CAJ | 학술논문

本试验选择超微桑叶粉、桑叶粉及对照,比较多糖及多酚溶出率,对油脂氧化、微生物以及蛋糕质构影响进行测定.结果表明,桑叶超微粉多糖与多酚的溶出率分别为5.83%与1.89%,明显高于桑叶粉;超微桑叶粉对蛋糕POV值、菌落总数抑制的效果均最好,储藏8 d时分别为0.040 g/100 g与1.8×103 cfu/g;质构分析发现,超微桑叶粉对蛋糕质构也有一定改善作用.超微桑叶粉有利于功能物质的溶出并能改善蛋糕质构,从而延长蛋糕的保质期.
본시험선택초미상협분、상협분급대조,비교다당급다분용출솔,대유지양화、미생물이급단고질구영향진행측정.결과표명,상협초미분다당여다분적용출솔분별위5.83%여1.89%,명현고우상협분;초미상협분대단고POV치、균락총수억제적효과균최호,저장8 d시분별위0.040 g/100 g여1.8×103 cfu/g;질구분석발현,초미상협분대단고질구야유일정개선작용.초미상협분유리우공능물질적용출병능개선단고질구,종이연장단고적보질기.
The study choseultramicrofine mulberry powder, mulberry powder and contrast sample to find the dissolution rate of polysaccharides and polyphenols, inhibition of lipid oxidation, microbes and texture of cake. The experiment results displayed that the dissolution rate of polysaccharide and polyphenols were 5.83%and 1.89 %, POV and total number of colonies were 0.040 g/100 g and 1.8 ×103 cfu/g, texture of cake was also improved. Ultramicrofine mulberry powder improved the solution of function substances and the cake shelf life.