摘要
桑叶经过发酵后可减少草腥味、粗纤维含量,促进活性物质增加,提高蛋白质和粗脂肪含量,有效改善其风味,提高其药用价值和营养价值,被广泛用于诸多领域的生产。本文综述了桑叶发酵后挥发性物质的改变、营养物质和活性物质的变化以及在食品加工和动物生产中的应用,对桑叶发酵进一步综合利用进行展望,为桑叶发酵资源的高效合理利用、产品开发提供理论参考。
Fermented mulberry leaves can reduce the smell of grass and the content of crude fiber, increase the active substances, and improve the content of protein and crude fat. It can effectively improve the flavor of leaves and enhance its medicinal value and nutritional value, thus it is used in many fields of production. This paper reviews changes of volatile substances, nutrients and active substances in mulberry leaves after fermentation, the application of mulberry leaf after fermentation in food processing and animal production, then it envisions its further comprehensive utilization. This paper provides theoretical reference for the efficient and reasonable utilization of mulberry leaf after fermentation and for product development.
作者
李莎
王艳辉
杨加虎
崔琛
张宸瑞
杨文
LI Sha;WANG Yanhui;YANG Jiahu;CUI Chen;ZHANG Chenrui;YANG Wen(Institute of Sericulture and Honeybee,Yunnan Academy of Agricultural Sciences,Mengzi Yunnan 661101,China)
出处
《北方蚕业》
2022年第2期1-6,11,共7页
North Sericulture
基金
云南省重大科技专项计划(202102AE090010)。
关键词
桑叶发酵
挥发性物质
营养物质
药用价值
产品
mulberry leaf after fermentation
volatile substances
nutrients
medicinal value
product
