Study On The Processing Of Duck Flavor Soup

In this paper ducks were used as raw materials, studying the effects of different heating temperature and conditions on the nutrition of soup and meat texture. Orthogonal experiments were used to determine the best process and uniform design was used to explore the best recipe of different spices. Then papain, flavourzyme and pepsin were used to hydrolysis the duck offal and bones, by exploring the effect of the enzyme and substrate concentration, reaction temperature, reaction time, pH, on enzymatic hydrolysis. Based on this, the best enzymatic hydrolysis process was determined. Using the hydrolysis liquid to generate duck flavor, based on the Maillard reaction, thiamin degradation as well as fat oxidation. Duck flavor to the duck soup, deployment after filling, sterilization. According to the TBA value, TVBN value and the total plate counts during storage at different temperatures, we established the kinetic models of duck soup quality changing during storage. The main contents and conclusions were as follows:The effect of heating temperature and time on the solids, total amino acids, crude protein, nucleotide (I+G), total sugar in duck soup and duck meat texture were analysed. The soup solids and crude protein content was2.22%and0.62g/100ml, the amino acid content per gram of freeze-dried samples containing880to890μg at100℃, the nucleotide (I+G) in the soup at lower temperatures was higher, when the temperature further rised to100℃, it began to decline from5.14%to4.72%, the total sugar content was4.72mg/ml, the hardness, adhesiveness, cohesiveness, gumminess, chewiness, resilience of duck meat first increased and then declined. The solids content was2.22%, total amino acids content was881.7μg per gram of freeze-dried samples, the relative percentage of nucleotides (I+G) was4.59%for boiling2.5h, and the hardness, chewiness fell with heating time passing; cooking process and the formula was determined through orthogonal experiment and uniform design:heating at100℃, boiling for3h, solid-liquid ratio was1:4, the duck soup spice recipe was consisted of0.05%cinnamon,0.01%aniseed,0.008%cloves, and0.2%cumin,0.24%ginger,0.04%spiceleaf,0.024%cardamom.The enzyme and substrate concentration, reaction temperature, reaction time, pH of papain, flavourzyme and pepsin were studied, considering the degree of hydrolysis and nitrogen recovery to composite the three enzymes, the best parameters was that:papain8000U/g, flavourzyme7000U/g, pepsin3000U/g, pH6and60℃, for4h with the degree of hydrolysis was34.30%, the total sugar content was281.20mg/g, amino acids was47.68mg/g, nucleotides (I+G) content was0.0978%.The single factor experiments showed that the best process was that:hydrolysis liquid100ml,10%glucose,0.7%VB1,0.2%VC,3%salt,0.1%ginger,0.01%I+G,0.01%monosodium glutamate,0.2%alanine,0.02%ethyl maltol in natural pH, and at105℃for30min, adding a variety of spices after cooling.5Ratings score of112points, proved that its acceptability was good.Using the SPEM-GC-MS technology, the papain-treated group, complex enzyme-treated group and the stock were detected of74,81,73volatile flavor compounds respectively. In general, flavor compounds in the stock less than that in the enzymatic treatment groups, which proved that enzymatic treatment promoted the release of flavor compounds. Flavor compounds, such as2-hexene,1-octanol, hexanal, octanal, heptanal, nonyl aldehyde,2-n-pentylfuran are detected in three treatment groups. Aldehydes, especially olefine aldehydes, heterocyclic compounds played an important role in duck flavor whose relative percentage increased by3.51%and1.28%respectively after enzymatic treatment.Duck soup changed during storage, described by kinetic models of TBA value, TVBN value, and the total plate counts proved to be a high fitting accuracy of duck soup during storage. The Arrhenius equation of TBA value during storage was:ka=2.69*e-2.16/RT, The Arrhenius equation of TVBN value during storage was:ka=2.544*e-3.140/RT, the Arrhenius equation of total plate counts during storage was:ka=61759.31*e-25.09/RT.