半干型桑叶菜的加工工艺条件优化试验  

Optimization of Technological Condition for Processing Semi-dried Mulberry Leaf Vegetable

作　　者：谢怀龙 邹宇晓[1] 刘凡[1] 林光月 刘军[1] 沈维治[1] 廖森泰[1] Xie Huailong;Zou Yuxiao;Liu Fan;Lin Guangyue;Liu Jun;Shen Weizhi;Liao Sentai(Sericulture ＆ Agri-feod Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所农业部功能食品重点实验室广东省农产品加工重点实验室

出　　处：《蚕业科学》2018年第4期573-579,共7页ACTA SERICOLOGICA SINICA

基　　金：广东省农村科技领域项目(No.2015A020209074);广东省自然科学基金项目(No.2017A030310416);广东省应用型科技研发专项(No.2015B020234006)

摘　　要：为延长桑叶菜的货架期并最大程度保留其营养和活性成分,以叶绿素、总酚含量及感官品质复水比为考核指标,通过单因素试验选择半干型桑叶菜加工工艺的最优烫漂和热风干燥条件,通过正交试验确定用于桑叶渗透脱水的水分活度降低剂的最优组合。优化的桑叶烫漂和热风干燥条件是：烫漂温度98℃,烫漂时间1.5 min,热风干燥温度65℃。桑叶在此条件下烫漂和干燥,能够较好地保持原有色泽和复水性能以及减少活性成分的损失,且加工过程的能耗也较低。最优的水分活度降低剂组合为氯化钠30 g/L、丙三醇30 g/L、葡萄糖90 g/L、海藻糖40 g/L。用优化的水分活度降低剂组合溶液对桑叶进行渗透脱水处理,可有效减少叶绿素的损失和改善桑叶在热风干燥时水分蒸发导致组织收缩变硬的缺陷,使桑叶菜的水分活度达到安全贮藏要求。To prolong the shelf life of mulberry leaf vegetables and maximize the retaining of nutritional and active ingredients, chlorophyll content, total phenol content and rehydration ratio were taken as indexes to conduct single-factor test for selecting the optimum blanching and hot-air drying conditions for semi-dried mulberry leaf processing, and to conduct orthogonal test for determining the optimum combination of water activity reducing agents for osmotic dehydration of mulberry leaf. The optimized blanching and hot-air drying condition is blanching at 98℃ for 1.5 min and hot air drying at 65 ℃. Mulberry leaves blanched and dried under this condition can keep the original color and rehydration property and re- duce the loss of active components, and the overall energy consumption is low. The optimal combination of water activity reducing agents is sodium chloride 30 g/L, glycerol 30 g/L, glucose 90 g/L, and trehalose 40 g/L. Processing of mul-berry leaf through osmotic dehydration with the optimized combination of water activity reducing agents can effectively reduce the loss of chlorophyll and improve the quality of mulberry leaves in hot-air drying process by preventing the leaves from shrinking and hardening after moisture evaporating. Water activity of the processed mulberry leaf vegetables can meet the requirement for safe storage.

关 键 词：桑叶菜 加工工艺 烫漂 热风干燥 水分活度降低剂 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程] S886.9[轻工技术与工程—食品科学与工程]