CN113057303A - Preparation method and application of premna microphylla leaf dry powder - Google Patents
Preparation method and application of premna microphylla leaf dry powder Download PDFInfo
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- CN113057303A CN113057303A CN202110460433.5A CN202110460433A CN113057303A CN 113057303 A CN113057303 A CN 113057303A CN 202110460433 A CN202110460433 A CN 202110460433A CN 113057303 A CN113057303 A CN 113057303A
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- 241000531314 Premna microphylla Species 0.000 title claims abstract description 270
- 239000000843 powder Substances 0.000 title claims abstract description 150
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method and application of premna microphylla leaf dry powder. The premna microphylla leaf dry powder prepared by the technical scheme can keep the color consistent with fresh leaves, has no astringent taste, is good in coagulability, simple in preparation method and stable in quality, and the premna microphylla prepared by the premna microphylla leaf dry powder is emerald in color, short in solidification time, high in yield and less in exudate, so that the nutrition and medicinal value of premna microphylla leaves are effectively guaranteed.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method and application of premna microphylla leaf dry powder.
Background
Premna microphylla Turcz, also named Premna microphylla, Toosendan and the like belong to Verbenaceae Premna perennial deciduous shrubs which are mainly distributed in China and Japan and are artificially planted in the south area of Yangtze river basin of China, Sichuan, Guizhou and the like at present. The Premna microphylla has high edible value and is a plant used as both medicine and food. Research shows that the root, stem and leaf of premna microphylla can be used as medicine, and has the functions of clearing away heat and toxic material, resisting inflammation, relieving pain, stopping bleeding, relieving swelling, treating snake venom bite, etc. In folk, fresh leaves of Premna microphylla are kneaded, filtered, and added with plant ash to obtain crisp, tender, fragrant, cool and refreshing Premna microphylla (also called Guanyin Premna microphylla). The Guanyin bean curd can be eaten instantly by adding honey, and can also be eaten by adding salt, mashed garlic, hot pepper and the like in a cold sauce. Researches show that the leaves of Premna microphylla contain abundant nutrients, and active substances such as polyphenols, flavones, terpenes, glycosides and the like besides pectin, crude protein, amino acids and mineral substances.
Dougium leaves are seasonal, and fresh leaf picking is generally concentrated in May to November. The premna microphylla leaves in different months have different nutritional ingredients and different qualities, and the premna microphylla fresh leaves are easy to rot and deteriorate and are not easy to store. The active enzymes of premna microphylla leaves have a significant impact on the undesirable color and flavor that may be added during processing and storage. Blanching can inactivate enzyme in leaves of Premna microphylla and prevent enzymatic browning and chlorophyll oxidative degradation. In addition, fresh premna microphylla leaves have heavier astringent taste, and premna microphylla leaves bean curd prepared by blanching treatment can reduce the astringent taste and is easier to accept by consumers. In order to prolong the storage period and increase the processing stability, a processing technology of the premna microphylla leaf dry powder which can keep the color and luster and does not influence the taste is needed.
Disclosure of Invention
One of the purposes of the invention is to provide a preparation method of premna microphylla leaf dry powder which can keep the color and taste without influencing.
The invention also aims to provide the application of the premna microphylla leaf dry powder.
The purpose of the invention is realized by the following technology:
a preparation method of dried powder of Premna microphylla leaf comprises cleaning Premna microphylla leaf, dehydrating, blanching, cooling, draining, drying, coarse powder and micropowder. In the manufacturing process, the problems of color change, astringent taste, incapability of gel forming and the like easily occur to the dried powder of the leaves of the premna microphylla, so that the dried powder of the leaves of the premna microphylla, which has good color and luster, no astringent taste and can be effectively gel-formed, can be obtained by the steps of cleaning, dewatering, blanching, cooling, draining, drying, coarse powder and micro powder.
Preferably, in the blanching step, the blanching temperature is 90-100 ℃, and the blanching time is 5-15 s. Thus, the enzymes in the leaves of Premna microphylla are inactivated, and the original color of the leaves of Premna microphylla is maintained.
Preferably, in the cooling step, pure water is used for cooling, the temperature of the cooling water is 4-10 ℃, and the cooling time is 30-60 s, so that the gel in the premna microphylla leaves keeps the original structure.
Preferably, the drying step is performed for 6 to 12 hours at-70 ℃ after draining, and the vacuum freeze drying is performed for 24 to 72 hours.
Preferably, the coarse powder is premna microphylla leaf coarse powder which is obtained by grinding premna microphylla leaves into 60-100 meshes, and the micro powder is premna microphylla leaf micro powder which is obtained by grinding premna microphylla leaf coarse powder into 200-600 meshes.
Preferably, the preparation process of the premna microphylla leaf dry powder comprises the following preparation steps:
s1 cleaning: completely soaking fresh picked premna microphylla leaves in tap water, manually rinsing, removing soil and impurities, and washing for 5-10 minutes;
s2 dehydration: spin-drying the cleaned premna microphylla leaves;
s3 blanching: putting the dehydrated premna microphylla leaves into water for blanching, wherein the blanching temperature is 90-100 ℃, and the blanching time is 5-15 s;
s4, cooling: putting the blanched premna microphylla leaves into purified water for rapid cooling, wherein the cooling water temperature is 4-10 ℃, and the cooling time is 30-60 s;
s5, draining: placing the cooled premna microphylla leaves on a screen mesh, draining, and removing water stains on the surfaces of the premna microphylla leaves;
s6 drying: putting the drained premna microphylla leaves into a tray, freezing for 6-12 h at-70 ℃, and then carrying out vacuum freeze drying for 24-72 h;
s7 coarse powder: grinding the dried premna microphylla leaves into premna microphylla leaf coarse powder of 60-100 meshes;
s8 micropowder: grinding the premna microphylla leaf coarse powder into premna microphylla micro powder of 200 meshes and 600 meshes to obtain premna microphylla leaf dry powder;
s9 packaging: and (4) hermetically packaging the dried premna microphylla leaf powder by using a food-grade packaging bag.
The application of the premna microphylla leaf dry powder is to prepare the premna microphylla bean curd by adopting the premna microphylla leaf dry powder, and the preparation steps are as follows:
step 1) homogenization: adding water into the premna microphylla leaf dry powder by using a homogenizer to prepare slurry, wherein the mass ratio of premna microphylla leaf dry powder to water is 1:100, respectively;
step 2) filtering: filtering the slurry by using a 100-mesh screen to remove undissolved particles to obtain a filtrate;
step 3), making the Guanyin bean curd: adding an edible calcium carbonate solution into the filtrate, and fully stirring, wherein the concentration of the edible calcium carbonate solution is 0.2%, and the mass ratio of the volume of the edible calcium carbonate solution to the filtrate is 1: 100;
step 4), standing: standing at normal temperature for 0.5-1 h to solidify the finished product to obtain the Guanyin bean curd.
The invention has the following beneficial effects:
1) the premna microphylla leaf is subjected to the steps of cleaning, dehydrating, blanching, cooling, draining, drying, coarse powder and micro-powder, the manufacturing steps are simple, the repeatability is good, the color of the manufactured premna microphylla leaf dry powder is stable, the color consistent with that of premna microphylla fresh leaves can be kept for a long time, the content of total phenols and total flavonoids is higher, the inoxidizability is higher, the higher nutritional ingredients of premna microphylla leaves can be kept, the problems that the premna microphylla fresh leaves cannot be stored and transported for a long time due to strong seasonality are solved, the stability of the quality of processed products is improved, the manufacturing is convenient, the transportation cost is low, the large-scale production and application popularization of premna microphylla dry powder are facilitated, and the commercial;
2) the goddess tofu prepared from the premna microphylla leaf dry powder has emerald green color, short solidification time, high yield, less exudate and high hardness, elasticity, cohesiveness, adhesiveness and chewiness indexes, and can ensure the original nutritional and medicinal values.
Drawings
FIG. 1 is a flow chart of a method for producing dried premna microphylla leaf powder according to the present invention;
FIG. 2 shows fresh leaves of Premna microphylla;
FIG. 3 is a dried powder of Douglas leaves prepared in example 3 of the present invention;
FIG. 4 is a dried powder of Douglas leaves prepared in comparative example 1 according to the present invention;
FIG. 5 is a Guanyin bean curd prepared from fresh leaf of Premna microphylla;
FIG. 6 is a Guanyin bean curd made from dried powder of Premna microphylla leaf prepared in example 3 of the present invention;
FIG. 7 is a Guanyin bean curd prepared from the dried powder of Premna microphylla leaf prepared in comparative example 1 according to the present invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
As shown in fig. 1, the leaves of Premna microphylla are prepared into dried powder of the leaves of Premna microphylla through the steps of cleaning, dehydrating, blanching, cooling, draining, drying, coarse powder and micro powder.
Example 1:
a preparation method of premna microphylla leaf dry powder comprises the following steps:
s1 cleaning: completely soaking fresh picked premna microphylla leaves in tap water, manually rinsing, removing soil and impurities, and washing for 5-10 minutes;
s2 dehydration: spin-drying the cleaned premna microphylla leaves;
s3 blanching: blanching dehydrated Premna microphylla leaf in water at 90 deg.C for 10s to inactivate active enzyme in Premna microphylla leaf;
s4, cooling: putting the blanched premna microphylla leaves into purified water for rapid cooling, wherein the cooling water temperature is 4 ℃, and the cooling time is 30s, so that the gel in the premna microphylla leaves keeps the original structure;
s5, draining: placing the cooled premna microphylla leaves on a screen mesh, draining, and removing water stains on the surfaces of the premna microphylla leaves;
s6 drying: putting the drained premna microphylla leaves into a tray, freezing for 12h at-70 ℃, and then freezing and drying for 24h in vacuum;
s7 coarse powder: grinding the dried premna microphylla leaves into premna microphylla leaf coarse powder of 80 meshes;
s8 micropowder: grinding the premna microphylla leaf coarse powder into premna microphylla micro powder with 500 meshes to obtain premna microphylla leaf dry powder;
s9 packaging: and (4) hermetically packaging the dried premna microphylla leaf powder by using a food-grade packaging bag.
Example 2
A preparation method of premna microphylla leaf dry powder comprises the following steps:
s1 cleaning: completely soaking fresh picked premna microphylla leaves in tap water, manually rinsing, removing soil and impurities, and washing for 5-10 minutes;
s2 dehydration: spin-drying the cleaned premna microphylla leaves;
s3 blanching: blanching dehydrated Premna microphylla leaf in water at 90 deg.C for 10s to inactivate active enzyme in Premna microphylla leaf;
s4, cooling: putting the blanched premna microphylla leaves into purified water for rapid cooling, wherein the cooling water temperature is 4 ℃, and the cooling time is 30s, so that the gel in the premna microphylla leaves keeps the original structure;
s5, draining: placing the cooled premna microphylla leaves on a screen mesh, draining, and removing water stains on the surfaces of the premna microphylla leaves;
s6 drying: putting the drained premna microphylla leaves into a tray, freezing for 12h at-70 ℃, and then carrying out vacuum freeze drying for 36 h;
s7 coarse powder: grinding the dried premna microphylla leaves into premna microphylla leaf coarse powder of 80 meshes;
s8 micropowder: grinding the premna microphylla leaf coarse powder into premna microphylla micro powder with 500 meshes to obtain premna microphylla leaf dry powder;
s9 packaging: and (4) hermetically packaging the dried premna microphylla leaf powder by using a food-grade packaging bag.
Example 3:
a preparation method of premna microphylla leaf dry powder comprises the following steps:
s1 cleaning: completely soaking fresh picked premna microphylla leaves in tap water, manually rinsing, removing soil and impurities, and washing for 5-10 minutes;
s2 dehydration: spin-drying the cleaned premna microphylla leaves;
s3 blanching: blanching dehydrated Premna microphylla leaf in water at 90 deg.C for 10s to inactivate active enzyme in Premna microphylla leaf;
s4, cooling: putting the blanched premna microphylla leaves into purified water for rapid cooling, wherein the cooling water temperature is 4 ℃, and the cooling time is 30s, so that the gel in the premna microphylla leaves keeps the original structure;
s5, draining: placing the cooled premna microphylla leaves on a screen mesh, draining, and removing water stains on the surfaces of the premna microphylla leaves;
s6 drying: putting the drained premna microphylla leaves into a tray, freezing for 12h at-70 ℃, and then freezing and drying for 48h in vacuum;
s7 coarse powder: grinding the dried premna microphylla leaves into premna microphylla leaf coarse powder of 80 meshes;
s8 micropowder: grinding the premna microphylla leaf coarse powder into premna microphylla micro powder with 500 meshes to obtain premna microphylla leaf dry powder;
s9 packaging: and (4) hermetically packaging the dried premna microphylla leaf powder by using a food-grade packaging bag.
Example 4:
a preparation method of premna microphylla leaf dry powder comprises the following steps:
s1 cleaning: completely soaking fresh picked premna microphylla leaves in tap water, manually rinsing, removing soil and impurities, and washing for 5-10 minutes;
s2 dehydration: spin-drying the cleaned premna microphylla leaves;
s3 blanching: blanching dehydrated Premna microphylla leaf in water at 95 deg.C for 10s to inactivate active enzyme in Premna microphylla leaf;
s4, cooling: putting the blanched premna microphylla leaves into purified water for rapid cooling, wherein the cooling water temperature is 10 ℃, and the cooling time is 60s, so that the gel in the premna microphylla leaves keeps the original structure;
s5, draining: placing the cooled premna microphylla leaves on a screen mesh, draining, and removing water stains on the surfaces of the premna microphylla leaves;
s6 drying: putting the drained premna microphylla leaves into a tray, freezing for 6h at-70 ℃, and then carrying out vacuum freeze drying for 72 h;
s7 coarse powder: grinding the dried premna microphylla leaves into premna microphylla leaf coarse powder of 60 meshes;
s8 micropowder: grinding the premna microphylla leaf coarse powder into premna microphylla micro powder of 600 meshes to obtain premna microphylla leaf dry powder;
s9 packaging: and (4) hermetically packaging the dried premna microphylla leaf powder by using a food-grade packaging bag.
Comparative example 1:
a preparation method of premna microphylla leaf dry powder comprises the following steps:
s1 cleaning: completely soaking fresh picked premna microphylla leaves in tap water, manually rinsing, removing soil and impurities, and washing for 5-10 minutes;
s2 dehydration: spin-drying the cleaned premna microphylla leaves;
s3 blanching: blanching dehydrated Premna microphylla leaf in water at 90 deg.C for 10s to inactivate active enzyme in Premna microphylla leaf;
s4, cooling: putting the blanched premna microphylla leaves into purified water for rapid cooling, wherein the cooling water temperature is 10 ℃, and the cooling time is 60s, so that the gel in the premna microphylla leaves keeps the original structure;
s5, draining: placing the cooled premna microphylla leaves on a screen mesh, draining, and removing water stains on the surfaces of the premna microphylla leaves;
s6 drying: drying the drained leaves of premna microphylla in a tray for 4 hours at 60 ℃;
s7 coarse powder: grinding the dried premna microphylla leaves into premna microphylla leaf coarse powder of 60 meshes;
s8 micropowder: grinding the premna microphylla leaf coarse powder into premna microphylla micro powder of 600 meshes to obtain premna microphylla leaf dry powder;
s9 packaging: and (4) hermetically packaging the dried premna microphylla leaf powder by using a food-grade packaging bag.
Comparative example 2:
a preparation method of premna microphylla leaf dry powder comprises the following steps:
s1 cleaning: completely soaking fresh picked premna microphylla leaves in tap water, manually rinsing, removing soil and impurities, and washing for 5-10 minutes;
s2 dehydration: spin-drying the cleaned premna microphylla leaves;
s3 blanching: blanching dehydrated Premna microphylla leaf in water at 90 deg.C for 10s to inactivate active enzyme in Premna microphylla leaf;
s4, cooling: putting the blanched premna microphylla leaves into purified water for rapid cooling, wherein the cooling water temperature is 10 ℃, and the cooling time is 60s, so that the gel in the premna microphylla leaves keeps the original structure;
s5, draining: placing the cooled premna microphylla leaves on a screen mesh, draining, and removing water stains on the surfaces of the premna microphylla leaves;
s6 drying: drying the drained leaves of premna microphylla in a tray for 6h at 60 ℃;
s7 coarse powder: grinding the dried premna microphylla leaves into premna microphylla leaf coarse powder of 60 meshes;
s8 micropowder: grinding the premna microphylla leaf coarse powder into premna microphylla micro powder of 600 meshes to obtain premna microphylla leaf dry powder;
s9 packaging: and (4) hermetically packaging the dried premna microphylla leaf powder by using a food-grade packaging bag.
Comparative example 3:
a preparation method of premna microphylla leaf dry powder comprises the following steps:
s1 cleaning: completely soaking fresh picked premna microphylla leaves in tap water, manually rinsing, removing soil and impurities, and washing for 5-10 minutes;
s2 dehydration: spin-drying the cleaned premna microphylla leaves;
s3 blanching: blanching dehydrated Premna microphylla leaf in water at 90 deg.C for 10s to inactivate active enzyme in Premna microphylla leaf;
s4, cooling: putting the blanched premna microphylla leaves into purified water for rapid cooling, wherein the cooling water temperature is 10 ℃, and the cooling time is 60s, so that the gel in the premna microphylla leaves keeps the original structure;
s5, draining: placing the cooled premna microphylla leaves on a screen mesh, draining, and removing water stains on the surfaces of the premna microphylla leaves;
s6 drying: drying the drained leaves of premna microphylla in a tray for 8h at 60 ℃;
s7 coarse powder: grinding the dried premna microphylla leaves into premna microphylla leaf coarse powder of 60 meshes;
s8 micropowder: grinding the premna microphylla leaf coarse powder into premna microphylla micro powder of 600 meshes to obtain premna microphylla leaf dry powder;
s9 packaging: and (4) hermetically packaging the dried premna microphylla leaf powder by using a food-grade packaging bag.
Comparative example 4:
a preparation method of premna microphylla leaf dry powder comprises the following steps:
s1 cleaning: completely soaking fresh picked premna microphylla leaves in tap water, manually rinsing, removing soil and impurities, and washing for 5-10 minutes;
s2 dehydration: spin-drying the cleaned premna microphylla leaves;
s3 blanching: blanching dehydrated Premna microphylla leaf in water at 90 deg.C for 10s to inactivate active enzyme in Premna microphylla leaf;
s4, cooling: putting the blanched premna microphylla leaves into purified water for rapid cooling, wherein the cooling water temperature is 10 ℃, and the cooling time is 60s, so that the gel in the premna microphylla leaves keeps the original structure;
s5, draining: placing the cooled premna microphylla leaves on a screen mesh, draining, and removing water stains on the surfaces of the premna microphylla leaves;
s6 drying: drying the drained leaves of premna microphylla in a tray for 10h at 60 ℃;
s7 coarse powder: grinding the dried premna microphylla leaves into premna microphylla leaf coarse powder of 60 meshes;
s8 micropowder: grinding the premna microphylla leaf coarse powder into premna microphylla micro powder of 600 meshes to obtain premna microphylla leaf dry powder;
s9 packaging: and (4) hermetically packaging the dried premna microphylla leaf powder by using a food-grade packaging bag.
Comparative example 5:
a preparation method of premna microphylla leaf dry powder comprises the following steps:
s1 cleaning: completely soaking fresh picked premna microphylla leaves in tap water, manually rinsing, removing soil and impurities, and washing for 5-10 minutes;
s2 dehydration: spin-drying the cleaned premna microphylla leaves;
s3 blanching: blanching dehydrated Premna microphylla leaf in water at 90 deg.C for 10s to inactivate active enzyme in Premna microphylla leaf;
s4, cooling: putting the blanched premna microphylla leaves into purified water for rapid cooling, wherein the cooling water temperature is 10 ℃, and the cooling time is 60s, so that the gel in the premna microphylla leaves keeps the original structure;
s5, draining: placing the cooled premna microphylla leaves on a screen mesh, draining, and removing water stains on the surfaces of the premna microphylla leaves;
s6 drying: drying the drained leaves of premna microphylla in a tray for 12h at 60 ℃;
s7 coarse powder: grinding the dried premna microphylla leaves into premna microphylla leaf coarse powder of 60 meshes;
s8 micropowder: grinding the premna microphylla leaf coarse powder into premna microphylla micro powder of 600 meshes to obtain premna microphylla leaf dry powder;
s9 packaging: and (4) hermetically packaging the dried premna microphylla leaf powder by using a food-grade packaging bag.
The drying is the most important link in the processing of the premna microphylla leaf dry powder, and aims to maintain the stable color of premna microphylla dry powder, keep the color consistent with that of premna microphylla fresh leaves for a long time, maintain higher contents of total phenols and total flavonoids and keep better antioxidant activity. The effects of the different drying patterns and drying times in table 1 below on the L brightness, a red green value, total phenol mg/g, total flavone mg/g, DPPH free radical scavenging ability mg TE/g, FRAP total antioxidant ability mg TE/g and moisture content of the dried powder of premna microphylla leaves in the above examples and comparative examples were obtained by measuring the L brightness, a red green value, total flavone mg/g, DPPH free radical scavenging ability mg TE/g, FRAP total antioxidant ability mg/g and moisture content.
The detection method comprises the following steps:
1) the measurement of L-brightness and a-red-green values is carried out by a color difference meter, the L-value represents the brightness deviation, the positive value is biased to the bright color, and the negative value is biased to the dark color. The a values indicate the red and green deviation, the positive values are biased towards red, and the negative values are biased towards green. The larger the value of L, the brighter the color of the sample, and the smaller the value of a, the better the degree of greenness of the sample. The values of L and a can be used for judging the quality of the premna microphylla dry powder.
2) The total phenol determination method comprises the following steps: accurately weighing 1g of sample in a centrifuge tube, adding 10mL of 65% ethanol, oscillating, mixing uniformly, performing ultrasonic extraction at 40 ℃ for 30min in a dark place, centrifuging at 5000r/min for 10min, taking supernate, repeatedly extracting filter residue once, centrifuging, combining the supernate, fixing the volume to 25mL, and storing at 4 ℃ for later use. Accurately weighing 0.04g of gallic acid standard, dissolving with 10mL of anhydrous ethanol, diluting to a constant volume of 100mL with distilled water, taking 1, 2, 3, 4, 5, 6mL of gallic acid standard solution, diluting to a constant volume of 10mL to obtain 40, 80, 120, 160, 200, 240mg/L of gallic acid standard solution, respectively sucking 1mL into a 25mL graduated test tube, adding 1mL of forrin phenol reagent, fully oscillating, uniformly mixing, standing for 3-4 min, respectively adding 5mL 7.5% of sodium carbonate solution, diluting to a constant volume of 25mL with distilled water, uniformly mixing, carrying out 40 ℃ water bath for 30min, zeroing with a blank reagent, and measuring absorbance at 765 nm. The sample extract was measured in a standard curve measuring manner and the result was expressed in mg/g dry weight (mg/g d.w).
3) The method for measuring the total flavonoids comprises the following steps: accurately weighing 2.5mg of rutin standard substance, dissolving with 65% ethanol, diluting to a constant volume of 10mL, putting 0, 0.5, 1, 1.5 and 2mL of rutin standard substance in a 10mL graduated test tube, adding 0.4mL of 5% sodium nitrite solution, oscillating, uniformly mixing, standing for 6min, adding 0.4mL of 10% aluminum nitrate solution, oscillating, uniformly mixing, standing for 6min, finally adding 4mL of 5% sodium hydroxide solution, adding water to 10mL, oscillating, uniformly mixing, standing for 15min, practically adjusting zero by blank, measuring the light absorption value at 510nm, measuring the sample extracting solution according to a standard curve measuring method, and measuring the result by mg/g dry weight (mg/g d.w).
4) DPPH free radical scavenging ability determination method: taking water-soluble vitamin E (Trolox) as a standard substance, and expressing the DPPH scavenging capacity of the premna microphylla sample by the mass (mg TE/g DW) of Trolox required for achieving the same scavenging rate (TE: Trolox equivalent). 0.1mL of the sample extract was put in a test tube, and 3.9mL of 0.1 mmol/L DPPH reaction solution was added thereto, and the mixture was reacted in the dark for 30min, adjusted to zero with ethanol, and the absorbance at a wavelength of 517nm was measured, and the measurement result was expressed as mg TE/g DW.
5) The method for measuring the total antioxidant capacity of the FRAP comprises the following steps: using water-soluble vitamin E (Trolox) as a standard substance, and expressing the oxidation resistance of the FRAP sample by the mass (mg TE/g DW) of the Trolox required by the same oxidation resistance (TE: Trolox equivalent). Putting 150 mu L of premna microphylla sample extract into a test tube, adding 2850 mu L of FRAP reagent working solution (0.1mol/L of acetic acid buffer reagent, 10mmol/L of TPTZ and 20mmol/L of ferric chloride, uniformly mixing according to the volume ratio of 10: 1:1, then carrying out water bath at 37 ℃ for 30min), uniformly mixing, reacting in a constant-temperature water bath kettle at 37 ℃ for 10min, adjusting the temperature to zero by using distilled water, measuring the absorbance at the wavelength of 593nm, and showing the measurement result as mg TE/g DW.
6) The method for measuring the water content comprises the following steps: the moisture content was determined by direct drying (drying at 105 ℃) as in GB 5009.3-2010.
Table 1:
and (4) conclusion: according to table 1 and fig. 2-4, the dried powder of premna microphylla leaves prepared by vacuum freeze drying is bright in color, good in chlorophyll and tissue structure preservation and complete in nutrient element preservation. In example 3, the dried powder of Premna microphylla leaf has a highest brightness L of 51.41 + -0.34 and a best greenness of-15.89 + -0.11 after freeze-drying for 48h, and can maintain high contents of total phenols and total flavonoids, and has low water content and high oxidation resistance. The dried powder of the leaves of Premna microphylla obtained by freeze drying for 72h is not much different from the leaves of Premna microphylla obtained by freeze drying for 48h, so that the dried powder of the leaves of Premna microphylla can obtain stable color and maintain higher contents of total phenol and total flavone in 48h from the aspect of energy saving, the contents of the total phenol and the total flavone are respectively 6.31 +/-0.13 mg/g and 106.56 +/-0.21 mg/g, and the DPPH free radical scavenging capacity and the FRAP total antioxidant capacity are respectively 8.17 +/-0.10 mg TE/g and 7.72 +/-0.07 mg TE/g.
The application of the premna microphylla leaf dry powder is to prepare the premna microphylla bean curd by adopting the premna microphylla leaf dry powder, and the preparation steps are as follows:
step 1) homogenization: adding water into the premna microphylla leaf dry powder by using a homogenizer to prepare slurry, wherein the mass ratio of premna microphylla leaf dry powder to water is 1:100, respectively;
step 2) filtering: filtering the slurry by using a 100-mesh screen to remove undissolved particles to obtain a filtrate;
step 3), making the Guanyin bean curd: adding an edible calcium carbonate solution into the filtrate, and fully stirring, wherein the concentration of the edible calcium carbonate solution is 0.2%, and the mass ratio of the volume of the edible calcium carbonate solution to the filtrate is 1: 100;
step 4), standing: standing at normal temperature for 0.5-1 h to solidify the finished product to obtain the Guanyin bean curd.
The influence of different drying methods and drying times on L x brightness, a x reddish green value, setting time, yield, hardness, elasticity, cohesion, chewiness, and sensory evaluation of the god-tea tofu manufactured from the prepared premna microphylla leaf dry powder in table 3 was obtained by manufacturing godium polydatium leaf dry powder by the manufacturing methods of premna microphylla leaf dry powder manufactured in example 1, example 2, example 3, example 4, and comparative example 1, comparative example 2, comparative example 3, comparative example 4, and comparative example 5, respectively.
The detection method comprises the following steps:
1) the measurement of L-brightness and a-red-green values is carried out by a color difference meter, the L-value represents the brightness deviation, the positive value is biased to the bright color, and the negative value is biased to the dark color. The a values indicate the red and green deviation, the positive values are biased towards red, and the negative values are biased towards green. The larger the value of L, the brighter the color of the sample, and the smaller the value of a, the better the degree of greenness of the sample. The values of L and a can be used for judging the quality of the Guanyin bean curd.
2) The method for measuring the setting time and the yield of the Guanyin bean curd comprises the following steps: setting time: and recording the time after the Guanyin bean curd is solidified. And (4) yield: and (3) after the premna microphylla is well solidified, standing at room temperature for 2 hours, weighing the total mass of premna microphylla bean curd and the leaching solution, and weighing the mass of premna microphylla bean curd. Yield ratio (mass of premna microphylla bean curd/total mass of premna microphylla bean curd and leachate) × 100.
3) Determining the hardness, elasticity, cohesion and chewiness of the Guanyin bean curd: placing the solidified premna microphylla on an objective table, and adopting a TMS-Pro physical property analyzer to perform determination, wherein the determination mode is as follows: TPA. Measurement parameters are as follows: the probe advancing speed is 1mm/s, the measuring speed is 1mm/s, the returning speed is 1mm/s, the trigger force is 5g, the compression ratio is 30%, 5 different parts of the same sample in each group are selected, and the average value is obtained.
4) Sensory evaluation and determination of the Guanyin bean curd: the indexes of the premna microphylla such as color, taste, flavor, shape and appearance are scored according to the scoring standards in the table 2 by 4 professional food instructors and 10 professional food students, and the average total score is taken.
Table 2:
table 3:
and (4) conclusion: as shown in Table 3 and FIGS. 5 to 7, the results show that the formability of the Kadsura longipedunculata leaf dried powder prepared by hot air drying is poor, the setting time is long, the formability of the Kadsura pedunculata leaf dried powder prepared by freeze drying is good, the setting time is short, and the quality of the Kadsura pedunculata is high. The freeze drying is carried out for more than 48 hours, so that the moisture content of the premna microphylla leaf dry powder can be well reduced, the premna microphylla leaf dry powder is more favorably stored, the prepared kwan-yin tofu is uniform in color, bright and light green, short in solidification time, high in yield, good in hardness, elasticity, cohesion and chewiness and highest in sensory score.
All features described in the description, the appended claims and the drawings, either individually or in any combination thereof, are essential features of the invention.
In the description herein, reference to the description of the terms "one embodiment," "some embodiments," "one implementation," "a specific implementation," "other implementations," "examples," "specific examples," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment, implementation, or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described above may also be combined in any suitable manner in any one or more of the embodiments, examples, or examples. The invention also includes any one or more of the specific features, structures, materials, or characteristics described above, taken alone or in combination.
Although the embodiments of the present invention have been shown and described, it is understood that the embodiments are illustrative and not restrictive, and that those skilled in the art can make changes, modifications, substitutions, variations, deletions, additions or rearrangements of features and elements within the scope of the invention without departing from the spirit and scope of the invention.
Claims (7)
1. A preparation method of premna microphylla leaf dry powder is characterized in that premna microphylla leaf dry powder is prepared by the steps of cleaning premna microphylla leaves, dehydrating, blanching, cooling, draining, drying, coarse powder and micro powder.
2. The method for preparing the dried powder of premna microphylla leaves as claimed in claim 1, wherein in the blanching step, the blanching temperature is 90-100 ℃ and the blanching time is 5-15 s.
3. The method for preparing premna microphylla leaf dry powder according to claim 1, wherein in the cooling step, pure water is used for cooling, the cooling water temperature is 4-10 ℃, and the cooling time is 30-60 s.
4. The method for preparing premna microphylla leaf dry powder according to claim 1, wherein in the drying step, the premna microphylla leaf dry powder is frozen at-70 ℃ for 6-12 h and then vacuum freeze-dried for 36-72 h.
5. The method for preparing premna microphylla leaf dry powder according to claim 1, which is characterized in that: the coarse powder is obtained by grinding the premna microphylla leaves into premna microphylla leaf coarse powder of 60-100 meshes, and the micro powder is obtained by grinding the premna microphylla leaf fine powder of 200-600 meshes.
6. The method for producing dried powder of premna microphylla leaves as claimed in any one of claims 1 to 5, which comprises the following steps:
s1 cleaning: completely soaking fresh picked premna microphylla leaves in tap water, manually rinsing, removing soil and impurities, and washing for 5-10 minutes;
s2 dehydration: spin-drying the cleaned premna microphylla leaves;
s3 blanching: putting the dehydrated premna microphylla leaves into water for blanching, wherein the blanching temperature is 90-100 ℃, and the blanching time is 5-15 s;
s4, cooling: putting the blanched premna microphylla leaves into purified water for rapid cooling, wherein the cooling water temperature is 4-10 ℃, and the cooling time is 30-60 s;
s5, draining: placing the cooled premna microphylla leaves on a screen mesh, draining, and removing water stains on the surfaces of the premna microphylla leaves;
s6 drying: putting the drained premna microphylla leaves into a tray, freezing for 6-12 h at-70 ℃, and then carrying out vacuum freeze drying for 24-72 h;
s7 coarse powder: grinding the dried premna microphylla leaves into premna microphylla leaf coarse powder of 60-100 meshes;
s8 micropowder: grinding the premna microphylla leaf coarse powder into premna microphylla micro powder of 200 meshes and 600 meshes to obtain premna microphylla leaf dry powder;
s9 packaging: and (4) hermetically packaging the dried premna microphylla leaf powder by using a food-grade packaging bag.
7. The application of the premna microphylla leaf dry powder is characterized in that the premna microphylla leaf dry powder prepared in the claim 6 is adopted to prepare the Guanyin tofu, and the preparation steps are as follows:
step 1) homogenization: adding water into the premna microphylla leaf dry powder by using a homogenizer to prepare slurry, wherein the mass ratio of premna microphylla leaf dry powder to water is 1:100, respectively;
step 2) filtering: filtering the slurry by using a 100-mesh screen to remove undissolved particles to obtain a filtrate;
step 3), making the Guanyin bean curd: adding an edible calcium carbonate solution into the filtrate, and fully stirring, wherein the concentration of the edible calcium carbonate solution is 0.2%, and the mass ratio of the volume of the edible calcium carbonate solution to the filtrate is 1: 100;
step 4), standing: standing at normal temperature for 0.5-1 h to solidify the finished product to obtain the Guanyin bean curd.
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