Preferred On The Deodorization Technology And Preparationoffruit Cans Of Oviductus Ranae

Oviductus rannae is the fallopian tube for female frog.As a traditional nourishing holy product,it has high nutritional value and medicinal value,and is favored and eaten by more and more consumers.The northeast region of China has good geographical advantage and resource advantage,and it produces good quality oviductus rannae,which has certain advantages and prospects for the development of oviductus rannae processing industry.However,the peculiar smell of oviductus rannae has reduced consumer acceptance and greatly restricted the development of the Oviductus rannae industry.In this paper,the deodorization technology process and technological parameters of theOviductus rannaewere selected by using the GC-MS analysis of the oviductus rannae as material and sensory scores.On this basis,single factor test and response surface analysis were used to optimize the formula of the best product formulation of the canned oviductus rannael fruit.The main results are as follows:1.Through sensory scores and TBA values analysis,the best conditions of different deodorization methods and deodorization effect is Blanching add Liquor add Perilla juice add yeast,Then Blanching add Liquor,Last Blanching.The suitable conditions is blanching 8 min,add to 5.6% liquor then blanching 3 min,Take Oviductus Rana liquid to liquid ratio1:3?20%deodorization?1%yeast into the incubator at 30 for ? 4h.2.Using SPME-GS-MS to detect volatile compounds inOviductus Ranae.several experiments have optimized the optimized extraction conditions for SPME : SPME extraction fiber:DVB/CAR/PEMS,5 min equilibrium time at 60?,armature speed:700r/min,40 min headspace adsorption time,5min of desorptiontime.Test results are drawn the HP-5 was chosed as the optimum Capillary column than DB-WAS,So this experiment choose HP-5 capillary column experiment.Oviductus Rana detected 38 kinds of volatile substances.The main odor substances are Toluene,Hexanal,Octanal,E-2-octenal,(E)-and1-Octen-3-ol,2,3-octanedione.After using the bestremoval method,the sensory score of Oviductus Ranae increased from 78 to 92 points.The contents of Toluene,Hexanal,Octanal,E-2-octenal,E-2,4-decadienal?1-octen-3-ol and 2,3-octanedione were reduced by 94.8%?100%?91.30%?69.94%?85.88%?27.27%?73.21%.3.In this paper,the optimum conditions of sauce formula of fruit ovifucts ranae cans using response surface methodology.Select fruit juice,sugar,acid as indepent variables,a Box-Behnken design involving three factors at three levels each was used to determine the optimum conditions using sauce sensory score as the response.Results showed that the optimal conditions were obtained as follows: 13% rock candy;10% fruit juice;0.10%acid flavor,sauce sensory score up to 98,product quality standards are met.