干燥方法对山草莓生食的理化和感官特性的影响

Effects of different drying methods on physicochemical and sensory characteristics of raw eating Rubus coreanus

采用热风干燥和冷冻干燥的方法制作山草莓生食,通过对山草莓生食的营养和生理活性成分及感官评定的分析,寻求制作山草莓(Rubus coreanus)生食的最佳干燥方法。结果表明:在冷冻干燥和低温热风干燥(50、60℃)条件下制得的山草莓生食的营养成分和pH值均无显著性差异;色度中冷冻干燥的a*值和L*值最高,而b*值最低;通过冷冻干燥法制得的山草莓生食中酚类化合物和Vc的含量均较高,分别为0.19%和6.87mg/100mL,感官特性也最佳。因此,从营养成分、生理活性成分以及感官评定的结果来看,冷冻干燥方法更适合于制作山草莓生食。

In this study, hot-air-drying and freeze-drying methods are used to manufacture the raw Rubus coreanus. Through the analysis of nutrient composition, biologically active components and the sensory evalution of the raw eating R. coreanus, seeking the best drying method. Under the conditions of the freeze-drying and low-temperature hot-air-drying （50, 60 ℃）, there were neither significant differences in the basic components of all samples nor significant differences in pH values. Color in L＊ and a＊ values with freeze-drying are highest, while the b~ value is the lowest. Under the freeze-drying condition, the content of phenolic compounds and Vc are both high, respectively 0.19% and 6.87 rag/100 mL. In sensory characteristics of evaluation, the raw eating R. coreanus of freeze-drying is also the best. In conclusion, through the results of nutrient composition, biologically active components and sensory evaluation, freeze- drying method is more suitable for manufacturing raw eating R. coreanus.