| As a kind of microencapsulation technology,powder oil has the advantages of stable product properties,high biological activity,high biodigestibility and absorption rate,and has been widely used in various fields in the food industry,but its application in broth is rare.Taking Crucian carp soup as the main research object,the influence of powder oil on the quality of Crucian carp soup was explored,and the processing technology of powder oil applied to Crucian carp soup was optimized.Compare the migration of nutrients and the changes in the structure of micro-nano particles in traditional Crucian carp soup and powder oil Crucian carp soup;analyze the changes of flavor substances in Crucian carp soup under the conditions of cooking time,processing technology,fat oxidation and Maillard reaction,to explore the flavor formation mechanism of Crucian carp soup.(1)Effect of powdered oil on the quality of Crucian carp soupTaking the content of nutritional components and sensory evaluation as the main evaluation indicators,the effects of different additions of powdered oil and cooking time on the sensory quality of Crucian carp soup were explored.The results showed that the optimal process of applying powdered oil to Crucian carp soup was as follows: white soup type Crucian carp soup added 2% powdered oil and boiled for 20 min;clear soup type Crucian carp soup added 2.5% powdered oil and boiled for 20 min.Crucian carp soup has the highest protein,fat,total sugar,amino acid and other nutrient content,p H value,whiteness and other indicators,and the best sensory score.The fish soup is milky white,rich in aroma,delicate and mellow in taste,and has high consumer acceptance.(2)Migration of nutrients in Crucian carp soup and changes in the structure of micro-nano particlesObserve the difference in nutritional components,the change and composition of micro-nano particles during the cooking process of Crucian carp soup and between traditional Crucian carp soup and powder oil Crucian carp soup.The results showed that during the processing of Crucian carp soup,nutrients such as protein,fat,total sugar,solids,fatty acids,and amino acids in Crucian carp continuously migrated into the soup,and most of the total nutrients in the soup reached the maximum at the end of cooking;The nutritional components are significantly better than that of clear soup,which has better nutrition,taste and aroma,and is more easily accepted by consumers;powdered oil Crucian carp soup is better than traditional Crucian carp soup in terms of flavor,appearance,fat content,total sugar content,fatty acids and free amino acids.There are more advantages,and it is feasible to apply powder oil to the production and processing of Crucian carp soup;the extension of cooking time and the addition of powder oil promote the formation and stability of micro-nano particles in Crucian carp soup;micro-nano particles appear as double-layer films Spherical particles made of protein surrounded by triglycerides and sugar-based compounds.(3)Changes and formation mechanism of flavor components in Crucian carp soupTo explore the effects of different boiling time and processing technology on the flavor substances of crucian carp soup,and to design model experiments on the reaction of crucian carp soup,lipid oxidation reaction and fat-free crucian carp soup Maillard reaction,the results show that the aldehydes,ketones and acid compounds in crucian carp soup first increase and then decrease during the boiling process of fish soup,and too long boiling time will cause fat oxidation and Maillard reaction,resulting in the loss of flavor substances.Different processing techniques had significant effects on aldehydes,acids and ketones in crucian carp soup.(E,E)-2,4-decanenal,(E)-hexadecane-2-enal,trans-2-octenal,nonanal,hexanal,2,6-di-tert-butyl-4-hydroxy-4-methylcyclohex-2,5-dien-1-one,octadecyc-cyclononasiloxane in crucian carp soup are derived from fat oxidation reaction;(Z)Four flavor compounds,methyl-8-9-tetradecenoic acid,hexamethylcyclotrisiloxane,dodecamethylcyclohexasiloxane and2,6-di-tert-butylbenzoquinone,are derived from the Maillard reaction;-2-phenylpropionic acid tert-Butyldimethylsilyl ester,ethyl 4-hydroxymandelate,(E)-3-(2-amino-1H-imidazol-5-yl)propane-2-enoic acid,Z-2-octadecan-1-ol,trimethylsilanol,3,6-difluoro-4-[1-hydroxy-2-(methylamino)ethyl]benzene-1,2-diol,etc.may be derived from the interaction of fat oxidation and Maillard reaction. |
