Study On Composite Soup Technology And Analysis Of Its Flavor

In this paper,pig bone and chicken bone composite broth as the object of study,through the preparation of compound broth during the boil process,drying process research,as well as the compound broth of amino acids and volatile flavor analysis.The effects of key processes on the quality of compound broth and the composition of characteristic flavors were discussed.So as to provide theoretical basis for the actual industrial production,the main conclusions are as follows:(1)The effects of different raw materials ratio,ratio of raw material to water and boiled time on the quality of pig bone and chicken bone composite broth were studied.The protein dissolution rate and sensory score of compound broth were evaluated by single factor test.The results showed that the effect of single factor on the dissolution rate of protein in compound broth was as follows: Cooking time> Material to water ratio> Raw material ratio,and the optimum cooking process was as follows: raw material ratio 4 : 1,water ratio of 1: 4,cooking time of 7h.Under this condition,the protein dissolution rate in the compound broth was 43.7% and the sensory evaluation score was 82.(2)According to the effect of different dryers on the spray drying effect and the sensory score of the product,the maltodextrin was selected as the dry agent for the experiment of pig's bones and chicken bone and bone.The dryness,solubility and wettability of the product were used as evaluation indexes,and the addition amount of the auxiliary agent was 9(mg / g solid in the original soup).The optimum concentration of spray drying was obtained by single factor test of material concentration,injection rate and outlet temperature.The optimum concentration of spray drying was 45% and the sampling rate was 6ml / min.Temperature: 90 ?.Under the conditions of this parameter,the product yield of compound broth spray drying was 83.28% and sensory score was 80.The influence of each factor on the spray drying effect of compound broth was as follows: outlet temperature> material concentration> injection rate.(3)18 samples of free amino acids were detected by analyzing the free amino acids in the original soup samples and dry rehydrated samples.Seven essential amino acids were detected,and the content of threonine was the highest.EAA / TAA and EAA / NEAA values in both samples reached the highest quality protein standard.SPME-GC-MC was used to detect 44 kinds of volatile flavor substances and 42 kinds of samples in the original soup and dry rehydration samples respectively.Compounds include hydrocarbons,aldehydes,alcohols,ketones,lipids,sulfur-containing heterocycles and acids,among which the relative content of hydrocarbons is the highest,followed by aldehydes.Trans-2,4-decadienal,trans-2-octenal,2-undecenal,1-octen-3-one,isopropyl palmitate,2-amylfuran Material for the pig bone,chicken bone complex soup characteristics of flavor material.The changes in the types and contents of free amino acids and volatile substances detected in the two samples are small.Therefore,the pig bone and chicken bone complex is a kind of product with good sensory quality and edible quality.