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

doi:10.3969/j.issn.1004-1524.20230414

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (1): 205-214.DOI: 10.3969/j.issn.1004-1524.20230414

• Food Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

TS278

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.

Figures/Tables 10

References 15

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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

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

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

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

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

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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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