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

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.