| Oviductus Ranae is a dried product of female Rana dybowskii ovarian fallopian tubes,which known as "green soft gold".Oviductus Ranae is a traditional precious tonic and it is rich in protein,mineral elements,fatty acids and other active ingredients,which has various health functions such as immune regulation,anti-aging,anti-fatigue and so on.At present,most of the Oviductus Ranae is mostly sold in dry form,and there are very few deep-processed products.Oviductus Ranae can absorb water and swell to form a gel,but the gel strength is low and the fishy smell is heavy,which seriously affects the edible quality of its products.Therefore,in this study,by adding food hydrocolloids to Oviductus Ranae,in order to improve the gel characteristics of Oviductus Ranae gel.And by optimizing the formula,a delicious Oviductus Ranae gel product was developed.This provides a useful reference for the deep processing of Oviductus Ranae.In this paper,the effects of xanthan gum,konjac gum,compound ratio of xanthan gum-konjac gum and the amount of mixed gum(xanthan gum and konjac gum)on the gel properties of Oviductus Ranae were studied.And the effects of the amount of pineapple flavor,compound sweetener,and mixed gum on the texture and sensory score of food hydrocolloids-Oviductus Ranae compound gels were also investigated.Based on this,a Oviductus Ranae gel product was developed.The research contents and conclusions of this article are as follows:(1)Effects of food hydrocolloids on rheological properties of Oviductus Ranae gelIn the static rheology test,it was found that the addition of food hydrocolloids increased the viscosity of the compound gel system,and the food hydrocolloids-Oviductus Ranae compound gel had typical shear thinning phenomenon.Temperature scanning test results showed that the food hydrocolloids-Oviductus Ranae compound gel system was greatly affected by temperature,and the values of G’,G’ and tanδ decreased with the increase of temperature.The results of dynamic viscoelastic test showed that the food hydrocolloids-Oviductus Ranae compound gels all showed weak gel properties and had frequency dependence.The addition of xanthan gum and mixed gum increased the G’ value of the gel system,and the addition of konjac gum decreased the G’ valueof the system.When the compound ratio was 1:1,the rheological properties of Oviductus Ranae gel was the best.(2)Effects of food hydrocolloids on texture properties of Oviductus Ranae gelThe addition of xanthan gum and mixed gum improved the texture properties of Oviductus Ranae gel;the addition of konjac gum reduced the hardness,springiness,cohesiveness,chewiness of Oviductus Ranae gel,which was not conducive to structure of Oviductus Ranae gel.The hardness,springiness,and chewiness of Oviductus Ranae gel was highest when the compound ratio of xanthan gum and konjac gum was 1: 1,and the texture characteristics of Oviductus Ranae gel was the best.The addition of xanthan gum and mixed gum could increase the water holding capacity of Oviductus Ranae gel.The addition of konjac gum significantly reduced the water holding capacity of Oviductus Ranae gel.Scanning electron microscopy results showed that the addition of xanthan gum was beneficial to maintain the network structure of Oviductus Ranae gel,and the addition of konjac gum increased the micropore diameter of Oviductus Ranae gel,which was not conducive to Oviductus Ranae gel network.The addition of mixed gum made Oviductus Ranae gel form a more dense network structure.(3)Product development of Oviductus Ranae gelUsing the sensory score and texture measurement results as indicators,the optimal formula of the Oviductus Ranae gel foods was determined by single factor test and orthogonal test,combined with fuzzy mathematical sensory evaluation method: pineapple flavor was 0.3%,compound sweetener was 0.09%,mixed gum was 0.4%.The order of the influence of each factor on the sensory score of Oviductus Ranae gel products was: compound sweetener> mixed gum > pineapple flavor. |
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