CN115428919B - 一种桑叶菜及其处理方法 - Google Patents
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Abstract
本发明公开一种桑叶菜处理方法，包括：采摘桑叶作为桑叶菜原料；对桑叶菜原料进行漂烫处理；对漂烫处理后的桑叶菜进行汽爆处理；使用水解液浸泡经过汽爆处理后的桑叶菜；对处理后的桑叶菜进行冷冻保藏。本发明还提供上述处理方法处理得到的桑叶菜。本发明方法可以破坏桑叶菜中纤维化物质结构，软化桑叶粗糙口感，提高桑叶菜色泽、风味及适口性；通过冷冻保藏，可以实现桑叶菜的周年供应；可以使已经纤维化的第3、4片叶也可以商品化应用，极大增加了桑叶菜的产量供应。
Description
技术领域
本发明涉及桑叶菜加工领域，具体涉及一种桑叶菜及其处理方法。
背景技术
现代药理实验证明，桑叶富含多酚类、多糖类、黄酮类、生物碱等活性成分，具有降血糖、降血压、抗炎、抗衰老、抑制肿瘤等功效，营养价值很高。因此，桑叶作为国家卫生部公布的药食同源且可用于开发保健食品的食品原料，受到了消费者的广泛关注，产生了较大的经济效益。桑叶菜是指采摘桑树枝干上的芽头,新鲜桑叶菜因其鲜甜的口感且富含生物活性成分成为深受人们喜欢的桑叶产品，可用于制备各种美味菜肴。桑叶菜叶片薄、多酚含量高，采后极易发生失水萎蔫、黄化及木质化等问题，严重影响其新鲜度和品质；另外桑叶菜只能利用一芽两叶，使得桑叶菜鲜食化率也比较低。桑叶菜采摘自桑枝最嫩的顶端，于高温季节多产，相比成熟的桑叶更难以保存，而成熟叶子纤维化严重难以商品化利用.
发明内容
因此，本发明要解决的技术问题在于现有桑叶菜难以保存，成熟叶子纤维化严重的缺陷，从而提供一种桑叶菜及其处理方法。
为此，本发明采用如下技术方案：
本发明提供一种桑叶菜处理方法，包括如下步骤：
S1：采摘桑叶作为桑叶菜原料；
S2：对桑叶菜原料进行漂烫处理；
S3：对漂烫处理后的桑叶菜进行汽爆处理；
S4：使用水解液浸泡经过汽爆处理后的桑叶菜；
S5：对处理后的桑叶菜进行冷冻保藏。
进一步地，步骤S1中采摘无病虫害一芽二叶和/或芽下第3、4片叶作为桑叶菜原料。
步骤S2中漂烫温度98℃，漂烫1-3分钟，使用碳酸氢钠浓度0.2wt％、氯化钠浓度0.3wt％的漂烫液进行漂烫。
步骤S3中汽爆为，将桑叶菜放置于蒸汽汽爆机组物料室内，蒸汽加热至饱和蒸汽压为0.3-0.5MPa保持10-15秒后，关闭高压蒸汽，打开泄压阀门，在压力差和温度差的作用下发生汽爆。(汽爆除了起到上述作用外，还能提高功能成分含量高溶出率，桑叶中功能成分，多糖、多酚和生物碱(脱氧野尻霉素)溶出都明显提高，在改善了桑叶口感同时，也提高了其营养和药用价值；后续分2段式浸泡，第一段是软化物质，第二段包埋保护此阶段溶出的物质)。
步骤S4中，所述水解液pH为4.5，包括:氯化钙0.1wt％、阿魏酸0.05wt％、纤维素酶量20U/g、半纤维素酶量10.0U/g、果胶酶量5.0U/g，浸泡30分钟；浸泡30分钟后，添加0.5％卵磷脂和0.5％β-环糊精，浸泡5-10分钟；
所述浸泡为，先将桑叶菜放入水解液中，使用超声波处理1-3分钟，然后浸泡30-60min；所述浸泡温度为45℃。
步骤S4中，所述冷冻保藏的温度为-20℃。
优选地，步骤S1和S2之间，还包括预处理的步骤，所以预处理为在采摘桑叶后5小时之内将桑叶预冷至5-10℃，然后用水冲洗干净。
本发明还提供一种桑叶菜，采用上述处理方法处理得到。
本发明技术方案，具有如下优点：
(1)本发明方法可以破坏桑叶菜中纤维化物质结构，软化桑叶粗糙口感，提高桑叶菜色泽、风味及适口性；通过冷冻保藏，可以实现桑叶菜的周年供应。
(2)通过处理可以实现桑叶护绿，使得桑叶保藏期间不失绿；漂烫可以抑制叶绿素酶活性，而碳酸氢钠提供的碱性环境利于让保持叶绿素绿色，同时碳酸氢钠和氯化钠提供的钠离子能使叶绿素变成叶绿素钠盐，叶绿素钠盐的绿色稳定性更好，不容易保藏过程中失绿。
(3)本发明通过汽爆处理能使叶面中的木质素和纤维素结构的完整性遭到破坏，木质纤维断裂和碎片化，使桑叶木质纤维在口中更容易被牙齿咀嚼切断；还能提高功能成分含量高溶出率，桑叶中功能成分，多糖、多酚、生物碱(脱氧野尻霉素)溶出都明显提高，在改善了桑叶口感同时，也提高了其营养和药用价值。
(4)本发明通过水解液的浸泡，能让汽爆后结构破坏的木质纤维素进一步软化，改善桑叶粗糙口感，食用时口感嫩化；短时间超声波处理能让水解液和纤维素更快的全面接触，减少浸泡时间。
(5)本发明添加卵磷脂和β-环糊精继续浸泡，可以包埋保护溶出的功能物质如多酚、生物碱等，防止贮藏过程中营养的流失。
(6)本发明可以使已经纤维化的第3、4片叶也可以商品化应用，极大增加了桑叶菜的产量供应。
具体实施方式
提供下述实施例是为了更好地进一步理解本发明，并不局限于所述最佳实施方式，不对本发明的内容和保护范围构成限制，任何人在本发明的启示下或是将本发明与其他现有技术的特征进行组合而得出的任何与本发明相同或相近似的产品，均落在本发明的保护范围之内。
实施例中未注明具体实验步骤或条件者，按照本领域内的文献所描述的常规实验步骤的操作或条件即可进行。所用试剂或仪器未注明生产厂商者，均为可以通过市购获得的常规试剂产品。
实施例1
本实施例提供一种桑叶菜，其具体处理方法如下：
(1)采摘无病虫害一芽二叶桑叶作为桑叶菜原料，采摘后的桑叶，在5小时之内预冷到5℃，用清水冲洗干净；
(2)漂烫温度98℃，漂烫2分钟，使用碳酸氢钠浓度0.2wt％、氯化钠浓度0.3wt％的漂烫液进行漂烫，将漂烫好的桑叶捞出清水冲洗冷却；
(3)将冷却的桑叶将桑叶菜放置于蒸汽汽爆机组物料室内，蒸汽加热至饱和蒸汽压为0.3-0.54MPa保持10秒后，关闭高压蒸汽，打开泄压阀门，在压力差和温度差的作用下发生汽爆。
(4)将汽爆后的桑叶取出，浸泡在水解液中，超声波处理1分钟，再在水温温度45℃浸泡30分钟，所述水解液pH为4.5，包括：氯化钙0.1wt％、阿魏酸0.05wt％、纤维素酶量20U/g、半纤维素酶量10.0U/g、果胶酶量5.0U/g；
然后加入卵磷脂和β-环糊精继续浸泡的步骤，浸泡时间为5min，卵磷脂、β-环糊精和水解液的质量比为1:1:200。
(5)将浸泡好的桑叶菜放置于真空袋中，速冻，使物料中心温度达到-20℃以下，将速冻后的桑叶菜置于温度低于-20℃的低温冷库中恒温冷藏。
实施例2
本实施例提供一种桑叶菜，其具体处理方法如下：
(1)采摘无病虫害芽下第3、4片桑叶作为桑叶菜原料，采摘后的桑叶，在5小时之内预冷到10℃，用清水冲洗干净；
(2)漂烫温度98℃，漂烫3分钟，使用碳酸氢钠浓度0.2wt％、氯化钠浓度0.3wt％的漂烫液进行漂烫，将漂烫好的桑叶捞出清水冲洗冷却；
(3)将冷却的桑叶将桑叶菜放置于蒸汽汽爆机组物料室内，蒸汽加热至饱和蒸汽压为0.5MPa保持15秒后，关闭高压蒸汽，打开泄压阀门，在压力差和温度差的作用下发生汽爆。
(4)将汽爆后的桑叶取出，浸泡在水解液中，超声波处理2分钟，再在水温温度45℃浸泡45分钟，所述水解液pH为4.5，包括：氯化钙0.1wt％、阿魏酸0.05wt％、纤维素酶量20U/g、半纤维素酶量10.0U/g、果胶酶量5.0U/g；
然后加入卵磷脂和β-环糊精继续浸泡的步骤，浸泡时间为5min，卵磷脂、β-环糊精和水解液的质量比为1:1:200。
(5)浸泡好的桑叶菜放置于真空袋中，速冻，使物料中心温度达到-20℃以下，将速冻后的桑叶菜置于温度低于-20℃的低温冷库中恒温冷藏。
对比例1
本对比例和实施例2的区别在于，没有进行汽爆操作。
对比例2
本对比例和实施例2的区别在于，没有进行水解液浸泡操作。
对比例3
本对比例和实施例2的区别在于，水解液浸泡后没有加入卵磷脂和β-环糊精。
对比例4
本对比例和实施例2的区别在于，汽爆时蒸汽加热至饱和蒸汽压为0.8MPa
试验例
将实施例和对比例处理前的桑叶，以及各实施例和对比例得到的桑叶菜分别冷冻保藏60天后进行检测，具体测试方法包括：
硬度测定：使用TA-XT质构分析仪，利用A/WEG探头,设置测前速度1mm/s、测后速度5mm/s、测试位移1.5mm，对桑叶菜中间部分进行切割测量硬度，用g表示；
综合口感评分：随机选10人评分，以外观、口感、咀嚼用时、味道为指标评分；
叶绿素a含量：分光光度法测定；
多酚含量：采用分光光度法测定；
粗多糖含量：理化反应结合分光光度法测定。
生物碱含量：液相色谱法；
检测结果如表1和表2所示：
表1实施例1处理前的桑叶及实施例1得到的桑叶菜的检测结果
| 指标 | 未处理 | 实施例1 |
| 硬度(g) | 519.4 | 332.8 |
| 综合口感评分(分) | 90 | 95 |
| 叶绿素a含量(mg/g) | 4.06 | 3.15 |
| 粗多糖(mg/g) | 20.6 | 25.1 |
| 多酚(mg/g) | 4.7 | 5.2 |
| 生物碱(mg/g) | 7.51 | 7.92 |
表2实施例2处理前的桑叶及实施例2及对比例1-4得到的桑叶菜的检测结果
从上表可以看出利用本发明技术处理后的桑叶，木质素含量和硬度大极显著下降，口感得到明显改善。实施例2使用芽下第3、4片桑叶作为桑叶菜，经过处理后，其硬度和实施例1处理后的一芽二叶桑叶近似，极大增加了桑叶菜的产量供应。对比例1没有使用汽爆处理，其硬度远高于实施例2，作为桑叶菜使用口感不佳；对比例2没有进行水解液浸泡操作，没有进一步软化，硬度依然高于实施例2；对比例3才使用水解液浸泡后没有添加加入卵磷脂和β-环糊精，虽然硬度和实施例2基本一致，但是在贮藏过程中营养明显流失；对比例4中，略微提升了汽爆时的饱和蒸汽压，虽然硬度和实施例2相比进一步降低，但是由于过高的饱和蒸汽压对桑叶菜处理导致叶片损害严重，叶面结构无法保持完整，后续处理过程中其营养成分大幅流速。
显然，上述实施例仅仅是为清楚地说明所作的举例，而并非对实施方式的限定。对于所属领域的普通技术人员来说，在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引伸出的显而易见的变化或变动仍处于本发明创造的保护范围之中。
Claims (4)
1.一种桑叶菜处理方法，其特征在于，包括如下步骤：
S1：采摘桑叶作为桑叶菜原料；
S2：对桑叶菜原料进行漂烫处理；
S3：对漂烫处理后的桑叶菜进行汽爆处理；
S4：使用水解液浸泡经过汽爆处理后的桑叶菜；
S5：对处理后的桑叶菜进行冷冻保藏；
步骤S1中采摘无病虫害一芽二叶和/或芽下第3、4片叶作为桑叶菜原料；
步骤S2中漂烫温度98℃，漂烫1-3分钟，使用碳酸氢钠浓度0.2wt%、氯化钠浓度0.3wt%的漂烫液进行漂烫；
步骤S3中汽爆为，将桑叶菜放置于蒸汽汽爆机组物料室内，蒸汽加热至饱和蒸汽压为0.3-0.5 MPa保持 10-15秒后，关闭高压蒸汽，打开泄压阀门，在压力差和温度差的作用下发生汽爆；
步骤S4中，所述水解液pH为4.5，包括: 氯化钙0.1wt％、阿魏酸0.05wt％、纤维素酶量20U/g、半纤维素酶量10.0U/g、果胶酶量5.0U/g；
所述浸泡为，先将桑叶菜放入水解液中，使用超声波处理1-3分钟，然后浸泡30-60min；所述浸泡温度为45℃；
步骤S4中，用水解液浸泡后还包括加入卵磷脂和β-环糊精继续浸泡的步骤，浸泡时间为5-10min；所述卵磷脂、β-环糊精和水解液的质量比为1:1:200。
2.根据权利要求1所述的处理方法，其特征在于，步骤S5中，所述冷冻保藏的温度为-20℃。
3.根据权利要求1或2所述的处理方法，其特征在于，步骤S1和S2之间，还包括预处理的步骤，所以预处理为在采摘桑叶后5小时之内将桑叶预冷至5-10℃，然后用水冲洗干净。
4.一种桑叶菜，其特征在于，采用权利要求1-3任一项所述的处理方法处理得到。
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