不同干燥温度对桑叶粉品质及其面条质构特性的影响  

Influences of Different Drying Temperature on Quality and Noodle Texture Characteristics of Mulberry Leaf Powder

作　　者：陈柯怡 朱逸洁 盛雪儿 刘哲 CHEN Ke-yi;ZHU Yi-jie;SHENG Xue-er;LIU Zhe(Zhejiang Institute of Economics and Trade,Zhejiang Hangzhou 310018,China)

机构地区：[1]浙江经贸职业技术学院,浙江杭州310018

出　　处：《广州化工》2024年第5期58-60,82,共4页GuangZhou Chemical Industry

基　　金：浙江经贸职业技术学院2022年度大学生创新项目(No:2022013)。

摘　　要：为研究干燥温度对桑叶粉品质及其面条质构特性的影响,以新鲜桑叶为原料,分析了在不同热风干燥温度(40、50、60、70、80℃)下桑叶粉中总酚和总黄酮含量、抗氧化能力、色泽以及桑叶面条质构特性的变化规律。结果表明,当烘干温度为40℃时,桑叶粉中总酚、总黄酮含量以及抗氧化活性最高,产品色泽以及面条质构最佳,随着烘干温度升高,桑叶粉品质及其面条质构特性均呈下降趋势,研究结果为桑叶粉制备及桑叶面加工提供理论基础。To investigate the effects of drying temperature on the quality and noodle texture characteristics of mulberry leaf powder,fresh mulberry leaves were used as raw materials and dried under different drying temperatures(40、50、60、70、80℃),total phenolic content(TPC)and flavonoids content(TFC),antioxidant activity,color,as well as its noodle texture characteristics of each sample were analyzed.The results showed that sample dried at 40℃ possessed the highest TPC,TFC and antioxidant activity,exhibited the most excellent color and noodles texture.The quality of mulberry leaf decreased with the increase of the drying temperature.The result provided a theoretical basis for the processing of mulberry leaf powder and noodles.

关 键 词：桑叶粉 干燥温度 品质 质构 

分 类 号：TS205.1[轻工技术与工程—食品科学]