Study On The Preparation And Application Of Liquid Smoke Of Tea Branch

The unique flavor of bacon products is loved by the public because of its different manufacturing processes.Traditional cured meat is smoked with one or more mixed smoke,such as pine cedar branch,sugarcane peel,camphor tree,walnut skin,garlic leaf and so on.Most of the smoke produced in the process of smoking is discharged into the air,resulting in environmental pollution.In addition,incomplete smoke will produce 3,4-benzo pyrene and other carcinogens,seriously endangering the health of consumers.In order to find the way to replace the traditional fumigation,different kinds of fumigant have been born at home and abroad,but at present,the type of fumigant in our country is still in the state of single variety.In order to enrich the kinds of domestic smoked liquids and promote its application in traditional meat products,the following contents have been studied in this paper:we made use of the rich local teabush resources in Guizhou..Through single factor and response surface test,the optimum distillation parameters were obtained by using tea branches as raw materials and taking total phenols and carbonyl compounds as indexes.According to the instrument conditions,the optimum fractionation voltage was 185 V,and the pyrolysis time was 98 min,sucrose content was15%.The total phenol content in the fumigation solution of tea branch was 10.88±0.27 mg/mL,and the carbonyl compound content was 12.39±0.19 g/100mL.Preparation of Rosa roxburghii according to the best fractionation process The results showed that the contents of total phenol and carbonyl compounds in smoke solution of tea plant were the highest,compared with those of Hawthorn fumigant in market,and the contents of total phenol and carbonyl compounds were the highest in the smoke solution of tea plant branch,and the relative physical and chemical indexes and volatile flavor substances were compared with those of the fumigation of Hawthorn seed smoke in market.The species richness of volatile flavor components was the highest and the content of volatile flavor components was relatively high.No 3,4-benzo pyrene was detected in 4kinds of fumigant.After treatment,the fumigation solution of tea branch and Hawthorn fumigant were used to make Qian-style bacon with 3%,5%,10%addition,respectively.The migration of moisture content and water state of different kinds of smoked bacon with the same gradient during low temperature baking were studied.The results showed that the water content of different kinds of liquid smoked bacon in the same gradient decreased rapidly at 0~4 h,and decreased slowly in4~16 h.The transverse relaxation time of different water states shifted to the left.According to the sensory score,3%of the bacon(named as A1 bacon,same below)and 5%Hawthorn nuclear fumigation solution(named as B2 bacon,same below)produced by the smoke liquid of tea branches were used as the index to evaluate the sensuality of two kinds of bacon made from different smoke solutions with the same gradient.Compared with traditional bacon(named as C bacon,same below)and traditional bacon made by local farmer(named as D bacon,same below),free amino acid,volatile flavor,microorganism,pH,moisture content,3,4-benzo pyrene content were determined.The results were showed as follows:14 free amino acids were detected in these 4 kinds of bacon with slight difference of which 6 were essential amino acids and8 were human essential amino acids.The 4 kinds of amino acids have slight difference,and the content of each amino acids in 4 bacons is different.Serine was detected only in A1 bacon,aspartic acid was only detected in C bacon.The sweet and umami amino acids in A1 bacon accounted for a high proportion of total amino acids,so the taste tended to be sweet.A total of 118volatile flavor components were detected in tthese 4 kinds of bacon,including 58 of A1,47 of B2,52 of C,71 of D.Among the three kinds of bacon,A1,B2 and C,the main flavor contributors are alcohols,lipids and alkanes.D bacon has a greater contribution to the flavor of alcohols,phenols and alkanes.No pathogenic bacteria were detected in all four species of bacon.Lactic acid bacteria in order of magnitude 10~3 were detected in A1,B2 and C.Lactic acid bacteria were not detected in D bacon,which may be related to the processing technology and quality of the old meat.The physical and chemical indexes of 4 kinds of bacon were analyzed and determined:the moisture content of all 4 kinds of bacon was controlled below 25%,which could effectively inhibit the growth of microorganism and prolong the shelf life;PH was weakly acidic,in which the pH of A1 was 6.31±0.02,and the quality was better;3,4-benzopyrene was not detected in A1bacon,and trace amounts weredetected in B2,C,and D bacon,which were 0.92μg/kg,1.43μg/kg and 2.27μg/kg.Respectively,but they were all smaller than the national standard.(5μg/kg as specified).Therefore,compared with 4 kinds of bacon,the quality of A1 bacon was better and more health.Conclusion:The fumigation liquid of tea tree branch developed by waste tea branch has good physicochemical index and application effect,increases the varieties of smoked liquid in our country,effectively reduces the content of 3,4-benzo pyrene in smoked food,and improves the food quality and safety.The developed fumigant has a good application prospect.