Nutritional components in leaves of Premna microphylla Turcz. were analyzed. Compared with the major crops and forages in China, its nutritional value was evaluated. The contents of crude protein and total amino a...Nutritional components in leaves of Premna microphylla Turcz. were analyzed. Compared with the major crops and forages in China, its nutritional value was evaluated. The contents of crude protein and total amino acid in leaves of P. microphylla were 134.8 and 108.1 mg/g respectively. It was rich in contents of Vc (3.6 mg/g), βcarotene (0.2 mg/g) and mineral elements. So this species is a wild plant resources which can be utilized widely.展开更多
优化豆腐柴叶豆腐加工工艺及配方,为豆腐柴的开发利用提供科学依据。采用单因素试验、正交试验等方法研究豆腐柴叶豆腐的制备工艺和配方,并通过感官评价研究各个因素交互作用对其豆腐品质的影响,从而确定豆腐柴叶豆腐最佳加工工艺和配...优化豆腐柴叶豆腐加工工艺及配方,为豆腐柴的开发利用提供科学依据。采用单因素试验、正交试验等方法研究豆腐柴叶豆腐的制备工艺和配方,并通过感官评价研究各个因素交互作用对其豆腐品质的影响,从而确定豆腐柴叶豆腐最佳加工工艺和配方。豆腐柴叶豆腐的最佳加工工艺为:水添加量20%、水温50℃、桐壳灰添加量0.09%、p H值7。在该最佳工艺条件下豆腐柴叶豆腐感官评分93.2,平均出品率92.43%,平均浸出液体积17.4 m L。该工艺条件下的豆腐柴叶豆腐口感鲜美、清凉消暑,具有良好的食用品质和一定的保健功能。展开更多
文摘Nutritional components in leaves of Premna microphylla Turcz. were analyzed. Compared with the major crops and forages in China, its nutritional value was evaluated. The contents of crude protein and total amino acid in leaves of P. microphylla were 134.8 and 108.1 mg/g respectively. It was rich in contents of Vc (3.6 mg/g), βcarotene (0.2 mg/g) and mineral elements. So this species is a wild plant resources which can be utilized widely.
文摘优化豆腐柴叶豆腐加工工艺及配方,为豆腐柴的开发利用提供科学依据。采用单因素试验、正交试验等方法研究豆腐柴叶豆腐的制备工艺和配方,并通过感官评价研究各个因素交互作用对其豆腐品质的影响,从而确定豆腐柴叶豆腐最佳加工工艺和配方。豆腐柴叶豆腐的最佳加工工艺为:水添加量20%、水温50℃、桐壳灰添加量0.09%、p H值7。在该最佳工艺条件下豆腐柴叶豆腐感官评分93.2,平均出品率92.43%,平均浸出液体积17.4 m L。该工艺条件下的豆腐柴叶豆腐口感鲜美、清凉消暑,具有良好的食用品质和一定的保健功能。
