| Antarctic Krill oil is a dark red oily substance extracted from Antarctic krill.As a high value-added product,it is rich in phospholipid,n-3 polyunsaturated fatty acids,astaxanthin and other active ingredients,with high nutritional value,and has been favored by consumers for a long time.As a new food ingredient,Antarctic krill oil has great potential for food,nutritional health and pharmaceutical applications due to its multiple health benefits,and the production of Antarctic krill oil has recently become one of the most attractive sectors in the food industry.However,due to the unsaturated fatty acids in Antarctic krill oil,it is easy to be affected by the external environment oxidation,resulting in the loss of nutrients and deterioration.Therefore,more processing categories need to be developed to improve the utilization rate of Antarctic krill oil.By embedding krill oil in emulsion,it is not only convenient to preserve and improve the absorption rate of krill oil,but also can use other natural substances with unique aroma to cover up the fishy smell of Antarctic krill oil.Peppermint essential oil is popular with the public because of its strong cooling aroma.It has a good prospect in the preparation of krill oil emulsion.In this regard,this paper mainly carries out three parts of research work,the specific content and results are as follows:Part Ⅰ: Single factor test and orthogonal test were set up,and the samples of krilloilpeppermint essential oil emulsion with no obvious difference in appearance were selected by periodic observation.Particle size,scattered light,viscosity and potential were measured.According to particle size and potential results,the samples prepared with a homogenization time of 6000r/min,a krill oil content of 0.8%,a peppermint oil content of1%,and a homogenization time of 6min had a more uniform particle size distribution than the other samples at any time,and the potential value was generally higher.Part Ⅱ: According to the optimal preparation conditions obtained in the first part,fresh emulsion was prepared under these conditions and added to pure milk according to the mass ratio of 1.0%,2.0%,3.0%,4.0% and 5.0%.External sensory evaluation was carried out respectively,and the score of 2% added dose samples was high.Therefore,the optimal additive amount of emulsion was determined to be 2%.The samples prepared under the optimal dosage were stored at 4℃ and 25℃ for 1 day and 7 days,respectively.The particle size,backscattered light and potential were determined,respectively.The results of particle size,backscattered light and potential showed that the samples stored at 4℃for 1 day were more stable.And through volatile substance analysis,it can be concluded that krill oil-peppermint essential oil emulsion has the effect of increasing milk flavor.Part Ⅲ: through the analysis results of flavor characteristics;The addition of Antarctic krill oil-peppermint essential oil emulsion can improve the flavor and fullness of milk,and can bring in the unique volatile substances of Antarctic krill oil and peppermint essential oil.The results of particle size,backscattered light and potential showed that the samples stored at 4℃ for 1 day were more stable.In the second part,it can be concluded that krill oil-peppermint essential oil emulsion has the effect of improving milk flavor through volatile substance analysis.It can be seen from theabove results that the optimal preparation conditions are as follows: the homogenization time is 6500r/min,the content of krill oil is 0.8%,the content of peppermint oil is 1%,and the homogenization time is 6min.The emulsion sample contains a variety of fatty acids,among which the content of EPA and DHA reaches 26.35%.A product containing the flavor of krill oil and peppermint essential oil can be obtained by adding appropriate amount of krill oil-peppermint essential oil emulsion to milk. |
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