Mulberry leaf and seaweed combined bean jelly

Abstract

The invention discloses mulberry leaf and seaweed combined bean jelly, and belongs to the field of food health care. The invention relates to a preparation method of mulberry leaf and seaweed combined bean jelly. The bean jelly comprises the following raw materials in percentage by mass: 20-40% of seaweed powder, 10-60% of mulberry leaf powder, 0.5-3% of konjac glucomannan, 0.5-2.5% of curdlan, 8-10% of white sugar and 0.05-0.08% of citric acid. The specific preparation process comprises the following steps: preparing treated mulberry leaves and seaweed into powder, uniformly mixing the powder with konjac glucomannan, curdlan, white sugar and citric acid, heating and cooling to obtain a corresponding product, and researching the synergistic effect. The method is simple in route and mild in condition.

Description

Technical Field

[0001] The invention belongs to the field of food health care, and in particular relates to a mulberry leaf and seaweed combined jelly. Background Art

[0002] As a new type of feed, mulberry leaves contain vitamins and mineral elements that can enhance animal metabolism and are widely used in livestock and poultry production. The chemical active ingredients in mulberry leaves have the effects of lowering blood sugar and lipids. In addition, mulberry leaves have a strong antioxidant effect. The antioxidant effect of mulberry leaf extract is mainly manifested in improving the production performance and enhancing the body's ability to resist oxidative damage in animals, and in vitro, it is manifested as the ability to remove specific free radicals.

[0003] Seaweed is the original producer of organic matter in the ocean. The polysaccharides contained in seaweed have a wide range of biological activities. Seaweed polysaccharides not only have high antioxidant activity, but can also remove diphenylpicrylhydrazine, ·OH, ·O2 - , H2O2 and other free radicals; it can also inhibit oxidation-reduction mediated diseases such as diabetes, neurodegenerative diseases, cancer, liver damage, colitis, etc. by scavenging ROS, regulating the antioxidant system and oxidative stress-mediated signal pathways.

[0004] Jelly is a kind of snack, and the preparation methods vary in different regions. Jelly is a frozen food, shaped like crystal, crystal clear, and smooth in the mouth.

[0005] Free radicals have strong oxidative ability and can cause peroxidation of macromolecules in the body, causing irreversible damage to the body. Determining free radical scavenging ability is one of the effective methods for evaluating antioxidant activity. DPPH free radical is a synthetic organic reagent with a maximum absorption peak at a wavelength of 515nm. The synthetic free radical scavenging method determines the DPPH free radical scavenging ability of the sample by calculating the degree of reduction in absorbance. The operation is simple and the DPPH free radical scavenging method is the most commonly used antioxidant activity evaluation method.

[0006] Regarding the determination of the DPPH free radical scavenging ability of mulberry leaves and seaweed, only the DPPH free radical scavenging ability of the extracts of single components was determined by different extraction methods, and there was no investigation on whether the combination of the two would have a synergistic effect and thus affect the DPPH free radical scavenging ability. Summary of the invention

[0007] In view of the defects and shortcomings in the prior art in exploring the ability of mulberry leaves and seaweed to scavenge DPPH free radicals, the purpose of the present invention is to explore the synergistic effect of mulberry leaves and seaweed in scavenging DPPH free radicals.

[0008] 1. A mulberry leaf and seaweed combined jelly provided by the present invention, wherein the raw material composition and mass percentage of the jelly are: seaweed powder 20-40%, mulberry leaf powder 10-60%, konjac gum 0.5-3%, curdlan gum 0.5-2.5%, white sugar 8-10%, and citric acid 0.05-0.08%.

[0009] The preparation method of the jelly comprises the following steps: washing, drying, puffing and crushing fresh mulberry leaves and seaweed, sieving to obtain corresponding mulberry leaf powder and seaweed powder, uniformly mixing seaweed powder and mulberry leaf powder with konjac gum, curdlan, sugar and citric acid in different proportions, mixing the raw materials with water, heating and cooling after mixing.

[0010] The seaweed powder is one of kelp powder, laver powder, kelp powder and sea lettuce powder, or a combination of any two or more thereof.

[0011] The combined jelly has a synergistic effect to enhance the ability of scavenging 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radicals.

[0012] As a further improvement of the technical solution of the preparation method of the present invention, during the production of mulberry leaf powder and seaweed powder, the drying temperature is 100-120°C, and the diameter of the mulberry leaf powder and seaweed powder after sieving is 0.1-0.15mm.

[0013] As a further improvement of the technical solution of the preparation method of the present invention, the mass ratio of raw materials to water is 1:100-200, the heating temperature is 110-120°C, the heating time is 10-50min, and the temperature after cooling is 5-10°C.

[0014] Compared with the prior art, the beneficial effects of the present invention are that the method is simple in route, mild in conditions, and has an obvious synergistic effect in the determination of the ability of mulberry leaves and seaweed to scavenge DPPH free radicals. DETAILED DESCRIPTION

[0015] The present method is further described below in conjunction with specific embodiments, but the following content should not be interpreted as limiting the scope of protection of the invention to any extent.

[0016] "g" represents the mass unit "gram"; "℃" represents the temperature unit "degrees Celsius"; "mL" represents the volume unit "milliliter"; "min" represents the time unit "minute"; "h" represents the time unit "hour"; "nm" represents the wavelength unit "nanometer".

[0017] Example 1

[0018] A combination of mulberry leaves and seaweed jelly:

[0019] Preparation of seaweed powder and mulberry leaf powder: weigh 200g of mulberry leaves and 100g of kelp, wash them and put them into a 120℃ oven for drying. After they are completely dried, they are expanded and crushed. The crushed powder is sieved through a 100-mesh sieve to obtain kelp powder and mulberry leaf powder.

[0020] Preparation of mulberry leaf and seaweed combination jelly: weigh 8.25g mulberry leaf powder, 41.25g kelp powder, 1g konjac gum, 0.5g curdlan, 4g sugar, 0.025g citric acid, add 500mL water, mix well, heat to 120℃ for 30min. After heating, take out the heated liquid, cool it at room temperature for 10min, take 2mL of liquid for scavenging DPPH free radical experiment, and cool the remaining liquid to 5-10℃ to obtain mulberry leaf and seaweed combination jelly.

[0021] Determination of DPPH free radical scavenging rate: take 2 mL of sample and standard solution, add 5 mL of ethanol to dilute, then take 2 mL of ethanol dilution respectively, add 2 mL of DPPH free radical solution to each, mix well, leave at room temperature for 30 min, measure absorbance at 517 nm (A1), use anhydrous ethanol to replace the sample solution to determine the absorbance (A0), use anhydrous ethanol to replace the DPPH free radical solution to determine the absorbance (A2), repeat the operation 3 times in parallel, and calculate the DPPH free radical scavenging rate.

[0022] DPPH free radical scavenging rate = 100 × [1-(A2-A1) / A0]

[0023] Wherein, A0 is the blank water control group, A1 is the control group without adding DPPH, and A2 is the absorbance value of the experimental group.

[0024] Examples 2-5 and Comparative Examples 1-2

[0025] The same operation method as in Example 1 was used, except for the mass fraction ratio of the mulberry leaf powder to the kelp powder. The obtained results are shown in Table 1.

[0026] Table 1: DPPH free radical scavenging rate table

[0027]

[0028] As shown in Table 1, there is a significant synergistic effect between mulberry leaves and seaweed, among which the optimal mass ratio of mulberry leaf powder to kelp powder is 2:1. The synergistic effect occurs because the polysaccharides in mulberry leaves and seaweed have a synergistic effect, which improves their ability to scavenge DPPH free radicals.

[0029] The above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any simple modification or equivalent change made to the above embodiment based on the technical essence of the present invention shall fall within the protection scope of the present invention.

Claims

1. A mulberry leaf and seaweed combined jelly, characterized in that: The raw material composition and mass percentage of the jelly are: 20-40% of seaweed powder, 10-60% of mulberry leaf powder, 0.5-3% of konjac gum, 0.5-2.5% of curdlan gum, 8-10% of white sugar, and 0.05-0.08% of citric acid; The preparation method of the jelly comprises the following steps: washing, drying, puffing and crushing fresh mulberry leaves and seaweed, sieving to obtain corresponding mulberry leaf powder and seaweed powder, uniformly mixing the seaweed powder and mulberry leaf powder with konjac gum, curdlan gum, white sugar and citric acid in different proportions, mixing the raw materials with water, heating and cooling after mixing; The seaweed powder is one of kelp powder, laver powder, kelp powder and sea lettuce powder, or a combination of any two or more thereof; The combined jelly has a synergistic effect to enhance the ability of scavenging 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radicals.

2. The mulberry leaf and seaweed combined jelly according to claim 1, characterized in that: During the production process of mulberry leaf powder and seaweed powder, the drying temperature is 100-120°C, and the diameter of the mulberry leaf powder and seaweed powder after sieving is 0.1-0.15mm.

3. The mulberry leaf and seaweed combined jelly according to claim 1, characterized in that: The mass ratio of raw materials to water is 1:100-200, the heating temperature is 110-120°C, the heating time is 10-50min, and the temperature after cooling is 5-10°C.

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