Mulberry bark powder, as well as preparation method and application of mulberry bark powder

Abstract

The invention discloses mulberry bark powder, as well as a preparation method and application of the mulberry bark powder. The preparation method comprises the following steps: cleaning mulberry branches, and selecting the bast parts of the cleaned mulberry branches; drying the bast parts in the sun or in an oven, carrying out coarse grinding to obtain chippings, and then carrying out secondary grinding with a high-speed grinder; finally, carrying out ultrafine grinding with a high-speed grinder of which the sieve pore size is 100 meshes, thereby obtaining the mulberry bark powder of which the particle size is 100-150 micrometers. The mulberry bark powder contains 20-40% of a crude fiber, is rich in amino acids, phenolic acids, alkaloids, oxyresveratrol glucosides, flavonoid glycosides and other active substances, has a fine texture and a natural plant fragrance, can be utilized as an additive for preparation of flour food, tastes good and helps to promote gastrointestinal motility and change a diet structure, is low in fat and calorie, and has the functions of preventing diabetes and related complications, improving the self antioxidant capability, reducing the hyperglycemia risks caused by the circumstance that a diabetes patient eats too much high-sugar food like rice and bread, eliminating the sense of hunger, and effectively lowering blood sugar.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a mulberry bark powder rich in crude fiber and various active substances, a preparation method and its application in health food, especially bread. Background technique [0002] Extracts from various parts of the mulberry tree, such as mulberry leaves, mulberry fruits, mulberry branches and mulberry root bark, have various biological activities such as hypoglycemic, anti-oxidant, anti-tumor, anticoagulant, and blood lipid-lowering. Bencao Tujing describes that it is bitter in taste and mild in nature, and has the functions of expelling wind and dampness, benefiting joints, promoting water circulation, clearing away heat, eliminating food accumulation, tonifying kidney and diuresis. In the sericulture production of our country, nearly 10 million tons of mulberry branches are produced every year, and the sources are very rich, but most of them are burned as agricul...

AI Technical Summary

Problems solved by technology

[0004] At present, the research and development of mulberry bark, especially the application as a food additive for lowering blood sugar, such as the additive for pasta food suitable for diabetics and obese patients, has not been reported.

Images