Abstract

Sodium alginate (NaAG) solution (1%) in combination with 0.5% calcium chloride (CaCl₂) solution were used for pretreatment of edible bird’s nest (E-B-N) flakes prior to drying with different methods. Dried E-B-N flakes subjected to freeze-drying (FD-F) or drying in an air-conditioned room (AD-F) (25 ± 2 °C, RH:48-50%) possessed lower total difference in color (ΔE*), compared to those with hot air drying (HD-F) (p < 0.05). The AD-F sample had similar moisture content and a_w to the flakes without treatment (the control) (p < 0.05). Fourier transform infrared spectra (FTIR) and X-ray diffraction (XRD) results of all samples from different drying methods showed similar patterns. When beverages containing E-B-N flakes dried using various methods were prepared and subjected to the sterilization process (121 °C), the control was mostly solubilized or degraded. Nevertheless, AD-F rendered the beverage with higher scores of texture and overall likeness.

摘要

海藻酸钠 (NaAG) 溶液 (1%) 与 0.5% 氯化钙 (CaCl ₂ ) 溶液组合用于在用不同方法干燥之前对食用燕窝 (EBN) 薄片进行预处理。经冷冻干燥 (FD-F) 或在空调房中干燥 (AD-F) (25 ± 2 °C, RH: 48-50%) 的干燥 EBN 薄片具有较低的总色差 ( ΔE* ) , 与热风干燥 (HD-F) 相比 (p < 0.05)。在AD-F样品具有相似的水分含量和一_瓦特到未经处理的薄片（对照）（p < 0.05）。来自不同干燥方法的所有样品的傅里叶变换红外光谱 (FTIR) 和 X 射线衍射 (XRD) 结果显示出相似的图案。当制备含有使用各种方法干燥的 EBN 薄片的饮料并进行灭菌过程 (121 °C) 时，对照品大多溶解或降解。尽管如此，AD-F 使饮料具有更高的质地和整体相似度。