食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 259 - 265

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040444

研究报告

喷雾与真空冷冻干燥方法对肉苁蓉红枣复合固体饮料品质的影响

  • 刘朗 ,
  • 张珍 ,
  • 李蔚 ,
  • 杜建明 ,
  • 史建莉 ,
  • 陈宜轩 ,
  • 金丽娜
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  • (甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
第一作者:硕士研究生(张珍副教授和李蔚副教授为共同通信作者,E-mail:zhangzhen@gsau.edu.cn;18119300298@163.com)

收稿日期: 2024-07-09

  修回日期: 2024-08-14

  网络出版日期: 2025-01-23

基金资助

甘肃省重点研发计划项目(23YFNA0026);甘肃省产业支撑项目(2023CYZC-43);国家重点研发计划项目(2019YFC1606505)

收起

Effect of spray and vacuum freeze-drying on the quality of Cistanche deserticola and jujube complex solid beverage

  • LIU Lang ,
  • ZHANG Zhen ,
  • LI Wei ,
  • DU Jianming ,
  • SHI Jianli ,
  • CHEN Yixuan ,
  • JIN Lina
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070,China)

Received date: 2024-07-09

  Revised date: 2024-08-14

  Online published: 2025-01-23

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摘要

该研究以甘肃特色资源荒漠肉苁蓉和红枣为原料,分别采用喷雾干燥(spray drying,SD)、真空冷冻干燥(vacuum freeze drying,VFD)制备固体饮料,探究不同干燥方法对固体饮料的微观结构、感官状态、物理性质、吸湿性、溶解能力及抗氧化能力的影响。结果表明,VFD较SD样品孔状结构小而多;SD样品ΔE为35.37,VFD样品ΔE为46.25,色差明显;感官发现饮料品质存在差异;物理指纹图谱分析得到SD较VFD样品具有良好的可压性、均一性,SD和VFD样品相似度为9.68%;SD样品吸湿率为19.64%,VFD样品吸湿率为18.99%,SD样品吸湿加速度小,为-0.002 6 g/h2;SD样品溶解能力较VFD好,溶解性为96.58%,溶解时间为52.38 s,湿润下沉时间为89.85 s;模拟体外消化发现,SD较VFD样品DPPH自由基清除率好,消化结束后SD与VFD样品DPPH自由基清除率分别下降了50.64%、53.03%。分析得到干燥方法影响了固体饮料的微观结构,最终使不同干燥方法所得固体饮料的感官、物理性质与抗氧化能力等品质呈现出差异。该研究为荒漠肉苁蓉与红枣的开发提供了支撑和参考。

关键词： 喷雾干燥; 真空冷冻干燥; 固体饮料; 物理指纹图谱; 抗氧化活性

本文引用格式

刘朗 , 张珍 , 李蔚 , 杜建明 , 史建莉 , 陈宜轩 , 金丽娜 . 喷雾与真空冷冻干燥方法对肉苁蓉红枣复合固体饮料品质的影响[J]. 食品与发酵工业, 2025 , 51(1) : 259 -265 . DOI: 10.13995/j.cnki.11-1802/ts.040444

Abstract

In this study, desert Cistanche deserticola and jujube, which are characteristic resources in Gansu province, were used as raw materials to prepare solid beverages by spray drying (SD) and vacuum freeze drying (VFD), respectively.The effects of different drying methods on the microstructure, sensory state, physical properties, hygroscopicity, solubility, and antioxidant capacity of solid beverages were investigated.Results showed that VFD had a much smaller pore structure than SD.The ΔE of the SD sample was 35.37, and the ΔE of the VFD sample was 46.25, which showed an obvious color difference.Sensory detection of beverage quality differences.Physical fingerprint analysis showed that SD had better compressibility and uniformity than VFD, and the similarity between SD and VFD was 9.68%.The hygroscopic rates of SD and VFD were 19.64% and 18.99% respectively.The hygroscopic acceleration of SD was -0.002 6 g/h2.The solubility of SD samples was 96.58%, the dissolution time was 52.38 s, and the wetting sinking time was 89.85 s.Results showed that the DPPH free radical scavenging rate of SD and VFD samples was better than that of VFD samples, and the DPPH free radical scavenging rate of SD and VFD samples decreased by 50.64% and 53.03%, respectively.Results showed that drying methods affected the microstructure of solid beverages, and finally, the sensory, physical properties and antioxidant capacity of solid beverages obtained by different drying methods were different.This study provided support and a reference for the development of C. deserticola and jujube.

Key words： spray drying; vacuum freeze drying; solid beverage; physical fingerprint; antioxidant activity

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