Study On Technology And Properties Of Salted Shinsen Nasu By-Product (Sauce)

This paper is about a new sauce used the salted shinsen nasu as the main material,the basic component and functional component of the material were analyzed,basing on the processing properties of the main functional component,the processing technology and the rheological properties of the sauce were studied,and the dynamic model of life-time prediction during conservation of the sauce were established too.Through the analysis of the basic components of the different varieties of eggplants indicated that almost all of the nutrients in fresh shinsen nasu were greater than the eggplant on sale,but the crude fiber,reducing sugar and flavonoids decreased after curing. Processing properties of flavonoids in a higher level through the determination of two kinds of functional ingredients were studeied,the results showed that light,temperature,pH,metal ions had a significant impact on its stability,which had an important meaning for the processing and application of the salted shinsen nasu.Through the formula experiment the best formula of the seasoning liquid was obtained as follows:star anise0.1%,cinnamon0.15%,cloves0.05%,cumin0.1%,ginger0.6%and garlic0.8%;and the best formula of the sauce:soy sauce11%,modified starch3%,GMS0.3%,salt0.7%,carrageenan0.5%,spicy oil5%.Through the SAS analysis used sensory quality and flavonoids as indicators the optimum condition of the seasoning liquid soaking process was acquired as follows:the ratio of material and liquid1:2at35℃for6h.Compared to the different qualities of the sauce at the different conditions of homogenizing,sterilizing and concentrating,the best processing conditions were that homogenizing twice at15MPa at room temperature, concentrating until the soluble solid content to20%,and sterilizing formula as10min-10min-10min/121℃.The rheological properties experiment of the salted shinsen nasu sauce indicated that sauce is shear-thinning and negative thixotropy fluid,the rheological behavior could be described with Cross equation.The effect of temperature on viscosity conformed to the η=K0exp(Ea/RT) equation.Through selected the color of the sauce as quality factor,tracked the color changes during storage,and made a correlation analysis,a*/L*/b*was inferred as color index to study the color variation and forecast the shelf-life of the sauce.The results indicated that the color index variation of the sauce was classed in first-order reaction and its kinetic equation was A=A0exp(-Kθ).The model of e=10(-0.0389C+3.357) could be used to forecast the storage life of the salted shinsen nasu sauce at constant temperature.