Study On Processing Technology Of Wild Celery Seasoning Powder And Flavor Analysis

Wild celery?scientific name:Ostericum sieboldii Miq.?also known asmountain celery,big leaf celery,short fruit return celery,mainly distributed in China's Liaoning,Jilin,Heilongjiang and other mountain areas,especially in the eastern mountains of Jilin celery resources are particularly rich.The mountain celery is not only bright green,It is rich in vitamins,protein,trace elements,amino acids and so on.Wild celery also has high medicinal value,which can protect liver,regulate gastrointestinal tract,prevent diabetes,improve immunity,prevent and suppress cancer,lower blood pressure,and so on.At present,wildcelery is mainly used for fresh food and processing to make canned celery.In this paper,using wild celery in Changbai Mountain area as raw material,the color preservation technology,formula and spray drying technology were optimized.The effects of inlet air temperature,feed concentration and peristaltic speed of spray drying on the yield of seasoning powder of celery were studied and the flavoring powder of wild celery was developed.Detection and analysis of its aroma components.To provide materials for the exploitation and utilization of wild resources such as celery in the future.The results of the test are as follows:1.Through the combination of blanching process and color-protecting agent,the color protection technology of celery was optimized.The optimum technology was obtained by orthogonal design,and the optimum technology was as follows:the blanching time was 90s and the blanching temperature was 85?.The mass concentration of ZnCl₂ was 350g/mL,and the-a*value of celery measured by colorimeter was 9.38.2.Considering the effect of different drying aids on the wall adhesion of spray drying,a single factor experiment was carried out with three different drying aids,maltodextrin,soluble starch and?-cyclodextrin.The optimum drying aid is?-cyclodextrin,and the addition amount is 15%.3.Considering the effect of spray drying temperature,concentration of feed liquid and peristaltic speed on the yield of wild celery seasoning powder,the spray drying process of celery seasoning powder was optimized by response surface method,and the yield of the product was taken as the response value.The optimum conditions of spray drying are determined as follows:the concentration of the liquid is 22%,the peristaltic speed of the spray dryer is 19r/min,and the inlet air temperature is 140.5?.4.The physicochemical properties and GC-MS aroma components were analyzedof wild celery seasoning powder prepared by the best color protection technology,the best formula and the best spray drying process parameters.The results showed that the seasoning powder of wild celery had uniform color,fine and special flavor.Moisture content was 3.92%,salt content was13.7mg/kg,Fe content was 50 mg/kg,crude fiber content was 2%,solubility was108s/g,bulk density was 0.5220g/cm^-3.The grain size of wild celery seasoning powder was mainly between1.963?m⁷.697?m.We identified 70 volatile components.It contains myrcene?relative content 0.75%?,?-phellandrene?relative content 0.32%?,relative content of caryophyllene?0.43%?,?-pinene?relative content 1.09%?,These are representative flavors of celery and wild celery.