摘要
桑叶是食药两用物品,具有较好的保健作用。本文对霜桑叶米酒的生产工艺进行了研究,结果表明,霜桑叶米酒的生产工艺条件为:菌种为马利酵母,霜桑叶预处理方式为热蒸处理3 min,霜桑叶表面积为0.02-0.08 cm2,霜桑叶添加量为0.03 g/g大米,霜桑叶添加时间为落缸时添加。在此条件下制得的霜桑叶米酒多酚含量为0.11 mg/mL,游离氨基酸含量为2.72 mg/mL,DPPH消除率为92.26%,具有较高的营养价值和较好的开发前景,为开发丰富的桑叶资源提供理论依据。
Mulberry leaves have good effect on health and can be used for both food and drug. The production technology of a rice wine with frost mulberry leaves was studied and the optimum producing conditions were as followed： the fermentative swain Mauri yeast, the steam pretreatment time 3 min, surface areas 0.02--0.08 cm2 and addition amount of frost mulberry leaves 0.01 g per g rice before fermentation. Under these conditions, the polyphenolic compounds contents, flee amino acid contents and DPPH free radical scavenging rate of frost mulberry leaves rice wine was 0.11 mg/mL, 2.72 mg/mL and 92.26%, respectively. These results indicated that frost mulberry leaves rice wine possessed high nutritional value, had promising prospects for further development and thus might provide scientific basis on the exploitation of the abundant resources of mulberry leaves.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第5期1045-1047,1060,共4页
Modern Food Science and Technology
基金
国家教育部高等学校特色专业建设项目(TS10943)
青岛农业大学第四届大学生创新教育立项(2010)
关键词
霜桑叶
米酒
生产工艺
frost mulberry leaves
rice wine
production technology
