Mulberry leaf tea beverage and preparation method thereof

Abstract

The invention relates to a mulberry leaf tea beverage and a preparation method thereof. Each litre of the mulberry leaf tea beverage comprises the following compositions: 4 to 6 grams of mulberry leaf powders, 0.4 to 0.6 gram of tea powders, 0.14 to 0.18 gram of AK sugar, 0.14 to 0.18 gram of aspartame, 2.0 to 2.2 grams of citric acid, 0.5 to 0.7 gram of sodium citrate, 0.06 to 0.1 gram of sodium erythorbate, 0.15 to 0.25 gram of salt, 0.15 to 0.25 milliliter of citric acid black tea flavor and 0.15 to 0.25 milliliter of black tea flavor. The preparation method comprises the following steps that: the mulberry leaf powders are extracted by 95 percent ethanol; the residue is extracted by water; an extraction solution is subjected to vacuum condensation at a temperature of 60 DEG C; each litre of the extraction solution is subjected to adsorption treatment by 0.2 gram of bentonite; mulberry leaf juice and tea juice are mixed in volume ratio of 10:1, added with an auxiliary material and homogenized; and the mixture is subjected to short-time sterilization for 4 seconds at high temperature of 105 DEG C and heat exchange to quickly cool to a temperature of 65 DEG C, and canned. The test proves that the beverage taking mulberry leaf as a main material can effectively prevent hyperglycemia and hyperlipemia and has safe edibility and good mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a health food, in particular to a tea beverage with mulberry leaves as the main component and a preparation method thereof. Background technique [0002] There are about 16 species of mulberry (Morus alba L.) in the world, and about 11 species in my country. There are abundant resources of mulberry leaves in China, and the southern sericulture areas such as Jiangsu and Zhejiang have a large output. Sericulture in my country accounts for more than 70% of the world. There are about 100,000 mu of mulberry fields in Zhejiang Province. Mulberry leaves account for about 64% of the mulberry above-ground production. Traditional mulberry leaves are only used for silkworm rearing, and have a single purpose. A large amount of mulberry leaves are surplus and wasted every year, especially in late autumn. The utilization rate of mulberry leaves is low. But the silk industry was up and...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem of bad flavor of mulberry leaves, and develop a health drink whose function is to lower blood sugar and blood fat