Salty and fragrant chicken flavor enhancer as well as preparation method and application thereof

Abstract

The invention discloses a salty chicken flavor enhancer as well as a preparation method and application thereof, and belongs to the technical field of food processing. The salty and fragrant chicken flavor enhancer is prepared from tea powder, salt, kaempferia galanga powder, gardenia jasminoides ellis powder and edible oil. According to the method, sensory analysis, an electronic tongue, an electronic nose, gas chromatography-mass spectrometry (GC-MS) and flavor amino acid and free fatty acid index analysis are combined, the improvement effect of different tea leaves and spices on the flavor quality of the salted chicken is analyzed, and a detection result shows that the effect of a black tea group is optimal. Therefore, the invention provides the salty and fragrant chicken flavor enhancer containing the black tea powder, and the salty and fragrant chicken flavor enhancer can improve the contents of alcohol volatile flavor substances, aldehyde volatile flavor substances, acid volatile flavor substances, ketone volatile flavor substances, flavor free amino acids and fatty acids in chicken. The invention provides a theoretical basis for flavor optimization and quality regulation and control of the salty chicken.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a salty and aromatic chicken flavor enhancer, a preparation method and application thereof. BACKGROUND

[0002] Chicken is the "darling of healthy diet", not only shines on the dining table, but also becomes an important industry to promote local economic development. At present, chicken is eaten in various ways, including traditional stewed chicken, fried chicken, roasted chicken, and sliced chicken, as well as local specialties such as Kung Pao chicken, spicy chicken, and called chicken.

[0003] As a traditional flavor meat product of Cantonese cuisine, the core of salty and aromatic chicken is to realize the penetration of flavor substances and meat quality improvement through salt curing and soaking process, and its flavor quality depends on the regulation of auxiliary materials in the processing process, especially spices. In recent years, the cross-border innovation of integrating tea into traditional meat processing has gradually emerged. Tea polyphenols, amino acids, volatile aroma components and other components in tea can improve the quality of meat products through aroma, tenderization and antioxidant effects. Tea can be divided into unfermented tea (such as green tea), semi-fermented tea (such as Tieguanyin tea) and fully fermented tea (such as black tea) according to the degree of fermentation. Due to the difference in oxidation degree, tea at different fermentation stages has significant differentiation in composition and flavor characteristics: unfermented tea retains high content of tea polyphenols (15%~30%) and amino acids (1%~4%), and has a fresh and bitter taste; semi-fermented tea is partially oxidized, and about 30%~60% of polyphenols are degraded, forming a unique floral and fruity aroma and a mellow taste; fully fermented tea is deeply oxidized, and tea polyphenols are converted into tea red and tea yellow derivatives, with a sweet and warm taste, and a honey and aged aroma.

[0004] Currently, the application of tea or spices in meat processing is mostly studied separately, and there is a lack of systematic comparison of the flavor differences and internal mechanisms of tea group and spice group in the processing of salty and aromatic chicken. SUMMARY

[0005] The purpose of the present application is to provide a salty and aromatic chicken flavor enhancer, a preparation method and application thereof, to solve the problems existing in the prior art. The salty and aromatic chicken flavor enhancer can increase the content of alcohol volatile flavor substances, aldehyde volatile flavor substances, acid volatile flavor substances, ketone volatile flavor substances, free amino acids and fatty acids in chicken, providing a theoretical basis for flavor optimization and quality control of salty and aromatic chicken.

[0006] To achieve the above purpose, the present application provides the following scheme:

[0007] The present application provides a salty and aromatic chicken flavor enhancer, which is composed of tea leaf powder, salt, sand ginger powder, yellow gardenia powder and edible oil.

[0008] Optionally, the tea powder 20 g, salt 15 g, galangal powder 5 g, yellow gardenia powder 5 g and edible oil 10 mL are mixed.

[0009] Optionally, the tea powder comprises black tea powder, green tea powder and Tieguanyin powder.

[0010] Preferably, the tea powder is black tea powder.

[0011] The application also provides a preparation method of the salty chicken flavor enhancer, which comprises the step of uniformly mixing tea powder, salt, galangal powder, yellow gardenia powder and edible oil.

[0012] The application also provides application of the salty chicken flavor enhancer in salty chicken processing.

[0013] Optionally, the method comprises the step of uniformly applying the salty chicken flavor enhancer on the chicken for marinating.

[0014] Optionally, the salty chicken flavor enhancer can increase the content of alcohol volatile flavor substances, aldehyde volatile flavor substances, acid volatile flavor substances, ketone volatile flavor substances, taste free amino acids and fatty acids in the chicken.

[0015] The application discloses the following technical effects:

[0016] The application combines sensory analysis, electronic tongue, electronic nose, gas chromatography-mass spectrometry (GC-MS), taste amino acid and free fatty acid index analysis to analyze the improvement effect of different tea leaves and spices on the flavor quality of salty chicken. The detection results show that the addition of tea leaves and spices can significantly improve the flavor quality of salty chicken; the black tea group has more types and contents than other tea groups, and contains alcohol, aldehyde, acid, ketone and other types. Combined with taste amino acid and free fatty acid, the total amino acid and total fatty acid of the black tea group are the highest.

[0017] Therefore, the application provides a salty chicken flavor enhancer which is composed of black tea powder, salt, galangal powder, yellow gardenia powder and edible oil, and the salty chicken flavor enhancer can increase the content of alcohol volatile flavor substances, aldehyde volatile flavor substances, acid volatile flavor substances, ketone volatile flavor substances, taste free amino acids and fatty acids in the chicken. The application provides a theoretical basis for salty chicken flavor optimization and quality control. BRIEF DESCRIPTION OF DRAWINGS

[0018] In order to more clearly illustrate the technical solutions in the embodiments of the application or the prior art, the following will briefly introduce the drawings needed in the embodiments. Obviously, the drawings in the following description are only some embodiments of the application, and for those skilled in the art, other drawings can also be obtained without creative labor.

[0019] Figure 1 Process flow chart for making salted chicken;

[0020] Figure 2 Sensory profile of salted chicken with addition of tea powder and spices;

[0021] Figure 3 Radar plot of salted chicken with electronic tongue detection;

[0022] Figure 4 PCA plot of salted chicken with electronic tongue detection;

[0023] Figure 5 PCA plot of salted chicken with electronic nose detection;

[0024] Figure 6 LOADINGS plot of salted chicken with electronic nose detection;

[0025] Figure 7 Radar plot of salted chicken with electronic nose detection

[0026] Figure 8 Total ion chromatogram of salted chicken with three tea groups;

[0027] Figure 9 Total ion chromatogram of salted chicken with spices group;

[0028] Figure 10 Heat map of key flavor compounds of salted chicken;

[0029] Figure 11 Free amino acid analysis of salted chicken. DETAILED DESCRIPTION

[0030] Various exemplary embodiments of the present application will now be described in detail, with reference to the figures. The detailed description is merely intended to teach a few examples of the present application and is not intended to limit the scope of the application. Rather, the detailed description is intended to convey the overall spirit and scope of the present application to those skilled in the art.

[0031] It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the present application. Additionally, for a range of values of a parameter, unless otherwise indicated, each intervening value by each intervening value, as well as any other stated or intervening value in that stated range is encompassed. In addition, any combination of the above ranges, as well as any other stated or intervening value in that stated range, is encompassed. Unless otherwise stated, the above ranges and parameters are approximate, meaning further deviations are allowed. Other values not specifically mentioned can be included. The above described ranges are not intended to be limited by a specific maximum or minimum value, and are instead intended to encompass broader ranges.

[0032] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as those commonly understood by one of ordinary skill in the art to which this application pertains. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present application, the preferred methods and materials are described. All documents mentioned herein are incorporated by reference to disclose and describe in full the methods and / or materials which are described therein. In case of conflict between the content of the specification and that of any document incorporated herein by reference, the content of the specification prevails.

[0033] Many modifications and variations of the present application described in the specification are possible without departing from the scope or spirit of the application. Other implementations of the application will be apparent to those skilled in the art from consideration of the specification and practice of the application disclosed herein. The specification and examples are illustrative only.

[0034] As used herein, the terms “comprises,” “comprising,” “includes,” “including,” “has,” “having,” and the like are open-ended terms that are intended to denote the inclusion of elements or steps without excluding other elements or steps.

[0035] The present application selects representative unfermented green tea, semi-fermented Tieguanyin tea, fully fermented black tea and spices as auxiliary materials, and systematically analyzes their influence on the flavor quality of salted chicken. The present application takes salted chicken as the object, compares the flavor quality differences between tea treatment group and spice treatment group through sensory evaluation, electronic tongue and electronic nose analysis, volatile flavor substance composition, taste amino acid and free fatty acid analysis, reveals the regulation effect of the two types of auxiliary materials on the sensory characteristics and flavor substance composition of salted chicken, and provides a theoretical basis for the selection of auxiliary materials and flavor optimization in salted chicken processing

[0036] Example 1

[0037] 1. Materials

[0038] 1.1 Materials and reagents

[0039] Ten three-yellow chickens (1 kg each), rosemary, cassia, aniseed, fennel, bay leaf, galangal, and turmeric powder, Tieguanyin tea were purchased from Huikedu Supermarket in Qingda Square, Zhongluotan Town, Baiyun District, Guangzhou City, Guangdong Province; green tea was purchased from Mingxin Tea Shop in Heyuan City; black tea was purchased from Junyan Tea Industry Co., Ltd. in Yingde City; hydrochloric acid was purchased from Guangdong Guangshi Reagent Co., Ltd.; tartaric acid and potassium hydroxide were purchased from Tianjin Yongda Chemical Reagent Co., Ltd.; potassium chloride was purchased from Tianjin Damao Chemical Reagent Factory; and ethanol (95%) was purchased from Shandong Keyuan Biochemical Co., Ltd.

[0040] 1.2 Instruments and equipment

[0041] PEN3 electronic nose sensor, Germany AIRSENSE; K9840 electronic tongue sensor, Japan Insent Company; Rapid TA texture analyzer, Shanghai Tengbu Instrument Technology Co., Ltd.; GC6890-MS5973 gas chromatography-mass spectrometry, Agilent Technology, USA; LA8080 Hitachi amino acid automatic analyzer, Hitachi High-Technologies Group.

[0042] 2. Experimental method

[0043] 2.1 Preparation of salted chicken

[0044] The salted chicken processing technology is as shown in the following table, and the finished product is obtained after processing by the technology. The specific process is as follows. Figure 1

[0045] Take the Sanhuang chicken out of the refrigerator and naturally thaw for 2 h at room temperature, then soak in clean water for 20 min to remove blood and clean, and then drain the water. The pretreated Sanhuang chicken is marinated. The spice group is marinated by mixing 2.5 g of rosemary, 5 g of cinnamon, 4 g of star anise, 2 g of fennel and 2 g of bay leaf into powder through a 24-mesh sieve, and 15 g of salt, 5 g of sand ginger powder, 5 g of yellow gardenia powder and 10 mL of edible oil are mixed uniformly to make marinating material. The chicken is evenly coated inside and outside, and then marinated at room temperature for 60 min, marked as X group. The tea group adds 15 g of salt, 5 g of sand ginger powder, 5 g of yellow gardenia powder, 10 mL of edible oil, and respectively adds ground green tea powder, iron Guan Yun powder and red tea powder, the adding amount is 20 g, the chicken is evenly coated inside and outside, and then marinated at room temperature for 60 min, marked as L20 group, T20 group and H20 group. Then steam the whole chicken in the steamer for 30 min, take it out and cool quickly, and then stir the meat in the part with more meat to make it uniform for index determination.

[0046] 2.2 Index determination method

[0047] 2.2.1 Sensory evaluation

[0048] According to GB 2726-2016 "National Food Safety Standard Cooked Meat Products", the sensory evaluation method is designed. 10 people (7 professional trained experimenters and 3 professional trained non-experimenters) are selected, aged 20-25, 5 men and 5 women, in good health, without other bad habits, marked with random code, and finally the total score is counted for comparison and analysis (2 points system). The scoring standard and score are shown in Table 1, and the average value is taken to make the flavor profile.

[0049] Table 1 Sensory evaluation score table of salted chicken

[0050]

[0051] ​2.2.2 Electronic tongue analysis

[0052] 10 g of sample was mixed with 100 mL of distilled water, homogenized and centrifuged at 5000 r·min -1 for 10 min under the condition, and finally 80 mL of filtrate was taken for electronic tongue detection. The sample determination time was 30 s, and the electronic tongue was equipped with 5 sensors: umami, astringency, saltiness, sourness and bitterness. The matching information of the sensors and taste values is shown in Table 2.

[0053] Table 2 Matching information of sensors and taste values

[0054]

[0055] Note: The sustained release characteristics of umami substances are represented by taste richness, the bitterness residual degree reflects the adsorption strength of bitter components by taste receptors, and the astringency aftertaste value reflects the persistent sensory effect of polyphenols. × represents no aftertaste.

[0056] 2.2.3 Electronic nose analysis

[0057] 10 g of sample was accurately weighed in a 20 mL headspace vial, sealed with a polytetrafluoroethylene silicone rubber gasket headspace vial cap, and equilibrated at room temperature for 30 min. The sample group was detected using a German PEN3 electronic nose. The determination conditions were as follows: single group characteristic signal capture period was 1 s; sensor self-cleaning time was 60 s; sample injection time was 5 s; injection flow rate was 400 mL·min -1 ; complete analysis time was set to 80 s, and the time series data (69-71 s) of the characteristic signal were taken as the results for analysis. During the repeated determination process, the interference was eliminated by sensor self-cleaning, and the sensitive substances of the electronic nose sensor are shown in Table 3.

[0058] Table 3 Sensitive substances of German PEN3 electronic nose sensor

[0059]

[0060] 2.2.4 Determination of volatile flavor substance content

[0061] The sample was ground into about 2 mm by a meat grinder, 3 g was weighed, placed in a 20 mL sample bottle, 1 μL of 2-methyl-3-heptanone (0.816 μg·μL -1 , dissolved in n-hexane) was used as an internal standard, and the headspace vial was sealed. The extraction head was inserted into the sample headspace vial after aging in the aging device at 250℃ for 10 min, and the headspace was extracted at 60℃ for 40 min, and then analyzed by GC-MS at 230℃ for 5 min.

[0062] GC conditions: Chromatographic column DB-WAX (30 mm x 0.25 mm x 0.25 μm); carrier gas: helium; injection mode: splitless injection; injection port temperature set to 230 °C; flow rate 1.5 mL / min; programmed temperature: initial temperature set to 40 °C and held for 3 min, then increased at a rate of 4 °C / min to 230 °C and held for 5 min. -1

[0063] Mass spectrometry conditions: ionization with electron impact ion source (EI) with an electron energy of 70 eV and a filament emission current of 200 μA; ion source temperature 280 °C; interface temperature set to 230 °C; scan range 30 ~ 350 μm / z.

[0064] Qualitative: identification of odor compounds using NIST spectral library, sensory olfactory determination and linear retention index (RI). The retention index of C7~C25 n-alkanes was used to determine the actual RI. The formula for calculating the RI value of the target compound is shown in (1).

[0065] (1) ;

[0066] In the formula, n represents the number of carbon atoms of n-alkanes, T n represents the retention time of n-alkanes C n with n carbon atoms, T （n+1） represents the retention time of n-alkanes C （n+1） with n+1 carbon atoms, T a represents the retention time of unknown compounds in the sample located between T n and T （n+1） .

[0067] Quantitative: semi-quantitative method with internal standard, GC-MS in SCAN mode, using 2-methyl-3-heptanone with a concentration of 0.816 μg·μL -1 as an internal standard compound, the target compounds in the sample were quantitatively analyzed by calculating the relationship between peak area and concentration, the formula is shown in (2).

[0068] (2) ;

[0069] In the formula, A X represents the relative mass concentration of volatile flavor compounds in the sample, ng·g -1 , F1 represents the peak area of a certain substance, F2 represents the peak area of the internal standard substance, C represents the content of the internal standard substance, μg·μL -1 , and m represents the sample mass, g.

[0070] 2.2.5 Analysis of free amino acids​

[0071] The determination was carried out in accordance with GB 5009.124-2016, "National Food Safety Standard - Determination of Amino Acids in Food".

[0072] 2.2.6 Determination of Fatty Acid Content

[0073] Fatty acid determination was performed according to GB 5009.168-2016 "National Food Safety Standard - Determination of Fatty Acids in Food".

[0074] 2.2.7 Data Analysis

[0075] All experimental data were measured in parallel. ANOVA and Duncan's multiple range comparison were performed using IBM SPSS Statistics 20 (P<0.05). Charts were created using Origin 2024 and TBtools-ll software.

[0076] 3. Results

[0077] 3.1 Sensory evaluation

[0078] The sensory effects of the L20 green tea group, T20 Tieguanyin group, H20 black tea group, and X spice group are as follows: Figure 2 As shown, the spice group had the best overall sensory evaluation score, with the best flavor, color, and aroma, resulting in a significant flavor enhancement. The sensory scores of the L20, T20, and H20 groups showed little difference, mainly in color, aroma, and taste. The conclusion is that there are significant differences in the chemical composition of different tea varieties. For example, green tea is rich in highly active tea polyphenols and free amino acids, black tea produces a large amount of theaflavins and thearubigins after fermentation, and Tieguanyin tea contains components unique to semi-fermented teas. Therefore, the addition of green tea powder, black tea powder, Tieguanyin powder, and spices can all significantly improve the flavor and taste of savory chicken.

[0079] 3.2 Sensory differences in instrumental analysis products

[0080] Electronic tongues can identify and classify various compounds in food and evaluate their taste characteristics. Figure 3 Radar chart analysis shows that group L20 has a stronger sour and bitter taste, group T20 has a stronger sour, mellow, aftertaste, and astringent taste, while group H20 is richer in salty, umami, aftertaste, astringency, and bitterness. This indicates that fermented black tea can reduce sourness and add a richer flavor to savory chicken; group T20 retains the sour and astringent taste of green tea while enriching the bitter aftertaste, astringent aftertaste, and overall richness of the tea during fermentation. Figure 4The PCA plot analysis showed that the flavor difference of PC1 was 99.12%, and the flavor difference of PC2 was 0.77%, with a cumulative contribution rate of 99.89%, indicating that the two principal components could comprehensively reveal the characteristics of the samples. According to the analysis of PC1 value, the PC1 value of H20 group was the largest, followed by X group and L20 group, and T20 group was the smallest, which was significantly different from other experimental groups, indicating that the difference between H20 group and other groups was large. The results showed that compared with unfermented tea, semi-fermented tea and fully fermented tea helped to improve the overall flavor of salted chicken, and the effect of black tea group was the best, which was closer to the spice group.

[0081] Electronic nose can realize the dynamic response and pattern recognition of volatile organic molecule clusters in food matrix. From the Figure 5 PCA plot analysis, the contribution rates of PC1 and PC2 were 91.20% and 7.63%, respectively, and the cumulative contribution rate reached 98.83%, indicating that the PCA plot had included the main information of sample difference, and could comprehensively present the overall characteristics of the samples, and the data collection points of the sensor could be distinguished, indicating that the curing of different tea and spices had a significant effect on the volatile flavor in salted chicken, and could better distinguish the aroma difference between the spice group and the tea group. From the Figure 6 it can be seen that the sensors with the largest contribution in PC1 are W1W (sulfur compounds, terpenes) and W5S (nitrogen oxides), which are volatile sulfur compounds generated by sulfur-containing amino acids in chicken during processing, and nitrogen oxide compounds generated by curing aids and high-temperature oxidation during the processing of salted chicken. The sensor with the largest contribution in PC2 is W2S (alcohols and part of aromatic compounds), which is mainly generated by the decomposition of proteins and fats in chicken and the migration of ingredients in the basic curing material under high temperature. Figure 7 As shown in the radar chart, X group is most affected by W1W (sulfur compounds, terpenes) and W5S (nitrogen oxides), followed by H20, T20 and L20, and the rest of the sensors have small differences.

[0082] 3.3 SPME-GC / MS flavor analysis

[0083] HS-SPME-GC / MS technology can efficiently enrich trace volatile components, accurately separate and identify volatile flavor substances in complex matrix, and perform qualitative and quantitative analysis. The total ion chromatogram is shown in Figure 8 and Figure 9 After separating and identifying the volatile flavor substances in different salted chickens, a total of 105 volatile flavor substances were found, as shown in Table 4, of which 26 were common to the four groups of samples, mainly concentrated in alcohols, aldehydes, acids, ketones and hydrocarbons, etc.

[0084] Table 4 Content of key volatile compounds in each group of salted chicken

[0085]

[0086] Table 4. Contents of key volatile compounds in different groups of salted chicken

[0087]

[0088] Table 4. Contents of key volatile compounds in different groups of salted chicken

[0089]

[0090] Table 4. Contents of key volatile compounds in different groups of salted chicken

[0091]

[0092] Note: -- indicates not detected or below the detection threshold.

[0093] Table 4 and Figure 10 Analysis shows that flavor substances are mainly concentrated in volatile flavor substances such as alcohols, aldehydes, acids, ketones and hydrocarbons. Among them, group X is mainly composed of alcohols, aldehydes, hydrocarbons and other types, accounting for 122.1, 107.49, 83.03 and 401.53 ng·g -1 , respectively. Among them, anethole, trans-cinnamaldehyde, (+) limonene, p-allyl methyl ether and a-pinene are special flavor substances introduced by spices into salted chicken, which is consistent with the conclusion of electronic nose. Due to the difference in fermentation degree, the effects of different tea groups on the flavor quality of salted chicken also show significant differences. The fermentation process of tea will change the composition and content of its own volatile components (such as alcohols, aldehydes, ketones and acids, etc.), and these components will produce differential effects on the flavor quality of salted chicken such as aroma level and taste harmony when interacting with chicken meat through penetration, adsorption and chemical reaction, etc. L20 group is mainly composed of alcohols, aldehydes, acids, ketones, hydrocarbons and other types, accounting for 64.3, 40.34, 57.0, 27.92, 24.75 and 240.86 ng·g -1 , respectively. In group T20, alcohols, aldehydes, hydrocarbons and other types are mainly composed of 51.9, 38.99, 31.21 and 161.73 ng·g -1 , respectively. In group H20, the volatile flavor substances are mainly alcohols, aldehydes, acids, ketones and other types, reaching 186.5, 600.13, 145.5, 129.79 and 192.39 ng·g -1In general, the volatile flavor compounds in group X were not only more abundant in species, but also significantly higher in content, which was mainly due to the fact that spices themselves contained a large amount of terpenes, which were the core components of their unique flavors. The content of volatile flavor compounds such as alcohols, aldehydes, acids, and ketones in group H20 increased continuously with the fermentation process, forming its unique flavor profile, due to the action of microbial metabolism and enzymatic reactions.

[0094] Alcohols, as important products of fat oxidation during meat processing and the release of volatile components from tea and spices, have a high taste threshold. Among them, n-hexanol, octanol, 1-octen-3-ol, 4-propenyl-4-propenol, nonanol, and heptanol are typical flavor compounds in the experimental group of salty and spicy chicken, with some grassy, rose, fatty, and mushroom flavors. Aldehydes are mainly generated by the oxidation of unsaturated fatty acids (linoleic acid and linolenic acid) contained in chicken or the addition of tea powder and spices. More anethole is generated in group X, with a licorice flavor. A small amount of n-propanol, 3-methyl-1-butanol, and 4-methyl-1-hexanol were detected in the experimental groups other than group H20, with some spicy flavors. Ketone flavor compounds may come from the oxidation of fatty acids and the Maillard reaction, and play an important role in the formation of meat flavor. Among them, acetone, 2-butanone, butyl ethyl ketone, and acetone have a fresh and fatty flavor. Ether compounds are more derived from the interaction between exogenous compounds and chicken components, among which dimethyl ether and p-allyl methyl ether mainly exhibit a fresh and licorice flavor. Acid compounds may be derived from the decomposition and oxidation of fats, with a high threshold, and are generally considered to have little contribution to the flavor of chicken.

[0095] 3.4 Taste-free amino acids

[0096] Taste-free amino acids can directly impart flavor to food, such as umami amino acids, sweet amino acids, and bitter amino acids. The content of taste amino acids plays an important role in the taste of salty and spicy chicken. As shown in Tables 5 and Figure 11As shown, 15 kinds of amino acids were detected in the 4 experimental groups, which could be divided into fresh, sweet and bitter categories according to the taste characteristics of amino acids. As can be seen from Table 5, the addition of tea leaves and spices with different fermentation degrees had a certain effect on the fresh, sweet and bitter taste amino acids of salted chicken. The total amino acid content of the H20 group was the highest, reaching 25.10 g / 100g, followed by the X group, the L20 group and the T20 group, which were 24.23, 22.93 and 22.47 g / 100g, respectively. Among them, the fresh, sweet and bitter taste amino acid contents of the H20 group were the highest, reaching 6.56, 5.94 and 12.60 g / 100g, respectively; the X group was 6.35, 5.66 and 12.22 g / 100g, respectively, while the T20 group was the lowest, reaching 5.89, 5.17 and 11.41 g / 100g, respectively. The overall results showed that the taste amino acids of the X group and the three tea groups had little difference, but with the deepening of the fermentation degree of tea (from green tea, Tieguanyin to black tea), the total amino acid content and the three types of taste amino acids in salted chicken showed a dynamic increase, and it was speculated that tea with higher fermentation degree might impart more rich taste levels to salted chicken through the migration of its own flavor substances or the interaction with chicken ingredients.

[0097] Table 5 Content of free amino acids in salted chicken of each group

[0098]

[0099] 3.5 Effect of different tea on fatty acids in salted chicken

[0100] The fatty acids in chicken are the key ingredients that affect the flavor, texture, oxidative stability and nutritional value of meat. According to the type of chemical bond between carbon atoms, fatty acids can be divided into saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). The increase in the content of unsaturated fatty acids can significantly improve the flavor of meat products. Table 6 shows the fatty acid composition of each group. The total fatty acid content of the H20 group was the highest, reaching 5293.55 mg / 100g, followed by the L20 group (3827.17 mg / 100g), the T20 group (2655.73 mg / 100g) and the X group (902.68 mg / 100g). This may be due to the fact that the polyphenols in black tea were decomposed by polyphenol oxidase and peroxidase at a certain temperature, and the inhibition of fatty acid oxidation was weak during high-temperature baking, resulting in less fatty acid decomposition and the highest total content. The L20 and T20 groups contained more antioxidants, which inhibited the oxidation and decomposition of fatty acids to some extent, so the content was lower. The X group had stronger antioxidant components or different mechanisms, and the oxidation and decomposition of fatty acids were more obvious, resulting in the lowest total content. Polyunsaturated fatty acids include linoleic acid, alpha-linolenic acid, eicosatetraenoic acid, docosahexaenoic acid and gamma-linolenic acid. The content of polyunsaturated fatty acids (PUFA) in the H20 group was 1891.45 mg / 100g, followed by the L20 group (1766.27 mg / 100g), the T20 group (1051.58 mg / 100g) and the X group (254.66 mg / 100g). Alpha-linolenic acid (C18:3n3) is an oxidation-sensitive fatty acid, and the content of alpha-linolenic acid in the H20 group reached 176.22 mg / 100g, which was higher than that in other tea groups. Palmitic acid (C16) and stearic acid (C18) are saturated fatty acids (SFA) with high oxidative stability and are not prone to oxidation. The SFA content of the H20 group was the highest, reaching 1414.53 mg / 100g, followed by the T20 group (703.47 mg / 100g), the L20 group (420.27 mg / 100g) and the X group (268.83 mg / 100g). Oleic acid (C18:1n9C), palmitoleic acid (C16:1n7) and trans-oleic acid (C18:1n9t) are monounsaturated fatty acids (MUFA) with moderate oxidative stability. The MUFA content of the H20 group was the highest, reaching 1904.38 mg / 100g, followed by the L20 group (1573.87 mg / 100g), the T20 group (850.98 mg / 100g) and the X group (334.48 mg / 100g). Therefore, compared with the X group, the addition of tea has an important regulatory effect on the fatty acid composition and characteristic flavor-related lipid components of salted chicken; it can promote the formation of salted chicken flavor and improve its nutritional value, with the H20 group being the most effective. The results are consistent with other indicators.

[0101] Table 6 Fatty acid composition of salted chicken in each group (mg / 100g)

[0102]

[0103] Note: "-" means not detected or below the detection threshold.

[0104] In summary, the present application explores the effects of unfermented tea (green tea), semi-fermented tea (Tieguanyin), fully fermented tea (black tea) and spices on the quality of salted chicken. The results show that both the spice group and the tea group can significantly improve the flavor quality of salted chicken, with the black tea group being the most effective, followed by the spice group. Sensory evaluation and electronic tongue determination confirm that the addition of tea and spices can effectively improve the flavor of salted chicken. Electronic nose combined with volatile flavor analysis shows that the flavor of the spice group is mainly affected by W1W (sulfur compounds, terpenes) and W5S (nitrogen oxides). Gas chromatography-mass spectrometry (GC-MS) further detects its unique volatile flavor substances, including anethole, trans-cinnamaldehyde, (+) limonene, p-allyl methyl ether, alpha-pinene, etc. These are consistent with the results of electronic nose. Comparing different tea groups, the black tea group has the most abundant and highest content of volatile flavor substances, including alcohols, aldehydes, acids, ketones and other classes, with contents of 186.5, 600.13, 145.5, 129.79 and 193.39 ng / g, respectively. -1 Taste amino acids and free fatty acid analysis shows that the total amino acid content of the black tea group is the highest, at 25.10 g / 100g, followed by the spice group, at 24.23 g / 100g. The green tea group and the Tieguanyin group have lower and overall smaller differences, at 22.93 g / 100g and 22.47 g / 100g, respectively. In terms of total fatty acid content, the black tea group and the green tea group have higher values, at 5293.55 mg / 100g and 3827.17 mg / 100g, respectively. The Tieguanyin group and the spice group have lower values, at 2655.73 mg / 100g and 902.68 mg / 100g, respectively. In summary, the addition of tea and spices can improve the quality of salted chicken by increasing the content of flavor substances and enriching volatile flavor substances, with the addition of fully fermented black tea and spices being the most effective. The research results of the present application provide theoretical support for the flavor optimization and quality control of salted chicken.

[0105] The above-described embodiments are only preferred modes of the present application and do not limit the scope of the present application. Without departing from the design spirit of the present application, various modifications and improvements to the technical solutions of the present application made by those skilled in the art should fall within the scope of protection determined by the claims of the present application.

Claims

1. A salty chicken flavor enhancer characterized by, The tea powder, salt, galangal powder, yellow gardenia powder and edible oil are mixed uniformly.

2. The savory chicken flavor enhancer of claim 1, wherein The tea powder 20 g, salt 15 g, galangal powder 5 g, yellow gardenia powder 5 g and edible oil 10 mL are mixed uniformly.

3. The savory chicken flavor enhancer of claim 1, wherein The tea powder comprises black tea powder, green tea powder and Tieguanyin powder.

4. The savory chicken flavor enhancer of claim 3 wherein, The tea powder is black tea powder.

5. The method of preparing a savory chicken flavor enhancer according to any one of claims 1 to 4, wherein the method is characterized by, The method comprises the step of mixing the tea powder, salt, galangal powder, yellow gardenia powder and edible oil uniformly.

6. Use of the salty chicken flavor enhancer according to any one of claims 1-4 in salty chicken processing.

7. Use according to claim 6, wherein The method comprises the step of marinating the chicken by uniformly applying the salty chicken flavor enhancer on the chicken.

8. The use according to claim 6, wherein The salty chicken flavor enhancer can increase the content of alcohol volatile flavor substances, aldehyde volatile flavor substances, acid volatile flavor substances, ketone volatile flavor substances, free amino acids and fatty acids in chicken.

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