Optimization of drying process of blueberry-apple reconstituted fruit cake and its influence on quality

doi:10.3969/j.issn.1004-1524.2019.05.18

›› 2019, Vol. 31 ›› Issue (5): 816-822.DOI: 10.3969/j.issn.1004-1524.2019.05.18

• Food Science • Previous Articles Next Articles

Optimization of drying process of blueberry-apple reconstituted fruit cake and its influence on quality

LI Lu^1,2, HAN Qiang², WU Weijie², FANG Xiangjun², GAO Haiyan^2,*

1. College of Chemistry and Life Science, Zhejiang Normal University, Jinhua 321004, China;
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables of China Light Industry, Hangzhou 310021, China

Received:2018-11-05 Online:2019-05-25 Published:2019-05-23

Abstract

Abstract: The cold and hot air temperature drying technology was adopted to optimize the drying process of blueberry and apple pulp to produce high quality reconstituted fruit cake. The parameters of the variable temperature drying process were determined by single factor and orthogonal experiments, and the sensory evaluation, ultrastructure and texture characteristics of the finished product were analyzed. The results showed that the best drying process of blueberry-apple reconstituted fruit cake was 6 mm thickness, 70 ℃, 7 h in the early hot air baking, and 30 ℃ in the late cold air to the final water content of the product was less than 15%. The blueberry-apple reconstituted fruit cake obtained under the dry process condition was sweet and sour, fruity and rich, with higher toughness and not sticky to teeth. The ultrastructure showed that the tissue was smooth and compact, the sensory score was high. The physical and chemical indicators and microbial indicators were in line with the national standards.

Key words: blueberry, apple, reconstituted fruit cake, drying technology

CLC Number:

LI Lu, HAN Qiang, WU Weijie, FANG Xiangjun, GAO Haiyan. Optimization of drying process of blueberry-apple reconstituted fruit cake and its influence on quality[J]. , 2019, 31(5): 816-822.

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Optimization of drying process of blueberry-apple reconstituted fruit cake and its influence on quality

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