| Chicken powder,which is considered as the third generation seasoning,has been widely used in catering,seasoning and other industries.However,the flavor of chicken powder in the market now is single,and there are some bad flavor.In addition,the powdery form of chicken powder leads to the disadvantage of moisture absorption and caking,which has adverse effects on the storage of chicken powder.In order to improve the flavor and stability of chicken powder during storage,basil was added to chicken powder.The formula,ultrasonic curing,drying method and storage stability of basil chicken powder were studied.Firstly,the formula of basil chicken powder was optimized.Through response surface analysis and actual production conditions,it was concluded that the content of basil flavor compounds in the product accounted for 88.96% of the total volatile flavor compounds when the concentration of citric acid solution was 0.30%,basil addition was 21.0%,and the ratio of material to liquid was 0.25 g/m L.On this basis,the effects of ultrasonic time on the flavor and other qualities of basil chicken powder were studied.When the ultrasonic pickled time was 40 minutes,the response values of saltiness and richness in basil chicken powder reached the maximum,which were 10.98 and 3.77 respectively.And the response value of bad taste was the minimum.The physical properties of basil chicken powder pickled by ultrasonic for 60 minutes were the best,the hygroscopicity was 3.65%,the rehydration was 138.21%,and the solubility was 47.09%.Secondly,the drying characteristics and their effects on the quality of dried basil chicken powder of microwave vacuum drying(MVD),radio frequency drying(RFD)and hot air drying(had)were investigated.The results showed that the drying time of MVD,RFD and HAD was35 minutes,180 minutes and 240 minutes respectively when the moisture content of basil chicken powder was below 5%.The DI value of electronic nose principal component analysis was 95%.The volatile compounds representing basil flavor were the highest in MVD samples,and the volatile compounds representing chicken flavor were the highest in RFD samples.The response value of bad taste(sourness,astringency,aftertaste-astringency)was the lowest in MVD samples.The response values of richness and saltiness were the highest,indicating the taste was most delicious and abundant.MVD can retain the antioxidant components,including phenols and flavonoids,in basil chicken powder to the maximum extent.The color of HAD basil chicken powder was not as bright as MVD and RFD.The rehydration of MVD and RFD was better than HAD,which indicated the quality was better.The hygroscopicity of MVD and RFD was lower than HAD,which was good for preservation.The proportion of ?-helix in MVD was the highest,indicating that the degree of denaturation was the lowest during drying.The optimum drying parameters of MVD were determined by orthogonal optimization as follows: microwave power 4 W/g,vacuum degree 1.5 k Pa,chicken slice thickness 6 mm.Finally,the changes of sensory quality,physical quality and safety quality of self-made basil chicken powder and enterprise chicken powder stored at 25? for 120 days were explored.The results showed that after 120 days storage,the umami of self-made basil chicken powder was 1.59 and 1.24 higher than that of the two kinds of enterprise chicken powder.The overall color of self-made basil chicken powder was slightly dark due to the addition of basil,which was light yellow green.The sensory evaluation scores of self-made basil chicken powder before and after storage were the highest.In general,the flavor and other qualities of self-made basil chicken powder were stable during storage.After storage for 120 days,the moisture content of self-made basil chicken powder was 4.8% and 2.3% lower than that of the two kinds of enterprise chicken powder respectively.The total bacterial count,coliform group,peroxide value and carbonyl value of self-made basil chicken powder all reached the standard,indicating that the self-made basil chicken powder could be safely stored at 25? for 120 days. |
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