Effects of drying methods on quality of solid drinks made from mulberry leaves and barbary wolfberry fruits and its taste optimization
In this study,the influence of drying methods on the quality of solid drinks prepared by mulberry(Morus alba L.)leaves and barbary wolfberry(Lycium barbarum)fruits was investigated.The mulberry leaves and barbary wolfberry fruits were used as the basic raw materials,and the solid drinks were dried by three methods including mi-crowave drying,forced air drying and vacuum freeze drying.The changes in the texture,color and nutritional quality of the solid drinks powder after drying were analyzed.The results of physical properties showed that vacuum freeze drying had good stability,homogeneity and compressibility,while the forced air drying showed the best accumulation and flowability.The powder dried by vacuum freeze drying had the highest total sugar content,the highest brightness and the shortest moisture sinking time.Given the moisture absorption characteristics and microstructure,the quality of solid drinks powder prepared by vacuum freeze drying was better than the others.In order to improve the flavor of the soild drinks,the response surface test was conducted.The results showed that,the taste of the solid drinks was the optimal with the addition of xylitol(mass fraction of 27.30%),stevia glycoside(mass fraction of 3.67%)and malic acid(mass fraction of 0.11%).
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