Processing technology of mulberry leaf and momordica grosvenori health tea

Abstract

The invention discloses a processing technology of mulberry leaf and momordica grosvenori health tea. The processing technology is characterized by comprising the following steps in sequence, a, spreading tender leaves of mulberry leaves picked in spring for 5-8 hours; b, de-enzyming by using a drum-type de-enzyming machine; 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, rolling, then adding siraitia grosvenorii juice which is boiled at high temperature and cooled, 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 the processing 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 Luo Han Guo 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...

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.