【作者】 宋丽；

【导师】 朱秋劲； 谷风林；

【作者基本信息】 贵州大学 ， 食品加工与安全（专业学位）， 2020， 硕士

【摘要】 由于长期流传的饮食习惯,人们对烟熏风味表现出一定的嗜好性,烟熏液作为近年来的一种新型产品,因其风味与传统烟熏风味相似、熏制过程更加安全便捷且不含有害物质的优点,正逐渐受到关注。我国目前仍以传统的木熏法作为主要的烟熏方式,其不仅存在一定的安全隐患,且发烟不完全时还会产生多环芳烃等有害物质。由于国内烟熏液起步较晚,产品种类单一,与国外具有一定的差距且相关活性成分的对比研究较少。因此,试验选择合适的熏材开发出新型天然的烟熏液产品,并对国内外烟熏液产品进行对比研究,最后以自制的烟熏液为对象,对其活性成分进行微胶囊化研究。主要内容及结果如下:1.为扩展熏材的选择方向,本试验以干燥的黑胡椒为原料,以酚类化合物、羰基类化合物为指标,选取了不同胡椒粒径、升温速率、温度为试验影响因素,进行单因素和正交试验,最终确定当温度300℃,升温速率10℃/min,粒径为0.2 mm时,所得的胡椒烟熏液酚类物质含量为3.03 mg/m L,羰基化合物含量为4.97 g/100m L,并对其进行安全指标的测定如3,4-苯并芘、甲醛、重金属砷和铅,结果发现各项指标均符合国家标准。2.为系统比较烟熏液的异同,试验以10种不同商业烟熏液为研究对象,采用气相色谱-质谱联用技术结合电子鼻和电子舌技术对其风味物质系统比较和分析。结论为:电子鼻技术发现10个不同类型的烟熏液样品的香气成分有一定的差别;电子舌技术分析发现8种类型烟熏液(油溶性烟熏液除外)的滋味品质整体结构存在差异;GC-MS结果共检测出175种风味物质,仅苯酚为共有风味物质,说明烟熏液在风味组成上存在较大差异,其中酮类、酚类、醛类、酸类化合物在含量上具有较大优势,最后从烟熏液风味物质品质综合评价模型可知,5种红箭牌烟熏液的风味较好,自制胡椒烟熏液次之,4种山楂核烟熏液较弱。3.在胡椒烟熏微胶囊的制备工艺中,首先以乳液稳定性为指标,考察了4种亲油性乳化剂及添加量、乳化操作参数、内水相质量分数、烟熏液浓度对芯材乳液稳定性的影响,结果发现添加量为3%的大豆卵磷脂制备的芯材乳液稳定性较好,且可以形成具有多核结构的微胶囊。确定了乳化操作参数条件,剪切速率为12000 r/min、时间为4 min。最后确定了内水相质量分数为50%、烟熏液浓度为40%。在此条件下制备的烟熏液芯材乳液稳定性较好,能够为后续的微胶囊制备奠定基础。4.复合凝聚法制备微胶囊的试验中,以明胶-阿拉伯胶为壁材,通过浊度滴定法确定了壁材比例和滴定时体系的pH值,分别为1:1和4.0;该试验还研究了芯壁比和壁材浓度、搅拌速度对复合凝聚微胶囊的的影响,以产率和效率以及粒径大小、微胶囊的形态为考察指标,最终确定了芯壁比为1:1、壁材浓度为1%、搅拌速度为400 r/min,在此条件下制备的微胶囊产率达到85%、效率为88%。粒径最小为7.91μm。更多还原

【Abstract】 With the long-term spread of dietary habits,people have a certain taste for smoke flavor.In recent years,liquid smoke as a new product is gradually attracting to its similar flavor with traditional smoke,the advantages of safer and more convenient smoke process and no harmful substances.However,the traditional wood smoke method is still used as the main method in China.In addition,the liquid smoke started too late,category single,so it has a gap with foreign,and there are few comparative studies on relevant active ingredients.Therefore,a new natural liquid smoke is developed by selecting appropriate smoke materials in this experiment,and a comparative study is conducted on domestic liquid smoke.Finally,the active ingredients in the homemade liquid smoke were packaged in the experiment.The research contents and results are as follows:1.In order to extend the smoke material choice,this experiment select dry pepper as the raw material,phenolic compounds and carbonyl compounds as index,select the different pepper particle size,heating rate,temperature of test factors,through single factor and orthogonal experiment,finally determine the temperature of 300 ℃,the heating rate 10 ℃ / min,the particle size of 0.2 mm,the phenolics content in Pepper fumeol is 3.03 mg/m L,carbonyl compound content is 4.97 g / 100 m L,and carries on the determination of safety indicators such as 3,4-benzo pyrene,formaldehyde,heavy metals: arsenic and lead,the results showed that all the indicators accord with the national standard.2.To systematically compare the similarities and differences between domestic and foreign liquid smoke,Ten kinds of liquids smoke are studied in this paper,and their flavor substances compared and analyzed by gas chromatography-mass spectrometry with electronic nose and electronic tongue.Conclusion: the aroma components of 10 different types of liquids smoke samples are differences by electronic nose.The analysis of electronic tongue technology found that the taste,quality and overall structure of 8 types of liquids smoke(except oil-soluble)are differences.GC-MS results detected 175 flavor substances,phenol for a common of flavor substances,there is significant difference in the flavor of smokes liquid.thereinto ketones,phenols,aldehydes,acids compounds has a larger advantage in content,finally from the liquid smoke flavor quality comprehensive evaluation model,the five Red-arrow smokes liquid flavor better,homemade pepper liquid smoke times,hawthorn nuclear liquid smoke less.3.In the preparation of microcapsules,first based on the emulsion stability index,examines the four kinds of lipophilic emulsifying agent,emulsification operation parameters,the internal liquid phase mass fraction,smoke liquid concentration effect on the stability of the core material emulsion,the results showed that adding amount of 3 % soybean lecithin to preparate core material emulsion stability more stable,it can be formed with multi-core structure of microcapsules.The emulsification operation parameters,which shear rate is 12000 r/min and the time is 4 min,and the mass fraction of internal water phase and concentration of the liquid smoke are determined to be 50 % and 40 % respectively,the emulsion of smoke liquid core material more stable,which can lay a foundation for the subsequent preparation of microcapsules.4.In the experiment of preparation of microcapsules by composite coagulation method,the proportion of the wall material and the pH value by turbidimetric titration with gelatine-arabian gum as the wall material,which are 1:1 and 4.0 respectively.Then the test also studied the core/wall and material concentration,stirring speed on the influence of microcapsule,indecated that the 1:1 ratio of core wall,wall material concentration is 1 %,stirring speed of 400 r/min,under the condition of the preparation of microcapsule yield reached 85 %,the efficiency is 88 %,The minimum particle size is 7.91 μm,which were proved by yield and efficiency as well as particle size,the morphology of microcapsule.更多还原