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.%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.
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