Preparation and Quality Evaluation of Mulberry Leaf Qingtuan
To realize the innovative application of mulberry leaf and enrich the types of qingtuan,mulberry leaf qingtuan were made with glutinous rice flour,mulberry leaf powder,wheat starch,rice flour as the main raw ma-terials.Based on the single-factor experiments,the formula of mulberry leaf qingtuan was optimized by orthogo-nal test combined with analysis of texture characteristics and in vitro digestion characteristics,and its quality in-dicators such as physicochemical and microorganism were measured.The results showed that the optimal formula of mulberry leaf qingtuan was 100% of glutinous rice flour,25% of mulberry leaf powder,35% of wheat starch,20% of rice flour.,and 130% of water.The quality of mulberry leaf qingtuan prepared by this formula was the best,the physicochemical and microbial indicators were all qualified,and the hardness was 441.092±32.014 g,the elasticity was 1.763±0.006,the adhesiveness was 4.341±0.029,the gummy property was 1.547±0.003 g,the masticatory was 325.096±26.654 g,and texture characteristics were better than blank control group.At the same time,the in vitro digestive characteristics of mulberry leaf pulp and blank control pulp were compared and ana-lyzed.The starch hydrolysis rate of mulberry leaf pulp was lower than that of blank control pulp,and the glycemic index was 39.45,which belonged to low glycemic index food.It can be seen that the products in this study meet the needs of people's healthy diet.
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