Study On Preparation And Release Of Three Different Structural Forms Of Chicken Flavors

In this paper the synthesis of liquid chicken flavor, the process optimizations of powder chicken flavor using mixing technology and chicken flavor loaded microcapsule by spray drying method were investigated. Furthermore, the release of these three different structural forms of chicken flavor was also studied.Firstly, modern flavor technology was used to prepare liquid chicken flavor by using raw materials with reliable sources and stable quality permitted by GB2760. The meat note, sweet note, fat note, milk note, and spiced note were discussed and then the full aromatic and coordinate liquid chicken flavor was prepared.Secondly, different factors were discussed during the preparation of powder chicken flavor, including the mixing time and the amount of corn starch, maltodextrin, liquid chicken flavor and silicon dioxide. And the amount of corn starch, maltodextrin, liquid chicken flavor, silicon dioxide was 50%,30%,4%,6%, respectively, and mixing time was 2.0 min.Thirdly, the chicken flavor loaded microcapsule was prepared by spray drying. Through orthogonal experimental process, the optimal conditions of the preparation of the microcapsule were confirmed. The ratio of modified starch and maltodextrin was 2:1, the ratio of core material and wall material was 1:6, the amount of solids was 35% and the temperature of enter wind was 190℃.The content of moisture in chicken flavor microcapsule was 2.25%, the glass transition temperature of chicken flavor microcapsule was 35.2℃, and chicken flavor microcapsule has good mobility and release property.Finally, the release of liquid chicken flavor, powder chicken flavor and chicken flavor microcapsule was determined by electronic nose. It was concluded that chicken flavor microcapsule had the best thermal stability and release property.