CN111670956A - Mulberry leaf rice bean curd and preparation method thereof - Google Patents
Mulberry leaf rice bean curd and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of food processing, in particular to mulberry leaf rice bean curd and a preparation method thereof; through carrying out treatments such as twice extraction, enzymolysis, enrichment, debitterizing stabilization and the like on mulberry leaves, the alkaloid in the mulberry leaves is extracted, and the mulberry leaf protein is further decomposed into micromolecular protein. Meanwhile, the mulberry leaves contain more flavonoids and alkaloids, and have certain effects of resisting oxidation and balancing blood sugar.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to mulberry leaf rice bean curd and a preparation method thereof.
Background
The rice bean curd is a local snack in the areas of Sichuan, Yu, Hubei, Xiang, Qian and the like, is traditionally made of rice and quicklime, and is made by adding corn, soybean and other materials in some areas, but the lime added in the traditional preparation method is large, the quicklime is not edible alkali, if the lime is too large, certain adverse effect on a human body can be caused after eating, particularly the rice bean curd is taken as a common local snack, the eating frequency is high, and the traditionally made rice bean curd is single in nutrition and low in protein content.
The prior patent document with publication number CN107177655A discloses a mulberry leaf protein polypeptide and application thereof, and specifically comprises the steps of crushing mulberry leaves, adding sodium bisulfite, modifying the mulberry leaves under alkaline conditions, adding protease, pectinase and polypeptide complex enzyme for enzymolysis twice, finally heating enzymolysis liquid to 85-95 ℃ for enzyme deactivation, centrifuging, filtering and concentrating to obtain the mulberry leaf protein polypeptide. Can be particularly applied to the preparation of health-care drinks. However, sodium bisulfite is adopted for modification before enzymolysis, the mulberry leaves are only in powder form, the modified protein amount is not much, whether new protein produced by chelating mulberry leaf protein and sodium bisulfite is denatured or not is unknown, and meanwhile, a high-temperature method is adopted during enzyme deactivation, and the protein is denatured and inactivated under the high-temperature condition, so that the activity of mulberry leaf protein polypeptide is lost during enzyme deactivation.
Disclosure of Invention
In order to solve the technical problems, the invention provides mulberry leaf rice bean curd and a preparation method thereof.
The invention is realized by the following technical scheme:
the mulberry leaf rice bean curd is prepared from the following raw materials in parts by weight: 40-60 parts of rice, 160-240 parts of water, 15-20 parts of mulberry leaves and 1-3 parts of edible alkali, wherein the mulberry leaves are subjected to extraction, enzymolysis treatment, enrichment and debitterizing stabilization treatment to obtain a mulberry leaf extract.
Further, the raw materials comprise: 50 parts of rice, 100 parts of water, 17 parts of mulberry leaves and 2 parts of dietary alkali.
Further, the preparation method of the mulberry leaf extract comprises the following steps:
1) primary extraction: cleaning folium Mori, air drying, freezing with liquid nitrogen for 5-7min, pulverizing to particle size of 60-70 μm, adding citric acid solution to adjust ph to 4-6, adding cellulase, ultrasonic treating at 25KHz for 30-50min, and centrifuging to obtain supernatant and precipitate;
2) secondary extraction: adding sodium bicarbonate solution into the precipitate obtained in the step 1) to adjust ph to be neutral, extracting with ethyl acetate twice, filtering to obtain filtrate and filter residue, distilling the filtrate under reduced pressure to remove the solvent, mixing with the supernatant, and spray drying to obtain sangphylline;
3) and (3) enzymolysis treatment: adding a sodium hydroxide solution into the filter residue obtained in the step 2) to adjust the pH value to 8-10, and then adding protease for enzymolysis to obtain a mulberry leaf crude protein solution;
4) enrichment: adding the enrichment solution into the crude mulberry leaf protein solution obtained in the step 3), and performing microwave treatment at the power of 300-500W for 45-70min at the temperature of 40-55 ℃ to obtain a protein enrichment solution;
5) debitterizing and stabilizing: adding lactobacillus and stabilizer into the protein enrichment liquid in the step 4), continuously stirring for 0.5-1.5h at 30-45 ℃, and performing ultrafiltration to retain molecules with molecular weight below 1000 to obtain the mulberry leaf micromolecule protein.
Wherein the dosage of the cellulase in the step 1) is 7-12% of the mass of the dried mulberry leaves.
Wherein the dosage of the protease in the step 3) is 4-16% of the filter residue.
Wherein, the enrichment liquid in the step 4) is prepared by mixing glycerol, ethyl acetate and water according to the weight ratio of 2-3: 1.3-1.7: 5-7 by mass ratio; the dosage of the enrichment liquid is 4-12% of the mulberry leaf crude protein liquid.
Wherein, the stabilizing agent in the step 5) includes but is not limited to amino acid, gelatin and polyalcohol.
A method for preparing rice bean curd containing folium Mori comprises soaking rice in water for 4 hr, grinding into rice pulp, sieving, adding edible alkali 0.8-1.0% of broken rice, decocting at 85-95 deg.C for 10-12min, cooling to 55-65 deg.C, adding Mulberry leaf alkali, decocting for 3-5min, stopping heating, cooling to 40-50 deg.C, adding small molecular protein of folium Mori, molding, cooling, and shaping.
The invention has the beneficial effects that: through carrying out treatments such as twice extraction, enzymolysis, enrichment, debitterizing stabilization and the like on mulberry leaves, the alkaloid in the mulberry leaves is extracted, and the mulberry leaf protein is further decomposed into micromolecular protein. Meanwhile, the mulberry leaves contain more flavonoids and alkaloids, and have certain effects of resisting oxidation and balancing blood sugar.
After the protein ingested by the human body is acted by the enzyme in the digestive tract, the protein is mostly digested and absorbed in a low peptide form, the absorption proportion in a free amino acid form is small, the human body can independently inhibit the absorption of fat when being rich in active peptide, and the active peptide acts with the fat to generate lipase, so that the decomposition of the fat can be promoted. And the micromolecule polypeptide can be directly absorbed by human body, and the absorption rate is better than that of the protein directly added. The polypeptide is wrapped by starch molecules in the rice bean curd, so that degradation loss in severe environments such as gastric juice and the like can be effectively reduced.
Wherein, because the protein is mostly in cytoplasm, the cytoplasm of the mulberry leaves is damaged under the condition of low temperature by adopting ultramicro pulverization after liquid nitrogen freezing, so that the activity of the mulberry leaves is not influenced and more protein can be released. Through two times of extraction, the alkaloid in the mulberry leaves is extracted while the mulberry leaf protein is fully extracted, so that the utilization of the mulberry leaves is maximized. By adding lactobacillus and stabilizer, bitterness can be reduced, and flavor of rice bean curd is not affected. The stabilizer forces more water molecules around the protein at low concentrations, thereby increasing the stability of the polypeptide, increasing its stability under heating, and reducing polypeptide decomposition. The mulberry leaf polypeptide is separated by adopting an ultrafiltration mode, and the molecular weight of the enzyme is generally more than ten thousand, so that the mulberry leaf polypeptide can be separated by directly carrying out ultrafiltration, and the step of inactivating the enzyme is omitted, thereby avoiding the occurrence of the condition that the polypeptide is also influenced due to the inactivation of the enzyme. The extracted alkaloid contains 1-deoxynojirimycin, is unique to mulberry leaves in the plant kingdom, has certain bacteriostatic, antioxidant and hypoglycemic effects, not only prolongs the shelf life of the rice tofu, but also improves the antioxidant and free radical scavenging capabilities of a human body. And the mulberry leaf polypeptide is alkaline, so that the consumption of dietary alkali can be greatly reduced after the mulberry leaf polypeptide and the mulberry leaf alkali are added, the alkali bitterness of the rice bean curd is further reduced, and the flavor and the taste are improved.
Detailed Description
Example 1
The rice bean curd formula comprises: 50 parts of rice, 100 parts of water, 17 parts of mulberry leaves and 2 parts of dietary alkali.
The preparation method comprises the following steps:
1. primary extraction: cleaning folium Mori, air drying, freezing with liquid nitrogen for 6min, pulverizing to particle size of 65 μm, adding citric acid solution to adjust pH to 5, adding cellulase 10% of dried folium Mori, ultrasonic processing at frequency of 25KHz for 40min, and centrifuging to obtain supernatant and precipitate.
2. Secondary extraction: adding sodium bicarbonate solution into the precipitate in the step 1 to adjust ph to be neutral, extracting with ethyl acetate twice, filtering to obtain filtrate and filter residue, distilling the filtrate under reduced pressure to remove the solvent, mixing with the supernatant, and spray drying to obtain the sangphylline.
3. And (3) enzymolysis treatment: and (3) adding a sodium hydroxide solution into the filter residue obtained in the step (2) to adjust the pH value to 9, and then adding protease accounting for 10% of the mass of the filter residue for enzymolysis to obtain a mulberry leaf crude protein solution.
4. Enrichment: adding the concentrated solution with the mass of 8% into the crude mulberry leaf protein solution obtained in the step 3, and performing microwave treatment at the power of 400W for 55min at the temperature of 50 ℃ to obtain protein concentrated solution;
further, the enrichment solution is prepared by mixing glycerol, ethyl acetate and water according to the weight ratio of 2.5: 1.5: 6, and mixing the components in a mass ratio.
5. Debitterizing and stabilizing: and (4) respectively adding lactobacillus and arginine with the mass of 3% into the protein enrichment solution in the step (4), continuously stirring at the speed of 200rpm for 1h at the temperature of 40 ℃, and performing ultrafiltration to retain molecules with the molecular weight of below 1000 to obtain the mulberry leaf micromolecule protein.
6. Preparing mulberry leaf rice bean curd: soaking rice in water for 4 hr, grinding into rice pulp, sieving, adding edible alkali 0.9% of broken rice, decocting at 90 deg.C for 11min, cooling to 60 deg.C, adding Mulberry leaf alkali, decocting for 4min, stopping heating, cooling to 45 deg.C, adding mulberry leaf small molecular protein, molding, cooling, and shaping.
Example 2
The rice bean curd formula comprises: 60 parts of rice, 240 parts of water, 20 parts of mulberry leaves and 3 parts of dietary alkali.
The preparation method comprises the following steps:
1. primary extraction: cleaning folium Mori, air drying, freezing with liquid nitrogen for 7min, pulverizing to particle size of 70 μm, adding citric acid solution to adjust pH to 6, adding cellulase 12% of dried folium Mori, ultrasonic processing at frequency of 25KHz for 50min, and centrifuging to obtain supernatant and precipitate.
2. Secondary extraction: adding sodium bicarbonate solution into the precipitate in the step 1 to adjust ph to be neutral, extracting with ethyl acetate twice, filtering to obtain filtrate and filter residue, distilling the filtrate under reduced pressure to remove the solvent, mixing with the supernatant, and spray drying to obtain the sangphylline.
3. And (3) enzymolysis treatment: and (3) adding a sodium hydroxide solution into the filter residue obtained in the step (2) to adjust the pH value to 10, and then adding protease accounting for 16% of the mass of the filter residue for enzymolysis to obtain a mulberry leaf crude protein solution.
4. Enrichment: adding 12% by mass of the concentrated solution into the crude mulberry leaf protein solution obtained in the step (3), and performing microwave treatment at the power of 500W for 45min at the temperature of 55 ℃ to obtain a protein concentrated solution;
further, the enrichment solution is prepared by mixing glycerol, ethyl acetate and water according to the weight ratio of 3: 1.7: 7 by mass ratio.
5. Debitterizing and stabilizing: and (4) respectively adding 7% by mass of lactic acid bacteria and gelatin into the protein enrichment solution obtained in the step (4), continuously stirring at the speed of 300rpm for 0.5h at the temperature of 45 ℃, and performing ultrafiltration to retain molecules with the molecular weight of below 1000 to obtain the mulberry leaf micromolecule protein.
6. Preparing mulberry leaf rice bean curd: soaking rice in water for 2 hr, grinding into rice pulp, sieving, adding edible alkali 1.0% of broken rice, stirring, decocting at 95 deg.C for 10min, cooling to 65 deg.C, adding Mulberry leaf alkali, decocting for 3min, stopping heating, cooling to 50 deg.C, adding mulberry leaf micromolecular protein, molding, and cooling.
Example 3
The rice bean curd formula comprises: 40 parts of rice, 160 parts of water, 15 parts of mulberry leaves and 1 part of dietary alkali.
The preparation method comprises the following steps:
1. primary extraction: cleaning folium Mori, air drying, freezing with liquid nitrogen for 5min, pulverizing to particle size of 60 μm, adding citric acid solution to adjust pH to 4, adding cellulase 7% of dried folium Mori, ultrasonic processing at frequency of 25KHz for 30min, and centrifuging to obtain supernatant and precipitate.
2. Secondary extraction: adding sodium bicarbonate solution into the precipitate in the step 1 to adjust ph to be neutral, extracting with ethyl acetate twice, filtering to obtain filtrate and filter residue, distilling the filtrate under reduced pressure to remove the solvent, mixing with the supernatant, and spray drying to obtain the sangphylline.
3. And (3) enzymolysis treatment: and (3) adding an alkali solution into the filter residue obtained in the step (2) to adjust the pH value to be 8, and then adding protease accounting for 4% of the mass of the filter residue for enzymolysis to obtain the crude mulberry leaf protein solution.
4. Enrichment: adding the concentrated solution with the mass of 4% into the crude mulberry leaf protein solution obtained in the step 3, and performing microwave treatment at the power of 500W for 45min at the temperature of 40 ℃ to obtain protein concentrated solution;
further, the enrichment solution is prepared by mixing glycerol, ethyl acetate and water according to the weight ratio of 2: 1.3: 5 by mass ratio.
5. Debitterizing and stabilizing: and (4) respectively adding lactic acid bacteria and ethylene glycol with the mass of 1% of the protein enrichment solution in the step (4) to the protein enrichment solution, continuously stirring the mixture for 1.5 hours at the speed of 100rpm at the temperature of 30 ℃, and performing ultrafiltration to retain molecules with the molecular weight of below 1000 to obtain the mulberry leaf micromolecule protein.
6. Preparing mulberry leaf rice bean curd: soaking rice in water for 8h, grinding into rice milk, sieving, adding edible alkali 0.8% of broken rice, stirring, decocting at 85 deg.C for 12min, cooling to 55 deg.C, adding 6 weight parts of alkali, decocting for 5min, stopping heating, cooling to 40 deg.C, adding small molecular protein of folium Mori, and molding.
Example 4
The rice bean curd formula comprises: 45 parts of rice, 180 parts of water, 19 parts of mulberry leaf micromolecule protein and 3 parts of dietary alkali.
The preparation method comprises the following steps:
1. primary extraction: cleaning folium Mori, air drying, freezing with liquid nitrogen for 6min, pulverizing to particle size of 62 μm, adding citric acid solution to adjust pH to 4, adding cellulase 9% of dried folium Mori, ultrasonic processing at frequency of 25KHz for 20min, and centrifuging to obtain supernatant and precipitate.
2. Secondary extraction: adding sodium bicarbonate solution into the precipitate in the step 1 to adjust ph to be neutral, extracting with ethyl acetate twice, filtering to obtain filtrate and filter residue, distilling the filtrate under reduced pressure to remove the solvent, mixing with the supernatant, and spray drying to obtain the sangphylline.
3. And (3) enzymolysis treatment: and (3) adding a sodium hydroxide solution into the filter residue obtained in the step (2) to adjust the pH value to 8, and then adding protease accounting for 12% of the mass of the filter residue for enzymolysis to obtain a mulberry leaf crude protein solution.
4. Enrichment: adding 7% by mass of concentrated solution into the crude mulberry leaf protein solution obtained in the step (3), and performing microwave treatment at the power of 350W for 65min at the temperature of 45 ℃ to obtain protein concentrated solution;
further, the enrichment solution is prepared by mixing glycerol, ethyl acetate and water according to the weight ratio of 3: 1.3: 7 by mass ratio.
5. Debitterizing and stabilizing: and (4) respectively adding lactobacillus and trehalose with the mass of 5% into the protein enrichment solution in the step (4), continuously stirring at the speed of 220rpm for 1.5h at the temperature of 35 ℃, and performing ultrafiltration to retain molecules with the molecular weight of below 1000 to obtain the mulberry leaf micromolecule protein.
6. Preparing mulberry leaf rice bean curd: soaking rice in water for 5h, grinding into rice pulp, sieving, adding edible alkali 0.8% of broken rice, stirring, decocting at 90 deg.C for 10min, cooling to 55 deg.C, adding 15 weight parts of alkali, decocting for 4min, stopping heating, cooling to 45 deg.C, adding small molecular protein of folium Mori, and molding.
Experimental example for studying raw materials, process and the like of rice and bean curd
Experimental example I additive screening experiment
The rice tofu is prepared by replacing 20 parts by weight of asparagus, 20 parts by weight of broccoli, 20 parts by weight of spinach and 20 parts by weight of soybean with the same formula as in example 1, and the preparation method adopts a simple and conventional preparation method, namely: drying and crushing asparagus, broccoli, spinach and soybeans, directly adding the dried and crushed asparagus, broccoli, spinach and soybeans into rice milk, cooking the rice milk for 15min at 90 ℃, cooling the rice milk to obtain 5 parts of rice tofu samples, and evaluating the rice tofu samples according to the hardness, taste, color and other aspects of the rice tofu. The results show that: the rice bean curd prepared by replacing asparagus has the highest hardness, the worst taste and no luster; secondly, replacing the rice bean curd prepared by broccoli; the rice bean curd prepared by spinach instead has lower hardness, but the spinach has poor dispersibility in the rice bean curd, so that the rice bean curd is partially dark green and partially light after being solidified; the hardness of the rice-bean curd prepared by replacing soybean was slightly higher than that of the rice-bean curd prepared in example 1, and there was no great difference in color.
Further, 5 parts of the rice tofu prepared above were fed to 5 groups of mice, 5 mice per group, which had not been fed water alone for 12 hours, respectively, and the blood glucose change of the mice before and after the eating of the rice tofu was measured. The results showed that the rice-bean curd made with mulberry leaves had the least change in blood sugar, followed by the rice-bean curd made with broccoli, and the amount of change was greater than that of the rice-bean curd made with mulberry leaves, and the rice-bean curd made with soybeans had the greatest change in blood sugar after eating.
Experimental example II, screening experiment of amount of mulberry leaf rice bean curd
Samples 1 to 4: prepared using the amounts of examples 1-4;
sample 6: the addition amount of the mulberry leaf micromolecule protein is 30 parts;
sample 7: the addition amount of the sangphylline is 30 parts;
the method comprises the following steps: the rice tofu was prepared according to the method of the first experimental example, and then evaluated in terms of hardness, taste, color and the like. The results show that: the rice tofu prepared by the sample 7 has the highest hardness and poor taste; the rice bean curd prepared by the sample 6 has poor flavor and higher hardness than the rice bean curd prepared by the samples 1-4, so that the addition amount of the micromolecule protein is 10-20 parts, the addition amount of the sangphylline is 6-17 parts, and the taste, the flavor and the action and the efficacy of the product are ideal.
Experimental example III, screening experiment of folium Mori rice bean curd
Sample 8: same procedure as in example 1, without addition of stabilizer;
sample 9: directly drying and crushing mulberry leaves, and adding the mulberry leaves into rice milk;
the method comprises the following steps: the content of the protein in the rice bean curd sample is detected, and the result shows that the content of the polypeptide in the rice bean curd sample 8 is less than that of the protein in the rice bean curd prepared in the examples 1-4, which means that the small molecular protein of mulberry leaves added at 40-50 ℃ is still partially inactivated and decomposed due to high temperature without adding a stabilizer. The protein content of the sample 9 rice bean curd is low, in addition, the rice bean curd of the sample 9 can not be formed, only part of the rice bean curd is coagulated and is fragile, because the mulberry leaves are directly added, the dosage of dietary alkali is not changed, and the rice bean curd can not be coagulated after being cooled, which shows that the extracted and prepared mulberry leaf alkali and mulberry leaf micromolecule protein also play a certain role in forming the rice bean curd. Comparison with examples 1-4 shows that the rice tofu prepared by the formulation of examples 1-4 has a more desirable effect.
Experimental example four, Oxidation resistance experiment
1. Experimental Material
The same procedure as in example 1 was followed to replace mulberry leaves with asparagus (sample 1), broccoli (sample 2), spinach (sample 3) and soybean (sample 4), respectively, and the extracts obtained by the primary and secondary extractions were subjected to an antioxidant test to determine DPPH + radical scavenging ability of the extracts of each test group, and compared with the sanguinin (sample 5) extracted in example 1, and the results are shown in Table 1.
2. Experimental methods
The dried extract powder was completely dissolved in 30ml of water and a DPPH solution of 0.024mg/ml was prepared with methanol before measurement. Absorbing 15ml of a sample to be detected, adding 6ml of DPPH solution, placing the prepared solution in a dark room for standing for 30min, taking methanol as a blank, determining the light absorption value of the sample solution, namely DPPH solution, to be A0, determining the light absorption value of the methanol sample, namely DPPH solution, to be A1, determining the light absorption value at 515nm, converting the oxidation resistance of the detected substance by using Trolox (6-hydroxy-2, 5,7, 8-tetramethyl chromane-2-carboxylic acid), and expressing the result by using the concentration of the Trolox, wherein the experiment is repeated for three times.
Wherein, the calculation formula of the DPPH + free radical scavenging capacity of the extract is as follows:
3. results of the experiment
TABLE 1 (unit: mu mol Trolox/g)
The results of the experiments show that the sanguinarine has a certain oxidation resistance, wherein the free radical eliminating effect of asparagus and broccoli is slightly better than that of mulberry leaves, but the comprehensive effect of the mulberry leaves is selected to be the best in combination with the results of the experiments 1-3.
Experimental example five experiment of absorption effect of small molecular proteins of mulberry leaves
1. Experimental Material
An in vitro simulated absorption experiment was performed using the mulberry leaf small-molecule protein prepared in example 1, the contents of protein and polypeptide were measured, and compared with the directly dried and pulverized mulberry leaf (sample 1), and the results were averaged by repeating the averaging three times, as shown in table 2, showing that the protein content and polypeptide content in mulberry leaf were both ideal using the preparation method of the present invention.
2. Experimental methods
Simulating gastric juice digestion process: taking 1g of spray-dried mulberry leaf micromolecule protein powder into a 50ml centrifuge tube, adding 20ml of KCl-HCl buffer solution with ph of 1.7 and 800U of pepsin, stirring at constant temperature of 37 ℃ for 2h, sampling from the beginning of simulated digestion for 0.5h, 1h, 1.5h and 2h respectively, inactivating enzyme, and determining the content of protein and polypeptide.
3. Results of the experiment
TABLE 2
Experimental example six, taste and flavor experiment of rice bean curd
Sample 1: the same preparation method as that of the example 1 is adopted, and the addition amount of the dietary alkali is changed to 5 percent;
sample 2: the same preparation method as in example 1 was adopted, and lactic acid bacteria were not added;
the rice tofu was evaluated for hardness and bitterness by using an electronic tongue, and the hardness was 1-10 points, and the higher the hardness, the higher the bitterness, and the higher the hardness, the more the bitterness were, and the results were compared with example 1, and are shown in table 3.
TABLE 3
| Item | Hardness of | Bitter taste |
| Example 1 | 3 | 1 |
| Sample 1 | 6 | 3 |
| Sample 2 | 3 | 4 |
The table shows that the lactic acid bacteria can effectively reduce the alkali bitterness of the mulberry leaf micromolecule protein, the hardness of the rice tofu is higher after the dosage of the dietary alkali is changed into the dosage of the conventional rice tofu, and the dosage of the dietary alkali can be reduced by adding the mulberry leaf micromolecule protein and the mulberry leaf alkali.
Claims (9)
1. The mulberry leaf rice bean curd is characterized by comprising the following components in parts by weight: the mulberry leaf rice bean curd is prepared from the following raw materials in parts by weight: 40-60 parts of rice, 160-240 parts of water, 15-20 parts of mulberry leaves and 1-3 parts of edible alkali, wherein the mulberry leaves are subjected to extraction, enzymolysis treatment, enrichment and debitterizing stabilization treatment to obtain a mulberry leaf extract.
2. The mulberry leaf rice tofu of claim 1, wherein: the raw materials comprise the following components in parts by weight: 50 parts of rice, 100 parts of water, 17 parts of mulberry leaves and 2 parts of dietary alkali.
3. The mulberry leaf rice tofu of claim 1, wherein the mulberry leaf extract comprises mulberry leaf small molecule proteins and sanguinarine.
4. The mulberry leaf rice tofu of claim 3, wherein: the preparation method of the mulberry leaf extract comprises the following steps:
1) primary extraction: cleaning folium Mori, air drying, freezing with liquid nitrogen for 5-7min, pulverizing to particle size of 60-70 μm, adding citric acid solution to adjust ph to 4-6, adding cellulase, ultrasonic treating at 25KHz for 30-50min, and centrifuging to obtain supernatant and precipitate;
2) secondary extraction: adding sodium bicarbonate aqueous solution into the precipitate obtained in the step 1) to adjust the ph to be neutral, extracting with ethyl acetate twice, filtering to obtain filtrate and filter residue, distilling the filtrate under reduced pressure to remove the solvent, mixing with the supernatant, and spray drying to obtain sangphylline;
3) and (3) enzymolysis treatment: adding a sodium hydroxide solution into the filter residue obtained in the step 2) to adjust the pH value to 8-10, and then adding protease for enzymolysis to obtain a mulberry leaf crude protein solution;
4) enrichment: adding the enrichment solution into the crude mulberry leaf protein solution obtained in the step 3), and performing microwave treatment at the power of 300-500W for 45-70min at the temperature of 40-55 ℃ to obtain a protein enrichment solution;
5) debitterizing and stabilizing: adding lactobacillus and stabilizer into the protein enrichment liquid in the step 4), continuously stirring for 0.5-1.5h at 30-45 ℃, and performing ultrafiltration to retain molecules with molecular weight below 1000 to obtain the mulberry leaf micromolecule protein.
5. The mulberry leaf rice tofu of claim 4, wherein: the dosage of the cellulase in the step 1) is 7-12% of the dry mulberry leaves.
6. The mulberry leaf rice tofu of claim 4, wherein: the dosage of the protease in the step 3) is 4-16% of the filter residue.
7. The mulberry leaf rice tofu of claim 4, wherein: the enrichment liquid in the step 4) is prepared by mixing glycerol, ethyl acetate and water according to the weight ratio of 2-3: 1.3-1.7: 5-7 by mass ratio; the dosage of the enrichment liquid is 4-12% of the mulberry leaf crude protein liquid.
8. The mulberry leaf rice tofu of claim 4, wherein: the stabilizer includes but is not limited to amino acid, gelatin, and polyalcohol.
9. A method for preparing the mulberry leaf rice tofu according to claim 1, characterized in that: the preparation method comprises the following steps: soaking rice in water for 4 hr, grinding into rice pulp, sieving, adding edible alkali 0.8-1.0% of broken rice, decocting at 85-95 deg.C for 10-12min, cooling to 55-65 deg.C, adding Mulberry leaf alkali, decocting for 3-5min, stopping heating, cooling to 40-50 deg.C, adding mulberry leaf small molecular protein, molding, cooling, and shaping.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114989242A (en) * | 2022-07-01 | 2022-09-02 | 承德医学院 | Method for extracting mulberry leaf protein |
| CN117256801A (en) * | 2023-09-21 | 2023-12-22 | 江苏石井磨房食品科技有限公司 | Preparation method of high-fiber whole-bean vegetable protein slurry |
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| CN114989242A (en) * | 2022-07-01 | 2022-09-02 | 承德医学院 | Method for extracting mulberry leaf protein |
| CN117256801A (en) * | 2023-09-21 | 2023-12-22 | 江苏石井磨房食品科技有限公司 | Preparation method of high-fiber whole-bean vegetable protein slurry |
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