| With the long-term spread of dietary habits,people have a certain taste for smoke flavor.In recent years,liquid smoke as a new product is gradually attracting to its similar flavor with traditional smoke,the advantages of safer and more convenient smoke process and no harmful substances.However,the traditional wood smoke method is still used as the main method in China.In addition,the liquid smoke started too late,category single,so it has a gap with foreign,and there are few comparative studies on relevant active ingredients.Therefore,a new natural liquid smoke is developed by selecting appropriate smoke materials in this experiment,and a comparative study is conducted on domestic liquid smoke.Finally,the active ingredients in the homemade liquid smoke were packaged in the experiment.The research contents and results are as follows:1.In order to extend the smoke material choice,this experiment select dry pepper as the raw material,phenolic compounds and carbonyl compounds as index,select the different pepper particle size,heating rate,temperature of test factors,through single factor and orthogonal experiment,finally determine the temperature of 300 ?,the heating rate 10 ? / min,the particle size of 0.2 mm,the phenolics content in Pepper fumeol is 3.03 mg/m L,carbonyl compound content is 4.97 g / 100 m L,and carries on the determination of safety indicators such as 3,4-benzo pyrene,formaldehyde,heavy metals: arsenic and lead,the results showed that all the indicators accord with the national standard.2.To systematically compare the similarities and differences between domestic and foreign liquid smoke,Ten kinds of liquids smoke are studied in this paper,and their flavor substances compared and analyzed by gas chromatography-mass spectrometry with electronic nose and electronic tongue.Conclusion: the aroma components of 10 different types of liquids smoke samples are differences by electronic nose.The analysis of electronic tongue technology found that the taste,quality and overall structure of 8 types of liquids smoke(except oil-soluble)are differences.GC-MS results detected 175 flavor substances,phenol for a common of flavor substances,there is significant difference in the flavor of smokes liquid.thereinto ketones,phenols,aldehydes,acids compounds has a larger advantage in content,finally from the liquid smoke flavor quality comprehensive evaluation model,the five Red-arrow smokes liquid flavor better,homemade pepper liquid smoke times,hawthorn nuclear liquid smoke less.3.In the preparation of microcapsules,first based on the emulsion stability index,examines the four kinds of lipophilic emulsifying agent,emulsification operation parameters,the internal liquid phase mass fraction,smoke liquid concentration effect on the stability of the core material emulsion,the results showed that adding amount of 3 % soybean lecithin to preparate core material emulsion stability more stable,it can be formed with multi-core structure of microcapsules.The emulsification operation parameters,which shear rate is 12000 r/min and the time is 4 min,and the mass fraction of internal water phase and concentration of the liquid smoke are determined to be 50 % and 40 % respectively,the emulsion of smoke liquid core material more stable,which can lay a foundation for the subsequent preparation of microcapsules.4.In the experiment of preparation of microcapsules by composite coagulation method,the proportion of the wall material and the pH value by turbidimetric titration with gelatine-arabian gum as the wall material,which are 1:1 and 4.0 respectively.Then the test also studied the core/wall and material concentration,stirring speed on the influence of microcapsule,indecated that the 1:1 ratio of core wall,wall material concentration is 1 %,stirring speed of 400 r/min,under the condition of the preparation of microcapsule yield reached 85 %,the efficiency is 88 %,The minimum particle size is 7.91 ?m,which were proved by yield and efficiency as well as particle size,the morphology of microcapsule. |
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