| Morchella is favored by the majority of consumers because of its delicious taste,rich nutrition,but However,the effect of cooking time,adding salt and sugar on the quality of chicken soup is not clear.The addition of Morchella into chicken broth not only improved the nutritional quality of the soup,but also increased the flavor of the Morchella.The seasoning package not only gave chicken broth its unique flavor,but also had the function of removing odor.Therefore,the effects of different simmering time,salt or sugar addition on Morchella soup and Morchella addition on chicken broth were studied;the chicken broth seasoning package was developed and the effects of the seasoning package addition on chicken broth were investigated;the volatile flavor compounds in the boiling solution of different spices and seasoning package were researched.The main research results are as follows:(1)The Morchella soup when simmering of 20,40,60 and 120 min after boiling was analyzed.It was found that the sensory evaluation score of Morchella soup was the highest when simmering of 40 min,and the contents of FAAs,titrable acids and total sugar,the types and contents of volatile flavor substances were the highest.In addition,the addition of salt or sugar significantly increased the contents of umami amino acids,total amino acids,titratable acids and total sugars,the type and content of volatile flavor compounds in Morchella soup at simmering time of 40 min.In the simmering process,the addition of salt enhanced the oxidation degradation of unsaturated fatty acids in the soup and contributed to the release of acids and ketones;the addition of white granulated sugar enhanced the Larder reaction,promoted the degradation and oxidation of lipids,and then increased the content of esters and acids in the soup.(2)The addition of Morchella significantly increased the contents of crude proteins,titrable acids,total sugars,volatile flavor compounds in chicken broth,and significantly decreased the contents of crude fat.In addition,the addition of Morchella promoted the degradation and oxidation reaction of unsaturated fatty acids in chicken broth and chicken,and made the contents of volatile flavor compounds of aldehydes increased,and the flavor of chicken broth was fuller.(3)Through the sensory evaluation analysis of Morchella chicken broth seasoning package,the optimal formula was obtained: based on 1.5 kg of chicken,Morchella 37.5g,flos magnolia 0.40 g,nutmeg 0.60 g,cinnamon and angelica dahurica0.08 g each,amomum tsaoko,star anise,fennel and Sichuan pepper 1.00 g each.The main volatile flavor compounds in the boiling solution of seasoning were methyl eugenol,cinnamaldehyde,eucalyptol,eucalypto,anisole,estradiol,eucalyptol,eucalyptol,respectively.A total 33 volatile flavor compounds were detected in the simmering solution of the seasoning package,including cinnamaldehyde,eucalyptol,estradiol and anisol.The addition of the seasoning package significantly increased the contents of crude proteins,total sugars and titratable acids,and significantly decreased the contents of crude fat.The contents of the volatile flavor compounds with an unpleasant odor such as N-hexal,heptal,and(E)-2-nonenal decreased in chicken broth.The results of sensory evaluation showed that the addition of seasoning package effectively reduced the fishy taste of chicken broth,which was matched by the results of GC-MS.In addition,chicken broth not only added(-)4-terpenol,alpha-terpineol,1-(4-methylphenyl)-1-ethanol,2-(2-methylallyl)phenol,cineolin,artemisol,anisole and other special volatile flavor compounds in the seasoning package,but also retained(E,E)-2,4-decadienal,nonaldehyde and n-valeral,which had the characteristics of chicken broth.The seasoning package added flavor to the broth by adding volatile flavor instead of removing odor. |
