Preparation process flow for health-care folium mori tea

Abstract

The invention provides a preparation process flow for health-care folium mori tea and relates to the technical field of health-care tea. According to the preparation process flow, Harpin protein and an exogenous amino acid are used for adjusting the folium mori growth process so as to increase the accumulation amount of secondary metabolism products of folium mori, improve the quality of folium mori fresh leaves and improve the processing performance; the folium mori is subjected to far-ultraviolet radiation pavement and microwave green removal; a substance change dynamic condition and the sensory quality of the folium mori in the pavement and green removal process are recorded; tests are carried out on obtained high-temperature oxidase according to different free states and immobilized states; a substance change dynamic condition and a quality forming mechanism in a folium mori tea processing method can be recorded. According to the preparation process flow, the content of special amino acids of the folium mori and the content of flavone of the folium mori are increased by adopting biological technological means; the bitter taste is reduced and the content of aqueous extracts of finished products is increased by exploring and using far ultraviolet and instantaneous high-pressure technologies and the like, and the resource utilization rate of tea leaves can be increased greatly.

Description

Technical field: [0001] The invention relates to the technical field of health-care tea, in particular to a preparation process of mulberry-leaf health-care tea. Background technique: [0002] my country is the birthplace of sericulture culture, with a history of more than 5,000 years of mulberry planting, and the current area of ​​mulberry fields has exceeded 800,000 hm 2 , The theoretical output of mulberry leaves can reach 30 million tons. However, the consumption of mulberry leaves actually used for silk production does not exceed 50% of the total output, and the remaining 50% of mulberry leaf resources have not been well utilized. Mulberry leaf is a traditional food and medicine homologous plant. It has a history of more than a thousand years for Chinese people to use mulberry leaf as a substitute for tea or eat mulberry leaf as a food resource. However, the research on mulberry leaf as a health food resource in the modern scientific sense began in the 20th century. F...

AI Technical Summary

Problems solved by technology

[0006] Patent CN102273705B discloses a method of using immobilized glycosidase to hydrolyze flavonoid glycosides in mulberry leaf extract to prepare mulberry leaf beverage. Glycosides are less, and hydrolyzed glycosides are basically not helpful for increasing sugar content and improving flavor