Study On Production Process Of Boiled Sunflower Seeds With Over Fired-flavor And Analysis The Aroma Components

Boiled sunflower seed have the call in market, but boiling make it lose scorched flavor (baking flavor) comparing with traditional fry one. Improving processing technology of boiled sunflower seed to increase scorched flavor, it can attract more customers and increase economic benefit of enterprises. Therefore, this paper studied on scorched flavor boiled sunflower seed Processing Technology, tried to find out evidence of increase flavor by maillard reaction and caramelization, and analysed scorched flavor content by GC/MS. The results obtained were as follows:Used maillard reaction and caramelization to optimize sunflower seed sugar addition, baking time, baking temperature, spreading thickness, increase scorched flavor of boiled sunflower seed. Based on experiments, the best technology result was as follow: sugar 1%, spreading thickness 2.5mm, baking time 2h and baking temperature 160℃.Scorched flavor of Boiled sunflower seed after improvement increases significantly. The sugar content variation degree of boiled sunflower seed were similar with fried one and proved that the maillard reaction and caramelization degree were similar with fried one. It is a feasible technology to increase scorched flavor of sunflower seed by Controlling sugar addition during boiling.Detected out 18 kinds of volatile aroma components by using SDE and GC/MS. The scorched flavor material content account for 52% of total volatile components. The scorched flavor material content were increased significantly comparing with normal boiled sunflower seed.