Research On Key Techniques Of Flavoring Chili Powder For Increasing Flavoring And Sterilization

In this paper,the key technologies of seasoning and sterilization of seasoned chili powder were studied.Through uniform design,the optimal conditions for humid and heat sterilization of chili powder were explored.Enhance the flavor of chili powder through Maillard flavoring reaction,use electronic nose and gas phase-ion mobility spectroscopy(GC-IMS)to detect flavor substances,and use principal component analysis and partial squares least method to evaluate the flavoring effect of different Maillard substrates To screen for the best aromatizing substrate combination.Plackett-Burman was used to screen the addition amount of the formula that had a significant effect on the sodium salt content of seasoned chilli powder,and single factor and orthogonal analysis were carried out to optimize the optimal formula and detect the content of sodium salt and flavoring substances.The experimental results are as follows:(1)The moist heat sterilization test was carried out on the four factors of roasting time,roasting temperature,moisturizing time,and moisturizing amount.The results showed that the roasting temperature,roasting time,and moisturizing amount had a significant effect on the moist heat sterilization effect of pepper powder(P<0.05),optimize the optimal sterilization experiment conditions: roasting time35 min,roasting temperature 93?,moisturizing amount 27%.moisturizing time10 min,sterilization temperature and time,and the amount of moisturizing water affect the changes of capsaicin content and pepper color difference.The optimal sterilization conditions are significantly higher than the control group(P<0.05).The optimal sterilization conditions group and color difference quality loss,there is no significant difference in the total color difference ?E of the minimum sterilization group,indicating that the optimal sterilization conditions treated pepper pink difference quality loss is the smallest.(2)Through the preliminary flavor characteristics evaluation of Maillard reaction substrates,lysine,valine,xylose,lactose,and fructose were selected as the pepper powder Maillard reaction flavoring substrate combination.After the different substrate combinations were sprayed with chili powder,the color difference measurement results after the reaction showed that the color difference change ?E of the chili powder treated by the valine-fructose group was the smallest,which had the smallest effect on the pink difference of the pepper.After the reaction of different groups,the dispersion of the electronic nose aroma radar image of the paprika powder and the PCA image are clearly distinguished,indicating that the aromatization of each group is significantly different.The GC-IMS technology was used to determine the flavor substances of different groups of paprika powder.A total of 53 flavor compounds were detected and identified,mainly olefins,alcohols,esters,aldehydes,ketones and other compounds.The composition analysis and the establishment of a comprehensive aroma evaluation model showed that the Valine-Fructose group had the highest comprehensive flavor quality score and the best quality,and was the best substrate combination for pepper powder Maillard aroma flavoring.After the Maillard reaction of the valine-fructose group,2-acetylpyrazine,3-methylbutyraldehyde,2-furanmethanol,isovaleric acid,1-octyl-3-ol,heptanal were newly added characteristic flavor compounds,which constitute the unique flavor quality of the chili powder product of the valine-fructose group.(3)Through the Plackett-Burman experiment,the four added amounts of chili powder,low sodium mixed salt,special fresh MSG,and yeast extract have a significant effect on the sodium content of seasoned chili powder.Factor and orthogonal analysis,the best formula obtained is: Chili powder 5g(68.5%),low sodium mixed salt 0.6g(8.2%),special fresh MSG 0.7g(9.6%),yeast extract 0.4g(5.5%),sugar 0.2g(2.7%),pepper 0.3g(4.1%),soy flour 0.1g(1.4%).The optimal formula was compared and analyzed with four commercially available samples.The electronic tongue measurement results showed that the optimal formula seasoned chili powder was similar in taste to some commercial samples,and there was no significant difference.By using low-sodium mixed salt,the optimal formula seasoned chili powder sodium salt content was reduced by more than 23%,significantly lower than commercially available seasoned chili powder(P<0.05).By adding yeast extract and flavored nucleotide disodium flavor enhancer,on the premise of ensuring umami,the amount of sodium glutamate in chili powder was reduced,and the content of chloride and sodium chloride was also reduced.