桑叶食品不良风味的形成与改良技术研究进展

Research Advancement in the Formation of Undesired Flavors of Mulberry Leaf Foods and It’s Improvement Techniques

桑叶是我国传统的药食两用植物原料,富含多种营养成分和功能成分,在食疗养生和中医临床上应用广泛。目前,通过干燥、打浆、发酵等加工方式生产的桑叶食品普遍存在草腥味特征的不良风味,严重影响了其食用品质,限制了其食用化产品的开发。文中综述了品种、成熟度、加工工艺对桑叶食品风味品质的影响及桑叶食品风味品质改良技术的研究进展,以期为优质桑叶食品加工提供参考。

Mulberry leaves are commonly edible Chinese herbal materials and are rich in nutrients and bioactive ingredients.Mulberry leaves are widely used in food therapy and traditional Chinese medicine.Nowadays,mulberry leaf foods processed by drying,pulping or fermentation are usually unpopular in the market because of undesired flavor characterized by“grassy flavor”.The flavor seriously affects the edible quality and limits the development of the edible products of mulberry leaves.This paper reviews the effects of mulberry leaf varieties,maturity and processing technologies on the flavor of mulberry leaf foods and the progress of the flavor improvement technologies,so as to provide references for the processing of high-quality mulberry leaf foods.