【作者】 黄春梅；

【导师】 林晓岚； 戴平望；

【作者基本信息】 福建农林大学 ， 工程硕士（专业学位）， 2013， 硕士

【摘要】 菜用黄麻(即长蒴黄麻,又称麻叶菜、埃及野麻婴、帝王菜等,英文名称Jew’s Mallow)为椴树科黄麻属一年生草本植物,食用部位为嫩茎叶。原产阿拉伯半岛、埃及、苏丹等地,是非洲人喜食的一种营养成分极高的蔬菜。本文对菜用黄麻叶进行简要介绍,深入分析菜用黄麻叶的营养价值成分,着重通过实验阐述微波辅助法提取菜用黄麻叶中的多糖和总黄酮的优势。并将菜用黄麻叶应用于面条中,通过对面条蒸煮过程中吸水率的测定和面条感官评价,探讨影响菜用黄麻叶品质应用的一些因素,并针对这些影响因素提出最佳应用条件。研究结果如下1、采用研究浸泡时间、微波电流、微波时间、固液比、水浴温度、水浴时间这六因素对菜用黄麻叶中多糖和总黄酮提取率的影响。通过对单因素梯度实验和正交实验的结果分析,得到的最佳提取条件为:水浴温度95℃、水浴时间30 min、微波电流180 mA、固液比1:60。在此条件下,菜用黄麻叶中粗多糖和黄酮类化合物复合提取得率分别为15.2663%和 1.7697%,总量达到 17.036%2、采用单因素实验法确定菜用黄麻叶全粉与面粉的最佳配比和最佳加水量及浸泡时间,再用多因素正交实验验法研究不同辅料配比对菜用黄麻叶面条色泽、口感等感官品质影响,并确定出研制菜用黄麻叶面条产品的最佳工艺参数和配方。最终确定了菜用黄麻叶面条的最佳配方为:面粉100 g,水40 mL,菜用黄麻叶粉2.5 g,食盐2.0 g,无水碳酸钠为 0.15 g。更多还原

【Abstract】 Vegetable jute is annual herbs,which belong to Tiliaceae jute,Edible parts for the tender stem and leaf.It originated in Arabia Peninsula,Egypt,Sultan and other places,is a kind of extremely high nutritional ingredients Africans like eating vegetables.This paper makes a brief introduction on jute leaf,and analysis of nutrition components jute leaf,mainly state the advantages of microwave assisted method that extract polysaccharide and total flavonoids form the jute.And used the jute in the noodles,discusses the factors affecting the jute quality of application on the basis of water absorption and noodle sensory evaluation by cooking noodle.And the puts forward the optimal conditions for those factors.The findings are as following:1.To discuss the influence of extract polysaccharide and total flavonoids by research soaking time,solid to liquid ratio,microwave current,microwave time,water bath time and water bath temperature.On the basis of single factor test,orthogonal experiments were carried out and find the optimal process:water bath temperature is 95℃,water bath time is 30 min,microwave current is 180 mA and solid to liquid ratio is 1:60.Under this condition,the polysaccharide extraction percentage of the Jute was 15.27%,the total flavonoids extraction percentage of the Jute was 1.77%,and the total extraction percentage was 17.04%.2.To determine the optimum ratio of jute leaf powder and flour and the optimum water content and immersion time according to single factor experiments.And then to discuss the effect of the jute noodle color,taste and other sensory quality by multi factors orthogonal test method of different excipients proportion.Draw a conclusion that the optimum process parameters and formulation of development jute noodle.The conclusion is that:flour 100 g,water 40 mL,jute leaf power 2.5 g,salt 2.0 g,soda ash 0.15 g.更多还原