Food and Fermentation Industries >

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

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

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
Expand
  • (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

Fold

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

Cite this article

LIU Lang , ZHANG Zhen , LI Wei , DU Jianming , SHI Jianli , CHEN Yixuan , JIN Lina . Effect of spray and vacuum freeze-drying on the quality of Cistanche deserticola and jujube complex solid beverage[J]. Food and Fermentation Industries, 2025 , 51(1) : 259 -265 . DOI: 10.13995/j.cnki.11-1802/ts.040444

References

[1] 沈存宽, 王莉, 王韧, 等.不同干燥工艺对马铃薯全粉理化性质的影响[J].食品与发酵工业, 2016, 42(10):117-121.
SHEN C K, WANG L, WANG R, et al.Influence of drying techniques on the physicochemical properties of potato flours[J].Food and Fermentation Industries, 2016, 42(10):117-121.
[2] 李延年. 丹参浸膏干燥工艺与品质相关性研究[D].成都:成都中医药大学, 2018.
LI Y N.Study on the correlation of drying methods and quality of Salvia extract[D].Chengdu:Chengdu University of TCM, 2018.
[3] 王利, 松伟, 刘小雪, 等.肉苁蓉生物活性成分及功效的研究进展[J].食品科技, 2023, 48(2):208-214.
WANG L, SONG W, LIU X X, et al.Research progress on bioactive components and efficacy of Cistanche deserticola[J].Food Science and Technology, 2023, 48(2):208-214.
[4] 周亚西, 周士琦, 冯朵, 等.肉苁蓉生物活性成分及其免疫功效研究进展[J].食品科技, 2022, 47(06):133-139.
ZHOU Y X, ZHOU S Q, FENG D, et al.Progress in understanding the bioactive components and immune efficacy of cistanche[J].Food Science and Technology, 2022, 47(6):133-139.
[5] 王远, 邢丽杰, 张昊伟, 等.红枣中活性成分及其分析方法研究进展[J].农产品加工, 2021(8):62-66.
WANG Y, XING L J, ZHANG H W, et al.Researsh progress on active ingredients and their analysis methods of jujube[J].Farm Products Processing, 2021(8):62-66.
[6] 张砚垒, 高琳, 张仁堂.红枣活性成分及其生物活性的研究进展[J].中国食物与营养, 2020, 26(3):9-13.
ZHANG Y L, GAO L, ZHANG R T.Researsh advancement on active ingredients and biological activities of jujube[J].Food and Nutrition in China, 2020, 26(3):9-13.
[7] 陈恒辉, 王军峰, 韩延超, 等.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 H H, WANG J F, HAN Y C, et al.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.
[8] 张萍, 付建华, 梁新丽, 等.不同干燥方式对中药提取物粉体学性质的影响[J].江西医药, 2014, 49(12):1394-1396.
ZHANG P, FU J H, LIANG X L, et al.Effect of drying technology on powder properties of Chinese herbs extracts[J].Jiangxi Medical Journal, 2014, 49(12):1394-1396.
[9] 陈安利, 马卓, 陈艳熙.不同干燥方式对茯苓枸杞固体饮料品质影响的研究[J].中国食品添加剂, 2022, 33(4):196-203.
CHEN A L, MA Z, CHEN Y X.Comparison of effect of different drying methods on the quality of Poria cocos and wolfberry solid beverage[J].China Food Additives, 2022, 33(4):196-203.
[10] 刘涛, 付春梅, 唐玉, 等.不同干燥方式对桑枝提取物物理指纹图谱及其总黄酮含量的影响[J].中国实验方剂学杂志, 2019, 25(3):34-38.
LIU T, FU C M, TANG Y, et al.Effect of different drying methods on physical fingerprint and total flavonoids content of mori ramulus extract[J].Chinese Journal of Experimental Traditional Medical Formulae, 2019, 25(3):34-38.
[11] 王洋洋, 崔可可, 刘羽洁, 等.铁皮石斛粉体、破壁饮片吸湿性的比较[J].中成药, 2019, 41(7):1679-1681.
WANG Y Y, CUI K K, LIU Y J, et al.Comparison of hygroscopicity between Dendrobium candidum powder and broken pieces[J].Chinese Traditional Patent Medicine, 2019, 41(7):1679-1681.
[12] 杨薇, 王雅洁, 汤成成, 等.三七提取物吸湿性及其数学模型研究[J].中药材, 2018, 41(3):670-676.
YANG W, WANG Y J, TANG C C, et al.Study on hygroscopicity and mathematical models of Panax notoginseng extract[J].Journal of Chinese Medicinal Materials, 2018, 41(3):670-676.
[13] QIN Y, WANG L, LIU Y F, et al.Release of phenolics compounds from Rubus idaeus L.dried fruits and seeds during simulated in vitro digestion and their bio-activities[J].Journal of Functional Foods, 2018, 46:57-65.
[14] 石翠, 孔东升, 徐才志, 等.黑果枸杞体外模拟消化及抗氧化研究[J].甘肃农业大学学报, 2023, 58(5):149-155;162.
SHI C, KONG D S, XU C Z, et al.In vitro simulation of digestion and antioxidant properties of Lycium ruthenicum[J].Journal of Gansu Agricultural University, 2023, 58(5):149-155;162.
[15] 郑敏, 苏福联, 黄东海, 等.葛根固体饮料的配方优化及体外模拟消化研究[J].食品安全质量检测学报, 2023, 14(2):287-296.
ZHENG M, SU F L, HUANG D H, et al.Formulation optimization and simulation digestion in vitro of Radix puerariae solid beverage[J].Journal of Food Safety & Quality, 2023, 14(2):287-296.
[16] 万刘静, 张利.柚子皮多糖体外消化抗氧化活性的变化规律[J].食品研究与开发, 2021, 42(11):82-88.
WAN L J, ZHANG L.Study on the change in antioxidant activity of polysaccharide from pomelo peel during in vitro digestion[J].Food Research and Development, 2021, 42(11):82-88.
[17] TAIEB B A, ADEL K, SLAWOMIR K.Effect of thermal process and drying principle on color loss of pineapple slices[J].American Journal of Food Science and Technology, 2014, 2(1):17-20.
[18] 王瑜婷, 徐东婷, 邓桂海, 等.干燥方式对黄连浸膏粉物理指纹图谱和有效成分的影响[J].广东药科大学学报, 2022, 38(1):63-69;74.
WANG Y T, XU D T, DENG G H, et al.The effect of different drying methods on physical fingerprint and effective components of Coptidis Rhizoma extract powder[J].Journal of Guangdong Pharmaceutical University, 2022, 38(1):63-69;74.
[19] 韦迎春, 闫明, 贾银芝, 等.乳糖微粉改性技术改善金银花浸膏粉吸湿性的研究[J].世界科学技术-中医药现代化, 2019, 21(9):1956-1961.
WEI Y C, YAN M, JIA Y Z, et al.Study on improvement of hygroscopic properties of honeysuckle extract power by lactose micropowder modification[J].Modernization of Traditional Chinese Medicine and Materia Medica-World Science and Technology, 2019, 21(9):1956-1961.
[20] 姚思雯, 朱科学, 何佳丽, 等.菠萝蜜多糖体外消化过程中抗氧化活性变化规律[J].热带农业科学, 2019, 39(2):66-73;99.
YAO S W, ZHU K X, HE J L, et al.Study on the change in antioxidant activity of polysaccharides from Artocarpus heterophyllus lam.pulp during in vitro digestion[J].Chinese Journal of Tropical Agriculture, 2019, 39(2):66-73;99.
[21] FAUSTINO M, PEREIRA C F, DURÃO J, et al.Effect of drying technology in Saccharomyces cerevisiae mannans:Structural, physicochemical, and functional properties[J].Food Chemistry, 2023, 412:135545.
[22] 赵珊, 仲伶俐, 秦琳, 等.不同干燥方式对甘薯叶功能成分及抗氧化活性的影响[J].中国农业科学, 2021, 54(21):4650-4663.
ZHAO S, ZHONG L L, QIN L, et al.Effects of different drying methods on functional components and antioxidant activity in sweet potato leaves[J].Scientia Agricultura Sinica, 2021, 54(21):4650-4663.
[23] 吴凡, 王展, 周坚, 等.干燥方式对挤压麸皮理化性质和抗氧化活性的影响[J].食品与机械, 2022, 38(6):67-72.
WU F, WANG Z, ZHOU J, et al.The effect of drying method on the physical and chemical properties and antioxidant activity of extruded wheat bran[J].Food and Machinery, 2022, 38(6):67-72.
[24] 孙敢超, 方海田, 刘宗儒, 等.枸杞南瓜粉的制备、体外消化特性和抗氧化活性的研究[J].中国酿造, 2022, 41(12):120-126.
SUN G C, FANG H T, LIU Z R, et al.Preparation, digestion property and antioxidant activity in vitro of Lycium barbarum pumpkin powder[J].China Brewing, 2022, 41(12):120-126.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.