CN103315258A - Flavoring for preparing mulberry leaf convenient food, and mulberry leaf convenient food and preparation method thereof - Google Patents
Flavoring for preparing mulberry leaf convenient food, and mulberry leaf convenient food and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a flavoring for preparing a mulberry leaf convenient food, and the mulberry leaf convenient food and a preparation method thereof. The flavoring comprises, by weight, 3.2 to 5.2 parts of salt, 1.2 to 3.2 parts of chilli powder, 28 to 52 parts of sweet rice flour, 12 to 32 parts of soybean powder, 0.8 to 1.6 parts of beta-cyclodextrin, 4.8 to 6.8 parts of edible agar, 1.2 to 2.8 parts of five spice powder, 1.2 to 2.8 parts of spiced salt, 4 to 16 parts of sesame and 1000 parts of water. It is convenient and simple to use the flavoring to prepare the mulberry leaf convenient food, and the flavoring can be directly applied on the surface of an enzyme-deactivated mulberry leaf smeared with egg; with the flavoring, dreg-like taste of the mulberry leaf can be neutralized, better taste of the mulberry leaf convenient food can be obtained, and the mulberry leaf convenient food is popular among consumers of all ages.
Description
Technical field
The invention belongs to field of food, the particularly flavoring of preparation mulberry leaf instant food also relates to and utilizes mulberry leaf instant food that this flavoring makes and the preparation method of mulberry leaf instant food.
Background technology
Mulberry leaf are the dry leaf of moraceae plants mulberry (Morus alba L.).Along with the value return of health diet, mulberry leaf have been widely used in the aspects such as food industry, medicine, beauty and skin care in recent years, present the situation that ancient tree is newly spent.Mulberry leaf contain the several functions compositions such as mineral matter, vitamin, food fiber, amino acid, phytosterol, flavonoids, have hypoglycemic, hypotensive, reduce cholesterol, anti-ageing, keep the pharmacological actions such as digestive system and excretory system health, cancer-resisting, raising immunity, especially its functional food factor 1-DNJ (1-DNJ) can be used as desirable feedstock hypoglycemic and weight losing function sexual health goods.Yet aspect present food industry, mulberry leaf utilize comparative maturity at drink, and mainly the form with batching exists on food, fails to give full play to the potential function value of mulberry leaf.Because the dregs sense of mulberry leaf is obvious, limited the application of mulberry leaf being made the instant food aspect of picture sea sedge.Therefore, be badly in need of a kind of flavoring for preparing the mulberry leaf instant food, can reduce the dregs sense of mulberry leaf, the potential function of giving full play to mulberry leaf is worth.
Summary of the invention
In view of this, one of purpose of the present invention is to provide a kind of flavoring for preparing the mulberry leaf instant food, and this flavoring can reduce the dregs sense of mulberry leaf; Two of purpose of the present invention is to provide the mulberry leaf instant food that utilizes above-mentioned flavoring preparation; Three of purpose of the present invention is to provide the preparation method of mulberry leaf instant food.
For achieving the above object, technical scheme is:
1. the flavoring for preparing the mulberry leaf instant food, formed by weight 1000 parts in salt 3.2-5.2 part, chilli powder 1.2-3.2 part, glutinous rice flour 28-52 part, soy meal 12-32 part, beta-schardinger dextrin-0.8-1.6 part, edible agar 4.8-6.8 part, five-spice powder 1.2-2.8 part, spiced salt 1.2-2.8 part, sesame 4-16 part and water by following component.
Preferably, formed by weight 1000 parts in 4.2 parts of salt, 2.2 parts of chilli powders, 35 parts of glutinous rice flours, 28 parts of soy meals, 1.2 parts of beta-schardinger dextrin-s, 5.8 parts in edible agar, 2 parts of five-spice powders, 2 parts in the spiced salt, 10 parts of sesames and water by following component.
Preferred, the preparation method gets all the other components that add formula ratio behind the water boil of formula ratio, fully must prepare the flavoring of mulberry leaf instant food after the dissolving.
2. utilize the mulberry leaf instant food of described flavoring preparation.
3. the preparation method of mulberry leaf instant food, concrete steps are as follows: get new fresh mulberry leaf, complete after cleaning, then with the mulberry leaf section, egg is transferred to pasty state and be applied to the mulberry leaf surface, smear described flavoring on the mulberry leaf surface again, then mulberry leaf are dried by the fire to water content and be lower than 7%, get the mulberry leaf instant food.
Preferably, described complete as microwave de-enzyming, steam beating or do baking complete.
Preferably, described microwave de-enzyming is to be microwave de-enzyming 3～10min under the 500-800W condition at power.
Preferably, described steam beating completed under steam 10-15 minute.
Preferably, to complete be 100-150 ℃ of lower baking 15-30 minute in described dried baking.
Beneficial effect of the present invention is: the flavoring that the invention discloses preparation mulberry leaf instant food, its prescription rationally, in prescription, add suitable glutinous rice flour and soy meal, reduce the dregs sense that mulberry leaf itself have, add simultaneously beta-schardinger dextrin-and edible agar to reduce the fragility after mulberry leaf are dried in flavoring, increase the Chewiness of mulberry leaf instant food, the present invention has also added the flavorings such as salt, capsicum, to be fit to the taste in all ages and classes stage, increase simultaneously agreeable to the taste sense; The invention also discloses the preparation method of mulberry leaf instant food, its technique is simple, can be used in suitability for industrialized production.
Description of drawings
In order to make purpose of the present invention, technical scheme and beneficial effect clearer, the invention provides following accompanying drawing:
Fig. 1 is 1-DNJ standard items chromatograms.
Fig. 2 is 1-DNJ standard items calibration curves.
Fig. 3 is for detecting the chromatogram of raw material mulberry leaf 1-DNJ.
Fig. 4 is for estimating the mulberry leaf instant food figure as a result do not add the flavoring preparation.
Fig. 5 for the mulberry leaf instant food that estimate to add the preparation of salt and chilli powder as a result figure (A: the salt addition is 1.6-2.8g/L, and the chilli powder addition is the 0.4-1.1g/L evaluation result; B: the salt addition is 3.2-5.2g/L, and the chilli powder addition is the 1.2-3.2g/L evaluation result; C: the salt addition is 5.6-6.8g/L, and the chilli powder addition is the 3.6-4.8g/L evaluation result).
Fig. 6 for the mulberry leaf instant food that estimate to add salt, chilli powder, glutinous rice flour and soy meal preparation as a result figure (A: the salt addition is 3.2-5.2g/L, the chilli powder addition is 1.2-3.2g/L, the glutinous rice flour addition is 12-24g/L, and the soy meal addition is the 4-8g/L evaluation result; B: the salt addition is 3.2-5.2g/L, and the chilli powder addition is 1.2-3.2g/L, and the glutinous rice flour addition is 28-52g/L, and the soy meal addition is the 12-32g/L evaluation result; C: the salt addition is 3.2-5.2g/L, and the chilli powder addition is 1.2-3.2g/L, and the glutinous rice flour addition is 56-68g/L, and the soy meal addition is the 36-48g/L evaluation result).
Fig. 7 is the mulberry leaf instant food that estimate to add salt, chilli powder, glutinous rice flour, soy meal, sesame, five-spice powder, salt green pepper and beta-schardinger dextrin-preparation figure as a result.
The specific embodiment
Below in conjunction with specific embodiment, the preferred embodiments of the present invention are described in detail.The experimental technique of unreceipted actual conditions among the embodiment is usually according to normal condition or the condition of advising according to manufacturer.
The flavoring of preparation mulberry leaf instant food, the concentration of each component is as shown in table 1 below, and wherein solvent is water.
The flavoring of table 1, preparation mulberry leaf instant food
| Component | Salt | Chilli powder | Glutinous rice flour | Soy meal | Beta-schardinger dextrin- | Edible agar | Five-spice powder | The spiced | Sesame |
| Prescription | |||||||||
| 1 | 1.6g/L | 0.4g/ |
0 | 0 | 0 | 0 | 0 | 0 | 0 |
| |
2.8g/L | 1.1g/ |
0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Prescription 3 | 3.2g/L | 1.2g/ |
0 | 0 | 0 | 0 | 0 | 0 | 0 |
| |
5.2g/L | 3.2g/ |
0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Prescription 5 | 5.6g/L | 3.6g/ |
0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Prescription 6 | 6.8g/L | 4.8g/ |
0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Prescription 7 | 3.2g/L | 1.2g/L | 12g/L | 4g/ |
0 | 0 | 0 | 0 | 0 |
| |
5.2g/L | 3.2g/L | 24g/L | 8g/ |
0 | 0 | 0 | 0 | 0 |
| |
3.2g/L | 1.2g/L | 28g/L | 12g/ |
0 | 0 | 0 | 0 | 0 |
| |
5.2g/L | 3.2g/L | 52g/L | 32g/ |
0 | 0 | 0 | 0 | 0 |
| Prescription 11 | 3.2g/L | 1.2g/L | 56g/L | 36g/ |
0 | 0 | 0 | 0 | 0 |
| |
5.2g/L | 3.2g/L | 68g/L | 48g/ |
0 | 0 | 0 | 0 | 0 |
| Prescription 13 | 5.2g/L | 1.2g/L | 28g/L | 32g/L | 0.8g/L | 6.8g/L | 1.2g/L | 2.8g/L | 4g/ |
| Prescription | |||||||||
| 14 | 3.2g/L | 3.2g/L | 52g/L | 12g/L | 1.6g/L | 4.8g/L | 2.8g/L | 1.2g/L | 16g/L |
| Prescription 15 | 4.2g/L | 2.2g/L | 35g/L | 28g/L | 1.2g/L | 5.8g/L | 2g/L | 2g/L | 10g/L |
Get respectively each component in the above-mentioned prescription, first with each component of the boiled rear adding formula ratio of water, fully must prepare the flavoring of mulberry leaf instant food after the dissolving.
Utilize above-mentioned flavoring to prepare the mulberry leaf instant food, concrete steps are as follows:
Method 1: new fresh mulberry leaf clear water is cleaned, be the 10min that completes under the microwave of 500W at power, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 1 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 70 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 2: new fresh mulberry leaf clear water is cleaned, be the 3min that completes under the microwave of 800W at power, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 2 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 70 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 3: new fresh mulberry leaf clear water is cleaned, steam beating 15min, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 3 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 70 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 4: new fresh mulberry leaf clear water is cleaned, under 100 ℃ of conditions, do baking 30min, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 4 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 70 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 5: new fresh mulberry leaf clear water is cleaned, under 150 ℃ of conditions, do baking 15min, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 5 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 70 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 6: new fresh mulberry leaf clear water is cleaned, be the 3min that completes under the microwave condition of 800W at power, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 6 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 50 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 7: new fresh mulberry leaf clear water is cleaned, be the 10min that completes under the microwave of 500W at power, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 7 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 70 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 8: new fresh mulberry leaf clear water is cleaned, be the 3min that completes under the microwave of 800W at power, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 8 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 70 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 9: new fresh mulberry leaf clear water is cleaned, steam beating 10min, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 9 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 70 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 10: new fresh mulberry leaf clear water is cleaned, under 100 ℃ of conditions, do baking 30min, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 10 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 70 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 11: new fresh mulberry leaf clear water is cleaned, under 150 ℃ of conditions, do baking 15min, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 11 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 70 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 12: new fresh mulberry leaf clear water is cleaned, be the 3min that completes under the microwave condition of 800W at power, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 12 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 50 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 13: new fresh mulberry leaf clear water is cleaned, steam beating 15min, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 13 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 70 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 14: new fresh mulberry leaf clear water is cleaned, under 150 ℃ of conditions, do baking 15min, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 14 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 70 ℃ and be lower than 7%, get the mulberry leaf instant food.
Method 15: new fresh mulberry leaf clear water is cleaned, be the 3min that completes under the microwave condition of 800W at power, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, smear again the flavoring of prescription 15 on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 50 ℃ and be lower than 7%, get the mulberry leaf instant food.
Negative control: new fresh mulberry leaf clear water is cleaned, be the 3min that completes under the microwave condition of 800W at power, then mulberry leaf are cut into 4cm * 5cm size, egg is transferred to into pasty state and is applied to the mulberry leaf surface, flavoring is not smeared on the surface, then mulberry leaf are sandwiched between wire netting and dry by the fire to water content in 90 ℃ and be lower than 7%, get the mulberry leaf instant food.
Embodiment 3
Owing to contain the 1-DNJ (1-DNJ) of the 0.1-0.5% that has an appointment in the mulberry leaf, and this material belonging to potent alpha-glucosidase restrainer, absorption is better than acarbose; Suppress the conversion of human body sugar, the rising that reduces fasting blood-glucose and postprandial blood sugar is better than sulfonylurea drugs, and the possibility of generation hypoglycemia and other side effect is significantly less than other hypoglycemic drug, and security is good, so weight losing function is arranged.Based on this, utilize the content of 1-DNJ in the high-performance liquid chromatogram determination mulberry leaf.
The HPLC testing conditions of 1-DNJ is: anti-phase 5 μ m C18 (4.6 * 150mm) chromatographic column (Waters, Atlantis, Ireland), mobile phase is acetonitrile: the volume ratio of 0.1% acetic acid is 55:45, flow velocity 1mL/min, 25 ℃ of column temperatures detect wavelength 254nm, sample size 10 μ L, each sample replication 3 times.
The drawing standard curve accurately takes by weighing the 1-DNJ standard items, and being mixed with respectively concentration is 0 μ g/mL, 20 μ g/mL, 40,80 μ g/mL, then the sample of 160 μ g/mL detects, the chromatogram of 1-DNJ standard items as shown in Figure 1, then according to testing result drawing standard curve, as shown in Figure 2.
Sample preparation will be smashed after the mulberry leaf drying, crosses 60 mesh sieves, then uses the hydrochloric acid extraction (the ultrasound-enhanced clasmatosis 30min of 500W, solid-to-liquid ratio is 1:50) of 0.05mol/L.Use potassium borate buffer solution (0.4mol/L before the sample introduction, pH=8.5), 9-fluorene methyl methylchloroformate (FMOC-CL) (5mmol/L), 1mol/L glycine (cessation reaction), 0.1%(v/v) acetate solution and distilled water derive, use at last 0.22 μ m filtering with microporous membrane, sample chromatogram figure as shown in Figure 3.Calculate according to calibration curve, the content of 1-DNJ is 0.47% in the raw material mulberry leaf of utilization of the present invention.
Mulberry leaf instant food to the present invention preparation carries out sensory evaluation, and evaluation method is that the crowd to the born beautiful street all ages and classes stage outside Southwestern University and the campus estimates, and is divided into 5-20 year crowd, 20-35 year crowd, 35-50 year crowd, crowd more than 50 years old.
1. estimate the mulberry leaf instant food that does not add the flavoring preparation
Mulberry leaf instant food to the preparation of embodiment 2 negative controls carries out sensory evaluation, and its evaluation result as shown in Figure 4.As shown in Figure 4, utilize the mulberry leaf instant food evaluation result of this method preparation bad, the respondent represents, the mulberry leaf instant food smells the fragrance that has after the mulberry leaf oven dry, but it is too obvious to taste the dregs sense of leaf, and product does not have the taste of attractive appetite.
2. add the mulberry leaf instant food of salt and chilli powder preparation in the evaluation flavoring
Mulberry leaf instant food to 1～6 preparation of method among the embodiment 2 carries out sensory evaluation, and its evaluation result as shown in Figure 5.The evaluation result demonstration, the dregs sense of respondent's method for expressing 1～6 preparation mulberry leaf instant food is obvious, and the mulberry leaf instant food taste of method 1 and method 2 preparations is lighter, and the mulberry leaf instant food taste of method 5 and method 6 preparations is heavier; And the mulberry leaf instant food taste of method 3 and method 4 preparations is suitable, shows that the salt addition is 3.2-5.2g/L, and the chilli powder addition is in the 1.2-3.2g/L scope, and taste is suitable.
3. add the mulberry leaf instant food of salt, chilli powder, glutinous rice flour and soy meal preparation in the evaluation flavoring
Mulberry leaf instant food to method 7-12 preparation among the embodiment 2 carries out sensory evaluation, and its evaluation result as shown in Figure 6.Evaluation result shows, the mulberry leaf instant food of respondent's method for expressing 7 and method 8 preparations also has obvious dregs sense, the mulberry leaf instant food dregs sense of method 9 and method 10 preparations disappears, although and the mulberry leaf instant food dregs sense of method 11 and method 12 preparations disappears, mouthfeel is harder.Show that the glutinous rice flour addition is 28-52g/L, the soy meal addition be 12-32g/L can in and mulberry leaf dregs sense originally.
4. add the mulberry leaf instant food of salt, chilli powder, glutinous rice flour, soy meal, sesame, five-spice powder, salt green pepper and beta-schardinger dextrin-preparation in the evaluation flavoring
Mulberry leaf instant food to method 13-15 preparation among the embodiment 2 carries out sensory evaluation, and evaluation result as shown in Figure 7.Evaluation result shows, the respondent shows that the taste of the mulberry leaf instant food that makes is better, and mouthfeel is suitable, like sea sedge and other tool local flavor.
Therefore, utilize the present invention 13-15 that fills a prescription to prepare the mulberry leaf instant food, can obtain preferably mouthfeel, can also in and the dregs sense that has of mulberry leaf itself, for mulberry leaf provide a kind of new instant food, this makes things convenient for food to be subject to liking of all ages and classes stage crowd, has preferably market prospects.
Explanation is at last, above preferred embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is described in detail by above preferred embodiment, but those skilled in the art are to be understood that, can make various changes to it in the form and details, and not depart from claims limited range of the present invention.
Claims (9)
1. the flavoring for preparing the mulberry leaf instant food, it is characterized in that, formed by weight 1000 parts in salt 3.2-5.2 part, chilli powder 1.2-3.2 part, glutinous rice flour 28-52 part, soy meal 12-32 part, beta-schardinger dextrin-0.8-1.6 part, edible agar 4.8-6.8 part, five-spice powder 1.2-2.8 part, spiced salt 1.2-2.8 part, sesame 4-16 part and water by following component.
2. the flavoring of described preparation mulberry leaf instant food according to claim 1, it is characterized in that: formed by weight 1000 parts in 4.2 parts of salt, 2.2 parts of chilli powders, 35 parts of glutinous rice flours, 28 parts of soy meals, 1.2 parts of beta-schardinger dextrin-s, 5.8 parts in edible agar, 2 parts of five-spice powders, 2 parts in the spiced salt, 10 parts of sesames and water by following component.
3. flavoring according to claim 1 and 2 is characterized in that, the preparation method gets all the other components that add formula ratio behind the water boil of formula ratio, fully must prepare the flavoring of mulberry leaf instant food after the dissolving.
4. utilize the mulberry leaf instant food of each described flavoring preparation of claim 1-3.
5. the preparation method of the described mulberry leaf instant food of claim 4, it is characterized in that, concrete steps are as follows: get new fresh mulberry leaf, complete after cleaning, then with the mulberry leaf section, egg is transferred to pasty state and be applied to the mulberry leaf surface, smear described flavoring on the mulberry leaf surface again, then mulberry leaf are dried by the fire to water content and be lower than 7%, get the mulberry leaf instant food.
6. preparation method according to claim 5 is characterized in that: described complete as microwave de-enzyming, steam beating or do baking complete.
7. preparation method according to claim 6 is characterized in that: described microwave de-enzyming is to be microwave de-enzyming 3-10min under the 500-800W condition at power.
8. preparation method according to claim 6, it is characterized in that: described steam beating is to complete under steam 10-15 minute.
9. preparation method according to claim 6 is characterized in that: it is 100-150 ℃ of lower baking 15-30 minute that described dried baking completes.
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| CN104323198B (en) * | 2014-05-12 | 2015-12-09 | 湖北文理学院 | The special flavouring of the little wild garlic culinary art flesh of fish |
| CN106072536A (en) * | 2016-06-20 | 2016-11-09 | 西北农林科技大学 | A kind of Folium Mori instant leisure typical local food and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN103315258B (en) | 2014-05-28 |
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