A kind of mulberry leaf granular tea and preparation method thereof

Abstract

The invention discloses a mulberry leaf granular tea and a preparation method thereof. The preparation method of the mulberry leaf granular tea comprises the following steps: fixing the mulberry leaves; dying the fixed mulberry leaves; crushing the dried mulberry leaves; mixing the crushed mulberry leaves with high-gluten wheat flour, edible gum and a water phase; standing the mixture; carrying out shaping; carrying out quick-freezing; and finally, carrying out baking. The mulberry leaf granular tea is high in resource utilization rate; and the preparation processes are stable and controllable. The prepared mulberry leaf granular tea is full in flavor, and high in retained amounts of functional health-care substances, including flavones, gamma-aminobutyric acid, 1-deoxynojirimycin, and the like; moreover, the mulberry leaf granular tea is good in color, aroma, shape and flavor.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to the technical field of mulberry leaf processing. Background technique [0002] Mulberry, belonging to the genus Moraceae, is a deciduous tree with a long history of cultivation in my country, mainly for the purpose of obtaining mulberry leaves to provide raw materials for sericulture. Among the available resources of mulberry trees, mulberry leaves account for the largest proportion, reaching 40% of the total biomass of mulberry trees. Mulberry leaves are rich in nutrients and active ingredients, 8-12 grams of protein per 100 grams of dry mulberry leaves, 18 kinds of amino acids, vitamins E and B 1 , B 2 , B 5 , B 12 and β-carotene and other nutrients; mulberry leaves also contain activities such as isoquercetin, achysterol, adenine, GABA (γ-aminobutyric acid) and alkaloids (1-deoxynojirimycin, 1-DNJ) Some of these active ingredients have obvious effe...

AI Technical Summary

Problems solved by technology

At present, the development of mulberry leaf resources is mainly concentrated on mulberry leaf tea, but so far, the market development is not good, and the share is very small. The reason is related to the quality of the product itself

The existing mulberry leaf tea series products have the following deficiencies in terms of color, fragrance, taste, shape, etc.: First, the appearance is not good: because the mulberry leaves are relatively large, the tea leaves made are almost all strip-shaped, which lacks the traditional tea leaves. Elegant and smart appearance; second, poor taste: mulberry leaf tea on the market has obvious grassy smell, which is difficult to arouse consumers' desire to drink; third, lack of aroma: although mulberry leaves contain more nutrients and Active ingredients, but lack the aroma substances of traditional tea leaves, the flavor is weak, and the aroma is insufficient; fourth, the processing method of the existing mulberry leaf tea makes it difficult for the active substances to dissolve and be absorbed by the human body, and the utilization rate of beneficial substances is low; fifth, the existing The processing method of mulberry leaf tea can only use some high-quality young mulberry leaves, and cannot use the old mulberry leaves with a large amount of nutrients and active ingredients remaining in sericulture, which greatly wastes excellent biological resources.

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