Study On Processing Technology And Texture Characteristics Of Xiao Du

China is a big duck producer,but duck meat processing is still in its infancy.Xiaodu is a traditional meat product in China.The main raw material is pork belly.In the market,there has not been a xiaodu product with duck meat as the raw material,and the development of a new flavored xiaodu product can not only meet the needs of consumers'healthy diet,but also promote the development of the deep processing of the duck meat industry.Therefore,in this study,duck meat,duck liver,and pork were used as raw materials and a variety of spices was added to make a new type of flavored xiaodu.The formulation of xiaodu and the optimum processing technology were studied.The effects of the compounding ratio of isolated soybean protein and carrageenan on the gel characteristics of the flavored xiaodu were studied.The effects of the traditional spice on preventing fatty oxidative rancidity in the flavored xiaodu were studied.The specific research content and results are as follows:First of all,in this paper,duck meat,duck liver and pork were used as raw materials.Four factors which mostly influence the quality of flavored xiaodu are selected,including the ratio of fat to thinness,the amount of salt added,the amount of starch added,and the amount of ?-cyclodextrin.Using sensory evaluation as an indicator,an orthogonal experiment was conducted to determine that the formula for flavored xiaodu.The suitable experiment conditions were 2.5%salt,3:7 ratio of fat to thinness,4%starch,and 0.1%?-cyclodextrin.The effects of TG enzyme treatment time,cooking time,and smoking time on the quality of flavored xiaodu were studied.Based on this,orthogonal experiments were carried out to further optimize the process conditions.The optimization condition was:2 min's smoking,40 min's cooking and 1.5h's TG enzyme processing.The volatile components in the processing process of flavored xiaodu were analyzed by gas chromatography-mass spectrometry.The results showed that 43 kinds of volatile components were detected during the whole process of flavored xiaodu processing,including seventeen types of hydrocarbons,four kinds of aldehydes,three kinds of esters,two kinds of ketones,nine kinds of alcohols,two kinds of ethers,five kinds of phenols,and one kind of furans.In the processing of flavored xiaodu,the relative content of volatile components changed greatly.The addition of excipients and processing methods contributed significantly to the taste of xiaodu.Aldehydes and ethers are the major species of volatile aromas in the crafted xiaodu product.Seconds,the soy protein isolate and carrageenan were used to improve the gel characteristics of flavored xiaodu,and the optimum compounding ratio of soy protein isolate and carrageenan was studied.Using the cooking yield,water retention rate,and fat retention rate as indicators,the optimal compounding ratio of 0.5%carrageenan and 3%soy protein isolate on the gel characteristics of flavored xiaodu was determined by single factor and orthogonal experiments.Through texture analysis,freeze-thaw loss analysis,water activity measurement,and microstructure analysis,the compound group showed better characteristics of flavored xiaodu than single using of soy protein isolate or carrageenan group.Third,in order to prevent oxidative rancidity during the storage process,the antioxidant effects of BHT(a traditional antioxidant),extracts of ginger,licorice and rosemary in flavored xiaodu were compared.Three spice extracts were mixed to study the effect of compound natural spice extracts on the peroxidation value and.acid value of flavored xiaodu.Finally,the best combination formula was:the ratio of ginger and rosemary 1:1 the adding amount was 0.5g/kg.