Study On Extraction Technology Of Star Anise And Its Effect On Flavor Of Duck Meat Marinated Products

Traditional sauce-halogen products are an important part of Chinese traditional food culture system,which has a long history,rich kinds and unique flavor.But for a long time,the production of sauce and brine products with many local characteristics has been in the form of small workshops,the production mode of "front shop after factory",which on the one hand endows traditional sauce and brine products with various flavor characteristics,on the other hand,also limits the expansion of production and marketing of traditional sauce and brine products.In recent years,some food enterprises have upgraded the production of sauce and brine products to modern food industrial production mode.However,after modern food processing technology,sauce and brine products that meet the requirements of modern food storage,transportation and sales conditions have largely lost their consistency with traditional sauce and brine products in quality,flavor and other aspects.Taste is a typical feature of brine products,which is made by mixing a variety of spices.Many researches have been carried out on the ratio of spices and the relationship between spices and taste,but there is little research on the effect of single spices on the taste of brine products.Therefore,in this paper,star anise with the largest amount of spices was taken as the object,and the extraction solution of star anise was extracted by water and ethanol,and then the duck meat was marinated with the extraction solution,and the migration of trans-anisole and shikimic acid,the main active substances of star anise,in the duck meat during the marinated process was studied.(1)The extraction solution of star anise was obtained by ultrasonic-assisted water extraction and ultrasonic-assisted ethanol extraction,and the duck meat was marinated to determine the changes of trans-anisole and shikimic acid.The results showed that the mobility of shikimic acid in the water extract of anise was 95.34% during the brining process,and the maximum migration rate was achieved during 0-15 min,which reached86% of the whole process.The migration rate of trans anisole in the water extract of star anise was 99.96% during the brine process,and the maximum migration rate was89.17% during 0-15 min.In anisanisol extract,shikimic acid migration rate was 87.36%during the whole process of halogen,and the highest migration rate was 45.4% during15-30 min.The transanisole migration rate reached 82.71%,and the highest migration rate was 55.52% in 15-30 min.(2)The differences of chroma,characteristic flavor,taste,free amino acids and flavor nucleotides of the marinated duck meat samples were compared.The brightness and redness of duck meat after being brined by anise water extract and alcohol extract decreased with the extension of treatment time,while the yellowness increased.In terms of flavor types,after receiving brined duck meat samples from two kinds of star anise extracts,umami and saltiness were obvious,followed by bitterness,and the response values of sweet and sour flavors were too low.In terms of free amino acids,it was calculated that histidine and arginine contributed the most to taste,and contributed more to bitterness.In terms of flavor nucleotides,with the increase of treatment time,inosinic acid content in duck meat brined with star anise water extract showed a trend of first decreasing and then increasing,but inosinic acid content at 45 min was lower than that at15 min.At the same time,the content of guanylate in the samples showed a trend of continuous increase.The contents of inosinic acid and guanylate decreased with the increase of treatment time,and the decrease rate of two kinds of flavorable nucleotides in the samples of anisanisol extract group was higher in 15-30 min than in 30-45 min.(3)Sensory evaluation was used to evaluate the duck meat marinated with star anise extract from water extraction and ethanol extraction,so as to optimize the processing parameters.The results showed that after the treatment time of 29 min,the ratio of water extract and alcohol extract was 1.1:0.9,and the ratio of solid to liquid was 1.9:2.1.