Study On Preparation Of Braised Sauce And Its Application Research On Braised Pork

In order to develop a novel green natural braised sauce,the Maillard reaction intermediates was prepared based on the mechanism of Maillard reaction.Then braised sauce were prepared based the above solution and there was applied in braised pork.First of all,Amadori compound was prepared and identified.The xylose-L-cysteine Maillard reaction solution was analyzed by UV-scanning and color analysis.And the reaction of 80?,90min was selected to prepare Amadori compounds.LC-MS?liquid chromatography mass spectrometry?was used to identify Amadori compounds.The results showed that the molecular weight of Amadori compound was 253.1,chemical formula C₈H₁₅NO₆S.Secondly,braised sauce was prepared and their shelf life prediction was preceded.The xylose and L-cysteine Maillard reaction intermediates solution was used as base solution,and methionine,ethyl maltol,et al,as supplement to prepare braised sauce.The optimum formula of braised sauce was determined by single factor and orthogonal test.The results showed that the optimum formula was Maillard reaction intermediates solution 82.803%,xylose 16.561%,methionine 0.013%,monasucs red0.066%,caramel 0.099%,sodium tripolyphosphate 0.331%,ethyl maltol 0.026%,xanthan gum 0.099%.Under this condition,the braised sauce was of bright color,uniform solution.And braised pork with it was perfect in color,aroma and taste.According to the method of ASLT?Accelerated shelf-life testing?,the shelf life of braised sauce was about 42⁴3days.Finally,flavor compounds in braised pork were analyzed and compared.Four types of braised pork were cooked with self-made braised sauce?BS?,sugar?WGS?,and another two kinds of commercial braised sauce products A and B,respectively.Then the samples were pre-treated by means of the HS-SPME?headspace-solid phase microextraction?and SDE?simultaneous distillation and extraction?,respectively.And there were analyzed with the GC-MS?gas chromatography-mass spectrometry?.The results showed that a total of 11 categories with 130 kinds of flavor substances were identified.52 kinds of odor-active compounds were determined through AEDA-GC-O?aroma extraction dilution analysis-GC-olfactometry?combined with the OAV?odor activity value?.The main key aroma components were terpenoids and aromatic compounds.The aldehyde,nonanal,1-limonene,anethole has higher OAV and have made great contributions to the overall flavor of the braised pork.