Dehydrated mulberry leaves and processing method thereof

Abstract

The invention relates to a processing method of dehydrated mulberry leaves and an application. The method comprises the following steps: soaking mulberry leaves in a first solution for pretreatment; soaking the pretreated mulberry leaves in a second solution, and performing enzymolysis treatment; soaking the mulberry leaves subjected to enzymolysis treatment in a third solution, and performing permeation treatment; and drying the mulberry leaves subjected to permeation treatment to prepare the dehydrated mulberry leaves, wherein the first solution contains an alkaline substance, the second solution contains tannase and phytase, and the third solution contains silkworm pupa protein hydrolysate, galactooligosaccharide and glucose. By treating the mulberry leaves with a specific solution and combining specific process steps, the content of antinutritional factors in the mulberry leaves can be effectively reduced, water escape is reduced, the rehydration effect is improved, and the processed dehydrated mulberry leaves have better protein bioavailability and rehydration ratio.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dehydrated mulberry leaf and a processing method thereof. Background technique [0002] For a long time, the main purpose of farmers planting mulberry trees is to collect leaves and raise silkworms, and earn income by selling silkworm cocoons, so the economic value of mulberry trees is basically reflected in the agricultural field. In the past ten years, many modern scientific research results have shown that mulberry leaves are rich in nutrients and functional components such as protein and limiting amino acids, functional polyphenols, polysaccharides and polyhydroxyalkaloids. The intake ratio can effectively prevent and control the occurrence and development of metabolic diseases such as diabetes, metabolic syndrome and obesity. [0003] As the nutritional and healthy value of mulberry leaves outside of agricultural production is gradually recognized by the public, t...

AI Technical Summary

Problems solved by technology

[0005] 1. Drying and dehydration at high temperature for a long time leads to serious loss of heat-sensitive nutritional functional components such as polyphenols and chlorophyll in mulberry leaves;

[0006] 2. During storage and processing, mulberry leaves are prone to fat hydrolysis and oxidation of unsaturated fatty acids, producing unpleasant volatile carbonyl compounds such as valeraldehyde and hexanal, which lead to deterioration of mulberry leaf quality and flavor, and obvious taste "Grassy smell", poor flavor quality;

[0007] 3. The rehydration ratio of the product is low, and the excessive dehydration of the leaves of the product leads to too brittle tissue, high rate of package damage, easy yellowing and fading after long-term storage, poor storage, and short shelf life;

[0008] 4. The content of anti-nutritional factors such as tannin, phytic acid and anthraquinone in mulberry leaves is higher than that of conventional leafy vegetables, and the consumption of consumers with weak gastrointestinal function is restricted

[0009] Due to the fact that there has been no breakthrough in key processing technologies such as the retention rate of nutritional functional components of dehydrated mulberry leaf products, the reduction of anti-nutritional factors, the removal of “grassy smell” and moderate dehydration, the product price has remained at a low level for a long time, and farmers’ income has increased. The benefit is not significant

[0010] Studies have shown that the use of lye ultrasonic low-temperature blanching technology, compared with traditional processing methods, can avoid high temperature damage to the nutritional and active components of mulberry leaves and effectively remove the "grassy smell". However, the protein content of the dehydrated mulberry leaves processed The bioavailability is still low, and the rehydration ratio of this kind of dehydrated mulberry leaves is low, and its processing method needs to be further improved

Images