Preparation of Freezing-Superfine Powder of Mulberry Leaves and Its Effect on Antioxidant Activity of Cookies
[Objective]To prepare mulberry leaf ultrafine powder by freezing-superfine grinding and study its effect on its effect on antioxidant activity of cookies.[Method]Taking particle size D50 as index,basis on the single factor test,the technological conditions of freezing-superfine grinding powder of were optimized by orthogonal test.In addition,mulberry leaf powder prepared by conventional coarse grinding was added into cookies as control,the effects of the freezing-superfine grinding powder on the acid value,peroxide value,total flavonoid content and total phenol content of biscuit were studied.[Result]The optimum conditions for freezing-superfine grinding are water content 6%,grinding temperature-18℃,grinding time 22 min.Under this conditions,the D50 of the powder is 11.31 μm.The anti-oxidation ability of the biscuit added with frozen ultra-fine mulberry leaf powder was better than that of the biscuit added with conventional coarse comminuted mulberry leaf powder.The inhibition of frozen ultrafine comminuted mulberry leaf powder on acid value and peroxide value of cookies is closely related to the content of flavonoids and polyphenols in cookies.[Conclusion]This research provide theoretical guidance for the intensive processing of mulberry leaves.
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