Optimization of drying method and quality for instant porridge
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 com-pounded 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.
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