杀青方法和冷冻超微粉碎处理对桑叶品质的影响  

Effect of green removing method and freezing superfine grinding on properties of mulberry leaves

作　　者：熊慧薇 闵华 幸胜平 付晓记 刘光宪 李菁 李朝智 朱建航 XIONG Huiwei;MIN Hua;XING Shengping;FU Xiaoji;LIU Guangxian;LI Jin;LI Chaozhi;ZHU Jianhang(Institute of Food Science and Technology,Jiangxi Academy of Agricultural Science,Nanchang 330200,China)

机构地区：[1]江西省农业科学院农产品加工研究所,江西南昌330200

出　　处：《食品与发酵工业》2022年第21期174-179,共6页Food and Fermentation Industries

基　　金：江西现代农业科研协同创新专项(JXXTCX201906);江西省重点研发计划项目一般项目(20192BBF60040)。

摘　　要：桑叶传统的食用方式包括制茶、泡水(煲汤)、清炒等,利用方式较单一且受到季节限制。为了有效利用桑叶特别是不可直接食用的桑叶,拓展和延长桑叶在食品加工和保健品加工业中的用途和生产周期,首先研究了微波和漂烫2种杀青方法对桑叶品质的影响。从感官实验、功能成分(粗多糖、总生物碱、总黄酮、脱氧野尻霉素、多酚、叶绿素)变化对桑叶杀青方法进行了比较。其次研究了桑叶粉制备、冷冻超微粉碎对桑叶粉理化性质(粒径、持水力、持油力、膨胀率和功能成分)的影响。结果显示,杀青方法显著影响桑叶的感官品质和功能成分。冷冻超微粉碎处理显著降低桑叶粉的粒径;提高桑叶粉膨胀率,降低桑叶粉的持水力;利于桑叶粉中的功能成分溶出。经过冷冻超微粉碎处理之后的桑叶粉颗粒细腻均匀、无颗粒感,可以作为膳食纤维、营养强化剂和着色剂按需添加在水、油、粉(米粉、面粉等)等介质中。The traditional ways of consuming mulberry leaves include making tea,soaking them in water(soup),and serving them as vegetables.The way of utilization is relatively simple and restricted by season.This study aimed to utilize mulberry leaves more effectively,especially mulberry leaves which cannot be eaten directly,in order to expand and prolong the use and production cycle of mulberry leaves in food processing and health care.First,green removing were carried out on mulberry leaves by microwave and blanching,and sensory experiments and changes in functional components(crude polysaccharides,total alkaloids,total flavones,1-deoxynojirimycin,polyphenols,and chlorophyll) were used for the evaluation.Secondly,the preparation of mulberry leaf powder and the change in its physical and chemical properties(particle size,water holding capacity,oil holding capacity,expansibility,and functional components) were studied.Results showed that the green removing method significantly affected the sensory quality and functional components of mulberry leaves.By freezing superfine grinding,the particle size of mulberry leaf powder could be significantly reduced,and the D_(50) before and after treatment were 282.508 0 μm and 28.251 0 μm,respectively.The expansion rate of mulberry leaf powder was increased and the water holding capacity was decreased.It was beneficial to the dissolution of functional components in mulberry leaf powder.The mulberry leaf powder particles are fine and uniform and have no granular sensation after freezing superfine grinding.It can be used as dietary fiber,nutrition fortifier,and colorant to be added into water,oil,powder(rice flour,flour,etc.) and other media as required.

关 键 词：桑叶 杀青 冷冻超微粉碎 粒径 

分 类 号：TS205[轻工技术与工程—食品科学]