| Compound seasoning is much favored by modern consumers for its convenience of eating and rich flavor. But the compound seasoning on the market should still be used together with other spices, and seldom compound spice seasoning can be used directly in everyday cooking. Moreover, the compound seasoning currently on the market has problems to solve, such as extensive process, low degree of standardization and high risk of quality and safety.The paper studies grading evaluation technology of numb taste in Chinese red pepper, selected 5 kinds of spicy flavoring compound; microencapsulation process of composite oleoresin and granulating process of compound seasoning. We develop five kinds of compound seasoning with different features and analyze the quality indicators. The main experiments and results are as follows:1.Based on the test materials of pepper oleoresin, we preliminarily explore the evaluation of numb taste. The evaluation scale of numb taste is set into 8 degrees from the superior limit of numb taste to the inferior limit of numb taste, with twice increment to determine concentrations of each degree of pepper oleoresin. By HPLC we determine the concentration of each fagaramide degree. The 1 degree of fagaramide concentration is 0.10mg/mL, and the 8 degree of fagaramide concentration is 14.76mg/mL. Through the sensory evaluation, the numb taste is appropriate when the numb degree of pepper is 2-5, as the related fagaramide concentration from 0.19 to 1.58mg/mL.2. We set such as Chinese red pepper oleoresins, capsaicin and ginger oleoresins etc. as materials. According to the experiment determines optimized formula of five kinds of distinguished seasoning through quantitative combination and sensory evaluation.They are: Barbecue seasoning,Spicy hot pot seasoning:capsaicin,Spicy hot pot seasoning,Cooking special compound seasoning, Salad special compound seasoning.3. The impact of different emulsifiers and wall materials on microencapsulation effect of compound oleoresin are studied. The emulsifying effect of 8 different emulsifiers on compound oleoresin is compared in the experiment, which indicates that the emulsion product has no oil film, deposit and is uniformly transparent if 2%of Tween-80 and 1% of Span-60 are set as the emulsifier to emulsify compound oleoresin; The compare among maltodextrin, β-cyclodextrin, Arabic gum, xanthan gum and sucrose ester, shows that β-cyclodextrin has good embedding effect as wall material, while the embedding rate is 75%.The granular compound seasoning is obtained by granulating technology. We find after testing that it would get good result if we select ethanol with the concentration of 70% to granulate and keep the granulation time to be 4 min.4.The quality standard indicators such as moisture content, solubility, dissolution rate, stability and total number of colony of featured compound seasoning are analyzed in the study. The results shows that:the moisture content of compound seasoning is less than 5%, whilethe moisture content of compound seasoning particle is 3.64%; the maximum dissolving amount of compound seasoning powder is 5g/10mL, and dissolution rate is 1s; the maximum solubility of compound seasoning particle is 8g/10mL, and dissolution rate is 3s; it can be stored for 30 days at room temperature and under light condition, and the loss rate of essential oil (diallyl theoether meter) does not exceed 25%; the total number of colony of the product meet the requirements of GB47892-2010. |
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