Effects of blanching and drying on nutritional components and processing suitability of dried Promma microphylla Turcz leaves

doi:10.3969/j.issn.1004-1524.2022.08.18

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (8): 1743-1751.DOI: 10.3969/j.issn.1004-1524.2022.08.18

• Food Science • Previous Articles Next Articles

Effects of blanching and drying on nutritional components and processing suitability of dried Promma microphylla Turcz leaves

XIN Xiaoting¹(), LIU Daqun¹, ZHANG Jianming¹, ZHANG Chengcheng¹^,^*(), YANG Guangting²

1. Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. Wuyi Xuannan Agricultural Development Co. Ltd., Wuyi 321200, Zhejiang, China

Received:2021-03-08 Online:2022-08-25 Published:2022-08-26
Contact: ZHANG Chengcheng

Abstract

Abstract:

In this paper, the effects of different processing methods on the nutritional components, antioxidant properties and the processing suitability of dried Promma microphylla Turcz leaves powder were studied. Blanching and different drying methods were used to treat Promma microphylla Turcz leaves, and they were divided into fresh (F), freeze-dried (FD), hot-air dried (HAD), fresh blanched (FB), blanched freeze-dried (BFD) and blanched hot-air dried (BHAD) group. The results showed that the leaves of FD group showed the best color, and the highest contents of total amino acids, reducing sugar, total phenol and total flavonoids were 36.16 mg·g^-1, 61.98 mg·g^-1, 6.31 mg·g^-1 and 106.56 mg·g^-1, respectively. The DPPH and FRAP values of FD, BFD and HAD were significantly higher than other treatments (P<0.05). Promma microphylla Turcz tofu was made from different treated Promma microphylla Turcz leaves dried powder. The BFD group tofu showed the best color with the lowest a^* value. In addition, BFD group tofu showed the shortest solidification time, highest yield, least exudate, and the best hardness, elasticity, cohesiveness, stickiness, chewiness, and sensory score of 83.33 ± 2.86. The BFD group retained the most nutritional efficacy and antioxidant capacity. As a result, blanched and freeze-dried treatment was the most suitable treatment for processing high-quality Promma microphylla Turcz leaves tofu.

Key words: Promma microphylla Turcz leaves dry powder, nutritional components, texture, sensory evaluation

CLC Number:

TS218

XIN Xiaoting, LIU Daqun, ZHANG Jianming, ZHANG Chengcheng, YANG Guangting. Effects of blanching and drying on nutritional components and processing suitability of dried Promma microphylla Turcz leaves[J]. Acta Agriculturae Zhejiangensis, 2022, 34(8): 1743-1751.

Figures/Tables 8

References 25

[1]	许良, 王慧慧, 孙梅好, 等. 腐婢叶营养成分分析[J]. 安徽农业科学, 2020, 48(2): 207-209, 252.
	XU L, WANG H H, SUN M H, et al. Analysis of nutrient composition in leaves of Premna microphylla[J]. Journal of Anhui Agricultural Sciences, 2020, 48(2): 207-209, 252. (in Chinese with English abstract)
[2]	张翔, 谢文君. 豆腐柴叶制作观音豆腐的工艺[J]. 食品工业, 2019, 40(9): 112-115.
	ZHANG X, XIE W J. Research on the production process for Premna microphylla Turcz leaf tofu[J]. The Food Industry, 2019, 40(9): 112-115. (in Chinese with English abstract)
[3]	黄莹莹, 邵宇. 豆腐柴资源利用现状及对策[J]. 现代农业科技, 2016(14): 91-92.
	HUANG Y Y, SHAO Y. Current situation and countermeasures of utilization of firewood resources[J]. Modern Agricultural Science and Technology, 2016(14): 91-92. (in Chinese)
[4]	CHEN J, LIANG R H, LIU W, et al. Extraction of pectin from Premna microphylla Turcz leaves and its physicochemical properties[J]. Carbohydrate Polymers, 2014, 102: 376-384. DOI URL
[5]	楚文靖, 王世强, 谢可为. 豆腐柴的开发及利用现状[J]. 食品研究与开发, 2011, 32(7): 175-177.
	CHU W J, WANG S Q, XIE K W. Development and utilization of Premna microphylla Turcz[J]. Food Research and Development, 2011, 32(7): 175-177. (in Chinese with English abstract)
[6]	李刚凤, 罗家兴, 李洪艳, 等. 豆腐柴叶营养成分分析与评价[J]. 食品研究与开发, 2019, 40(21): 62-65.
	LI G F, LUO J X, LI H Y, et al. Analysis and evaluation on nutritional composition of Premna microphylla Turcz leaves[J]. Food Research and Development, 2019, 40(21): 62-65. (in Chinese with English abstract)
[7]	宗沈虹. 安徽皖南山区豆腐柴化学成分预试[J]. 中国野生植物资源, 2013, 32(1): 42-44.
	ZONG S H. Preliminary chemical analysis of Premna microphylla from the mountain areas in southern Anhui[J]. Chinese Wild Plant Resources, 2013, 32(1): 42-44. (in Chinese with English abstract)
[8]	HU Z X, WANG Y Y. Chemical constituents from the leaves of Premna microphylla Turcz[J]. Journal of Chinese Pharmaceutical Sciences, 2013, 22: 431-434.
[9]	胡予, 张攀, 陈信, 等. 不同月份豆腐柴叶果胶理化性质差异研究[J]. 食品工业科技, 2020, 41(1): 38-43, 49.
	HU Y, ZHANG P, CHEN X, et al. Study on the difference of the physicochemical properties of pectin from Premna microphylla Turcz leaves in different months[J]. Science and Technology of Food Industry, 2020, 41(1): 38-43, 49. (in Chinese with English abstract)
[10]	王世强, 丁惠然, 郑来庆, 等. 豆腐柴叶胶冻形成条件及保鲜护色研究[J]. 资源开发与市场, 2010, 26(7): 583-584.
	WANG S Q, DING H R, ZHENG L Q, et al. Study on formation conditions and fresh color protection of broth jelly made from Premna microphella Turcz[J]. Resource Development & Market, 2010, 26(7): 583-584. (in Chinese with English abstract)
[11]	张洪. 特色资源豆腐柴产业化开发关键工艺研究[D]. 成都: 西华大学, 2019.
	ZHANG H. Studies on the key technology of industrialization development of special resources Premna microphylla Turcz[D]. Chengdu: Xihua University, 2019. (in Chinese with English abstract)
[12]	曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007.
[13]	余萍, 阚建全. 豆腐柴叶豆腐的工艺条件优化[J]. 西南师范大学学报(自然科学版), 2013, 38(7): 57-61.
	YU P, KAN J Q. On optimization of technology conditions of Premna microphylla Turcz tofu[J]. Journal of Southwest China Normal University (Natural Science Edition), 2013, 38(7): 57-61. (in Chinese with English abstract)
[14]	刘焕举, 高月滢, 刘飞, 等. 豆腐柴果冻的制作工艺优化及其降血糖活性研究[J]. 食品安全质量检测学报, 2018, 9(10): 2463-2469.
	LIU H J, GAO Y Y, LIU F, et al. Study of processing technology optimization and hypoglycemic activity of jelly from Doufuchai[J]. Journal of Food Safety & Quality, 2018, 9(10): 2463-2469. (in Chinese with English abstract)
[15]	张洪, 郭瑶堂, 吉俊臣, 等. 不同干燥方式对豆腐柴叶干粉理化性质的影响[J]. 西华大学学报(自然科学版), 2019, 38(4): 50-54.
	ZHANG H, GUO Y T, JI J C, et al. Effect of different drying methods on the physical and chemical properties of Premna microphylla Turcz leaves powder[J]. Journal of Xihua University (Natural Science Edition), 2019, 38(4): 50-54. (in Chinese with English abstract)
[16]	HUO Y R, GAO Q X. Effect of different drying methods on the properties of pectin from Premna phylla Turcz. leaves[J]. Medicinal Plant, 2010(11):77-79.
[17]	KIM M H, JANG H L, YOON K Y. Changes in physicochemical properties of haetsun vegetables by blanching[J]. Journal of the Korean Society of Food Science and Nutrition, 2012, 41(5): 647-654. DOI URL
[18]	杨子欣. 豆腐柴叶营养成分及加工应用现状[J]. 农家参谋, 2018(10): 70.
	YANG Z X. Nutritional components and processing and application status of Premna microphylla Turcz leaves[J]. The Farmers Consultant, 2018(10): 70. (in Chinese)
[19]	PU Y F, DING T, WANG W J, et al. Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)[J]. Journal of the Science of Food and Agriculture, 2018, 98(2): 628-634. DOI URL
[20]	李永琴. 贵州省豆腐柴属植物化学物质分析研究[D]. 贵阳: 贵州师范大学, 2016.
	LI Y Q. The analysis of chemical substance from Premna Linn plants in Guizhou Province[D]. Guiyang: Guizhou Normal University, 2016. (in Chinese with English abstract)
[21]	LIU X, YAN X, BI J F, et al. Identification of phenolic compounds and antioxidant activity of guava dehydrated by different drying methods[J]. Drying Technology, 2020, 38(8): 987-1000. DOI URL
[22]	LI J G, FAN S T, QIU Z H, et al. Total flavonoids content, antioxidant and antimicrobial activities of extracts from Mosla chinensis Maxim. cv. Jiangxiangru[J]. LWT-Food Science and Technology, 2015, 64(2): 1022-1027. DOI URL
[23]	ZHANG H Y, GAO Y, LAI P X. Chemical composition, antioxidant, antimicrobial and cytotoxic activities of essential oil from Premna microphylla Turczaninow[J]. Molecules, 2017, 22(3): 381. DOI URL
[24]	罗东升, 余萍, 阚建全. 豆腐柴鲜叶豆腐的工艺条件优化[J]. 食品科学, 2013, 34(24): 313-317.
	LUO D S, YU P, KAN J Q. Optimization of processing conditions for improved quality of Premna microphylla Turcz leaf tofu[J]. Food Science, 2013, 34(24): 313-317. (in Chinese with English abstract)
[25]	徐安书, 刘健. 秋季豆腐柴鲜叶豆腐加工工艺条件研究[J]. 食品研究与开发, 2019, 40(23): 133-137.
	XU A S, LIU J. Study on processing conditions of fresh leaves of tofu in autumn[J]. Food Research and Development, 2019, 40(23): 133-137. (in Chinese with English abstract)

评价指标 Evaluation indicator	满分 Full marks	评定标准及得分 Evaluation standard and score
色泽 Color and lustre	20	颜色翠绿,呈色均匀无杂色(15~20); The color is emerald green, with uniform color and no noise(15-20); 颜色深绿,呈色基本一致略有杂色(9~14); The color is dark green, the color is basically the same, with a little bit of noise(9-14); 颜色棕褐色,呈色不均杂色较多(0~9)。 The color is brown, uneven and variegated(0-9).
形状外观 Shape and appearance	20	表面光滑,透明度高,无分层,切面美观,不含气泡 (15~20); Smooth surface, high transparency, no delamination, beautiful section, no bubbles(15-20); 表面较粗糙,呈半透明,稍有分层,切面较粗,少量气泡 (9~14); The surface is rough, translucent, slightly stratified, with thick section and a small amount of bubbles(9-14); 表面粗糙,透明度差,分层,切面粗糙,较多气泡 (0~9)。 Rough surface, poor transparency, delamination, rough section, more bubbles(0-9).
口感 Texture	20	口感细腻,弹性较好 (15~20); Delicate taste, good elasticity(15-20); 口感较粗糙,弹性适中 (9~14); Rough taste, moderate elasticity(9-14); 口感粗糙,弹性较差 (0~9)。 Rough taste, poor elasticity(0-9).
滋味气味 Taste and smell	20	风味较好,具有柴叶豆腐清香味,无生涩味(15~20); It has good flavor, clear fragrance of Premna microphylla Turcz leaves tofu and no astringent taste(15-20); 风味一般,柴叶豆腐清香味较淡,略有生涩味(9~14); The flavor is general, the fragrance of Premna microphylla Turcz leaves tofu is light and slightly astringent(9-14); 风味较差,无柴叶豆腐清香味,生涩味大(0~9)。 The flavor is poor, no Premna microphylla Turcz leaves tofu fragrance and astringent taste(0-9).
可接受性 Acceptability	20	总体优良,可接受度高(14~20); Overall excellent, high acceptability(14-20); 总体一般,可接受度一般(8~14); General, acceptable(8-14); 总体较差,可接受度差(0~8)。 The overall quality is poor and the acceptability is poor(0-8).

评价指标 Evaluation indicator	满分 Full marks	评定标准及得分 Evaluation standard and score
色泽 Color and lustre	20	颜色翠绿,呈色均匀无杂色(15~20); The color is emerald green, with uniform color and no noise(15-20); 颜色深绿,呈色基本一致略有杂色(9~14); The color is dark green, the color is basically the same, with a little bit of noise(9-14); 颜色棕褐色,呈色不均杂色较多(0~9)。 The color is brown, uneven and variegated(0-9).
形状外观 Shape and appearance	20	表面光滑,透明度高,无分层,切面美观,不含气泡 (15~20); Smooth surface, high transparency, no delamination, beautiful section, no bubbles(15-20); 表面较粗糙,呈半透明,稍有分层,切面较粗,少量气泡 (9~14); The surface is rough, translucent, slightly stratified, with thick section and a small amount of bubbles(9-14); 表面粗糙,透明度差,分层,切面粗糙,较多气泡 (0~9)。 Rough surface, poor transparency, delamination, rough section, more bubbles(0-9).
口感 Texture	20	口感细腻,弹性较好 (15~20); Delicate taste, good elasticity(15-20); 口感较粗糙,弹性适中 (9~14); Rough taste, moderate elasticity(9-14); 口感粗糙,弹性较差 (0~9)。 Rough taste, poor elasticity(0-9).
滋味气味 Taste and smell	20	风味较好,具有柴叶豆腐清香味,无生涩味(15~20); It has good flavor, clear fragrance of Premna microphylla Turcz leaves tofu and no astringent taste(15-20); 风味一般,柴叶豆腐清香味较淡,略有生涩味(9~14); The flavor is general, the fragrance of Premna microphylla Turcz leaves tofu is light and slightly astringent(9-14); 风味较差,无柴叶豆腐清香味,生涩味大(0~9)。 The flavor is poor, no Premna microphylla Turcz leaves tofu fragrance and astringent taste(0-9).
可接受性 Acceptability	20	总体优良,可接受度高(14~20); Overall excellent, high acceptability(14-20); 总体一般,可接受度一般(8~14); General, acceptable(8-14); 总体较差,可接受度差(0~8)。 The overall quality is poor and the acceptability is poor(0-8).

处理方式 Treatment	L^*	a^*
F	32.20±0.52 e	-8.91±0.19 c
FB	29.35±0.28 f	-8.31±0.30 b
FD	51.41±0.34 a	-15.89±0.11 f
BFD	44.48±0.12 b	-13.50±0.02 e
HAD	42.52±0.03 c	-12.10±0.01 d
BHAD	41.10±0.20 d	-3.34±0.03 a

处理方式 Treatment	L^*	a^*
F	32.20±0.52 e	-8.91±0.19 c
FB	29.35±0.28 f	-8.31±0.30 b
FD	51.41±0.34 a	-15.89±0.11 f
BFD	44.48±0.12 b	-13.50±0.02 e
HAD	42.52±0.03 c	-12.10±0.01 d
BHAD	41.10±0.20 d	-3.34±0.03 a

处理方式 Treatment	L^*	a^*
F	26.11±0.26 c	-4.41±0.17 c
FB	28.50±0.20 a	-7.53±0.13 e
FD	26.10±0.09 c	-4.68±0.03 c
BFD	27.75±0.04 b	-5.96±0.03 d
HAD	25.89±0.18 c	-2.70±0.07 b
BHAD	24.63±0.11 d	-0.47±0.35 a

Effects of blanching and drying on nutritional components and processing suitability of dried Promma microphylla Turcz leaves

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 8

References 25

Related Articles 15

Recommended Articles

Metrics

Comments

处理方式 Treatment	凝固时间 Setting time/min	出品率 Yield/%	浸出液 Leaching solution/(mL·kg^-1)
F	26.67±1.20 b	82.93±0.18 b	172.7±2.2 c
FB	37.00±4.36 a	77.46±0.68 d	236.7±6.7 a
FD	7.00±0.58 d	95.96±0.20 a	46.0±3.8 d
BFD	19.33±1.20 c	80.01±0.42 c	206.7±3.3 b
HAD	11.33±1.76 d	94.97±0.19 a	54.3±2.2 d
BHAD	—	—	—

处理方式 Treatment	硬度 Hardness/N	弹性 Springiness/mm	内聚性 Cohesiveness(Ratio)	胶黏性 Gumminess/N	咀嚼性 Chewiness/mJ	感官评分 Sensory evaluation
F	0.30±0.04 ab	3.06±0.87 ab	0.20±0.02 bc	0.06±0.01 bc	0.19±0.06 bc	66.17±2.75 b
FB	0.31±0.03 ab	2.67±0.51 b	0.16±0.01 c	0.05±0.01 c	0.14±0.03 c	83.33±2.86 a
FD	0.30±0.03 ab	3.49±0.37 ab	0.38±0.06 ab	0.11±0.07 abc	0.46±0.09 abc	66.50±2.74 b
BFD	0.32±0.05 a	4.11±0.33 a	0.46±0.05 a	0.15±0.09 a	0.74±0.11 a	85.50±3.53 a
HAD	0.28±0.09 b	3.69±0.28 ab	0.41±0.04 ab	0.12±0.09 ab	0.57±0.09 ab	70.00±5.82 b
BHAD	—	—	—	—	—	16.50±2.19 c

[1]	DOU Wengqing, CHAI Chunxiang, LIU Yue, LU Xiaoxiang. Rapid identification of different varieties of honey by its texture [J]. Acta Agriculturae Zhejiangensis, 2022, 34(5): 1073-1080.
[2]	SUN Da, GONG Shu, CUI Hongchun, GUO Minming, ZHENG Xuxia. Suitability of fresh spring and autumn leaves from different tea cultivars for ultramicro green tea powder production [J]. Acta Agriculturae Zhejiangensis, 2021, 33(3): 437-446.
[3]	TANG Xiaoshu, HU Bo, CHEN Xuemei, ZHANG Baixi. Study on black chokeberry juicing processing and its quality evaluation [J]. Acta Agriculturae Zhejiangensis, 2021, 33(12): 2406-2414.
[4]	QIU Shanlian, LIN Baomei, ZHANG Shaoping, HONG Jiamin, ZHANG Shuai, ZHENG Kaibin. Dynamic change of nutritional components during fruit development in jabuticaba [J]. Acta Agriculturae Zhejiangensis, 2021, 33(10): 1844-1851.
[5]	WU Xiaoyan, LIU Zhongyi, LIU Wenxing, LI Xiyu, LIU Hongyan, YUE Shuhang. Mechanism of compound stabilizer stabilizing curd structure of mango yogurt [J]. , 2020, 32(6): 1082-1091.
[6]	TANG Weimin, XING Jianrong, YANG Ying, XIANG Lu, WANG Sinong, LU Shengmin. Processing adaptability and storage characteristics of four whole fruit drinks of hybrid citrus [J]. , 2020, 32(3): 483-489.
[7]	LIU Yongtao, DONG Jing, XIA Jingjin, CAO Cuiyu, XU Ning, YANG Qiuhong, AI Xiaohui. Effect and evaluation of different feed on texture properties and nutritional quality of Procambarus clarkia cultured in rice fields [J]. , 2019, 31(12): 1996-2004.
[8]	YANG Juan, MI Qili, XIONG Wen, ZHU Ruizhi, LOU Mumeng, YAO Jianhua, LUO Yiyong. Application of foodborne lactic acid bacteria in improving tobacco quality [J]. , 2018, 30(5): 854-862.
[9]	ZHAO Guofu, WANG Jin'ao, XIE Tinghui. Changes of nutritional quality and aroma during fruit development of Fragaria ananassa Duch. cv Benihoppe [J]. , 2018, 30(12): 2044-2048.
[10]	YANG Jing, ZHU Biao, HE Yong, YING Quansheng, ZHANG Leichen. Study on mechanical properties and fruit quality analysis of watermelon (Cirtullus lanatus) [J]. , 2017, 29(9): 1581-1588.
[11]	GAO Liang, YAN Min, ZHAO Fang. Plant leaf recognition based on fusion of multiple features [J]. , 2017, 29(4): 668-675.
[12]	JIA Yapeng, ZHANG Jun, LU Shengmin. Preliminary studies on canning processing adaptability of citrus varieties cultivated in Quzhou area [J]. , 2017, 29(2): 323-331.
[13]	LI Chen, XUE Guanwei, HUANG Jingyan, WANG Ningdong, LU Guoquan. Effects of different growth stages on nutritional components and processing characteristics of sweetpotato cultivar Xinxiang [J]. , 2017, 29(12): 1957-1962.
[14]	ZHANG Lingtong， LI Shouning， SUN Sanmin*. Study on appearance quality classification based on detection of the striples of red jujube in Southern Xinjiang [J]. , 2016, 28(6): 1089-.
[15]	WANG Sheng\\|tong， ZHENG Zheng， BAO Min\\|li， XU Mei\\|rong， DENG Xiao\\|ling*. Effects of Huanglongbing on fruit quality of Shatangju （Citrus reticulata Blanco） [J]. , 2016, 28(1): 145-.