Preparation Of A Roast Duck Flavor And Its Technology Research

In this paper, duck breast, duck skeleton, etc. was used to the preparation of stable, harmonious, mellow of roast duck flavor. The common perfumes were used to flavor liquid roast duck flavor, and a series of methods were used to analysis of their products.Firstly, duck’s optimal enzymolysis process conditions were identified. Duck enzymatic optimum conditions were:papain:protamex composite ratio of 4:3(4000 U/g:3000 U/g), the temperature was 50 ℃, added water ratio was 1:2, and then stepwise enzymolysis for duck. Meanwhile, LC analysis excluded that when the level of hydrolysis was about 30%, the duck maillard reactant was perfect, and hydrolysis time was about 4 h.Secondly, the optimal Maillard reaction conditions of preparation of pasty of roast duck flavor were:added 10% glucose,4% salt and 0.5% VB1 in the enzymatic solution, and adjusted pH to 7.0, then thermal reaction 30 min at 105 ℃. At this moment, the level of A280 nm was reached to 0.923, A420nm was 0.073, and sensory evaluation score was 222. The loss level of liquid amino nitrogen was 11.3%. The mixture compounds of Maillard reaction was light yellow clear liquid, and has a rich, mellow flavor of duck meat, and accompanied with incisive sweet flavor. The salty flavor was very obvious, and smelling odors was not bitter taste.Experimental flavoring of the overall flavor of liquid duck flavor was coordination, strong duck-like, and flavor lasted and permanently. And it could clearly understand that the fundamental perfumes of roast duck flavor and the main contribution nuances from the ratio of raw materials.Added 0.75%XG into the duck flavor, and added amount of liquid roast duck head flavor was 0.35%. HPLC-MS-MS system was used to measure the level of acrylamide of the finished roast duck product to verify that the flavor was safe and edible. HPLC was utilized to analysis of amino acid of the roast duck flavor, showed that the content of each amino acid had a significant reduction. Additionally, the thermal stability and safety of the roast duck flavor were also demonstrated.