Processing method for improving nutritional ingredient content of mulberry leaf tea

The technology of a nutrient component and a processing method is applied in the processing field of improving the nutrient component content of mulberry leaf tea, and can solve the problem that the enrichment treatment effect of γ-aminobutyric acid is not stable, and the health care function of mulberry leaf cannot be well exerted. The problem of low γ-aminobutyric acid content, etc., can improve the effect of microcirculation, enzyme activity, and catalysis.

Active Publication Date: 2017-12-26
LUAN MEIGUI BLACK TEA
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, γ-aminobutyric acid is a kind of natural amino acid composed of non-protein, and the content of γ-aminobutyric acid in mulberry leaves without enrichment treatment is low, so the health function of mulberry leaves cannot be well exerted; -Aminobutyric acid enrichment treatment methods include carbon dioxide anaerobic treatment, infrared irradiation and low temperature shock treatment, the treatment method is not yet mature, and the stability of the enrichment treatment effect of γ-aminobutyric acid is not high

Method used

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  • Processing method for improving nutritional ingredient content of mulberry leaf tea

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Comparison scheme
Effect test

Embodiment 1

[0018] A processing method for improving mulberry leaf tea nutritional content, comprising the following steps:

[0019] (1) Mulberry leaf picking: pick 2-3 bud leaves from the top of the mulberry tree, wash them with clean water and make cleaned mulberry leaves;

[0020] (2) Immersion: Immerse the cleaned mulberry leaves in water 11 times its mass, and add calcium lactate with a water quality of 2.3% to the water. The ions formed by calcium lactate can catalyze the conversion process of γ-aminobutyric acid. Warm water It can improve the ion activity and the penetration ability of mulberry leaves, thereby improving the conversion of γ-aminobutyric acid. Place it in a water bath at 41°C for 30-40 minutes, and then add 0.32% iron sulfate to the water, which has a strong Polymerization catalysis can improve the conversion of γ-aminobutyric acid under the condition of heating in a water bath. After bathing in water for 24 minutes at a temperature of 53°C, take it out, wash it, and...

Embodiment 2

[0030] Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:

[0031] Step (2) impregnation, the method is:

[0032] Add calcium lactate with a water quality of 2.6% to the water, place it in a water bath at a temperature of 43°C for 37 minutes, then add iron sulfate with a water quality of 0.42% to the water, and place it in a water bath at a temperature of 55°C for 26 minutes.

[0033] Step (3) electromagnetic treatment, its parameters are:

[0034] Electromagnetic treatment was first performed at a voltage of 230V and a drum speed of 54 rpm for 19 minutes, and then at a voltage of 350V and a drum speed of 68 rpm for 29 minutes.

[0035] In the deenzyming treatment described in step (4), the temperature is 127° C. and the time is 4 minutes.

[0036] The mixed bacterial agent described in step (5) is added in an amount of 3.7% of the mass of the green mulberry leaves, wherein the mass ratio of yeast: Bacillus subtilis: lactic acid ba...

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Abstract

The invention discloses a processing method for improving the nutritional ingredient content of mulberry leaf tea, wherein the processing method includes the following aspects: (1) mulberry leaf picking: picking 2-3 bud leaves at the top of mulberry, and cleaning with clean water; (2) dipping: respectively carrying out soaking treatment on the mulberry leaves with calcium lactate and iron sulfate in water bath conditions, and preserving the dipped mulberry leaves at a low temperature; (3) electromagnetic treatment: carrying out electromagnetic treatment on the mulberry leaves in a drum type electromagnetic device respectively with 200-240 V and 320-360 V; (4) enzyme deactivation: carrying out enzyme deactivation treatment on the magnetized mulberry leaves in a high pressure steamer; (5) vacuum fermentation: carrying out aerobic fermentation and anaerobic fermentation on the mulberry leaves; and (6) tea preparation: rolling the fermented mulberry leaves and drying at low temperature to prepare the mulberry leaf tea. According to the mulberry leaf tea prepared by the method, the content of gamma-aminobutyric acid in the mulberry leaf tea is increased by 2.75 mg / g; after soaking, the content of flavonoids in a mulberry leaf tea soup is increased by 8.83 mg / g, and the amino acid content is increased by 1.13%.

Description

technical field [0001] The invention belongs to the technical field of mulberry leaf tea processing, and in particular relates to a processing method for increasing the nutritional content of mulberry leaf tea. Background technique [0002] Mulberry leaves are the leaves of the Moraceae plant mulberry. After picking and removing impurities and drying them in the sun, the dried leaves can be used as traditional Chinese medicine and can be taken both internally and externally. The mulberry leaves contain rutin, quercetin, quercetin, and γ-aminobutyric acid Among them, DNJ, phytosterols, and flavonoids can reduce serum fat and inhibit the formation of atherosclerosis. Rutin can promote vasoconstriction, and quercetin can dilate coronary vessels and improve Myocardial circulation and blood pressure lowering, γ-aminobutyric acid can promote the metabolism of brain tissue and restore brain cell function, can improve brain blood flow; mulberry leaves have high health care functions...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 孙闻孙宇琪
Owner LUAN MEIGUI BLACK TEA
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