Study On Flavor Enhancement Of Egg Liquid Products

This topic in liquid egg products as the research object,first of all,the use of spices to different effects on the basis of liquid egg products flavor(for liquid egg products the main raw material for the egg liquid),to improve the applicable to enhance the basic flavor of egg products varieties of spices and add solutions,and the flavor of a preliminary study on the mechanism of ascension.On this basis,taking flavor as the sensory evaluation index,a fresh flavor sauce for egg liquid products was developed,which further improved the comprehensive flavor of egg liquid products and made up for the gap in the field of egg liquid seasonings.(1)Spicing spices with enhanced egg base flavor.To study the spices adding scheme which can enhance the flavor of egg liquid;Through using the method of sensory evaluation,the degree of ascend in aroma,flavor aromatic degree,egg sweet flavor retention and go red in the degree of sensory evaluation indexes,through the single factor experiment and the distribution of(two)two compound with the experiment and the orthogonal test to study step by step,and scheme of get off color,quality and structure,and application verification experiments,improved the egg liquid flav orspices added with better effect solution for: Add 0.15% cumin,0.2% coriander peel,0.15%coriander seed,0.2% nutmeg and 0.25% purple onion alone,or add 0.025% tangerine peel +0.075%purple onion,0.05% coriander seed + 0.025% tangerine peel +0.075% purple onion.After joining the spices recipe egg liquid based flavor has been improved significantly,at the same time,with th eimproved preparation of egg liquid egg products in hardness,cohesiveness,elasticity,ankylosis,chewing type change was not significant,but into the egg mixture single 0.15% fennel,0.2% meat Chloe,0.25% when purple onion had a greater influence on the quality of colour and lustre of egg liquid.(2)Study on the mechanism of spices enhancing the flavor of egg liquid.In order to study the reason why spices enhance the flavor of egg liquid,the volatile components were analyzed by GC-IMS,and the results showed that:Spices to flavor of egg liquid improve the mechanism of action is not through a simple cover or flavor system superposition but because spices flavor and flavor substances in the egg mixture to a series of chemical reaction so as to make the amyl aldehyde,3-octanol,2-methyl butyl aldehyde and 3-methyl butyl aldehyde as representative's not pleasure volatile flavour compounds significantly reduced or disappeared and represented by and isoamyl propionate acid and ethyl acetate of organic acids,3-methyl butyl acetate ester,etc are represented with good flavor substances generated.Among them,compound with adding 0.05% sweet rapeseed+ 0.025% egg liquid when dried tangerine or orange peel + 0.075% purple onion flavor system changes,the largest embodied in 2-methyl ethyl propionate(a fruit aroma and cream),methyl methanol(milk),2-acetyl methyl butyric acid(fruit and feta cheese),and other new content of the formation of flavor substances and higher normal propyl acetate(like aromas of pear),ethyl acetate(ester fragrance and aroma),2,3-glutaric ketone(cream and caramel aroma)and isoamyl acetate(such as strong fruit aroma)aromatic substances.(3)Research and development of flavoring sauce for egg products.In order to further improve the comprehensive flavor on the basis of the basic flavor optimization of the raw materials of egg liquid products,the egg custard with 0.05% coriander seed + 0.025% tangerine peel + 0.075% purple onion was taken as the basic object of the research,and the smell and taste were taken as the sensory evaluation indexes,a fresh flavor sauce was developed through single factor experiment and uniform design experiment.The results showed that the best formula of fresh flavor sauce was as follows: edible salt 4%,sake 16%,fructose syrup 8%,brewed soy sauce 1%,bonito meal 2.25%and clam essence 1%.The saltness and sweetness of the sauce under this formula were moderate,the fresh flavor was rich and the sensory score was the highest.After filling and sterilization,the sauce was stored at 37? for 10 days.During this period,the total number of bacterial colonies in the sauce all met the requirements of GB4789.2-2016.Through sensory evaluation,it was determined that its color,smell,taste and precipitation amount were stable.roduct sauce meets the corresponding requirements of seasoning and can be used in industry.The application test showed that the sauce had good performance in dried egg bean and soft egg bean curd.