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Processing method of instant mulberry leaf tea powder

A processing method and mulberry leaf technology are applied in the processing field of instant mulberry leaf tea powder, which can solve the problems of precipitation, affecting the taste and quality of mulberry leaf instant tea, improve the dissolution rate, improve cold solubility and stability, and improve dispersion. Effects of Sex and Solubility

Inactive Publication Date: 2018-06-22
贵州省怡丰原生态茶业发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of the quality of life, in addition to the nutritional requirements of tea, people have also increased the requirements for the convenience of eating and the discharge of tea dregs. The mulberry leaf tea is made into instant tea powder, which can not only meet the nutritional needs of human beings, but also is convenient to drink. , can also reduce transportation costs, but tea is difficult to dissolve in cold water, and after high-temperature dissolution and cooling, precipitation is easy to occur, which seriously affects the taste and quality of mulberry leaf instant tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The processing method of the instant mulberry leaf tea powder provided by the present embodiment, the steps include:

[0029] A processing method for instant mulberry leaf tea powder, comprising the following steps:

[0030] S1: select fresh mulberry leaves, mix them with an acidic liquid with a mass fraction of 30%, and heat-treat at 93°C for 1.4 hours, take out the mulberry leaves and drain;

[0031] S2: placing the mulberry leaves in a pulverizer for superfine pulverization to obtain superfine mulberry leaf powder;

[0032] S3: Put the superfine mulberry leaf powder in a frying pan, add edible oil with a mass of 6% of the superfine mulberry leaf powder, control the temperature at 40°C, and stir-fry until the water content is 44%;

[0033] S4: Fully mix the fried mulberry leaf superfine powder with the compound enzyme, and then ferment for 2 days to obtain the compound enzyme treatment product;

[0034] S5: Mix the compound enzyme treatment product with sodium algin...

Embodiment 2

[0046] A processing method for instant mulberry leaf tea powder, comprising the following steps:

[0047] S1: Select fresh mulberry leaves, mix them with an acidic liquid with a mass fraction of 36%, and heat-treat them at a constant temperature of 97°C for 1.2 hours, take out the mulberry leaves and drain;

[0048] S2: placing the mulberry leaves in a pulverizer for superfine pulverization to obtain superfine mulberry leaf powder;

[0049] S3: Put the superfine mulberry leaf powder in a frying pan, add edible oil with 5% mass of the superfine mulberry leaf powder, control the temperature at 45°C, and stir-fry until the water content is 45%;

[0050] S4: Fully mix the fried mulberry leaf superfine powder with the compound enzyme, and then pile and ferment for 3 days to obtain the compound enzyme treatment product;

[0051] S5: Mix the compound enzyme treatment product with sodium alginate, vitamin A palmitate, and polysorbate evenly, then wrap it with tinfoil paper, and place...

Embodiment 3

[0063] A processing method for instant mulberry leaf tea powder, comprising the following steps:

[0064] S1: select fresh mulberry leaves, mix them with an acidic liquid with a mass fraction of 33%, and heat-treat at 95°C for 1.5 hours, take out the mulberry leaves and drain;

[0065] S2: placing the mulberry leaves in a pulverizer for superfine pulverization to obtain superfine mulberry leaf powder;

[0066] S3: Put the mulberry leaf ultrafine powder in a frying pan, add edible oil with a mass of 7% of the mulberry leaf ultrafine powder, control the temperature at 40°C, and stir-fry until the water content is 45%;

[0067] S4: Fully mix the fried mulberry leaf superfine powder with the compound enzyme, and then pile and ferment for 3 days to obtain the compound enzyme treatment product;

[0068]S5: mix the compound enzyme treatment product with sodium alginate, vitamin A palmitate, and polysorbate evenly, then wrap it with tinfoil paper, and place it under the condition of ...

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Abstract

The present invention relates to the technical field of tea leaf processing and particularly relates to a processing method of instant mulberry leaf tea powder. The processing method comprises the following steps: fresh mulberry leaves are mixed with acidic liquid; the mulberry leaves are placed in a constant temperature for a heat treatment; the heated mulberry leaves are superfinely crushed; edible oil is added; the mulberry leaves are stir-fried; the stir-fried mulberry leaves are subjected to a compound enzyme fermentation treatment; the treated mulberry leaves are mixed with sodium alginate, vitamin A palmitate and polysorbate; then the mixture is coated with tin foil paper; and the coated mixture is microwave-dried to obtain the instant mulberry leaf tea powder. The prepared instanttea is yellow-green in liquid color, refreshing and mellow, has a slight banana taste, and is translucent in the liquid, long in storage time, free of precipitation by being brewed with warm water orhot water after storage for 1 year, also free of obvious impurities, and is rich in amino acid content.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of instant mulberry leaf tea powder. Background technique [0002] Mulberry is a deciduous perennial woody plant of the genus Moraceae, which is distributed in most parts of the country, especially in the Yangtze River Basin, especially in Jiangsu and Zhejiang. Mulberry leaves contain crude protein, soluble carbohydrates, vitamins, multi-category substances, flavonoids, minerals, alkaloids, plant fibers and amino acids necessary for the human body and other nutritional and biologically active ingredients, thus becoming a natural and cheap One of the ideal raw materials for Wumart's functional food; the research found that the mineral content, protein and amino acid content of mulberry leaf tea are higher than that of tea or raw material mulberry leaves, but different processing techniques have different effects on the various physical and chemical nutri...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 晁忠琼李进
Owner 贵州省怡丰原生态茶业发展有限责任公司
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