2种干燥方法对蓝莓生食理化和感官特性的影响

Effect on the physicochemical and sensory characteristics of the uncooked food of Semen Trigonellae by two kinds of drying methods

采用热风干燥和真空冷冻干燥的方法制作蓝莓生食,对蓝莓生食的营养成分、生理活性成分以及感官评定结果进行分析,得到制造蓝莓生食的最适合干燥方法。通过分析,不同干燥条件下,样品的化学成分没有显著性差异,pH值之间无明显变化。在色度上2种方法的L*值和b*值变化明显,冷冻干燥的蓝莓生食黄色度b*值最高。在热风干燥(50、60℃)条件下的样品中花青素和Vc的含量都较在冷冻干燥条件下低。在色、香、味和综合评价等感官特性评价中,冷冻干燥条件下的蓝莓生食得分都相对较高。因此冷冻干燥方法更加适合于制造蓝莓生食。

In this study, methods of hot-drying and freeze-drying are used to manufacture the uncooked food of Semen Trigonellae. By analyzing the nutrition and biologically active components as well as organoleptic evaluation of the uncooked food of S. Trigonellae, seeking the most suitable drying method of producing the uncooked food of blueberry. Under the different conditions of drying, there were neither significant differences in the basic components of all samples nor significant differences in pH values of all samples. In the chrominance values L＊ and b＊ values with freeze-drying and hot air drying have large difference, while the b＊ value with freeze-drying is the highest. Under the conditions of hot-air-drying（50, 60 ℃）, the ingredients of anthocyanin and vitamin C are both lower than freeze-drying. In color smell, taste and comprehensive evaluation of the sensory characteristics of evaluation, the uncooked food of blueberry produced by freeze-drying are all relatively high scores. So we could come to a conclusion thatfreeze-drying method is more suitable for manufacturing uncooked food of blueberry.