Study On Processing Technology And Safe Storage Of Semi Dry And Quick Frozen Mulberry Leaves Vegetable

China's mulberry leaf resources are very rich,mulberry leaf is both a kind of food and a kind of medicine,it is rich in nutritive active ingredients,has a higher nutrition and health care effect,and has a well development prospect.This article focuses on the processing techniques and safe storage techniques for semi-dry and frozen mulberry leaf vegetables.By making the mulberry leaves dehydrated and processed into semi-dried mulberry leaf vegetables,their nutrition and active ingredients can be well preserved;processing into quick-frozen mulberry leaves vegetables can ensure maximum taste and flavor,and retaining its nutrients and active ingredients to the maximum extent possible,this will meet consumer demand for eating mulberry leafy vegetables whenever and wherever possible.The main experiment results are as follows:1.The blanching conditions of semi-dry and quick-frozen mulberry leaf vegetables were optimized.The color and luster of the product were improved by blanching and inactivating enzymes in mulberry leaves.fresh mulberry leaves were respectively blanched at 92?,95?,98?and 100?for 1.0 min,1.5 min,2.0 min and 2.5 min,the water content,rehydration ratio,chlorophyll and total phenol content were determined,the results showed that the optimum blanching conditions for semi-dry and quick-frozen mulberry leaves were 98? blanching for 1.5 min.2.The optimum combination of reducing agents for measuring the water activity of semi-dried mulberry leaves was determined.Through the study of single-factor and orthogonal test design methods,the indicators of chlorophyll,total phenol,color difference,and rehydration ratio affecting the quality of mulberry leaf vegetables were determined,the optimal water activity reducing agent combination for semi-dried mulberry leaves vegetables was determined to be 3% sodium chloride,3% glycerol,9% glucose,and 4% trehalose.3.The optimum conditions for hot air drying of semi-dry mulberry leaf vegetables were determined.The mulberry leaf is dry by adopting a hot air dry mode with relatively low cost and wide application.The mulberry leaves were respectively dried at 55?,65?and 75?for 20 min,30 min and 40 min,the moisture content,rehydration ratio,chlorophyll and total phenol content of the dried mulberry leaves were determined.Results obtain the optimum hot air drying condition of semi-dry mulberry leaf vegetables was 65?for 40 min,the moisture content after drying was 23% and the water activity was 0.678.4.Optimum storage conditions and storage period of semi-dry mulberry leaf vegetables.By adopting different packaging materials for semi-dry mulberry leaf vegetables,respectively packaging under normal pressure and vacuum respectively,stored at 4? and 25?,through the determination of water content,water activity,chlorophyll,total phenolics and color changes,the total number of microbial colonies,etc,the optimal storage condition for semi-dry type mulberry leaf was found in aluminum foil bag vacuum packaging 4 °C storage,with in the test range,the shelf life is 13 weeks.5.The optimal thawing method and storage period of quick frozen mulberry leaves were determined.The quick-frozen mulberry leaf vegetables packaged by PET film bags commonly used in the market in vacuum are stored at the temperature of-18?;frozen mulberry leaf vegetable samples are stored for two months,respectively adopting microwave thawing(2450 MHz,450 w),4? refrigerating chamber thawing and 25?air thawing,the moisture content,juice loss rate,chlorophyll,total phenol,color difference and colony number were determined,and the optimal thawing method was microwave thawing;the shelf life of quick-frozen mulberry leaf vegetables available in the test range is 12 months.