Study On Processing Optimizing And Characteristic Flavor Compounds Of Cordyceps Militaris Chicken Soup

Cordyceps militaris chicken soup is an important part of Guangfu Liang Tang,with high nutritional value,delicious taste and so on.Therefore,by using Cordyceps militaris chicken soup as the research object in this paper,the differences of nutritional characteristics between different parts of Cordyceps militaris chicken soup werestudied,the production process of Cordyceps militaris chicken soup was optimized,the enzymatic pretreatment technique was used to improve the process of Cordyceps militaris chicken soup,and the volatile flavor components of traditional chicken soup and enzymatic chicken soup were analyzed.The main results were listed as follows:1.The free amino acid composition,fatty acid composition,soluble protein dissolution rate and Cordyceps polysaccharide content were used as index to compare the differences of nutrient contents in different parts of Cordyceps militaris chicken soup.The results showed: the nutrient contents in different parts of Cordyceps militaris chicken soup were significant difference(P <0.05).Among them,the soluble protein dissolution rate,free amino acid nitrogen content,Cordyceps polysaccharide content and essential amino acid content of Cordyceps militaris chicken breast soup were the highest.In addition to Cordyceps militaris chicken toe soup,the essential fatty acids and unsaturated fatty acids in other five parts of Cordyceps militaris chicken soup were not significantly different.Therefore,this experiment chose the higher nutritional value of the chicken breast as a raw material for stewed Cordyceps militaris chicken soup.2.The effects of different stewing time,liquid-solid ratio and Cordyceps militaris dosage on the quality of chicken soup were studied.And based on the study of single factors,processing conditions was optimized by response surface method.The processing conditions were as follows: stew time of 180 min,liquid-solid ratio of 2:1,Cordyceps militaris dosage of 1.50%.The soluble protein dissolution rate and cordyceps polysaccharide content of Cordyceps militaris chicken soup obtained under the optimum conditions were higher,and the flavor of the chicken soup was better.3.The dissolution rate of soluble protein was lower in traditional chicken soup,and then the technology of Cordyceps militaris chicken soup was improved by enzymatic pretreatment.The dissolution rate of soluble protein and sensory flavor were used as index to optimize the enzymolysis process.The optimal enzymolysis conditions were as follows:amount of compound protease was 2.00‰,ratio of protease was 1:1,time of enzymolysis was 60 min,enzymolysis temperature was 40?.The free amino acid content,nucleotides(I+G)content and sensory evaluation in traditional chicken soup and enzymatic chicken soup were compared.The dissolution rate of soluble protein was 2.6 times of traditional chicken soup,and the content of free amino acid was 2.5 times of traditional chicken soup.Among them,the relative content of essential amino acids in the enzymatic chicken soup was 37.84%,the traditional chicken soup was 29.39%,the content of aromatic amino acids and sweet amino acids were 1.4 times and 2.2 times of the traditional chicken soup.In addition,the electronic tongue test results show that enzymatic chicken soup in the sweetness,salty,sour and bitterness of the response value higher than traditional chicken soup.Therefore,the enzymatic chicken soup not only to keep the chicken soup color,smell and taste,but also improve the nutritional content of chicken soup,and tastes more mellow.4.Under the conditions of extraction time 50 min and extraction temperature70?,the volatile flavor compounds of both kinds of Cordyceps militaris chicken sou p was determined by GC-MS and GC×GC-TOFMS.At the same time,the flavor of Cordyceps militaris chicken soup was analyzed by gas chromatography.The results showed that the volatile flavor compounds of both kinds of Cordyceps militaris chicken soup were mainly from hydrocarbons,ketones,aldehydes and alcohols.GCMS can detecte gamma.-elemene,decahydro-1,1,7-trimethyl-4-methylene-1H-cycloprop[e]azulene,2-nonanone,nonanal,hexanal,(R)-3,7-dimethyl-6-octenal,cis-2-methyl-5-(1-methylethenyl)-2-cyclohexen-1-ol,6,6-dimethyl-bicyclo[3.1.1]hept-2-ene-2-methanol and so on.In addition to these volatile flavor compounds,GC×GC-TOFMS can also detecte hexadecane,pentadecane,3,7-dimethyl-1,3,7-octatriene,2,3-butanedione,1-octe-n-3-one,2-pentanone,3-methyl-butanal,octanal,6,6-dimethyl-bicyclo[3.1.1]hept-2-ene-2-carboxaldehyde,3-methyl-1-butanol,eucalyptol,butyrolactone and so on.Comprehen sive analysis shows that GC×GC-TOFMS is better than GC-MS,because GC×GC-T OFMS can detect more volatile compounds.There was no significant difference in the volatile flavor compounds of the two species of Cordyceps militaris.There was no significant difference in the volatile flavor compounds of both kinds of Cordycep-s militaris chicken soup.Combined with the detection of electronic nose found that the relative content of various volatile flavor compounds was different,resulting in the volatile flavor of both kinds of Cordyceps militaris chicken soup was different.