could affect the product's flavor and structure.

[0036] It should be noted that the total amount of water used is calculated based on a 100% mass ratio. The amount of water used in the preparation of the first material, the second material, the chia seed gel and the shiitake mushroom stem enzymatic hydrolysate is 20-25%, 25-30%, 20-25% and 10-12% of the total water, respectively.

[0037] During the mixing process, when adding the ingredients in the order of "second ingredient → chia seed gel → enzymatic hydrolysate → alkaline substance → carotene → water," the second ingredient first combines with the colloidal skeleton formed by the first ingredient to form a "protein-colloid complex." The chia seed gel then fills the pores, and the enzymatic hydrolysate, alkaline substance, and carotene are evenly distributed throughout the system. This step-by-step addition process avoids issues such as protein and colloid separation and pigment aggregation, ensuring consistent product flavor and color.

[0038] The purpose of high-speed shearing after mixing is to fully integrate the components: the protein particles are embedded in the nodes of the colloidal network, the chia seed gel is evenly dispersed, and the umami compounds in the enzymatic hydrolyzate are adsorbed on the surface of the colloidal body, ultimately forming a uniform mixed base, ensuring a delicate taste and harmonious flavor. Specifically, the high-speed shearing process is performed at a speed of 2500-3000 rpm for 3-5 minutes.

[0039] The gradient heat treatment includes: first treating at 60-70 ℃ for 20-25 min to promote the complete unfolding of the triple helix structure of the curdlan and form a thermally irreversible gel, simulating the skin of the chicken feet to quickly build a preliminary shape, and at the same time the konjac flour begins to undergo a cross-linking reaction; then treating at 85-90 ℃ for 25-30 min to promote the intermolecular reaction of konjac flour glucomannan, completely gelatinize the acetylated distarch phosphate and cross-link with the colloidal network, making the overall structure denser and activating the water-holding stability of the chia seed gel.

[0040] The purpose of cooling and setting after heat treatment is to further shrink and stabilize the colloidal network, while also strengthening the binding force between the protein and the colloidal layer. The result is a layered structure with a "crunchy outer layer, a flexible middle layer, and a smooth and juicy inner layer," which closely matches the texture of real chicken feet. The cooling setting method is to freeze at -18-16°C for 5-6 hours.

[0041] Specific embodiments for implementing the present invention and corresponding comparative examples will be disclosed below to demonstrate the relevant technical effects of the present invention.

[0042] The raw materials in the following examples were purchased from the market, and the indicators and detection methods involved include: (1) Sensory evaluation Ten food professional and sensory trained evaluators (aged 20-50 years old, with a male-to-female ratio of 1:1) were invited to form an evaluation panel to conduct sensory scoring of each chicken feet sample based on five aspects: appearance and color, tissue morphology, taste texture, flavor, and overall acceptability. The scoring criteria are shown in Table 1.

[0043] Table 1 Sensory scoring criteria for chicken feet .

[0044] (2) Texture The hardness, chewiness and elasticity of each group of chicken feet samples were tested using a texture analyzer. The test parameters were as follows: probe was P / 36R, measurement speed was 2 mm / s, test speed was 1 mm / s, post-measurement speed was 1 mm / s, strain was 50%, trigger force was 5 g, interval time was 5 s, and the experiment was repeated 3 times.

[0045] (3) Water separation rate The calculation is based on the initial mass m0 of the sample and the mass m1 after treatment. The calculation formula is as follows: Water separation rate (%) = (m0-m1) / m0×100%.

[0046] Example 1 This example is used to illustrate the effect of raw material ingredients on the quality of konjac chicken feet.

[0047] Experimental group: Preparation of konjac chicken feet Prepare the ingredients: Chia seed gel powder: White chia seeds were treated at 60°C for 15 minutes and then placed in water. After saturation with water to form a colloid, the seeds were centrifuged at 3000 rpm for 10 minutes to remove debris. The seeds were then dried to a moisture content of ≤8% and ground into 100 mesh. Enzymatic hydrolysate of shiitake mushroom stems: crush the fresh shiitake mushroom stems and add them into water 5 times of its weight and adjust the pH to 5. Then add 1.5% of the water weight of the complex enzyme (enzyme activity of 6×10 4 U / g cellulase and flavor protease were mixed in a mass ratio of 1:1.5), hydrolyzed at 45°C for 2 h, and after filtering to remove the residue, 0.5% of the weight of activated carbon was added to the hydrolyzate. The mixture was stirred and decolorized at 40°C for 25 min, and then the activated carbon was filtered to remove the activated carbon and spray-dried. The spray-drying parameters were as follows: feed temperature 30°C, air inlet temperature 160°C, air outlet temperature 80°C, and air flow rate 1.5 m / s.

[0048] Raw material composition (by weight): 1.5 parts of konjac flour, 2 parts of curdlan, 3 parts of chia seed gel powder, 3 parts of shiitake mushroom stem enzymatic hydrolysate, 2 parts of quinoa protein, 6 parts of soy protein, 0.01 part of carotene, 2 parts of acetylated distarch phosphate, 0.3 part of sodium bicarbonate, and 55 parts of water.

[0049] Preparation method: After dry mixing konjac flour, curdlan gum and acetylated distarch phosphate, 55°C warm water (20% of the total water volume) was added and stirred to dissolve to obtain a first material; Add quinoa protein and soy protein to 40°C warm water (25% of the total water volume), stir and mix, and then ultrasonically treat at 200 W and 40°C for 10 min to obtain a second material; Chia seed gel powder was re-dissolved in water (20% of the total water volume) to obtain chia seed gel, and shiitake mushroom stem enzymatic hydrolysate was dissolved in water (10% of the total water volume) to obtain shiitake mushroom stem enzymatic hydrolysate; The second material, chia seed gel, shiitake mushroom stem enzymatic hydrolysate, sodium bicarbonate, carotene and the remaining water were slowly added to the first material in sequence. After high-speed shearing treatment at 2500 rpm for 3 minutes, the mixture was injected into a customized mold, first treated at 60°C for 20 minutes, then at 85°C for 25 minutes, and then frozen at -16°C for 5 hours to obtain konjac chicken feet.

[0050] On the basis of the above experimental groups, the following control groups were set up: Control group 1: Preparation of traditional konjac chicken feet Raw material composition (by weight): 1.5 parts of konjac flour, 10 parts of curdlan, 6 parts of soy protein, 0.01 part of carotene, 0.3 part of sodium bicarbonate, and 55 parts of water.

[0051] Preparation method: Konjac flour, curdlan, and soy protein were added to water while stirring. After continuous stirring for 20 minutes, sodium bicarbonate and carotene were added. After high-speed shearing at 2500 rpm, the mixture was injected into a customized mold and first treated at 60°C for 20 minutes, then at 85°C for 25 minutes, and then frozen at -16°C for 5 hours to set the shape, thus obtaining konjac chicken feet.

[0052] Control group 2: no chia seed gel powder was added.

[0053] Control group 3: Chia seed gel powder was replaced with untreated white chia seed powder.

[0054] Control group 4: No heat treatment was performed during the preparation of chia seed gel powder.

[0055] Control group 5: During the preparation of chia seed gel powder, no centrifugation was performed.

[0056] Control group 6: No enzymatic hydrolysate of Lentinus edodes stems was added.

[0057] Control group 7: No decolorization was performed during the preparation of enzymatic hydrolysates of Lentinus edodes stems.

[0058] Control group 8: no quinoa protein added.

[0059] Control group 9: no acetylated distarch phosphate was added.

[0060] The konjac chicken feet in the experimental and control groups were cooked at 90°C for 15 min and then cooled for sensory evaluation and texture testing. Real chicken feet cooked under the same conditions were used as blank controls. The results are shown in Tables 2 and 3, respectively.

[0061] Table 2 Sensory evaluation results of konjac chicken feet samples with different raw materials .

[0062] Table 3 Texture test results of konjac chicken feet samples with different raw materials .

[0063] The boiled and cooled konjac chicken feet were vacuum-packed and sterilized at 90°C for 60 min, then stored at room temperature. The water leaching rate of the samples after sterilization and after storage for 3, 6, and 9 months was measured. The results are shown in Table 4.

[0064] Table 4 Test results of water separation rate of konjac chicken feet samples with different raw materials .

[0065] Example 2 This example is used to illustrate the effect of the preparation method on the quality of konjac chicken feet. On the basis of the experimental group in Example 1, the following control group was set up: Control group 10: Prepared according to the traditional process, specifically: konjac flour, curdlan gum, acetylated distarch phosphate, and chia seed gel powder were added to water while stirring. After stirring for 20 minutes, the remaining raw materials were added. After high-speed shearing at 2500 rpm, the mixture was injected into a customized mold, first treated at 60°C for 20 minutes, then treated at 85°C for 25 minutes, and then frozen at -16°C for 5 hours to set the shape, thus obtaining konjac chicken feet.

[0066] Control group 11: in the preparation of the first substance, the dry mixing process was omitted.

[0067] Control group 12: During the preparation of the second material, ultrasonic treatment was omitted.

[0068] Control group 13: Chia seed gel powder is not pre-dissolved, and is directly added into the first material in sequence.

[0069] Control group 14: Lentinus edodes stem enzymatic hydrolysate is not pre-dissolved, and is directly added into the first material in sequence.

[0070] Control group 15: The high-speed shearing treatment is replaced by conventional stirring treatment, and stirring is performed for 30 min.

[0071] Control group 16: After high-speed shearing treatment, direct treatment is performed at 85 ℃ for 25 min, and then frozen shaping is performed.

[0072] The konjac chicken claws of the above control groups are cooked at 90 ℃ for 15 min, and after cooling, sensory evaluation and texture test are performed, and the results are shown in Tables 5 and 6, respectively.

[0073] Table 5 Sensory evaluation results of konjac chicken claw samples prepared by different methods .

[0074] Table 6 Texture test results of konjac chicken claw samples prepared by different methods .

[0075] The konjac chicken claws after cooking and cooling are vacuum packaged and sterilized at 90 ℃ for 60 min, and then normal temperature preservation is performed, and the water separation rate of the samples after sterilization and after storage for 3, 6 and 9 months is determined, and the determination results are shown in Table 7.

[0076] Table 7 Water separation rate test results of konjac chicken claw samples prepared by different methods .

[0077] According to the experimental results of Example 1 and Example 2, it can be seen that only the konjac chicken claw prepared according to the formula and process of the present application has the food quality closest to the real chicken claw, and the water separation rate after high-temperature sterilization and normal temperature preservation is also lower than that of the real chicken claw, and the overall quality is better than that of the real chicken claw.

[0078] Example 3 Preparation of konjac chicken claw Preparation of raw materials: Chia seed gel powder: After white chia seeds are treated at 70 ℃ for 20 min, they are put into water, and after being saturated with water to form a colloid, the colloid is centrifuged at a speed of 4000 rpm for 12 min to remove the residue, and then dried to a water content of ≤8 %, and pulverized to 110 mesh; Lentinus edodes stem enzymatic hydrolysate: After fresh Lentinus edodes stems are crushed, 3 times the mass of water is added, and the pH is adjusted to 5.5, and then a compound enzyme with a mass of 1.8% of the water is added (enzyme activity is 8 × 10 4U / g cellulase and flavor protease were mixed in a mass ratio of 1:1.7), hydrolyzed at 48 °C for 3 h, and after filtering to remove the residue, 0.0.8% of its mass activated carbon was added to the hydrolyzed solution. The solution was stirred and decolorized at 45 °C for 30 min, and then the activated carbon was filtered to remove the activated carbon and spray dried. The spray drying parameters were as follows: feed temperature 35 °C, air inlet temperature 170 °C, air outlet temperature 82 °C, and air flow rate 1.7 m / s.

[0079] Raw material composition (by weight): 2 parts of konjac flour, 1.5 parts of curdlan, 4 parts of chia seed gel powder, 4 parts of shiitake mushroom stem enzymatic hydrolysate, 3 parts of quinoa protein, 5 parts of soy protein, 0.008 parts of carotene, 3 parts of acetylated distarch phosphate, 0.4 parts of sodium bicarbonate, and 60 parts of water.

[0080] Preparation method: After dry mixing konjac flour, curdlan gum and acetylated distarch phosphate, 58°C warm water (22% of the total water volume) was added and stirred to dissolve to obtain a first material; Add quinoa protein and soy protein to 45°C warm water (28% of the total water volume), stir and mix, and then ultrasonically treat at 250 W and 45°C for 15 min to obtain a second material; Chia seed gel powder was re-dissolved in water (23% of the total water volume) to obtain chia seed gel, and shiitake mushroom stem enzymatic hydrolysate was dissolved in water (11% of the total water volume) to obtain shiitake mushroom stem enzymatic hydrolysate; The second material, chia seed gel, shiitake mushroom stem enzymatic hydrolysate, sodium bicarbonate, carotene and the remaining water were slowly added to the first material in sequence. After high-speed shearing treatment at 2800 rpm for 5 minutes, the mixture was injected into a customized mold, first treated at 65°C for 25 minutes, then at 88°C for 30 minutes, and then frozen at -17°C for 6 hours to obtain konjac chicken feet.

[0081] The konjac chicken feet sample was cooked at 90°C for 15 minutes and then cooled before sensory evaluation and texture testing. The sensory evaluation results were: appearance and color scored 19.5, texture scored 19.4, mouthfeel and texture scored 29.5, flavor scored 19.3, and overall acceptability scored 9.4, for a total score of 97.1. Texture testing results were: hardness 423.61 g, chewiness 321.51 g, and springiness 0.8.

[0082] The cooled konjac chicken feet were vacuum-packed and sterilized at 90°C for 60 min, then stored at room temperature. The water leaching rates of the samples after sterilization and after storage for 3, 6, and 9 months were measured: the water leaching rate of the sterilized sample was 3.49%, and the water leaching rates of the samples after storage for 3, 6, and 9 months were 4.88%, 6.62%, and 9.37%, respectively.

[0083] Example 4 Preparation of Konjac Chicken Feet Prepare the ingredients: Chia seed gel powder: White chia seeds were treated at 80°C for 18 minutes and then placed in water. After saturation with water to form a colloid, the seeds were centrifuged at 3500 rpm for 15 minutes to remove debris. The seeds were then dried to a moisture content of ≤8% and ground into 120 mesh. Enzymatic hydrolysate of Lentinus edodes stems: crush the fresh Lentinus edodes stems and add them into water 4 times of its weight and adjust the pH to 6. Then add 2% of the water weight of compound enzyme (enzyme activity is 7×10 4 U / g cellulase and flavor protease were mixed in a mass ratio of 1:2), and enzymatic hydrolysis was carried out at 50℃ for 2.5 h. After filtering to remove the residue, 1% by mass of activated carbon was added to the enzymatic hydrolyzate, and the mixture was stirred and decolorized at 50℃ for 27 min. After that, the activated carbon was filtered to remove the activated carbon and the mixture was spray-dried. The spray-drying parameters were: feed temperature 40℃, air inlet temperature 180℃, air outlet temperature 85℃, and air flow rate 2 m / s.

[0084] Raw material composition (by weight): 2.5 parts of konjac flour, 1 part of curdlan, 5 parts of chia seed gel powder, 5 parts of shiitake mushroom stem enzymatic hydrolysate, 4 parts of quinoa protein, 4 parts of soy protein, 0.005 parts of carotene, 4 parts of acetylated distarch phosphate, 0.6 parts of sodium bicarbonate, and 65 parts of water.

[0085] Preparation method: After dry mixing konjac flour, curdlan gum and acetylated distarch phosphate, 60°C warm water (25% of the total water volume) was added and stirred to dissolve to obtain a first material; Add quinoa protein and soy protein to 50°C warm water (30% of the total water volume), stir and mix, and then ultrasonically treat at 300 W and 50°C for 12 min to obtain a second material; Chia seed gel powder was re-dissolved in water (25% of the total water volume) to obtain chia seed gel, and shiitake mushroom stem enzymatic hydrolysate was dissolved in water (12% of the total water volume) to obtain shiitake mushroom stem enzymatic hydrolysate; The second material, chia seed gel, shiitake mushroom stem enzymatic hydrolysate, sodium bicarbonate, carotene and the remaining water were slowly added to the first material in sequence. After high-speed shearing treatment at 3000 rpm for 4 minutes, the mixture was injected into a customized mold, first treated at 70°C for 22 minutes, then at 90°C for 27 minutes, and then frozen at -18°C for 5 hours to obtain konjac chicken feet.

[0086] This konjac chicken feet sample was cooked at 90°C for 15 minutes and then cooled before undergoing sensory evaluation and texture testing. The sensory evaluation results were: appearance and color scored 19.4, texture scored 19.6, mouthfeel and texture scored 29.4, flavor scored 19.4, and overall acceptability scored 9.6, for a total score of 97.4. Texture testing results were: hardness 426.33 g, chewiness 318.51 g, and springiness 0.79.

[0087] The cooled konjac chicken feet were vacuum-packed and sterilized at 90°C for 60 min, then stored at room temperature. The water leaching rates of the samples after sterilization and after storage for 3, 6, and 9 months were measured: the water leaching rate of the sterilized sample was 3.48%, and the water leaching rates of the samples after storage for 3, 6, and 9 months were 4.85%, 6.58%, and 9.25%, respectively.

[0088] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A konjac chicken feet, characterized in that The raw materials include, by weight, 1.5-2.5 parts of konjac flour, 1-2 parts of curdlan, 3-5 parts of chia seed gel powder, 3-5 parts of shiitake mushroom stem enzymatic hydrolysate, 2-4 parts of quinoa protein, 4-6 parts of soy protein, 0.005-0.01 parts of carotene, 2-4 parts of acetylated distarch phosphate, 0.3-0.6 parts of alkaline substance, and 55-65 parts of water.

2. The konjac chicken feet according to claim 1, wherein The preparation method of the chia seed gel powder comprises: adding chia seeds to water after heat treatment, absorbing water to saturate to form a colloid, centrifuging to remove debris, then drying to a moisture content of ≤8%, and pulverizing.

3. The konjac chicken feet according to claim 1, wherein The preparation method of the shiitake mushroom stem enzymatic hydrolysate comprises the following steps: crushing fresh shiitake mushroom stems, adding the crushed ...

4. The konjac chicken feet according to claim 3, wherein The complex enzyme comprises cellulase and flavor protease in a mass ratio of 1:1.5-2.

5. A method for preparing konjac chicken feet, characterized in that, The following steps are involved: After dry mixing konjac flour, curdlan gum, and acetylated distarch phosphate, warm water is added and stirred to dissolve to obtain a first material; Add quinoa protein and soy protein to warm water, stir and mix, and then perform ultrasonic treatment to obtain a second material; The chia seed gel powder is added with water to redissolve to obtain chia seed gel, and the shiitake mushroom stem enzymatic hydrolysate is added with water to dissolve to obtain shiitake mushroom stem enzymatic hydrolysate; The second material, chia seed gel, shiitake mushroom stem enzymatic hydrolysate, alkaline substance, carotene and water are slowly added to the first material in sequence. After high-speed shear treatment, the material is injected into a customized mold for gradient heat treatment and solidification, and then cooled to set.

6. The preparation method according to claim 5, wherein The ultrasonic treatment is performed at a power of 200-300 W, a temperature of 40-50° C., and a time of 10-15 min.

7. The preparation method according to claim 5, wherein The high-speed shearing treatment is performed at a rotation speed of 2500-3000 rpm and for a time of 3-5 minutes.

8. The preparation method according to claim 5, wherein The gradient heat treatment is: first treating at 60-70°C for 20-25 min, and then treating at 85-90°C for 25-30 min.

9. The preparation method according to claim 5, wherein The preparation method of the chia seed gel powder comprises: adding chia seeds to water after heat treatment, absorbing water to saturate to form a colloid, centrifuging to remove debris, then drying to a moisture content of ≤8%, and pulverizing.

10. The preparation method according to claim 5, characterized in that The preparation method of the shiitake mushroom stem enzymatic hydrolysate comprises the following steps: crushing fresh shiitake mushroom stems, adding the crushed ...