Optimization of Preparation Technology of Duck Soup Flavoring Powder and Analysis of Volatile Flavor Compounds

The duck oil microcapsule powder was prepared by spray drying with sodium starch octenyl succinate (wall materials), maltodextrin (wall materials) and duck oil (core materials) to broaden the application of duck oil in food industry. Then, the flavoring powder of duck soup was prepared with edible s...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 44; no. 19; pp. 336 - 346
Main Authors Zhicong LIU, Hui WANG, Jun LI, Debin GUO, Jifang LI
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.10.2023
Subjects
duck oil microcapsule powder
duck soup seasoning powder
flavor compound
response surface test
sensory evaluation
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Summary:The duck oil microcapsule powder was prepared by spray drying with sodium starch octenyl succinate (wall materials), maltodextrin (wall materials) and duck oil (core materials) to broaden the application of duck oil in food industry. Then, the flavoring powder of duck soup was prepared with edible salt, granulated sugar, yeast extract and disodium flavored nucleotides. The optimum formula of the flavoring powder of duck soup was determined using single factor and response surface optimization test by taking the sensory score as the response value. The results showed that 205 g/L of duck oil microcapsule powder, 155 g/L of edible salt, 87.5 g/L of granulated sugar, 7.8 g/L of yeast extract and 7.5 g/L of disodium flavored nucleotides were the best in the sensory score of 84.9 and taste of the flavoring powder of duck soup. In addition, the volatile flavor compounds of the flavoring powder of duck soup were determined by headspace solid phase microextraction combined with GC-MS. A total of 49 kinds of volatile
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2022110294