Preparation Of A Sauce Duck Flavor And Its Technology Research

In this paper, duck breast, duck skeleton, etc. was used to the preparation of stable, harmonious, mellow of sauce-duck; and used common perfumes to flavor sauce-duck flavor, and used a series of methods to analysis of their products.Firstly, duck's optimal enzymolysis process conditions were identified. Duck enzymatic optimum conditions were:papain:protamex composite ratio of 1:1, the temperature was 55?, added water ratio was 1:1, and then stepwise enzymolysis for duck. Meanwhile, the duck maillard reactant was perfect when the hydrolysis time was about 4 h.Secondly, the optimal Maillard reaction conditions of preparation of pasty of sauce duck flavor were:added 10% glucose,8% salt and 0.25% VB1 in the enzymatic solution, and adjusted pH to 7.0, then thermal reaction 30 min. 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 sauce duck flavor and the main contribution nuances from the ratio of raw materials.Added 0.8% XG into the duck flavor, and added amount of liquid sauce duck head flavor was 0.2%. Additionally, the thermal stability and safety of the sauce duck flavor were also demonstrated.