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OA北大核心

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 dr-ying methods on the microstructure,sensory state,physical properties,hygroscopicity,solubility,and antioxidant capacity of solid bever-ages were investigated.Results showed that VFD had a much smaller pore structure than SD.The ΔE of the SD sample was 35.37,and theΔE 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 affect-ed 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.