Development Of Salted Egg Yolk Flavor Base

Salted egg yolk is a kind of traditional food with attractive taste and rich nutrition. It is used widely in cakes, zongzi, vitellus-pie and other foods. It is also applied in some Chinese dishes. But to get this delicious food must through a complex and long term. This study is aiming to imitate the salted egg flavor using egg powder via Maillard reaction to reduce the production cycle and the cost. This study has studied the condition of proteases, the ratio of the materials for Maillard reaction, the effect of lipase to the system, the flavor analysis of the reaction liquid, the hydrodynamics inquiry and the condition of spray drying for the reaction liquid. At the end we got a powdered egg yolk flavor base.Alkaline protease was chosen from papain, flavor enzyme and trypsin enzyme to hydrolyze the egg yolk powder according to the sensory evaluation score and hydrolysis rate. The hydrolyze condition are studied as follows, add ratio:1%, hydrolysis temperature: 59℃, hydrolysis pH:10.4, concentration:7.87%.This study has studied the effect of 11kinds of amino acids and 3 kinds of sugar, finally found the best ratio according to the score of sensory evaluation. At the end, three kinds of amino acids, cysteine, methionine, leucine and two kinds of sugar, glucose and fructose were chosen as the material for Maillard reaction. The ratio of cysteine, methionine and leucine was 0.8:3:3.6 (percentage of egg. powder). The ratio of glucose and fructose was 12.83.2 (percentage of egg powder). We found the best condition of Maillard reaction as follows, temperature:110℃, pH:8, time:60min. Dealing the reaction product with lipase for 4h was proofed useful to improve the flavor of the system. There are 14 kinds of volatiles were found both in the system and real salted egg yolk via GC-MS analysis.The result of hydrodynamics inquiry shows that Shear stress - yield stress=0.026× shear rate R2=0.9997, so this liquid was a kind of Newtonian liquids. The spray drying conditions of reaction liquid was determined through single factor experiment and orthogonal experiment as follows, temperature:190℃, wind speed:60, flow rate:20ml/min.