Mulberry leaf health tea beverage

Abstract

The invention discloses a mulberry leaf health tea beverage. The mulberry leaf health tea beverage is prepared by the following sequential steps of a, cleaning the following components in parts by weight: 50-70 parts of mulberry leaves, 10-15 parts of chrysanthemum, 10-20 parts of momordica grosvenori, 5-10 parts of hawthorn, 8-16 parts of passion fruits and 5-10 parts of pericarpium citri reticulatae; b, draining the moisture of the components in the step a, crushing the components into particles, and putting the particles into a steamer for dry steaming; c, putting the materials in the stepb into a jar, adding saccharifying enzyme, and fermenting while saccharifying; d, after the materials in the step c are fermented to be mature, acetic acid bacteria and water being added into the vat;and e, filtering the maturely fermented mixed solution in the step d, carrying out high-temperature sterilization on the filtered mixed solution, and packaging the sterilized liquid. The mulberry leaf health tea beverage is simple and convenient in preparation process and convenient for industrial production, and the mulberry leaf tea prepared by the method 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 mulberry leaf health-preserving tea beverage. 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 utilization value of mu...

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.