Mulberry leaf tea and preparation technology thereof

A technology of mulberry leaf tea and mulberry leaf, applied in the field of mulberry leaf tea and its preparation technology, can solve the problems of low nutritional value, difficult to eat, slightly bitter taste, etc., achieve prevention and treatment of diabetes, improve taste, prevent myocardial infarction and cerebral hemorrhage Effect

Inactive Publication Date: 2017-05-10
DANYANG HUADU GARDENING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing mulberry leaf tea often has slightly bitter taste and e

Method used

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Embodiment Construction

[0010] Mulberry leaves contain 17 kinds of amino acids, as well as fat, vitamin C, B1, B2, folic acid, carotene, calcium, phosphorus, iron, manganese, sodium, etc. These nutrients have the highest content in mulberry leaves after the first frost. Mulberry leaves have the effect of inhibiting blood sugar rise, which is derived from containing an alkaloid, which is the main active ingredient of mulberry leaves. The study found that this alkaloid is a good glycosidase inhibitor, which can inhibit the absorption of disaccharides in the small intestine, thereby reducing the peak blood sugar after meals; another alkaloid in mulberry leaves, fagomine and In the human body, mulberry leaf polysaccharide can promote the activity of insulin β cells and increase insulin secretion, thereby promoting sugar utilization, liver glycogen synthesis and sugar metabolism, and finally achieving the effect of lowering blood sugar. In addition, other secondary metabolites such as flavonoids in mulber...

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Abstract

The invention relates to mulberry leaf tea and a preparation technology thereof. The raw materials of the mulberry leaf tea mainly comprise 50-100 parts of frosted mulberry leaves, 10-20 parts of folium eucommiae, 10-30 parts of oat, 30-50 parts of soybeans and 10-30 parts of chrysanthemums. The mulberry leaf tea is prepared through the following steps of cleaning the raw materials, drying the cleaned materials, crushing the dried materials, and performing mixing. According to the mulberry leaf tea prepared by the technology, the mouth feel is improved, the blood sugar is effectively reduced, diabetes is prevented, blood viscosity is reduced, and miocardial infarction and cerebral haemorrhage are effectively prevented from generating.

Description

technical field [0001] The invention relates to a mulberry leaf tea and a preparation process thereof. [0002] technical background [0003] Mulberry leaves are the dry leaves of the Moraceae plant mulberry, which is the daily food of silkworms. The main food of silkworms. The complete leaves are or broadly ovate, about 15 cm long and 10 cm wide, with petioles about 4 cm long, heart-shaped at the base of the blade, slightly pointed at the top, serrated at the edge, densely white pubescent in the veins. Older leaves are thicker yellow-green. Young leaves are thin, dark green. Crisp and easy to hold. Gas light, slightly bitter taste. For medicinal purposes, it is generally believed that the quality of the harvest after frost is good. By 2014, someone made the buds of mulberry leaves into dishes, which made the mulberry leaves have therapeutic value. Because of the rich nutritional value of the buds of mulberry leaves, they are loved by the public, and they are called mul...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 范国虎孙红梅
Owner DANYANG HUADU GARDENING
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