Mulberry leaf green tea and preparation technology thereof
By combining modified antioxidant complexes, flavor enhancers, and stabilizers, a stable microcapsule structure is formed, which solves the problems of easy oxidation of antioxidant components and easy loss of flavor substances in mulberry leaf green tea during processing and storage, and realizes the preparation of mulberry leaf green tea with strong antioxidant capacity and long-lasting flavor.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- XIXIANG NANSHAN TEA IND CO LTD
- Filing Date
- 2026-01-27
- Publication Date
- 2026-04-21
AI Technical Summary
Existing mulberry leaf green tea suffers from problems such as rapid oxidative degradation of antioxidant components and easy loss of flavor substances during processing and storage, leading to a rapid decline in the product's health benefits and a lack of lasting aroma.
By employing a combination of modified antioxidant complexes, modified flavor enhancers, and modified stabilizers, and through techniques such as β-cyclodextrin encapsulation, sodium alginate and calcium chloride crosslinking network, chitosan coating, and maltodextrin and gum arabic emulsification, a stable microcapsule structure is formed to lock in antioxidant components and flavor substances, thereby enhancing stability and sustained-release properties.
It enhances the antioxidant capacity of mulberry leaf green tea, maintains the persistence and stability of flavor, solves the problems of easy loss of functional components and short-lasting aroma, and improves the health benefits and taste experience of the product.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a mulberry leaf green tea and its preparation process. Background Technology
[0002] Mulberry leaf green tea is an herbal tea made from mulberry leaves using green tea processing techniques. Its main functions include helping to regulate blood sugar, clearing heat and reducing inflammation, lowering blood pressure and lipids, anti-oxidation, and moisturizing the lungs and improving eyesight. It is cold in nature and suitable for people with a constitution that tends to be hot and who need to control their sugar intake for health. Compared with traditional green tea, it does not contain caffeine and has a refreshing and slightly sweet taste, making it a natural daily health tea.
[0003] In existing technologies, functional active ingredients such as antioxidants are easily oxidized and degraded during processing and storage, leading to a rapid decline in the health benefits of the product; volatile characteristic flavor substances lack effective protection and are easily lost during production, storage and brewing, resulting in a short-lasting aroma and unstable flavor.
[0004] Based on this, the present invention provides a mulberry leaf green tea and its preparation process. Summary of the Invention
[0005] The purpose of this invention is to provide a mulberry leaf green tea and its preparation process. The mulberry leaf green tea prepared by this invention has a high DPPH free radical scavenging rate, indicating that the product has a strong antioxidant capacity; a high peppermint oil retention rate, indicating that the flavor substances have a strong retention performance; and a low precipitation rate, indicating that the product has a strong suspension stability in water.
[0006] To achieve the above objectives, the present invention provides the following technical solution: a mulberry leaf green tea, comprising the following raw materials in parts by weight: 30-40 parts mulberry leaf powder, 20-30 parts green tea powder, 5-7 parts modified antioxidant complex, 8-10 parts modified flavor enhancer, 3-5 parts sweetener, and 1-2 parts modified stabilizer. The modified antioxidant complex was prepared by mixing and modifying tea polyphenols, vitamin C, and grape seed extract. The modified flavor enhancer is prepared by mixing and modifying chrysanthemum extract, peppermint oil, and ammonium glycyrrhizate. The modified stabilizer is prepared by mixing and modifying xanthan gum, carrageenan, and konjac glucomannan.
[0007] Preferably, the modified antioxidant complex is prepared by: mixing tea polyphenols, vitamin C, and grape seed extract to obtain a primary complex; mixing the primary complex with a β-cyclodextrin solution of 8-10% by mass and continuously stirring for encapsulation to obtain an encapsulation slurry; adding sodium alginate and calcium chloride to the encapsulation slurry, crosslinking and curing, and then centrifuging to obtain the precipitate; mixing the precipitate with a chitosan acetate solution of 0.5-1% by mass and then ultrasonically treating it, followed by spray drying to obtain the modified antioxidant complex.
[0008] Preferably, the tea polyphenols, vitamin C, and grape seed extract are mixed in a mass ratio of (2-3):(1-1.5):1; the primary complex is mixed with β-cyclodextrin solution in a mass ratio of 1:(5-7); the amount of sodium alginate added is 1-2% of the mass of the encapsulation slurry, and the amount of calcium chloride added is 0.6-1% of the mass of the encapsulation slurry; the precipitate is mixed with chitosan acetate solution in a mass ratio of 1:3.
[0009] Preferably, the β-cyclodextrin solution is prepared by mixing β-cyclodextrin, anhydrous ethanol, and deionized water in a mass ratio of 10:1:90.
[0010] Preferably, the modified flavor enhancer is prepared by mixing chrysanthemum extract, peppermint oil, and ammonium glycyrrhizate to obtain a mixed flavor base; mixing the mixed flavor base with a 5-8% by mass maltodextrin solution and a 2-3% by mass gum arabic solution, then adding sodium octenyl succinate starch solution as an emulsifier to the mixture for emulsification and homogenization to form an emulsion; and spray-drying the emulsion to obtain the modified flavor enhancer.
[0011] Preferably, the chrysanthemum extract, peppermint oil, and ammonium glycyrrhizate are mixed in a mass ratio of (4-5):(2-3):1; the mixed flavor base is mixed with maltodextrin solution, gum arabic solution, and sodium octenyl succinate starch solution in a mass ratio of 1:(4-5):(1-2):(0.1-0.3).
[0012] Preferably, the modified stabilizer is prepared by mixing xanthan gum, carrageenan, and konjac glucomannan to obtain a composite colloidal base; dispersing the composite colloidal base in 8-10 times its mass of deionized water and stirring continuously until it is completely swollen to obtain a colloidal solution; sequentially adding sodium citrate, calcium lactate, and nano-silica to the colloidal solution and performing ion crosslinking and dispersion treatment for 40-50 minutes; and then vacuum freeze-drying the treated colloidal solution, followed by pulverizing and sieving to obtain the modified stabilizer.
[0013] Preferably, the xanthan gum, carrageenan, and konjac glucomannan are mixed in a mass ratio of (2-3):1:1; the amount of sodium citrate added is 0.5-1% of the mass of the colloidal liquid, the amount of calcium lactate added is 0.3-0.5% of the mass of the colloidal liquid, and the amount of nano silica added is 0.1-0.3% of the mass of the colloidal liquid.
[0014] Preferably, the sweetener is one of mogroside, erythritol, and steviol glycoside.
[0015] A process for preparing mulberry leaf green tea includes the following steps: Weigh out mulberry leaf powder, green tea powder, modified antioxidant complex, sweetener and modified stabilizer, and place them in a clean mixing container for later use. Place the modified flavor enhancer in a dry, light-proof environment for later use. Mulberry leaf powder, green tea powder, modified antioxidant complex, sweetener and modified stabilizer are mixed in a three-dimensional motion mixer to obtain dry powder base material; The modified flavor enhancer is added to the dry powder base in powder form and mixed under continuous stirring to obtain a premix. Spread the premixed material evenly in a drying tray and send it into a circulating hot air drying oven to dry; Transfer the dried material into the ultraviolet sterilization tunnel and sterilize it by irradiation for 5-10 minutes. After sterilization, the materials are transferred to a clean cooling room and allowed to cool naturally to room temperature. They are then sieved and homogenized using a vibrating screen, and metal detection is performed. The sieved and qualified materials are then sealed and packaged using an automatic packaging machine under nitrogen filling conditions to obtain the finished mulberry leaf green tea product.
[0016] Compared with the prior art, the beneficial effects of the present invention are: 1. In this invention, the encapsulation effect of β-cyclodextrin solution first embeds easily oxidized active molecules into its hydrophobic cavity, isolating them from direct contact with oxygen and light; subsequently, the ionic cross-linking network formed by sodium alginate and calcium chloride constructs a physical barrier on the outside of the encapsulated body, enhancing the mechanical strength of the structure; the chitosan coating further provides a positive charge protective layer and imparts certain antibacterial properties; through a series of treatments, the stability of antioxidant components during processing and storage is improved, effectively delaying their oxidative degradation rate, overcoming the problems of easy loss of functional components and difficulty in maintaining the health benefits of existing mulberry leaf green tea products. At the same time, when this complex is mixed with modified flavor enhancers and stabilizers, its slow-release characteristics help to release the flavor gently, and together with the stabilizers, maintain the uniform dispersion of the system.
[0017] 2. In this invention, maltodextrin and gum arabic are used as composite wall materials to encapsulate flavor components such as chrysanthemum extract and peppermint essential oil through emulsification. The addition of sodium octenyl succinate starch solution further enhances the stability and encapsulation rate of the emulsion. The final spray drying process solidifies the emulsion into dense microcapsule powder. This process locks in volatile aroma components, preventing their rapid dissipation during production, storage, and brewing. It solves the problems of poor aroma retention and unstable flavor quality in existing products. Moreover, the resulting microcapsule product has a rich and lasting flavor and can synergistically work with the modified antioxidant complex to resist the adverse effects of oxidative factors on color and flavor.
[0018] 3. This invention leverages the synergistic thickening and gelling advantages of a mixture of xanthan gum, carrageenan, and konjac glucomannan. Sodium citrate integrates interfering ions, and calcium lactate provides specific ionic cross-linking points, thereby regulating network strength and temperature resistance. The introduction of nano-silica as an inorganic reinforcing phase enhances the mechanical strength and thixotropy of the colloidal network. This stabilizer effectively improves the viscosity, suspension force, and smoothness of the mulberry leaf green tea brewing liquid, solving the sensory defects of existing products such as easy layering, cloudy tea soup, and uneven taste. Furthermore, the stable dispersion system it forms provides a uniform and stable environment for the modified antioxidant complex and flavor enhancer, ensuring the synergistic and uniform release of functional and flavor components. Detailed Implementation
[0019] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.
[0020] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application are described clearly and completely.
[0021] Example 1: A mulberry leaf green tea, comprising the following raw materials in parts by weight: 30 parts mulberry leaf powder, 20 parts green tea powder, 5 parts modified antioxidant complex, 8 parts modified flavor enhancer, 3 parts sweetener, and 1 part modified stabilizer. The modified antioxidant complex was prepared by mixing and modifying tea polyphenols, vitamin C, and grape seed extract. The modified flavor enhancer was prepared by mixing and modifying chrysanthemum extract, peppermint essential oil, and ammonium glycyrrhizate. The modified stabilizer is prepared by mixing and modifying xanthan gum, carrageenan, and konjac glucomannan.
[0022] The modified antioxidant complex was prepared as follows: tea polyphenols, vitamin C, and grape seed extract were mixed to obtain a primary complex; the primary complex was mixed with an 8% (w / w) β-cyclodextrin solution and stirred and embedded at 55℃ and 150 rpm for 1 h to obtain an embedding slurry; sodium alginate and calcium chloride were added to the embedding slurry and crosslinked and cured at 40℃ for 30 min, and the precipitate was collected by centrifugation; the precipitate was mixed with a 0.5% (w / w) chitosan acetate solution and ultrasonically treated at 40 kHz and 50℃ for 20 min, followed by spray drying, with the inlet air temperature controlled at 160℃ and the outlet air temperature at 70℃, to obtain the modified antioxidant complex.
[0023] Tea polyphenols, vitamin C, and grape seed extract were mixed in a mass ratio of 2:1:1; the primary complex was mixed with β-cyclodextrin solution in a mass ratio of 1:5; sodium alginate was added at 1% of the mass of the encapsulation slurry, and calcium chloride was added at 0.6% of the mass of the encapsulation slurry; the precipitate was mixed with chitosan acetate solution in a mass ratio of 1:3.
[0024] The β-cyclodextrin solution was prepared by mixing β-cyclodextrin, anhydrous ethanol, and deionized water in a mass ratio of 10:1:90.
[0025] The modified flavor enhancer is prepared as follows: Chrysanthemum extract, peppermint oil, and ammonium glycyrrhizate are mixed to obtain a mixed flavor base; the mixed flavor base is mixed with a 5% maltodextrin solution and a 2% gum arabic solution by mass fraction, and then sodium octenyl succinate starch solution is added to the mixture as an emulsifier. The mixture is emulsified and homogenized for 10 minutes at 60℃ and 8000rpm in a high-speed homogenizer to form an emulsion; the emulsion is spray-dried with the inlet air temperature controlled at 160℃ and the outlet air temperature controlled at 70℃ to obtain the modified flavor enhancer.
[0026] Chrysanthemum extract, peppermint oil, and ammonium glycyrrhizate were mixed in a mass ratio of 4:2:1; the mixed flavor base was mixed with maltodextrin solution, gum arabic solution, and sodium octenyl succinate starch solution in a mass ratio of 1:4:1:0.1.
[0027] The modified stabilizer is prepared as follows: xanthan gum, carrageenan, and konjac glucomannan are mixed to obtain a composite colloidal base; the composite colloidal base is dispersed in 8 times its mass of deionized water at 60℃ and stirred at 300 rpm until completely swollen to obtain a colloidal solution; sodium citrate, calcium lactate, and 30 nm nano-silica are added to the colloidal solution in sequence, and ion crosslinking and dispersion are performed at 70℃ and 200 rpm for 40 min; the treated colloidal solution is then freeze-dried under vacuum and pulverized through a 150-mesh sieve to obtain the modified stabilizer.
[0028] Xanthan gum, carrageenan, and konjac glucomannan were mixed in a mass ratio of 2:1:1; sodium citrate was added at 0.5% of the mass of the colloidal solution, calcium lactate at 0.3% of the mass of the colloidal solution, and nano silica at 0.1% of the mass of the colloidal solution.
[0029] The sweetener is one of mogroside, erythritol, or steviol glycoside.
[0030] A process for preparing mulberry leaf green tea includes the following steps: Weigh out mulberry leaf powder, green tea powder, modified antioxidant complex, sweetener and modified stabilizer, and place them in a clean mixing container for later use. Place the modified flavor enhancer in a dry, light-proof environment for later use. Weigh out the mulberry leaf powder, green tea powder, modified antioxidant complex, sweetener and modified stabilizer and put them into a three-dimensional motion mixer. Mix at 20 rpm for 20 minutes until the material is uniform to obtain dry powder base material. The modified flavor enhancer was added to the dry powder base in powder form and stirred at 10 rpm for 10 min to fully combine the flavor components with the base to obtain a premix. Spread the premixed material evenly in the drying tray, with a thickness controlled at 0.5 cm, and send it into the circulating hot air drying box. Dry it for 1 hour at 45℃ and a wind speed of 1 m / s until the moisture content of the material drops below 5%. The material was transferred into an ultraviolet sterilization tunnel and sterilized by irradiation for 5 minutes at a wavelength of 253.7 nm and an intensity of not less than 30 μW / cm². After sterilization, the materials are transferred to a clean cooling room and allowed to cool naturally to room temperature. They are then sieved and homogenized through a 150-mesh vibrating screen, and metal detection is performed. The sieved and qualified materials are then sealed and packaged using an automatic packaging machine under nitrogen filling conditions to obtain the finished mulberry leaf green tea.
[0031] Example 2: A mulberry leaf green tea, comprising the following raw materials in parts by weight: 35 parts mulberry leaf powder, 25 parts green tea powder, 6 parts modified antioxidant complex, 9 parts modified flavor enhancer, 4 parts sweetener, and 1.5 parts modified stabilizer; The modified antioxidant complex was prepared by mixing and modifying tea polyphenols, vitamin C, and grape seed extract. The modified flavor enhancer was prepared by mixing and modifying chrysanthemum extract, peppermint essential oil, and ammonium glycyrrhizate. The modified stabilizer is prepared by mixing and modifying xanthan gum, carrageenan, and konjac glucomannan.
[0032] The modified antioxidant complex was prepared as follows: tea polyphenols, vitamin C, and grape seed extract were mixed to obtain a primary complex; the primary complex was mixed with a 9% (w / w) β-cyclodextrin solution and stirred and embedded at 58℃ and 175 rpm for 1.2 h to obtain an embedding slurry; sodium alginate and calcium chloride were added to the embedding slurry and crosslinked and cured at 42℃ for 35 min, and the precipitate was collected by centrifugation; the precipitate was mixed with a 0.7% (w / w) chitosan acetate solution and ultrasonically treated at 40 kHz and 50℃ for 25 min, followed by spray drying, with the inlet air temperature controlled at 170℃ and the outlet air temperature at 75℃, to obtain the modified antioxidant complex.
[0033] Tea polyphenols, vitamin C, and grape seed extract were mixed in a mass ratio of 2.5:1.2:1; the primary complex was mixed with β-cyclodextrin solution in a mass ratio of 1:6; sodium alginate was added at 1.5% of the mass of the encapsulation slurry, and calcium chloride was added at 0.8% of the mass of the encapsulation slurry; the precipitate was mixed with chitosan acetate solution in a mass ratio of 1:3.
[0034] The β-cyclodextrin solution was prepared by mixing β-cyclodextrin, anhydrous ethanol, and deionized water in a mass ratio of 10:1:90.
[0035] The modified flavor enhancer is prepared as follows: Chrysanthemum extract, peppermint oil, and ammonium glycyrrhizate are mixed to obtain a mixed flavor base; the mixed flavor base is mixed with a 6.5% maltodextrin solution and a 2.5% gum arabic solution by mass fraction, and then sodium octenyl succinate starch solution is added to the mixture as an emulsifier. The mixture is emulsified and homogenized for 12 minutes at 62℃ and 9000rpm in a high-speed homogenizer to form an emulsion; the emulsion is spray-dried with the inlet air temperature controlled at 170℃ and the outlet air temperature controlled at 75℃ to obtain the modified flavor enhancer.
[0036] Chrysanthemum extract, peppermint essential oil, and ammonium glycyrrhizate were mixed in a mass ratio of 4.5:2.5:1; the mixed flavor base was mixed with maltodextrin solution, gum arabic solution, and sodium octenyl succinate starch solution in a mass ratio of 1:4.5:1.5:0.2.
[0037] The modified stabilizer is prepared as follows: xanthan gum, carrageenan, and konjac glucomannan are mixed to obtain a composite colloidal base; the composite colloidal base is dispersed in 9 times its mass of deionized water at 65℃ and stirred at 350 rpm until completely swollen to obtain a colloidal solution; sodium citrate, calcium lactate, and 40 nm nano-silica are added to the colloidal solution in sequence, and ion crosslinking and dispersion are performed at 72℃ and 250 rpm for 45 min; the treated colloidal solution is then freeze-dried under vacuum and pulverized through a 175-mesh sieve to obtain the modified stabilizer.
[0038] Xanthan gum, carrageenan, and konjac glucomannan were mixed in a mass ratio of 2.5:1:1; sodium citrate was added at 0.7% of the mass of the colloidal solution, calcium lactate at 0.4% of the mass of the colloidal solution, and nano silica at 0.2% of the mass of the colloidal solution.
[0039] The sweetener is one of mogroside, erythritol, or steviol glycoside.
[0040] A process for preparing mulberry leaf green tea includes the following steps: Weigh out mulberry leaf powder, green tea powder, modified antioxidant complex, sweetener and modified stabilizer, and place them in a clean mixing container for later use. Place the modified flavor enhancer in a dry, light-proof environment for later use. Weigh out the mulberry leaf powder, green tea powder, modified antioxidant complex, sweetener and modified stabilizer and put them into a three-dimensional motion mixer. Mix at 25 rpm for 25 minutes until the material is uniform and dry powder base material is obtained. The modified flavor enhancer was added to the dry powder base in powder form and stirred at 15 rpm for 12 minutes to fully combine the flavor components with the base to obtain a premix. Spread the premixed material evenly in the drying tray, with a thickness of 1.0 cm, and put it into the circulating hot air drying box. Dry it for 1.5 hours at 50℃ and 1.5 m / s until the moisture content of the material drops to below 5%. The material was transferred into an ultraviolet sterilization tunnel and sterilized by irradiation for 7 minutes at a wavelength of 253.7 nm and an intensity of not less than 30 μW / cm². After sterilization, the materials are transferred to a clean cooling room and allowed to cool naturally to room temperature. They are then sieved and homogenized through a 175-mesh vibrating screen, and metal detection is performed. The sieved and qualified materials are then sealed and packaged using an automatic packaging machine under nitrogen filling conditions to obtain the finished mulberry leaf green tea.
[0041] Example 3: A mulberry leaf green tea, comprising the following raw materials in parts by weight: 40 parts mulberry leaf powder, 30 parts green tea powder, 7 parts modified antioxidant complex, 10 parts modified flavor enhancer, 5 parts sweetener, and 2 parts modified stabilizer; The modified antioxidant complex was prepared by mixing and modifying tea polyphenols, vitamin C, and grape seed extract. The modified flavor enhancer was prepared by mixing and modifying chrysanthemum extract, peppermint essential oil, and ammonium glycyrrhizate. The modified stabilizer is prepared by mixing and modifying xanthan gum, carrageenan, and konjac glucomannan.
[0042] The modified antioxidant complex was prepared as follows: tea polyphenols, vitamin C, and grape seed extract were mixed to obtain a primary complex; the primary complex was mixed with a 10% (w / w) β-cyclodextrin solution and stirred and embedded at 60℃ and 200 rpm for 1.5 h to obtain an embedding slurry; sodium alginate and calcium chloride were added to the embedding slurry and crosslinked and cured at 45℃ for 40 min, and the precipitate was separated by centrifugation; the precipitate was mixed with a 1% (w / w) chitosan acetate solution and ultrasonically treated at 40 kHz and 50℃ for 30 min, followed by spray drying, with the inlet air temperature controlled at 180℃ and the outlet air temperature at 80℃, to obtain the modified antioxidant complex.
[0043] Tea polyphenols, vitamin C, and grape seed extract were mixed in a mass ratio of 3:1.5:1; the primary complex was mixed with β-cyclodextrin solution in a mass ratio of 1:7; sodium alginate was added at 2% of the mass of the encapsulation slurry, and calcium chloride was added at 1% of the mass of the encapsulation slurry; the precipitate was mixed with chitosan acetate solution in a mass ratio of 1:3.
[0044] The β-cyclodextrin solution was prepared by mixing β-cyclodextrin, anhydrous ethanol, and deionized water in a mass ratio of 10:1:90.
[0045] The modified flavor enhancer is prepared as follows: Chrysanthemum extract, peppermint oil, and ammonium glycyrrhizate are mixed to obtain a mixed flavor base; the mixed flavor base is mixed with 8% maltodextrin solution and 3% gum arabic solution by mass fraction, and then sodium octenyl succinate starch solution is added to the mixture as an emulsifier. The mixture is emulsified and homogenized for 15 minutes at 65℃ and 10000rpm in a high-speed homogenizer to form an emulsion; the emulsion is spray-dried with the inlet air temperature controlled at 180℃ and the outlet air temperature controlled at 80℃ to obtain the modified flavor enhancer.
[0046] Chrysanthemum extract, peppermint essential oil, and ammonium glycyrrhizate were mixed in a mass ratio of 5:3:1; the mixed flavor base was mixed with maltodextrin solution, gum arabic solution, and sodium octenyl succinate starch solution in a mass ratio of 1:5:2:0.3.
[0047] The modified stabilizer is prepared as follows: xanthan gum, carrageenan, and konjac glucomannan are mixed to obtain a composite colloidal base; the composite colloidal base is dispersed in 10 times its mass of 70℃ deionized water and stirred at 400 rpm until completely swollen to obtain a colloidal solution; sodium citrate, calcium lactate, and 50nm nano-silica are added sequentially to the colloidal solution, and ion crosslinking and dispersion are performed at 75℃ and 300 rpm for 50 min; the treated colloidal solution is then freeze-dried under vacuum and pulverized through a 200-mesh sieve to obtain the modified stabilizer.
[0048] Xanthan gum, carrageenan, and konjac glucomannan were mixed in a mass ratio of 3:1:1; sodium citrate was added at 1% of the mass of the colloidal solution, calcium lactate at 0.5% of the mass of the colloidal solution, and nano silica at 0.3% of the mass of the colloidal solution.
[0049] The sweetener is one of mogroside, erythritol, or steviol glycoside.
[0050] A process for preparing mulberry leaf green tea includes the following steps: Weigh out mulberry leaf powder, green tea powder, modified antioxidant complex, sweetener and modified stabilizer, and place them in a clean mixing container for later use. Place the modified flavor enhancer in a dry, light-proof environment for later use. Weigh out the mulberry leaf powder, green tea powder, modified antioxidant complex, sweetener and modified stabilizer and put them into a three-dimensional motion mixer. Mix at 30 rpm for 30 minutes until the material is uniform to obtain dry powder base material. The modified flavor enhancer was added to the dry powder base in powder form and stirred at 20 rpm for 15 minutes to fully combine the flavor components with the base to obtain a premix. Spread the premixed material evenly in the drying tray, with a thickness of 1.5cm, and send it into the circulating hot air drying box. Dry it for 2 hours at 55℃ and 2m / s wind speed until the moisture content of the material drops below 5%. The material was transferred into an ultraviolet sterilization tunnel and sterilized by irradiation for 10 minutes at a wavelength of 253.7 nm and an intensity of not less than 30 μW / cm². After sterilization, the materials are transferred to a clean cooling room and allowed to cool naturally to room temperature. They are then sieved and homogenized through a 200-mesh vibrating screen, and metal detection is performed. The sieved and qualified materials are then sealed and packaged using an automatic packaging machine under nitrogen filling conditions to obtain the finished mulberry leaf green tea.
[0051] Comparative Example 1: The difference between this comparative example and Example 1 is that this comparative example uses an untreated antioxidant complex made from a mixture of tea polyphenols, vitamin C, and grape seed extract.
[0052] Comparative Example 2 differs from Example 1 in that it uses a flavor enhancer made from a mixture of chrysanthemum extract, peppermint oil, and ammonium glycyrrhizate, but without any treatment.
[0053] Comparative Example 3 differs from Example 1 in that it uses a stabilizer made of xanthan gum, carrageenan, and konjac glucomannan but without treatment.
[0054] Performance testing: Performance tests were conducted on the mulberry leaf green tea prepared in Examples 1, 2, 3, Comparative Examples 1, 2, and 3. DPPH free radical scavenging rate (antioxidant) test: Mulberry leaf green tea products from each example and comparative example were prepared into test solutions, mixed with freshly prepared DPPH ethanol working solution at a volume ratio of 1:1, and reacted at 25°C in the dark for 30 minutes. Immediately afterward, the absorbance was measured at a wavelength of 517 nm, and the result was calculated using the formula... The clearance rate was calculated, and the test was conducted according to GB / T 38125-2019. Peppermint essential oil retention test: Mulberry leaf green tea samples, internal standards, and sodium chloride were sealed in a headspace vial and equilibrated at 60℃ for 20 min to allow flavor substances to fully volatilize into the headspace. Subsequently, solid-phase microextraction fiber was used to adsorb headspace gas for 30 min. Finally, the fiber was inserted into the gas chromatograph injection port for thermal desorption. The characteristic components of peppermint essential oil (such as menthol) were qualitatively and quantitatively analyzed by mass spectrometry or flame ionization detector. The actual retention amount in the finished product was calculated according to the internal standard curve method to verify the effect of modification treatment on preventing flavor loss. Test standard: GB / T 39639-2020. Precipitation rate (stability) test: Accurately weigh the mulberry leaf green tea sample, brew it with 80℃ standard hot water, shake it to form a suspension, let it stand and centrifuge it at high speed to completely separate and collect all the precipitate, wash it, dry it to constant weight and weigh it. Finally, the precipitation rate is calculated by the percentage of the dry weight of the precipitate to the initial mass of the sample. Test standard: GB / T 29602-2013.
[0055] The obtained test data are recorded in Table 1 below:
[0056] By comparing and analyzing the relevant data in Table 1, it can be seen that the mulberry leaf green tea prepared by the present invention using a specific method and process exhibits a high DPPH free radical scavenging rate, indicating strong antioxidant capacity; a high peppermint oil retention rate, indicating strong flavor retention performance; and a low precipitation rate, indicating strong suspension stability in water. Therefore, the mulberry leaf green tea and its preparation process provided by the present invention have broader market prospects and are more suitable for promotion.
[0057] In the description of this specification, references to terms such as "an embodiment," "example," and "specific example" indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.
[0058] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims
1. A mulberry leaf green tea, characterized in that, It includes the following ingredients by weight: 30-40 parts mulberry leaf powder, 20-30 parts green tea powder, 5-7 parts modified antioxidant complex, 8-10 parts modified flavor enhancer, 3-5 parts sweetener, and 1-2 parts modified stabilizer; The modified antioxidant complex was prepared by mixing and modifying tea polyphenols, vitamin C, and grape seed extract. The modified flavor enhancer is prepared by mixing and modifying chrysanthemum extract, peppermint oil, and ammonium glycyrrhizate. The modified stabilizer is prepared by mixing and modifying xanthan gum, carrageenan, and konjac glucomannan.
2. The mulberry leaf green tea according to claim 1, characterized in that, The modified antioxidant complex is prepared as follows: tea polyphenols, vitamin C, and grape seed extract are mixed to obtain a primary complex; the primary complex is mixed with a β-cyclodextrin solution with a mass fraction of 8-10% and continuously stirred for encapsulation treatment to obtain an encapsulation slurry; sodium alginate and calcium chloride are added to the encapsulation slurry, and after cross-linking and solidification, the precipitate is separated by centrifugation; the precipitate is mixed with a chitosan acetate solution with a mass fraction of 0.5-1% and subjected to ultrasonic treatment, followed by spray drying to obtain the modified antioxidant complex.
3. The mulberry leaf green tea according to claim 2, characterized in that: The tea polyphenols, vitamin C, and grape seed extract are mixed at a mass ratio of (2-3):(1-1.5):1; the primary complex is mixed with β-cyclodextrin solution at a mass ratio of 1:(5-7); the amount of sodium alginate added is 1-2% of the mass of the encapsulation slurry, and the amount of calcium chloride added is 0.6-1% of the mass of the encapsulation slurry; the precipitate is mixed with chitosan acetate solution at a mass ratio of 1:
3.
4. The mulberry leaf green tea according to claim 3, characterized in that: The β-cyclodextrin solution was prepared by mixing β-cyclodextrin, anhydrous ethanol, and deionized water in a mass ratio of 10:1:
90.
5. The mulberry leaf green tea according to claim 1, characterized in that, The modified flavor enhancer is prepared by mixing chrysanthemum extract, peppermint oil, and ammonium glycyrrhizate to obtain a mixed flavor base; mixing the mixed flavor base with a 5-8% (w / w) maltodextrin solution and a 2-3% (w / w) gum arabic solution, and then adding sodium octenyl succinate starch solution as an emulsifier to the mixture for emulsification and homogenization to form an emulsion; and spray-drying the emulsion to obtain the modified flavor enhancer.
6. The mulberry leaf green tea according to claim 5, characterized in that: The chrysanthemum extract, peppermint oil, and ammonium glycyrrhizate are mixed in a mass ratio of (4-5):(2-3):1; the mixed flavor base is mixed with maltodextrin solution, gum arabic solution, and sodium octenyl succinate starch solution in a mass ratio of 1:(4-5):(1-2):(0.1-0.3).
7. The mulberry leaf green tea according to claim 1, characterized in that, The modified stabilizer is prepared as follows: xanthan gum, carrageenan, and konjac glucomannan are mixed to obtain a composite colloidal base; the composite colloidal base is dispersed in 8-10 times its mass of deionized water and stirred continuously until it is completely swollen to obtain a colloidal solution; sodium citrate, calcium lactate, and nano-silica are added to the colloidal solution in sequence, and ion crosslinking and dispersion treatment is carried out for 40-50 minutes; the treated colloidal solution is vacuum freeze-dried, then pulverized and sieved to obtain the modified stabilizer.
8. A mulberry leaf green tea according to claim 7, characterized in that: The xanthan gum, carrageenan, and konjac glucomannan are mixed in a mass ratio of (2-3):1:1; the amount of sodium citrate added is 0.5-1% of the mass of the colloidal solution, the amount of calcium lactate added is 0.3-0.5% of the mass of the colloidal solution, and the amount of nano silica added is 0.1-0.3% of the mass of the colloidal solution.
9. A mulberry leaf green tea according to claim 1, characterized in that: The sweetener is one of mogroside, erythritol, or steviol glycoside.
10. A preparation process for mulberry leaf green tea, comprising the mulberry leaf green tea described in any one of claims 1-9, characterized in that, Includes the following steps: Weigh out mulberry leaf powder, green tea powder, modified antioxidant complex, sweetener and modified stabilizer, and place them in a clean mixing container for later use. Place the modified flavor enhancer in a dry, light-proof environment for later use. Mulberry leaf powder, green tea powder, modified antioxidant complex, sweetener and modified stabilizer are mixed in a three-dimensional motion mixer to obtain dry powder base material; The modified flavor enhancer is added to the dry powder base in powder form and mixed under continuous stirring to obtain a premix. Spread the premixed material evenly in a drying tray and send it into a circulating hot air drying oven to dry; Transfer the dried material into the ultraviolet sterilization tunnel and sterilize it by irradiation for 5-10 minutes. After sterilization, the materials are transferred to a clean cooling room and allowed to cool naturally to room temperature. They are then sieved and homogenized using a vibrating screen, and metal detection is performed. The sieved and qualified materials are then sealed and packaged using an automatic packaging machine under nitrogen filling conditions to obtain the finished mulberry leaf green tea product.