Studies On Extract Polysaccharide And Total Flavonoids From Jute,and How To Made Jute Noodle

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.