方便粥的干燥方式优选与风味优化

Optimization of drying method and quality for instant porridge

为探索不同干燥方式对方便粥品质的影响,对比了热风干燥、真空干燥和真空冷冻干燥3种方式对方便粥失水率、复水率和收缩率的影响。将红枣、藕粉和木糖醇与方便粥进行复配,采用单因素试验和响应面试验,基于感官评价对其配方进行优化。对复水后的方便粥,进行挥发性风味物质检测。结果表明:采用真空冷冻干燥法制得的方便粥的品质优于真空干燥法和热风干燥法。经优化后,方便粥的最佳复配比例为红枣14.8%,藕粉12.9%,木糖醇5.9%,其感官评分为92.09分。从复水后的方便粥中检测出主要风味物质69种,香气以油脂香、果香为主。

In order to explore the effect of various drying methods on the quality of instant porridge,the effects of three methods,namely,hot air drying,vacuum drying and vacuum freeze drying on the water loss rate,rehydration rate and shrinkage rate of the dried porridges were explored.The red dates,lotus root powder and xylitol were compounded into the instant porridge,and their addition amounts were optimized via both single-factor tests and response surface test based on the sensory evaluation.The volatile flavour substances in the rehydrated instant porridge were analysed.The results showed that the quality of the dried porridge by vacuum freeze drying was superior than that dried by hot air drying or vacuum drying.The optimal addition amount of red dates,lotus root powder and xylitol were 14.8%,12.9%and 5.9%,respectively,and its sensory score was 92.09.A total of 69 volatile flavour substances were detected in the rehydrated instant porridge,and the aroma was mainly fatty and fruity.