Conventional hawthorn stick processing technologies have disadvantages such as a long drying cycle, high sugar content, and low quality.This study used the dehydration and coagulation-promoting method to produce sugar-reduced hawthorn sticks.The drying characteristics and quality attributes of the sugar-reduced hawthorn stick dried by hot-air drying (AD), mid-infrared drying (MIRD), radio frequency drying (RFD), and vacuum drying (VD) were measured, and compared with the conventional hawthorn stick (without sugar-reduction).Results showed that compared with conventional hawthorn stick drying technology (drying time was 72 h), the drying time of sugar-reduced hawthorn stick dried by four drying methods was significantly shortened.Among the four drying methods, the drying time of RFD was the shortest (32 h), followed by MIRD (40 h), VD (52 h), and AD (64 h).After sugar reduction, the total sugar content of hawthorn sticks was reduced by 4.51%.Flavonoid content increased from 16.76 mg/g to 21.55 mg/g.Polyphenols content increased from 19.48 mg/g to 25.58 mg/g.Antioxidant capacity and flavor enhanced.In terms of hardness, resilience, and chewiness, the VD hawthorn stick was the lowest and RFD hawthorn stick was the highest.In terms of antioxidant capacity, the VD hawthorn stick was the highest and the AD hawthorn stick was the lowest.In terms of temperature uniformity and sensory evaluation, the MIRD hawthorn stick was the best.By comprehensively comparing the quality and drying time, MIRD was suitable for the high-efficiency drying of hawthorn sticks, which reduced sugar and improved quality.
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