Study On Processes Of Instant Venerupis Vraiegata Egg Drop Soup

Clam(Venerupis Vraiegata)belongs to Lamellibranchia Veneridae,which is one of the four largest farmed shellfish in China and the Chinese name is Philippines clam.In this study,we took the clam as raw material to research the instant clam egg drop soup by vacuum freeze drying technology.The pre-experiment showed that when adding 15g carrots,60g spinach,15g white mushrooms and 10Og egg flower to the 100g clam soup,we can obtain the delicious clam egg drop soup.The processing technology of products was optimized before vacuum freeze drying and the results were as follows:the ratio of clam and water was 1:1(W/V);carrot was diced into 0.5-0.8cm,and boiled in boiling water for 5min;spinach leaves were sheared into 0.8-1.2cm,and boiled in boiling water for 3.5min;white mushrooms were cut into 0.5-0.8cm,and boiled in boiling water for 4min;egg flower was Qian-Egg drop in segmented ripening processing,and the segmented slaking condition was that egg flower was cured in 100? slight boiling state for 30s,then cured in 100? boiling state for 30s;the size of frozen box was 4cm*3cm*2cm.The TPA of total clam meat was measured with a texture analyser,and we chose hardness as evaluation index of Philippines clam to inspect the processing mode and time.The parameters of texture analyser were set as follows:the pre-test velocity was lmm/s,and maintained 5s,test speed was 0.5mm/s,post-test speed was lmm/s,the compression ratio was 40%,set up 20 parallel,and took 10 effective values.Finally,the best time of instant Venerupis Vraiegata egg drop soup was determined for 3min to boil.The clam meat and the effect of rehydration for each mould which was added into one clam meat in eating soup were best.The mixed result of potato acetylphosphatate(modified potato starch)and cassava starch was scored by sensory evaluation.The final results showed that the soup's condition was best,when the adding ratio of potato starch and cassava starch was 1:2 and the total quality was 6.82%to the clam soup.Then,4%Xanthan gum and 0.5%CMC were added simultaneously,the soup was more stable and the structure was more complete.Now the instant soup rehydration ratio is 5.Through the research of vacuum freeze drying technology on instant Venerupis Vraiegata egg drop soup,the freeze-drying parameters for cold trap temperataure was-40? and the freezing temperature was-30?,initial temperature was 20 ?,the first desorption temperature stage was 60 ?,the desorption time was 2h,the heating time was lh,the second desorption temperature stage was 40 ?,desorption time was 12h,the cooling time was 1h,and the total time was 16h.The moisture content of the obtained material was 4.30%,the rehydration time was 2.5min,and the rehydration rate is 92.67%.A model of artificial neural network(ANN)is a kind of information processing system for imitating the brain function,which can conduct complex logic analysis and nonlinear mapping.In this study,on the basis of the moisture content data when confirmed the optimum conditions of vacuum freeze drying process,we made the moisture ratio as data sample,and used the modeling methods,including Lewis,Page,Henderson and Pabit model to compare with ANN model.The results found that the fitting degree of Page model in the three empirical models was the highest.Compared with the ANN model,the fitting process of actual freezing drying in ANN model and instant clam egg soup was the highest,and can guide the actual production.In order to verify the quality of the products,this study was to determine the flavor of freeze drying samples before and after by gas chromatography-mass spectrometry(GC-MS)and electric nose.Results showed that the flavor was lost in the process of freeze drying,but the flavor types as a whole were relatively complete.Meanwhile,we combined with the sensory evaluation to evaluate the products,and the optimum conditions of instant clam egg&vegetable soup were confirmed for production in this study.The results showed that sensory score was stable,water dispersibility was good,color was bright,and taste was delicious.