冷冻干燥联合微波干燥对枇杷花茶品质的影响

为研究冷冻干燥联合微波干燥对枇杷花茶品质的影响,采用真空冷冻干燥(VFD)、微波干燥(MVD)和真空冷冻联合微波干燥(VFMVD)对枇杷花进行干燥,测定不同干燥工艺下枇杷花茶的复水比、总黄酮含量、总三萜含量和感官品质。结果表明:采用VFMVD干燥的产品,其复水比高于MVD,低于VFD;VFMVD干燥后总黄酮、总三萜含量高于MVD,低于VFD,但感官评价得分高于VFD。该研究表明,VFMVD是一种有效结合MVD和VFD优点的干燥技术,在枇杷花干燥上具有较好的应用前景。

Effect of Freeze-Drying Combined with Microwave-Drying on the Quality of Loquat Flower Tea

To study the effect of freeze-drying combined with microwave-drying on the quality of loquat flower tea, we adopt freeze-drying (VFD), microwave drying (MVD) and freeze-drying combined with microwave-drying (VFMVD) to dry loquat flowers, and measured the rehydration ratio, total flavonoid content, total triterpene content, and sensory quality of loquat flower tea processed by different drying technologies. The results showed that both the rehydration ratio and the contents of total flavonoids and triterpenoids using VFMVD were higher than using MVD, and were lower than using VFD. However, the sensory evaluation score of the loquat flower tea processed by VFMVD was higher than those dried by VFD. The results suggest that VFMVD is an effective drying technology combining the advantages of MVD and VFD, and has a good application prospect in loquat flower drying.