Study On The Processing Technology Of Chicken Bone Hydrolysate Powder Compound Pork Bone Flavor Broth

As a common base material in cooking,broth has broad market prospects in China's food industry.East Asian countries mostly use animal meat and bones as raw materials for preparing soup.At present,the broth products on the market have problems such as single raw material variety and the flavor which is far from that of the soup cooked in kitchen.Therefore,the development of broth with unique flavor and suitable for the taste of East Asian countries has certain application value.This subject used chicken skeleton and pork bone as raw materials,and conducted research on the drying of chicken bone hydrolysate,the preparation of chicken bone hydrolysate powder compound pork bone flavor broth,the improvement of broth stability,quality changes during storage and flavor comparison.Two typical East Asian broth raw materials were used to prepare a compound meat flavor broth product.The main research results are as follows:Firstly,the content of amino acid nitrogen and polypeptide in the chicken bone enzymatic hydrolysate after enzymolysis combined fermentation was significantly increased(p<0.05).The effects of spray drying(SD),freeze drying(FD)and infrared assisted freeze drying(IRFD)on the quality of chicken bone enzymatic hydrolysis powder after drying were studied.The results showed that the protein content of IRFD sample was not significantly different from FD sample(p>0.05),and both were higher than that of SD sample.The antioxidant activity of IRFD and FD samples were significantly higher than that of SD sample(p<0.05).The electronic nose could distinguish the flavor of the samples with three drying methods and enzymatic hydrolysate of chicken bone.The DI value of PCA was 98.6%.The response value of SD characteristic sensor was the highest,but its odor sensory score was the lowest.Moreover,the flavor characteristic of FD and IRFD sample were closer to that of the enzymatic hydrolysate of chicken bone before drying,indicating that they had better protection for the flavor of enzymatic hydrolysate.The electronic tongue result showed IRFD had the highest umami value(13.85)and richness(3.31)(p<0.05).In terms of color,the L* value of IRFD sample(74.59)was the highest and color was the brightest.And IRFD and FD samples had no significant difference in dispersion time,wetting time and angle of repose(p>0.05),and were better than those of SD sample.In addition,the drying time of IRFD was about 75% shorter than that of FD,and the energy consumption of IRFD was about 66.55% lower than that of FD.Secondly,the preparation and stability of chicken bone hydrolysate powder compound pork bone flavor broth were studied.The influence of autoclaving,atmospheric cooking and atmospheric cooking without cover on nutrient dissolution and sensory score were compared and atmospheric cooking was selected.Then the best boiling process for pork bone soup was obtained by single factor and orthogonality: the temperature of the soup after boiling was 90°C,the ratio of solid to liquid was 1:4 and the cooking time was 8 h.At this time,the protein dissolution rate in the bone soup reached the highest value,was 45.96%.Then concentration methods,the seasoning and diluting scheme and stability were studied.Vacuum concentration was better than atmospheric concentration because of lower degree of fat oxidation and better protection on flavor,and the concentration end point with solid content of about 20% was more appropriate.Concerning sensory score as the indicator,the optimum seasoning and diluting scheme for broth was: the dilution ratio of 1:9,the optimum addition content of chicken bone hydrolysate powder,sugar and salt was 7%,0.15%and 0.2% respectively.At this time,the comprehensive sensory score was 26.47.The broth system had the best stability when the amount of oil added was 12%,the amount of compound emulsifier added was 3% which was mixed by 44.62% glyceryl monostearate and 55.38% sucrose fatty acid ester(HLB =10),0.4% ? 0.5% xanthan gum was used as a stabilizer and the broth was homogenized twice at 20 MPa.Finally,the storage quality changes of the prepared compound meat flavor broth at two temperatures(4°C and 25°C)was studied.Under the condition of 4±1°C,the peroxide value(0.255 g/100g)did not exceed the standard until 100 days after storage,while under the condition of 25±1°C,the peroxide value(0.248 g/100g)of the broth was close to the critical value(0.25 g/100g)on day 40 after storage.Under the two storage temperatures,the total amount of aerobic bacterial and coliforms did not exceed the standard.In addition,the sensory score of sample was higher and color was better protected in lower temperature.The shelf life of the product was predicted by Arrhenius equation with acid value and peroxide value as measuring indexes.It was found that the product could be stored for 96 days at 4°C.The results of the electronic nose and GC-MS showed that: compared with the market sample,the two concentrated broth flavor(pure pork bone flavor and compound meat flavor)were more similar to the kitchen cooked soup,and the contents of three kinds of free amino acids in concentrated broth were more similar to kitchen boiled soup than those of market sample.In addition,the umami response value(16.23)and the umami free amino acid content(10.78 mg/m L)of the prepared compound meat flavor broth were the highest.The characteristic taste of broth(umami and saltiness)was correlated with some flavoring substances.