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    Analysis of the Nutritions of Mulberry
    桑叶营养成分分析
    Exploring the Processing Technology of the green Mulberry Leaf Jouice
    绿色桑叶汁加工技术探讨
    Development of Fermentation Beverage of Mulberry Leaf/Potato
    桑叶/马铃薯发酵饮料的研制
    Study on antioxidation activities of juice of Morus alba leaves
    桑叶汁抗氧化活性的研究
    Study on the preparation of sodium copper chlorophyllin from mulberry leaves
    桑叶制取叶绿素铜钠盐的工艺研究
    Study on the Processing Technology of the Compound Beverage with Mulberry Leaf and Tea
    桑叶和茶复合饮料加工工艺的研究
    Study on the purification of polysaccharide in morus alba leaves with resin
    树脂法纯化桑叶多糖的研究
    The extraction condition and purify method and formula of beverage for direct dry mulberry leaves and dry mulberry leaves after fermenting had been compared.
    比较了直接干燥桑叶和发酵后干燥桑叶浸提条件、浸提液净化方式及其饮料配方组成。
    The leaves contained 3.3%~4.3%N,21%~27%Protain,2.55%Polysaccharide,2.2%Fat and 65mg/100mg Vitamin C.
    霜桑叶中的含氮量为3.3%~4.3%,粗蛋白的含量为21%~27%。 多糖的含量为2.55%。
    After testing repeatedly,the results showed that the extracts were maximum with material to water ratio at 1∶80 and 60 min time. Furthermore,the epeadability of the determintion results.
    经反复试验探讨,研究结果表明:浸提茶水比为1:80,浸提时间为60min时,桑叶茶的黄酮类化合物浸出量最大,测定结果重现性较好。
    The main experiment material was the fresh leaves of Morus alba L.,and it was cooled to30℃,beaten at 1500r /min for 5min,then mixed with0.6%of pectinase and0.4%of neutral proteinase,lyoloyed for 20min,and filtered.
    新鲜桑叶放入4倍质量的90~95℃热水中热烫2min,冷却至30℃,1500r/min打浆5min,加入0.6%的果胶酶和0.5%中性蛋白酶水解20min,过滤。
 

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