Processing technology of mulberry leaf health tea

Abstract

The invention discloses a processing technology of mulberry leaf health tea. The processing technology sequentially comprises the following steps of a, spreading tender leaves of mulberry leaves picked in spring for 5-8 hours; b, performing fixation by using a drum-type fixation machine, setting the temperature of the drum wall to be 300-320 DEG C, setting the time to be 3-4 minutes, and performing steam fixation; c, quickly freezing the mulberry leaves subjected to fixation in an environment of 3-1 DEG C; d, sending the frozen mulberry leaves into a rolling machine, adding soda water after rolling, and stirring and rolling; e, adding citric acid into the rolled mulberry leaves, adjusting the pH value to 4-6, stirring, standing and filtering; and f, drying the filtered mulberry leaves at 70-110 DEG C to obtain a finished product. The processing technology is simple and convenient in preparation process and convenient for industrial production, and the mulberry leaf tea prepared by theprocessing technology is low in cost and good in taste, has health-care and health-preserving functions, and is widely suitable for various crowds to drink.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a processing technology of mulberry leaf health-preserving tea. Background technique [0002] Mulberry leaves, taste sweet and bitter, cold in nature, contain ecdysterone, mesosterone, lupenone and trace amounts of rutin, mulberry and other amino acids and vitamins, green folic acid, folic acid, fumaric acid, etc., and copper , zinc, phytoestrogens and other substances needed by the human body; in addition, mulberry leaves also have the functions of nourishing the lungs and cooling the blood, and can treat diseases such as dryness and heat that hurt the lungs, hemoptysis, etc., and have the effects of tonic and anti-aging. Simultaneously, existing mulberry leaf tea also has deficiencies such as sweet and bitter taste, heavy fishy smell, and is not widely liked by consumers. At present, mulberry leaves are only used as medicinal raw materials, which affects the development and utiliza...

AI Technical Summary

Problems solved by technology

Simultaneously, existing mulberry leaf tea also has deficiencies such as sweetness and bitterness, heavy fishy smell, and is not widely liked by consumers. At present, mulberry leaves are only used as medicinal raw materials, which affects the development and utilization value of mulberry leaves.