Mulberry black tea beverage capable of lubricating intestines and losing weight and preparation method of mulberry black tea beverage

Abstract

The invention discloses mulberry black tea beverage capable of lubricating intestines and losing weight and a preparation method of the mulberry black tea beverage. The mulberry black tea beverage is prepared from the following raw materials in parts by weight: 250-300 parts of fresh black tea leaves, 20-30 parts of mulberry stoste, 8-10 parts of potentilla anserine, 5-6 parts of kelp roots, 6-8 parts of chanterelle, 6-8 parts of banana meal, 10-20 parts of fresh mare's milk, a proper amount of beta-cyclodextrin, a proper amount of vitamin C, 1-2 parts of fenugreek, 1-2 parts of loquat leaves, 2-3 parts of polygonum multiflorum, 2-3 parts of embelia laeta, 3-4 parts of semen cassia and a proper amount of water. According to the mulberry black tea beverage capable of lubricating intestines and losing weight, in the preparation process, the fresh black tea leaves are firstly frozen; the freezing temperature is -20 DEG C; and the freezing time is 70-80 hours, so that the content of tea polyphenol and amino acid in the black tea can be increased; the smell of the black tea is relatively sweet; the quality of the black tea is improved; the acrid odor caused by oxidation of flavanol in a tea liquor can be adjusted by the added beta-cyclodextrin; and the added mulberry stoste has the effects of promoting salivation, lubricating intestines and delaying senescence.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a mulberry black tea drink for nourishing intestines and slimming body and a preparation method thereof. Background technique [0002] Black tea is made from the buds and leaves of tea trees, and is refined through typical processes such as withering, rolling (cutting), fermentation, and drying. Because tea has a specific picking season, the production of traditional black tea is obviously limited. In recent years, although there are many studies on improving the processing technology of black tea, they only focus on improving the quality, and few involve the preservation and transportation of fresh leaves and the seasonal restrictions of tea production. The tea making process of black tea is not complicated, but the changes of various components in the processing process are very complicated. During the processing of black tea, the chemical components in the fresh leaves c...

AI Technical Summary

Problems solved by technology

In addition, the flavanols in black tea are easily oxidized, which will not only change the color of the tea, but also produce an astringent taste, which cannot meet people's gradually increasing taste needs.