Freeze-dried Herbal Chicken Soup Processing Key Technology Research

This topic eliminate layers as the research object, through the experiment of freeze-dried superfine grinding chicken herbal chicken soup and bone meal processing technology research, select optimum processing technology of freeze-drying herbal chicken soup; On the basis of the above experiments for eliminating layers of condensed soup industrial standardization production, scale, and provide the basic data, for our country traditional flavor characteristics of food industry standardization production provide a new way of thinking.. The experiment main content is as follows:1.This experiment herbal chicken soup medicinal diet formula determined by orthogonal experiment. Choose chicken soup had a greater influence on the flavor of salt, angelica, codonopsis, astragalus four factors. Single factor experiments first, on the basis of four factors three levels orthogonal experiment. Eventually on the basis of sensory evaluation score, salt was determined by the orthogonal experiment, angelica, codonopsis. astragalus root, four factors of concentrated herbal chicken soup sensory evaluation as follows:the influence of angelica> salt> astragalus> codonopsis. at the same time, by Duncan’s multiple comparison, determine the optimal level of the four factors, and validation test, ultimately determine the optimal allocation for the salt 0.8%. angelica 0.9%. astragalus.0.3%. codonopsis0.5%.2.index in fat oxidation, peroxide value. TBARS value as well as the determination of the acid value, atmospheric boiled herbal chicken soup were significantly higher than that of high pressure boiling:Atmospheric pressure boiling with high pressure cook for the sensory evaluation score of 36 and 32.2 respectively, and the atmospheric boiled herbal chicken soup rich smell, taste mellow. Atmospheric boil them to select the most optimal herbal chicken soup and cook for 4h in the high pressure boiling best cook for 90min herbal chicken soup again comparison, comprehensive consider herbal chicken soup nutrition value and taste, to determine the atmospheric cook for 4h as the best boiling process.3. The best research of boiling temperature. Herbal chicken soup to boiling in 40 min. and at 75℃,80℃.80℃,90℃,95℃ five temperature and 4 h. sensory evaluation score 69,80,95,90,78 respectively, finally determine the atmospheric boiled herbal chicken soup 4 h,85℃ for best cooking process.4.The use of gas chromatography-mass spectrometry of atmospheric vacuum evaporation and two kinds of concentrated herbal chicken soup with the volatile flavor materials were analyzed. Results show that the atmospheric evaporation enrichment process herbal chicken soup 29 kinds of volatile compounds were detected, the vacuum concentration process herbal chicken soup with a total of 45 kinds of detection of aldehydes in vacuum concentration process to make herbal chicken soup decreased by 24.87%. and hydrocarbon and ester kind material increased by 18.58% and 9.81%. respectively, from the fat oxidation product of hexanal. heptyl aldehyde and caprylic aldehyde were significantly decreased by 10.67%.10.67% and 1.62%, while those from the Maillard reaction products of amyl furan extremely significantly decreased by 4.04% (p<0.01). the results show that the vacuum concentration process although can reduce aldehyde material, but retain the medicinal food unique flavor compounds in herbal chicken soup, so the volatile compounds of atmospheric pressure enrichment process on herbal chicken soup has more obvious influence. Electronic tongue inspection, through the atmospheric concentration of chicken soup, vacuum concentrated herbal chicken soup with concentrated herbal chicken soup for principal component analysis, normal pressure concentrated herbal chicken soup soup powder in the powder:water= 1:6 group closest to the concentrated herbal chicken soup.5. This study shows that eliminating layers with the method of atmospheric boil them, according to the salt 0.8%, angelica 0.9%, astragalus0.3%,codonopsis 0.5%, Cooking for 40 minutes,85℃ boiled down to 4h after cooling filters and chicken oil separation, in atmospheric concentration way to concentrate solids content 32%, eventually eliminated laying hens was concentrated by freeze drying products. Finally the freeze-dried products of quality:3.15% fat content, protein content is 1.7%,0.663 mol/L, nitrogen amino acid calcium content is 0.222 mg/kg, phosphorus content is 0.669 mu g/kg, the total number of colonies and e.coli group has not been tested.