不同干燥方式对苹果蟠桃纸的感官品质和理化特性的影响

为了研究不同干燥方式对苹果蟠桃纸的感官品质和理化特性的影响，本文采用五种干燥方式（烘箱热风干燥、烤箱干燥、微波炉干燥、烤箱-烘箱联合干燥、烤箱-微波炉联合干燥）制备苹果蟠桃纸，考察不同干燥方式制备的苹果蟠桃纸在感官评定、质构、色泽、褐变度、总酚和维生素C含量、抗氧化活性等方面的差异。结果表明，烘箱热风干燥的产品的形态、口感、色泽、风味更能吸引感官评定人员，感官评定分数为最高（86.7），总酚类含量最高（5.66 mg GAE/g dw）、抗氧化活性较强（DPPH自由基清除率66.00%，FRAP法测定的总还原能力0.32 mmol Trolox/g dw），但维生素C含量较低（4.56 mg/100 g）、褐变程度较高。微波炉干燥的苹果蟠桃纸维生素C含量最高（9.78 mg/100 g），但感官评定分数最低为66.7，总酚含量（4.11 mg GAE/g dw）和抗氧化活性最低（DPPH自由基清除率58.00%，FRAP法测定的总还原能力 0.18 mmol Trolox/g dw）。烤箱-烘箱联合干燥和烤箱-微波炉联合干燥的产品则没有突出优势。综上，建议在苹果蟠桃纸生产中不采用微波炉干燥，采用烘箱热风干燥。

Effects of Different Drying Methods on the Sensory Quality and Physical and Chemical Properties of Apple-peach Flat Leather

To investigate the impact of various drying methods on the sensory quality and physical and chemical properties of apple-peach flat leather, five drying methods (hot air drying, oven drying, microwave drying, oven-hot air combined drying and oven-microwave combined drying) were used to prepare apple-peach flat leather. The differences in sensory evaluation, texture, color, browning degree, content of total phenol and vitamin C and antioxidant activity of apple-peach flat leather prepared by different drying methods were investigated. Hot air-dried products were found to be more attractive to sensory assessors in terms of taste, color, and flavor. Furthermore, they received the highest sensory rating score (86.7), the highest total phenolic content (5.66 mg GAE/g dw), strong antioxidant activity (DPPH free radical clearance rate was 66%, the total reducing capacity of FRAP was 0.32 mmol Trolox/g dw), but the vitamin C content was lower (4.56 mg/100 g) and the browning degree was higher. Microwave dried apple-peach flat leather had the highest vitamin C content (9.78 mg/100 g), but the lowest sensory evaluation score was 66.7, total phenol content (4.11 mg GAE/g dw) and the lowest antioxidant activity (DPPH free radical scavenging rate was 58%, The total reduction capacity of FRAP was 0.18 mmol Trolox/g dw). There were no distinguishing features in the products by oven-hot air combined drying and oven-microwave combined drying. According to the findings of the study, microwave oven drying was not advised for the manufacturing of apple-peach flat leather, but hot air drying could be used instead.