Study On Endowing Flavor Technology Of Konjac Bionic Food

Flavor is the fourth factor affecting the quality of food .It is also one of the corequestions affecting the competitiveness of the functional food. Konjac food is ahigh-fiber, low-calorie, natural and health food. It has a certain biological activity, andcontains many elements of the human body needs. But such single-flavor food ,provide a simple flavor method. At present it only has solved "the shape" question ofkonjac bionic food. But the flavor, taste and shelf-life still unresolved. And thatcaused products less competitive and unavailable for the further opening up themarkets, and greatly influenced the type of konjac products export. The question ofenabling flavor into konjac food is not to be solved at domestic and foreign. For thepurpose of solving flavor stability of konjac food in our country, and providing thefeasible theoretical and practical technical information, this thesis plans to use themicrocapsule technology to endow the flavor into konjac food. It hopes to developdifferent flavors of convenience or instantly eaten food, and enhances their marketcompetitiveness.In this thesis, we studied the principle and method of microcapsule by complexcoacervation, which was composed of the flavor material as core material, thepolymer material as wall material. Then we investigated the main factors affecting theform of microcapsule, such as system concentrations, pH value, temperature, ratio ofwall/core materials. Finally, we set suitable reaction conditions for the reaction. Andthen we used the microcapsule solution and konjac to make bionic food of differentmodeling shape of plants and animals, in order to have the natural flavor and taste ofraw materials .The details are specified as follows:1．This thesis used the microcapsule technology to endow the flavor, whichrequested the core material was the W/O solution. Through the flavor materialsmixing experiment, anti-oxidation experiment and emulsion experiment, the resultsindicated that, to make the stable W/O solution which had rich chicken flavor, beefflavor, pork flavor, the shrimp flavor, it should choose HLB 3．8 monoglyceride, and itshall add based on its lipophilic to the core material. And when the emulsifier contentat 0．02%, emulsion temperature at 55℃, tea polyphenol content at 0．04%, the effectwas the best.2．The wall materials were selected according to the results of encapsulation andeconomy, and the suitable materials for wall were determined. We discussed thecommon use wall materials in food industry, and the optimum wall-material combination was selected as Chitosan-alginate. When the ratio of chitosan /alginatewas 1:1, the solution was most turbid, and the phenomenon of complex coacervationwas most obvious.3．On the basis of the best core material and wall material, we used the complexcoacervation to prepare the microcapsule. We investigated four factors (systemconcentrations, pH value, ratio of wall/core materials, temperature) affecting theencapsulation rate by using the orthogonal experiment{L₁₆ (4⁵) }.The results includedthat the best level of all elements were A₂ B₂ C₃ D₃ ,that were system concentrationsat 1．00 %, pH value at 5．2, ratio of wall/core material at 1:2, temperature at50℃.Under conditions in the preparation of microcapsules, encapsulation rate was82．34%.4．In use of gelling property of konjac, we mixed with the microcapsule solutionand konjac flour to make products which has shape request. We choose microcapsulesolution, konjac powder, the amount of alkali as experiment factors of the technologyof endowing flavor into konjac bionic food .Using the orthogonal experiment{L₉ (3⁴) }to investigate these three factors, we found the superior formula were A₁B₂C₂, thatwere 50% microcapsule solution,5%konjac powder,0．25% alkali.Under the conditionsof konjac bionic food ,the gel strength of products was1,318 g/cm2, organolepticscore was 9．6．That solved the problems of konjac bionic food that was difficult toendowing flavor and easy to lossing flavor in the rinsing process .The product can bestoraged for six months in normal temperature storing period.