The Optimization Of Processing Technology Of Toona Sinensis Sauce

Toona sinensis is a unique woody plant in China.Its tender buds and leaves are rich in nutrients and functional ingredients,and they are very popular because of special and strong aroma.However,the picking period of Toona sinensis is not resistant to storage,which limits the market supply of Toona sinensis and restricts the sustainable and healthy development of the Toona sinensis industry.In this paper,the buds of Toona sinensis were used as raw materials to study the effects of blanching,enzymolysis,concentration,sterilization and other processing on the quality of the sauce made by Toona sinensis,and the parameters was optimized to provide evidences for the processing and utilization of Toona sinensis.The main results are as follows:The color,content of total phenolics and total flavonoids,antioxidant activity and volatile constituents were used as indicators in the blanching process to explore the effects of blanching with Na₂CO₃ or without Na₂CO₃ on the quality of Toona sinensis.After blanching,it was found that blanching increased the brightness and the greenness of Toona sinensis significantly（p<0.05）,so the effect of color protection was great.At the same time,the variety and content of the volatile components were enriched.But the content of total phenolics and total flavoniods decreased significant（p<0.05）,DPPH free radical scavenging capacity of Toona sinensis decreased significantly（p<0.05）and the content of phenolic compounds（except rutin）decreased significantly,but the FRAP value did not change obviously.The content of gallic acid and quercetin decreased.there was no significant difference in the content of total phenolic,total flavonoids and phenolic compounds between blanching with Na₂CO₃ or without Na₂CO₃（p>0.05）,but the DPPH free radical scavenging capacity of Toona sinensis was significantly lower than that of blanching without Na₂CO₃（p<0.05）..After blanching,the content of alcohols,aldehydes and esters reduced also,the types and content of terpenes increased significantly.Blanching without Na₂CO₃ was more conducive to the protection of volatile components of Toona sinensis,and generated more terpene compounds and protected terpenes from damage.However,blanching with Na₂CO₃increased the content of sulphur compounds,especially the characteristic aroma of Toona sinensis.The optimum technological parameters for cellulase enzymatic hydrolysis of Toona sinensis pulp were as follows:the amount of cellulase 4%,the enzymolysis temperature45℃,the enzymolysis time 120 min,and the ratio of solid to liquid 5:1.Under the enzymolysis of the process parameters,enzymolysed Toona sinensis pulp contained 17.92mg/g of total phenols and 13.34 mg/g of total flavonoids,which was increased by 14.0%and26.4%respectively compared with that of nonenzymolysis;the average particle size was205.86μm,before the enzymolysis.（422.34μm）decreased by 51.26%,and values of L*,a*,and b*had no significant difference between enzymolysed and unenzymolysed Toona sinensis.In addition,the reduce in the content of terpenes,the types and total relative content of sterols,esters,alkanes,ketones,and sulfur-containing compounds are all significantly increased,and the composition of volatile substances is more abundant in enzymolysed Toona sinensis;Sorbic acid（2.34%）and andrographolide（9.76%）were detected in enzymolysed Toona sinensis.Interesting,the contents of 3,4-dimethylthiophene and 2,4-dimethylthiophene which are the characteristic constituents in Toona sinensis were all significantly improved,Enzymolysis would contribute to release the characteristic components and remain the inherent aroma of Toona sinensis.All over,the enzymolysis could effectively reduce the particle size of Toona sinensis,meanwhile protect its color,increase the content of total phenolic and total flavonoids,antioxidant activity and release and remain the inherent aroma of Toona sinensis.Therefore,Enzymolysis of Toona sinensis by adding cellulase was help for improving sensory quality and nutritional quality.The effect of the concentrating process on the quality of Toona sinensis pulp was discussed by analyzing the effects of concentration endpoint and concentration temperature on the color,total phenolics,total flavonoid content and antioxidant activity including scavenging rate for DPPH radical and FRAP value)of the concentrated Toona sinensis pulp.The results showed that the appropriate moisture content for the concentration endpoint was75%and the concentration temperature was preferably 150℃.Optimum sterilization condition for Toona sinensis sauce was 30min in boiling water.The optimum formula of the Toona sinensis sauce obtained through orthogonal test optimization is as follows:2 g of salt,15 m L of vegetable oil,and 0.2 g of xanthan gum are added per 100 g of Toona sinensis pulp.