干燥方式对桑叶枸杞固体饮料品质的影响及其口感优化

doi:10.3969/j.issn.1004-1524.20230414

浙江农业学报 ›› 2024, Vol. 36 ›› Issue (1): 205-214.DOI: 10.3969/j.issn.1004-1524.20230414

干燥方式对桑叶枸杞固体饮料品质的影响及其口感优化

陈恒辉¹^,²(), 王军峰³, 韩延超², 陈慧芝², 吴伟杰², 丁玉庭¹, 童川¹, 郜海燕²^,^*()

1.浙江工业大学食品科学与工程学院,浙江杭州 310014
2.浙江省农业科学院食品科学研究所,农产品质量安全危害因子与风险防控国家重点实验室,农业农村部果品产后处理重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州 310021
3.缙云县山里人家农产品开发有限公司,浙江缙云 321400

收稿日期:2023-03-30 出版日期:2024-01-25 发布日期:2024-02-18
作者简介:陈恒辉(1994—),男,安徽宿州人,硕士研究生,研究方向为食品物流保鲜与品质调控。E-mail:chh2268173673@163.com
通讯作者: * 郜海燕,E-mail:spsghy@163.com
基金资助:
“十三五”国家重点研发计划(2017YFD0400804)

Effects of drying methods on quality of solid drinks made from mulberry leaves and barbary wolfberry fruits and its taste optimization

CHEN Henghui¹^,²(), WANG Junfeng³, HAN Yanchao², CHEN Huizhi², WU Weijie², DING Yuting¹, TONG Chuan¹, GAO Haiyan²^,^*()

1. College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China
2. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
3. Jinyun County Shanli Renjia Agricultural Products Development Co., Ltd., Jinyun 321400, Zhejiang, China

Received:2023-03-30 Online:2024-01-25 Published:2024-02-18

摘要/Abstract

摘要：

为研究不同干燥方式对桑叶枸杞固体饮料品质的影响,以桑叶、枸杞为基本原料,通过微波干燥、鼓风干燥和真空冷冻干燥3种方式分别制备桑叶枸杞固体饮料,并检测干燥后粉体的质构、色泽及营养品质变化。从物理性质来看,真空冷冻干燥的粉体在稳定性、可压性与均一性上表现较好,鼓风干燥的粉体在堆积性和流动性上相对更好。真空冷冻干燥粉体的总糖含量最高,亮度值最大,湿润下沉时间短。结合吸湿特性与微观结构判断,真空冷冻干燥制备的粉体品质优于其他2种干燥方式。为了改善饮料风味,采用响应面试验进行口感优化,结果表明,当木糖醇添加量为27.30%(质量分数,下同)、甜菊糖苷添加量为3.67%、苹果酸添加量为0.11%时,口感最好。

关键词: 干燥方式, 桑叶, 枸杞, 固体饮料

Abstract:

In this study, the influence of drying methods on the quality of solid drinks prepared by mulberry (Morus alba L. ) leaves and barbary wolfberry (Lycium barbarum) fruits was investigated. The mulberry leaves and barbary wolfberry fruits were used as the basic raw materials, and the solid drinks were dried by three methods including microwave drying, forced air drying and vacuum freeze drying. The changes in the texture, color and nutritional quality of the solid drinks powder after drying were analyzed. The results of physical properties showed that vacuum freeze drying had good stability, homogeneity and compressibility, while the forced air drying showed the best accumulation and flowability. The powder dried by vacuum freeze drying had the highest total sugar content, the highest brightness and the shortest moisture sinking time. Given the moisture absorption characteristics and microstructure, the quality of solid drinks powder prepared by vacuum freeze drying was better than the others. In order to improve the flavor of the soild drinks, the response surface test was conducted. The results showed that, the taste of the solid drinks was the optimal with the addition of xylitol (mass fraction of 27.30%), stevia glycoside (mass fraction of 3.67%) and malic acid (mass fraction of 0.11%).

Key words: drying method, mulberry leaves, barbary wolfberry fruit, solid drinks

中图分类号:

TS278

陈恒辉, 王军峰, 韩延超, 陈慧芝, 吴伟杰, 丁玉庭, 童川, 郜海燕. 干燥方式对桑叶枸杞固体饮料品质的影响及其口感优化[J]. 浙江农业学报, 2024, 36(1): 205-214.

CHEN Henghui, WANG Junfeng, HAN Yanchao, CHEN Huizhi, WU Weijie, DING Yuting, TONG Chuan, GAO Haiyan. Effects of drying methods on quality of solid drinks made from mulberry leaves and barbary wolfberry fruits and its taste optimization[J]. Acta Agriculturae Zhejiangensis, 2024, 36(1): 205-214.

图/表 10

图1 鼓风干燥(A)、微波干燥(B)、真空冷冻干燥(C)对粉体物理指纹图谱的影响 ρb,松密度;ρt,振实密度;W,含水量;α,休止角;H,吸湿率;HR,豪斯纳比率;P,孔隙率;DC,压缩度;D50,中值粒径;span,径距;width,粒径范围。

Fig.1 Effect of forced air drying (A), microwave drying (B), vacuum freeze drying (C) on physical fingerprints of powder ρb, Bulk density; ρt, Tap density; W, Water content; α, Angle of repose; H, Hygroscopicity; HR, Hausner ratio; P, Porosity; DC, Compressibility; D50, Median particle size; span, Particle size span; width, Particle size width.

表1 干燥工艺对粉体物理性质的影响

Table 1 Influence of drying methods on physical properties of powder

干燥方式 Drying method	堆积性 Accumulation	稳定性 Stability	流动性 Flowability	可压性 Compressibility	均一性 Homogeneity
FAD	7.57±0.10 a	2.61±0.11 a	3.96±0.16 a	3.48±0.19 c	6.08±0.15 b
MD	6.67±0.15 b	2.41±0.02 b	3.30±0.05 b	4.25±0.20 b	5.73±0.02 c
VFD	5.83±0.10 c	2.72±0.04 a	3.48±0.22 b	5.04±0.19 a	8.23±0.08 a

表2 干燥工艺对粉体溶解能力的影响

Table 2 Influence of drying methods on sissolution abilities of powder

指标 Index	溶解性 Dissoluvability/ %	溶解时间 Dissolution time/s	湿润下沉时间 Moisture sinking time/s
FAD	86.33±1.72 b	81.07±2.95 a	137.67±6.03 a
MD	89.63±3.01 ab	78.67±2.55 ab	117.00±2.53 b
VFD	93.37±0.99 a	73.33±1.56 b	111.00±4.36 b

图2 干燥方式对粉体吸湿率的影响 FAD,鼓风干燥;MD,微波干燥;VFD,真空冷冻干燥。下同。

Fig.2 Effect of drying methods on moisture absorption rate of powder FAD, Forced air drying; MD, Microwave drying; VFD, Vacuum freeze drying. The same as below.

表3 不同干燥方式的吸湿方程与相关指标

Table 3 Moisture absorption equation and related indexes for drying methods

干燥方式 Drying method	吸湿方程 Hygroscopic equation	吸湿速率方程 Hygroscopic rate equation	吸湿平衡时间 Hygroscopic equilibrium time/h	平衡吸湿率 Moisture absorption rate/%	吸湿初速度 Initial hygroscopic velocity/ (g·h^-1)	吸湿加速度 Hygroscopic acceleration/ (g·h^-2)
FAD	y=-0.001 4t²+0.387t+1.631	y'=-0.003 0t+0.387	108	33.0	0.387	-0.002 8
MD	y=-0.001 3t²+0.414t+3.641	y'=-0.002 5t+0.414	168	36.5	0.462	-0.002 5
VFD	y=-0.001 5t²+0.343t+2.727	y'=-0.003 0t+0.343	156	30.9	0.343	-0.003 0

图3 干燥方式对粉体结构的影响

Fig.3 Effect of drying methods on structure of powder

表4 干燥工艺对粉体色泽的影响

Table 4 Influence of drying methods on color of powder

干燥方式 Drying method	L^*	a^*	b^*	ΔE
FAD	21.74± 1.22 b	8.54± 0.35 b	16.75± 0.64 b	76.78± 0.22 b
MD	18.52± 0.63 c	2.83± 0.44 c	6.03± 0.37 c	78.96± 0.61 a
VFD	25.88± 0.52 a	10.31± 0.27 a	22.61± 0.78 a	75.06± 0.25 c

图4 干燥方式对粉体总糖含量的影响柱上无相同字母的表示差异显著(P<0.05)。

Fig.4 Effect of drying methods on total sugar content of powder Bars marked without the same letters indicate significant difference at P<0.05.

表5 试验设计与结果

Table 5 Trial design and result

试验编号 Test number	A	B	C	口感评分 Taste score
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17	-1 1 -1 1 -1 1 -1 1 0 0 0 0 0 0 0 0 0	-1 -1 1 1 0 0 0 0 -1 1 -1 1 0 0 0 0 0	0 0 0 0 -1 -1 1 1 -1 -1 1 1 0 0 0 0 0	69.4 70.1 69.4 73.1 69.2 84.4 78.4 72.3 71.6 80.0 75.1 70.6 84.7 86.3 84.9 85.1 85.8

图5 响应面与等高线图 A,木糖醇添加量;B,甜菊糖苷添加量;C,苹果酸添加量。

Fig.5 Response surface and contour plots A, Addition amount of xylitol; B, Addition amount of stevia glycoside; C, Addition amount of malic acid.

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干燥方式对桑叶枸杞固体饮料品质的影响及其口感优化

Effects of drying methods on quality of solid drinks made from mulberry leaves and barbary wolfberry fruits and its taste optimization

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