A kind of preparation method of mulberry leaf tea

Abstract

The invention discloses a method for preparing mulberry leaf tea. The process of the method is as follows: dry mulberry leaves, green tea, and silk powder are mixed according to a weight ratio of 1.0:0.6:0.4, and the mulberry leaves and green tea are first crushed into 14 After the purpose is crushed, add silk fibroin powder in proportion, mix thoroughly and evenly, pack into teabags of 2.0 grams per bag with teabag wrapping paper, put them into composite plastic bags and seal them to get the finished product. The invention has the advantages of processing the fresh mulberry leaves and removing the unfavorable taste of the mulberry leaves. And make full use of the functional nutritional ingredients of mulberry leaves, green tea and silk powder to organically match, and develop into pre-meal mulberry leaf tea products. The product has advanced processing technology and unique formula. The soup color is light yellow, the taste is cool and sweet, and the aroma is delicate. At the same time, it also has the effects of clearing heat and detoxifying, clearing throat and throat, constipation, and regulating intestines, and is suitable for drinking by all kinds of people. The development of this product can not only meet the market demand and desire of modern people, but also effectively utilize the surplus resources of the sericulture industry and improve the economic benefits of the sericulture industry.

Description

technical field [0001] The invention relates to a preparation method of mulberry leaf tea used in daily life, belonging to the technical field of tea beverages. Background technique [0002] Mulberry leaves have been used as medicine since the Shennong era. "Shen Nong's Materia Medica" calls it "immortal leaf", which has the effects of nourishing yin and blood, dispelling wind and heat dissipation, nourishing liver and ventilating, reducing blood pressure and diuresis. It is rich in calcium, iron, zinc and other minerals, and its vitamins and dietary fiber are also very rich. In particular, only mulberry leaves contain a special main ingredient "DNJ" (1-deoxynojirimycin), which can decompose sugar through the direct action of enzymes in the small intestine, hinder the decomposition of ingested sugar and starch, and prevent blood vessel absorption. The main ingredient unique to suppressing the rise in blood sugar level after meals. In addition, it also has the effects of p...

AI Technical Summary

Problems solved by technology

In recent years, there have been mulberry leaf teas made from mulberry leaves or mulberry leaves and Chinese herbal medicines, but there are no mulberry leaf tea products processed by steam-fixing mulberry leaves and green tea, and silk powder before meals according to the ratio of the present invention. It solves the problems of green odor, bitter taste and Chinese herbal medicine taste of existing mulberry leaf tea products