Process Optimization and Storage Quality of Stewing Gastrodia elata with Silky fowl

Purpose To study the optimum process formulation of stewing Gastrodia elata with Silky fowl and the effect of slightly acidic electrolyzed water (SAEW) on its storage quality.

Methods Compound spices, S. fowl, G. elata and salt were used as optimization indicators, sensory score was used as the response value, the Box-Benhnken response surface method was used to develop and optimize the process. G. elata and S. fowl were pretreated with optimum conditions, and then sterilized with SAEW; the storage quality was studied at 4 ℃ for 14 days with sterile water as the control.

Results The optimum formulation of stewing G. elata with S. fowl was as follows: compound spice was 1.62 g, chicken was 505.65 g, G. elata was 27.58 g, and salt was 2.95 g. During the storage period, after being processed by SAEW, the total volatile base nitrogen content of S. fowl significantly decreased by 2.80 mg/100 g compared with that of the control group, and the decrease in G. elata polysaccharide content was 8.74% lower than that of the control group (P<0.05), however, there were no significant differences between the two groups in the color difference of G. elata and the water retention of the chicken (P>0.05), and the pH value of chicken broth decreased with the prolongation of storage time.

Conclusion This process can be used as a formulation of stewing G. elata with S. fowl, and the SAEW treatment can significantly delay the deterioration rate of raw materials and extend shelf life. The results of this study can provide a theoretical reference for the research on preservation technology for stewing G. elata with S. fowl.