桑叶粉不同添加量对馕品质特性的影响

Effects of Different Levels of Mulberry Leaf Powder on the Quality Characteristics of Nang

为了研究桑叶粉对馕的影响,在馕的原料中添加不同比例的桑叶粉,然后制作成馕饼,通过单因素试验,对焙烤后馕的感官进行评价,检测分析色泽、质构特性(TPA)等指标变化。研究桑叶粉对馕的品质特性影响,明确超微桑叶粉的最适添加量,为开发特色馕提供实践指导,丰富馕品种。当桑叶粉添加量大于3%时,馕的烘烤品质变差,馕的硬度和咀嚼性增大,色泽变差,馕的表面随之紧而干裂,不适合制作馕。以改善馕的外观为主,桑叶粉添加量为0.2%~0.5%最适宜;若突出桑叶在饮食和药用方面的优点,桑叶粉添加量为0.6%~1%最适宜。

To study the effect of mulberry leaf powder on Nang,different proportions of mulberry leaf powder were added to the raw materials of Nang,and to bake it into a Nang cakes.By measuring the sensory score,color and texture characteristics(TPA)of Nang,the influence of mulberry leaf powder on the quality characteristics of Nang was studied by single-factor test.The results showed that different addition levels of mulberry leaf powder to significant differences in the sensory score,color and texture characteristics of Nang.When the addition amount of mulberry leaf powder was greater than 3%,the baking quality of Nang becomes worse,the hardness and chewiness of Nang increase,the color became worse,and the surface of Nang was tight and dry and cracked,which was not suitable for making Nang.In order to improve the appearance of Nang,mulberry leaf powder adding amount of 0.2%-0.5%is the most suitable.If the advantages of mulberry leaf in diet and medicine are highlighted,the optimum dosage of mulberry leaf powder is 0.6%-1%.