Flavor Characteristics Analysis And Process Study On Duck Products

With the economic and social development,people's living standards continue to rise,the material standard of living is also increasingly demanding,mainly contains the nutritional requirements,food richness requirements,and food taste requirements.Duck with high nutrition,high protein,low fat digestible characteristics.And because of its simple cooking and diverse methods,cooking and taste by the majority of consumers love.China as a duck production and consumption of the country,the market of various types of duck products is also dazzling,especially the sauce halogen duck products,has a long history of cooking and food culture.As China's traditional sauce brine products,caramel in people's daily diet plays a very important role.As a result of people's preference for the halogen ducks,a variety of small workshops on the market began to compete to imitate the production of halogen duck,the halogen method is not standardized uneven,so that the halogen process varied,affecting its normal healthy development.And in the process of halt halogen material supplement is only by virtue of experience to add,there is no scientific basis,can not achieve the application of industrial production.This topic is based on the characteristics of a halogen duck products,analysis of its characteristics,and to study the halogen material on the contribution of halogen flavor and halogen process.The main contents and results are as follows:1.The sensory evaluation of three kinds of commercially available duck buckets was carried out.The volatile flavor components of the best No.3 halo duck products were extracted by SPME method and SDE method.The flavor components were analyzed by GC-MS A total of 74 kinds of flavor compounds were identified,divided into 8 categories:37 kinds of alcohols,8 kinds of alcohols,14 kinds of aldehydes,3 kinds of ketones,2 kinds of ether,5 kinds of acids,2 kinds of esters,And heterocyclic compounds 3 kinds.Among them,D-limonene,linalool,hexanal,heptaldehyde,eugenol,L-carvone,ethyl caproate,geranyl acetate,eucalyptol,grassflower brain,anethole and other compounds may be featured The unique flavor of the irid duck has an important contribution,and the relative content of the aniso brain detected by the two methods is the highest.2.The highest score of the sensory evaluation of No.3 halo duck products and sensory evaluation of the lowest No.2 characteristics of the export of electronic ducks for electronic tongue analysis,compared with No.2,No.3 halo duck products Sourness(Sourness)is very low,2.02;Astringency is slightly lower,2.13;Richness is the same,2.01;Bitterness,Umami and Aftertaste-B Aftertaste-A are 1.96,1.99,2.01,2.02.These sourness,astringency,bitter taste,flavor and aftertaste characteristics may be characteristic of the characteristics of the product taste.3.In the analysis of halogen material on the characteristics of the flavor of the taste of the taste of the taste,the taste of clove is mainly eugenol,cinnamon is the main taste of the contribution is cinnamaldehyde,dried tangerine peel is the main taste contribution is n-Acid,cardamom is the main taste of the contribution of eugenol,Amomum villosum is the main taste of the contribution of camphor,Angelica is the main taste of the contribution is anti-cinnamaldehyde,the main flavor of grass fruit is the contribution of bean curd,ginger was The taste contribution is?-phellandrene.4.The results of the optimization of the brine process derived from the sensory score were as follows:the optimum results were as follows:cinnamon,cinnamon,cinnamon and cinnamon were obtained by single factor test.The amount of clove was 0.45%,the amount of Angelica was 0.45%the amount of clove was 0.02%the amount of salt added was 3%,and the time of halogen was 150 min.5.Through the combination of sensory evaluation of the electronic tongue analysis,do not add brine to the brine in the case of each pot of the taste of the ducks are slightly different in the process of continuous halogen,the first three pot of halogen duck neck Sensory evaluation and electronic tongue analysis results are relatively stable,starting from the fourth pot,the taste of the analysis of the taste of the duck,the brine soluble solids content also decreased.Note from the fourth pot began,need to add halogen material to taste and taste to maintain a balanced duck.Supplementary method is,in the fifth pot of halogen pottery characteristics of the time,by adding new with the halogen material,so that the soluble solids content remained stable.6.The experimental samples were analyzed by flavor and found that the characteristic flavor was similar to that of the original target product.It was proved that the developed technology had achieved the expected result and could be used as the reference for the standardized processing of the characteristic sweet potato product.