桑叶冷冻超微粉制备及对曲奇饼干抗氧化性能的影响

Preparation of Freezing-Superfine Powder of Mulberry Leaves and Its Effect on Antioxidant Activity of Cookies

目的:采用冷冻超微粉碎方式制备桑叶超微粉,并研究其对曲奇饼干抗氧化性能的影响。方法:以超微粉颗粒粒径D50为指标,在单因素试验的基础上,采用正交试验优化桑叶粉的冷冻超微粉碎工艺条件,并以常规粗粉碎制备的桑叶粉为对照,将其添加在曲奇饼干中,研究其对饼干酸价、过氧化值、总黄酮含量和总酚含量的影响。结果:优化的冷冻超微粉碎条件为水分含量6%、粉碎温度-18℃、粉碎时间22min,该条件下制备的桑叶粉粒径D50为11.31μm。添加冷冻超微桑叶粉的饼干的抗氧化性能优于添加常规粗粉碎桑叶粉的饼干的抗氧化性能,冷冻超微粉碎桑叶粉对曲奇饼干的酸价、过氧化值的抑制作用和其中的黄酮、多酚含量密切相关。结论:本研究可为桑叶资源的精深加工提供理论指导。

【Objective】To prepare mulberry leaf ultrafine powder by freezing-superfine grinding and study its effect on its effect on antioxidant activity of cookies.【Method】Taking particle size D50 as index,basis on the single factor test,the technological conditions of freezing-superfine grinding powder of were optimized by orthogonal test.In addition,mulberry leaf powder prepared by conventional coarse grinding was added into cookies as control,the effects of the freezing-superfine grinding powder on the acid value,peroxide value,total flavonoid content and total phenol content of biscuit were studied.【Result】The optimum conditions for freezing-superfine grinding are water content 6%,grinding temperature-18℃,grinding time 22 min.Under this conditions,the D50 of the powder is 11.31μm.The antioxidation ability of the biscuit added with frozen ultra-fine mulberry leaf powder was better than that of the biscuit added with conventional coarse comminuted mulberry leaf powder.The inhibition of frozen ultrafine comminuted mulberry leaf powder on acid value and peroxide value of cookies is closely related to the content of flavonoids and polyphenols in cookies.【Conclusion】This research provide theoretical guidance for the intensive processing of mulberry leaves.