Rapid processing method of moringa oleifera leaf tea

Abstract

The invention discloses a rapid processing method of moringa oleifera leaf tea. The rapid processing method of the moringa oleifera leaf tea comprises the following steps: A, sorting, carrying out fixation, adding enzyme and rolling, namely pruning and sorting fresh moringa oleifera; selecting fresh moringa oleifera leaves, and carrying out microwave fixation; spraying compound enzyme solution of 0.1-0.2% of tannase and 0.2-0.3% of celluloase into the moringa oleifera leaves after fixation is finished, blending and standing, putting on a rolling machine, and rolling; B, carrying out far infrared drying; C, screening and smashing, namely sorting dry moringa oleifera leaves, selecting the moringa oleifera leaves emerald green in colour, putting into a smashing machine, and smashing, so that moringa oleifera particles are obtained; and D, packaging. The rapid processing method disclosed by the invention is reasonable in design, the equipment used is simple, operation is easy, and the obtained moringa oleifera leaf tea reserves nutrients and flavonol active ingredients of the moringa oleifera leaves, and is full of nutrients, and tea soup is golden yellow and not astringent, has no green taste and can be easily absorbed and conveniently eaten.

Description

technical field [0001] The invention relates to the technical field of natural product development and utilization, in particular to a rapid processing method of Moringa oleifera leaf tea. Background technique [0002] The State Intellectual Property Office published on May 27, 2015 a patent document whose publication number is CN104642675A and whose patent name is a preparation method of Moringa leaf tea. This patent document includes: selecting fresh Moringa leaves and tender tips, after It is obtained through the steps of kneading, finishing, drying, sorting, crushing, adding auxiliary materials, shaping, and packaging. The present invention has rich and comprehensive nutritional ingredients, and is especially suitable for malnutrition caused by weight loss or long-term vegetarianism, and malnutrition caused by picky eaters in children. [0003] The State Intellectual Property Office published on May 11, 2016 a patent document whose publication number is CN105558178A and...

AI Technical Summary

Problems solved by technology

[0004] As a functional plant, Moringa oleifera leaves contain various amino acids and trace elements necessary for the human body, as well as biologically active ingredients such as flavonols, polyphenols, vitamins, etc., but the active ingredients in traditionally processed Moringa oleifera leaf tea lose more, the leaching rate of flavonoid alcohol active ingredients is low, and the brewed Moringa leaf tea has a strong astringency, which greatly affects the development and utilization value of Moringa leaves

[0005] After retrieval and investigation, no method has been found that can effectively remove the astringency and effectively retain flavonols, polyphenols and other bioactive components in the processing of Moringa leaf tea