The traditional ways of consuming mulberry leaves include making tea, soaking them in water (soup), and serving them as vegetables. The way of utilization is relatively simple and restricted by season. This study aimed to utilize mulberry leaves more effectively, especially mulberry leaves which cannot be eaten directly, in order to expand and prolong the use and production cycle of mulberry leaves in food processing and health care. First, green removing were carried out on mulberry leaves by microwave and blanching, and sensory experiments and changes in functional components (crude polysaccharides, total alkaloids, total flavones, 1-deoxynojirimycin, polyphenols, and chlorophyll) were used for the evaluation. Secondly, the preparation of mulberry leaf powder and the change in its physical and chemical properties (particle size, water holding capacity, oil holding capacity, expansibility, and functional components) were studied. Results showed that the green removing method significantly affected the sensory quality and functional components of mulberry leaves. By freezing superfine grinding, the particle size of mulberry leaf powder could be significantly reduced, and the D50 before and after treatment were 282.508 0 μm and 28.251 0 μm, respectively. The expansion rate of mulberry leaf powder was increased and the water holding capacity was decreased. It was beneficial to the dissolution of functional components in mulberry leaf powder. The mulberry leaf powder particles are fine and uniform and have no granular sensation after freezing superfine grinding. It can be used as dietary fiber, nutrition fortifier, and colorant to be added into water, oil, powder (rice flour, flour, etc.) and other media as required.
XIONG Huiwei
,
MIN Hua
,
XING Shengping
,
FU Xiaoji
,
LIU Guangxian
,
LI Jin
,
LI Chaozhi
,
ZHU Jianhang
. Effect of green removing method and freezing superfine grinding on properties of mulberry leaves[J]. Food and Fermentation Industries, 2022
, 48(21)
: 174
-179
.
DOI: 10.13995/j.cnki.11-1802/ts.032652
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