CN114208916A - Preparation method of high-nutrition mulberry leaf tea powder with color retention and beany flavor removal functions - Google Patents
Preparation method of high-nutrition mulberry leaf tea powder with color retention and beany flavor removal functions Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of high-nutrition mulberry leaf tea powder with color preservation and beany flavor removal, which comprises the following specific steps: (1) spreading fresh mulberry leaves; (2) cutting leaves, and blanching with hot water to remove green; (3) performing supercritical treatment on the de-enzymed mulberry leaves; (4) freeze-drying folium Mori at low temperature; (5) rolling; (6) baking and frying; (7) micronizing the obtained dried folium Mori. The method of the invention not only can greatly keep the color and luster of the mulberry leaves and the activity of the effective components, but also obviously improves the dissolution of the effective components in the mulberry leaves and increases the edible value of the mulberry leaf powder. Meanwhile, the method avoids the generation of beany flavor in the preparation process of the mulberry leaf powder, and the prepared mulberry leaf powder has the faint scent of the mulberry leaves and the faint scent of tea.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing high-nutrition mulberry leaf tea powder with color preservation and beany flavor removal from mulberry leaves.
Background
The mulberry leaves are regarded as a novel green food resource with great development value as a food with homology of medicine and food. The mulberry leaves contain rich fiber, crude protein, crude fat, potassium, calcium, vitamin C, A, B1, B2 and the like, and also contain various trace elements such as copper, zinc, boron, manganese and the like. Besides, the mulberry leaves are rich in mulberry leaf polysaccharide, flavonoid substances, alkaloid, polyphenol substances and the like, so that the mulberry leaves have the effects of reducing blood sugar, blood pressure and blood fat, resisting inflammation, diminishing inflammation, resisting oxidation and the like.
China is a big country for producing and selling mulberry leaves, the annual output of the mulberry leaves is at least more than 4000 tons, and besides the mulberry leaves are used for silkworm breeding and animal feed, a great part of the mulberry leaves are not fully and effectively utilized. As a novel green food resource with great development value, the application of mulberry leaves in the food industry is gradually started in recent years. The mulberry leaves can be prepared into whole-leaf food or powdery food, namely mulberry leaf powder, the traditional preparation method of the mulberry leaf powder comprises the processes of deactivation of enzymes, drying, superfine grinding and the like, but because substances such as green leaf aldehyde and the like in the mulberry leaves have green grass smell; the mulberry leaves contain more aromatic substances such as organic acid, aldehydes and the like, so that the mulberry leaves have slightly bitter taste; meanwhile, in the process of processing the mulberry leaves, the unsaturated fatty acid is degraded by the lipoxidase to generate substances such as n-hexanal and the like, so that the mulberry leaves have beany flavor, and the mulberry leaf products are difficult to accept by the public, so that the edible value and the application value of the mulberry leaves as high-quality food resources cannot be fully developed.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the preparation method of the high-nutrition mulberry leaf tea powder which is emerald green in color, fragrant in taste, rich in nutrition, color-preserving and capable of removing beany flavor.
The technical scheme of the invention is as follows:
a preparation method of high-nutrition mulberry leaf tea powder with color retention and beany flavor removal comprises the following specific steps:
(1) spreading fresh folium Mori;
(2) cutting leaves of the spread mulberry leaves, and blanching and deactivating enzymes by hot water after cutting the leaves;
(3) performing supercritical treatment on the de-enzymed mulberry leaves;
(4) freezing and drying the mulberry leaves subjected to supercritical treatment at low temperature to obtain semi-dry mulberry leaves;
(5) rolling the half-dried mulberry leaves;
(6) baking the twisted mulberry leaves to obtain dried mulberry leaves;
(7) micronizing the obtained dried folium Mori.
Preferably, the spreading condition of the mulberry leaves in the step (1) is that the thickness of the spread leaves is 10-12 cm, and the spread leaves are spread and dried in the shade and ventilated place for 2-4 hours until the water content of the mulberry leaves is 60-70%.
Preferably, the leaf cutting conditions in the step (2) are that the leaf cutting size of the mulberry leaves is 1-1.5 cm wide and 2-2.5 cm long.
Preferably, the hot water blanching condition in the step (2) is that the water is deactivated for 60-120 s at 95 ℃ in 0.1-1% citric acid solution.
Preferably, the supercritical treatment in step (3) is: putting folium Mori into supercritical reactor, introducing high pressure carbon dioxide, controlling the pressure of the reactor at 15-40MPa, the reaction temperature at 32-50 deg.C, the pressure of the separation kettle at 5-10MPa, and the reaction time at 0.5-2 h.
Preferably, the low-temperature freeze-drying conditions in step (4) are as follows: and (3) selecting a freeze dryer, pre-freezing for 1-2 h at-60 to-80 ℃, and freeze-drying for 12h-15h at-40 ℃ and 15Pa to obtain the semi-dry mulberry leaf with the water content of 30-40%, wherein the freeze dryer is an LGJ-15D type freeze dryer.
Preferably, the rolling treatment method in the step (5) is: a tea rolling machine is adopted, the leaf feeding amount is 2kg, the rolling time is 3-5min, and the tea rolling machine is a 6CR-25 type tea rolling machine.
Preferably, the roasting temperature in the step (6) is 110-150 ℃, the roasting time is 8-12min, and the water content of the mulberry leaves is less than 5%.
Preferably, the superfine grinding temperature in the step (7) is 0-5 ℃, and the superfine grinding is carried out to 1000-1500 meshes.
The beneficial technical effects of the invention are as follows:
the method adopts citric acid solution as a solvent in the process of deactivation of enzymes of mulberry leaves, and introduces supercritical treatment and stir-frying processes. The technology can promote volatilization of aromatic substances such as green leaf aldehyde and the like, eliminate green grass gas of the mulberry leaves and relieve bitter taste, and the citric acid solution can inhibit activity of lipoxidase, so that beany flavor is effectively avoided, and characteristic flavor substances such as beta-ionone, nonanal and the like in the mulberry leaves are promoted to form and volatilize through changes of conditions such as temperature, pressure and the like in the processing process, and the self fresh fragrance of the mulberry leaves is excited to optimize the flavor of the mulberry leaves, so that the mulberry leaf tea powder with the fresh tea flavor is obtained. Meanwhile, the process can greatly improve the drying efficiency of the mulberry leaves, promote the dissolution of effective components, greatly improve the edible value and the application value of the mulberry leaf powder, expand the application range of the mulberry leaves in the food industry and solve the problem that the mulberry leaves are ignored as high-quality food resources. Specifically, the method comprises the following steps:
1. the method adopts 0.1-1% citric acid solution to bleach, scald and enzyme-remove the mulberry leaves. Firstly, citric acid inhibits the activities of peroxidase and polyphenol oxidase in mulberry leaves by reducing the pH of a solvent and reducing the concentration of copper ions of a chelating enzyme, so as to avoid the browning of the mulberry leaves; meanwhile, the mulberry leaves are subjected to full enzyme deactivation treatment, so that the green leaf alcohol can be prevented from being further oxidized into green leaf aldehyde, and the green grass smell of the mulberry leaves can be inhibited; secondly, citric acid is an inhibitor of lipoxidase, and can inhibit unsaturated fatty acid in mulberry leaves from being oxidized by lipoxidase to be converted into substances with beany flavor such as n-hexanal and the like, and improve the flavor of the mulberry leaves; thirdly, the citric acid solution can be used as an impregnating compound for supercritical treatment to soften the fibrous tissues in the mulberry leaf cells, thereby improving the effectiveness of the supercritical treatment;
2. carbon dioxide is a safe, cheap and easily available resource, and the supercritical carbon dioxide has the functions of inactivating enzymes, sterilizing, resisting oxidation and the like; under the supercritical carbon dioxide treatment, peroxidase and polyphenol oxidase in the mulberry leaves can be effectively passivated, so that enzymatic browning reaction is inhibited; meanwhile, the supercritical carbon dioxide can extract part of water-soluble pigments in the mulberry leaves, so that the color of the mulberry leaves is improved, and the obtained product has fresh and tender emerald green color; the supercritical carbon dioxide can also passivate lipoxidase in the mulberry leaves, so that beany flavor is prevented from being formed in the processing process; in addition, the anaerobic environment can prevent the oxidation of effective substances in the mulberry leaves and reduce the loss of nutrient substances in the processing process; in addition, the supercritical carbon dioxide is also a natural antibacterial agent, and can be used for sterilizing the mulberry leaves so as to prevent the degradation of nutrients of the mulberry leaves by microorganisms in the processing process; the carbon dioxide adopted by the supercritical carbon dioxide and the citric acid in the invention belong to polar substances, and the use of the supercritical carbon dioxide is beneficial to the citric acid to permeate into the mulberry leaves and fully play the role of the citric acid; therefore, the color, flavor and nutrient substances of the mulberry leaves can be improved by treating the mulberry leaves with supercritical carbon dioxide, and high-quality mulberry leaf products are obtained;
3. the invention reasonably controls the processing temperature in the preparation of the mulberry leaf powder. Firstly, drying the mulberry leaves by using a vacuum freeze drying technology, wherein the emerald green color and luster of the mulberry leaves and the activity of nutrient components can be well protected under the low-temperature condition; and secondly, baking the semi-dried mulberry leaves at 110-.
Detailed Description
The present invention will be described in detail with reference to examples.
The mulberry leaves used in the invention are from Shanghai Nongle company.
Example 1
A preparation method of high-nutrition mulberry leaf tea powder with color retention and beany flavor removal comprises the following specific steps:
(1) spreading fresh mulberry leaves: spreading leaves of the mulberry leaves by 10-12 cm, and spreading and airing the leaves in a cool and ventilated place for 2 hours, wherein the water content of the mulberry leaves is 70%;
(2) and (3) carrying out hot water blanching and enzyme deactivation after cutting leaves: cutting folium mori into small blocks with the width of 1-1.5 cm and the length of 2-2.5 cm, and deactivating enzyme in 1% citric acid solution at 95 ℃ for 60 s;
(3) carrying out supercritical treatment on the de-enzymed mulberry leaves: putting folium Mori into supercritical instrument reaction kettle, introducing high pressure carbon dioxide, controlling the pressure of the reaction kettle at 15MPa, the reaction temperature at 32 deg.C, the pressure of the separation kettle at 5MPa, and the reaction time at 0.5 h;
(4) selecting an LGJ-15D type freeze dryer, pre-freezing for 1.5h at-60 ℃, and freeze-drying at-40 ℃ under 15Pa to obtain semi-dry mulberry leaves with the water content of 40%;
(5) adopting a 6CR-25 type tea rolling machine, wherein the leaf feeding amount is 2kg, and the rolling time is 4 min;
(6) parching folium Mori at 110 deg.C for 12min until the water content of folium Mori is less than 5%;
(7) pulverizing folium Mori into superfine powder of 1000 meshes.
Example 2
A preparation method of high-nutrition mulberry leaf tea powder with color retention and beany flavor removal comprises the following specific steps:
(1) spreading fresh mulberry leaves: spreading leaves of the mulberry leaves by 10-12 cm, and spreading and airing the leaves in a cool and ventilated place for 4 hours, wherein the water content of the mulberry leaves is 60%;
(2) and (3) carrying out hot water blanching and enzyme deactivation after cutting leaves: cutting folium mori into small blocks with the width of 1-1.5 cm and the length of 2-2.5 cm, and deactivating enzyme in 0.5% citric acid solution at 95 ℃ for 120 s;
(3) carrying out supercritical treatment on the de-enzymed mulberry leaves: putting folium Mori into supercritical instrument reaction kettle, introducing high pressure carbon dioxide, controlling the pressure of the reaction kettle at 40MPa, the reaction temperature at 50 deg.C, the pressure of the separation kettle at 10MPa, and the reaction time at 2 h;
(4) selecting an LGJ-15D type freeze dryer, pre-freezing for 1.5h at-80 ℃, and freeze-drying at-40 ℃ under 15Pa to obtain semi-dry mulberry leaves with the water content of 32%;
(5) adopting a 6CR-25 type tea rolling machine, wherein the leaf feeding amount is 2kg, and the rolling time is 4 min;
(6) parching folium Mori at 150 deg.C for 10min until the water content of folium Mori is less than 5%;
(7) pulverizing folium Mori into superfine powder of 1500 meshes.
Example 3
A preparation method of high-nutrition mulberry leaf tea powder with color retention and beany flavor removal comprises the following specific steps:
(1) spreading fresh mulberry leaves: spreading leaves of the mulberry leaves by 10-12 cm, and spreading and airing the leaves in a cool and ventilated place for 4 hours, wherein the water content of the mulberry leaves is 60%;
(2) and (3) carrying out hot water blanching and enzyme deactivation after cutting leaves: cutting folium mori into small blocks with the width of 1-1.5 cm and the length of 2-2.5 cm, and deactivating enzyme in 0.5% citric acid solution at 95 ℃ for 90 s;
(3) carrying out supercritical treatment on the de-enzymed mulberry leaves: putting folium Mori into supercritical instrument reaction kettle, introducing high pressure carbon dioxide, controlling the pressure of the reaction kettle at 30MPa, the reaction temperature at 40 deg.C, the pressure of the separation kettle at 8MPa, and the reaction time at 1.5 h;
(4) selecting an LGJ-15D type freeze dryer, pre-freezing for 1.5h at-70 ℃, and freeze-drying at-40 ℃ under 15Pa to obtain semi-dry mulberry leaves with the water content of 30 percent;
(5) adopting a 6CR-25 type tea rolling machine, wherein the leaf feeding amount is 2kg, and the rolling time is 5 min;
(6) parching folium Mori at 130 deg.C for 8min until the water content of folium Mori is less than 5%;
(7) pulverizing folium Mori into superfine powder of 1500 meshes.
Comparative example 1
A preparation method of high-nutrition mulberry leaf tea powder with color retention and beany flavor removal comprises the following specific steps:
(1) spreading fresh mulberry leaves: spreading leaves of the mulberry leaves by 10-12 cm, and spreading and airing the leaves in a cool and ventilated place for 4 hours, wherein the water content of the mulberry leaves is 60%;
(2) and (3) carrying out hot water blanching and enzyme deactivation after cutting leaves: cutting folium mori into small blocks with the width of 1-1.5 cm and the length of 2-2.5 cm, and deactivating enzyme in an aqueous solution at 95 ℃ for 90 s;
(3) carrying out supercritical treatment on the de-enzymed mulberry leaves: putting folium Mori into supercritical instrument reaction kettle, introducing high pressure carbon dioxide, controlling the pressure of the reaction kettle at 30MPa, the reaction temperature at 40 deg.C, the pressure of the separation kettle at 8MPa, and the reaction time at 1.5 h;
(4) selecting an LGJ-15D type freeze dryer, pre-freezing for 1.5h at-70 ℃, and freeze-drying at-40 ℃ under 15Pa to obtain semi-dry mulberry leaves with the water content of 30 percent;
(5) adopting a 6CR-25 type tea rolling machine, wherein the leaf feeding amount is 2kg, and the rolling time is 5 min;
(6) parching folium Mori at 130 deg.C for 8min until the water content of folium Mori is less than 5%;
(7) pulverizing folium Mori into superfine powder of 1500 meshes.
Comparative example 2
A preparation method of high-nutrition mulberry leaf tea powder with color retention and beany flavor removal comprises the following specific steps:
(1) spreading fresh mulberry leaves: spreading leaves of the mulberry leaves by 10-12 cm, and spreading and airing the leaves in a cool and ventilated place for 4 hours, wherein the water content of the mulberry leaves is 60%;
(2) cutting mulberry leaves into small blocks with the width of 1-1.5 cm and the length of 2-2.5 cm, and soaking the small blocks in 0.5% citric acid solution for 90 s;
(3) carrying out supercritical treatment on mulberry leaves: putting folium Mori into supercritical instrument reaction kettle, introducing high pressure carbon dioxide, controlling the pressure of the reaction kettle at 30MPa, the reaction temperature at 40 deg.C, the pressure of the separation kettle at 8MPa, and the reaction time at 1.5 h;
(4) selecting an LGJ-15D type freeze dryer, pre-freezing for 1.5h at-70 ℃, and freeze-drying at-40 ℃ under 15Pa to obtain semi-dry mulberry leaves with the water content of 30 percent;
(5) adopting a 6CR-25 type tea rolling machine, wherein the leaf feeding amount is 2kg, and the rolling time is 5 min;
(6) parching folium Mori at 130 deg.C for 8min until the water content of folium Mori is less than 5%;
(7) pulverizing folium Mori into superfine powder of 1500 meshes.
Comparative example 3
A preparation method of high-nutrition mulberry leaf tea powder with color retention and beany flavor removal comprises the following specific steps:
(1) spreading fresh mulberry leaves: spreading leaves of the mulberry leaves by 10-12 cm, and spreading and airing the leaves in a cool and ventilated place for 4 hours, wherein the water content of the mulberry leaves is 60%;
(2) and (3) carrying out hot water blanching and enzyme deactivation after cutting leaves: cutting folium mori into small blocks with the width of 1-1.5 cm and the length of 2-2.5 cm, and deactivating enzyme in 0.5% citric acid solution at 95 ℃ for 90 s;
(3) selecting an LGJ-15D type freeze dryer, pre-freezing for 1.5h at-70 ℃, and freeze-drying at-40 ℃ under 15Pa to obtain semi-dry mulberry leaves with the water content of 30 percent;
(4) adopting a 6CR-25 type tea rolling machine, wherein the leaf feeding amount is 2kg, and the rolling time is 5 min;
(5) baking the mulberry leaves at 110-150 ℃ for 8min until the water content of the mulberry leaves is less than 5%;
(6) pulverizing folium Mori into superfine powder of 1500 meshes.
Comparative example 4
A preparation method of high-nutrition mulberry leaf tea powder with color retention and beany flavor removal comprises the following specific steps:
(1) spreading fresh mulberry leaves: spreading leaves of the mulberry leaves by 10-12 cm, and spreading and airing the leaves in a cool and ventilated place for 4 hours, wherein the water content of the mulberry leaves is 60%;
(2) and (3) carrying out hot water blanching and enzyme deactivation after cutting leaves: cutting folium mori into small blocks with the width of 1-1.5 cm and the length of 2-2.5 cm, and deactivating enzyme in 0.5% citric acid solution at 95 ℃ for 90 s;
(3) carrying out supercritical treatment on the de-enzymed mulberry leaves: putting folium Mori into supercritical instrument reaction kettle, introducing high pressure carbon dioxide, controlling the pressure of the reaction kettle at 30MPa, the reaction temperature at 40 deg.C, the pressure of the separation kettle at 8MPa, and the reaction time at 1.5 h;
(4) selecting an LGJ-15D type freeze dryer, pre-freezing for 1.5h at-70 ℃, and freeze-drying at-40 ℃ under 15Pa to obtain semi-dry mulberry leaves with water content within 5%;
(5) pulverizing folium Mori into superfine powder of 1500 meshes.
Test example
1. The mulberry leaf powder obtained in the preparation processes of examples 1 to 3 and comparative examples 1 to 4 was tested, and the change of the leaf aldehyde in each stage is shown in table 1.
TABLE 1
And (3) green leaf aldehyde determination: high performance liquid chromatography.
2. The mulberry leaf powder obtained in the preparation processes of examples 1 to 3 and comparative examples 1 to 4 was tested, and the n-hexanal content at each stage is shown in table 2.
TABLE 2
N-hexanal determination: high performance liquid chromatography.
3. The mulberry leaf powder obtained in the preparation processes of examples 1 to 3 and comparative examples 1 to 4 was tested, and the contents of polysaccharide, 1-DNJ, flavone, polyphenol and protein in the mulberry leaves in the sample are shown in Table 3.
TABLE 3
And (3) measuring the mulberry leaf polysaccharide: absorptiometry; 1-DNJ assay: high performance liquid chromatography; and (3) measuring flavone: absorptiometry; and (3) polyphenol determination: absorptiometry; the protein determination method comprises the following steps: kjeldahl method.
4. The mulberry leaf powder obtained in the preparation processes of examples 1 to 3 and comparative examples 1 to 4 was tested, and the degree of increase in the dissolution rate of polysaccharides, 1-DNJ and flavones in water in the mulberry leaves in the sample was shown in Table 4, using the mulberry leaf powder obtained by direct ultrafine pulverization of mulberry leaves as a control.
TABLE 4
And (3) measuring the mulberry leaf polysaccharide: absorptiometry; 1-DNJ assay: high performance liquid chromatography; and (3) measuring flavone: absorptiometry; and (3) polyphenol determination: absorptiometry; the protein determination method comprises the following steps: kjeldahl method
5. The mulberry leaf powder obtained in the preparation processes of example 3 and comparative examples 1 to 4 was tested, and the color change of the sample is shown in table 5 by using the mulberry leaf powder obtained in example 3 as a control.
TABLE 5
| L | a | b | |
| Comparative example 1 | -3 | +4 | +5 |
| Comparative example 2 | -19 | +15 | -4 |
| Comparative example 3 | -2 | 0 | 0 |
| Comparative example 4 | +3 | -5 | -5 |
And (3) measuring the color difference of the mulberry leaf powder: and a color difference meter.
As can be seen from the data in tables 1, 2, 3, 4 and 5, the mulberry leaf tea powder prepared by adopting the supercritical post-freezing drying combined stir-frying method can eliminate the green leaf aldehyde and the n-hexanal in the processing process, improve the flavor of the mulberry leaf powder, effectively retain the content of effective components in the mulberry leaves, promote the dissolution of active substances and increase the nutritional value and the application value of the mulberry leaf powder.
Claims (9)
1. A preparation method of high-quality color-preserving and beany flavor-removing high-nutrition mulberry leaf tea powder is characterized by comprising the following steps:
(1) spreading fresh folium Mori;
(2) cutting leaves of the spread mulberry leaves, and blanching and deactivating enzymes by hot water after cutting the leaves;
(3) performing supercritical treatment on the de-enzymed mulberry leaves;
(4) freezing and drying the mulberry leaves subjected to supercritical treatment at low temperature to obtain semi-dry mulberry leaves;
(5) rolling the half-dried mulberry leaves;
(6) baking the twisted mulberry leaves to obtain dried mulberry leaves;
(7) micronizing the obtained dried folium Mori.
2. The preparation method of the highly nutritional mulberry leaf tea powder with color retention and beany flavor removal functions as claimed in claim 1, wherein the folium mori green spreading condition in the step (1) is that the leaf spreading thickness is 10-12 cm, and the folium mori is spread and dried in a cool and ventilated place for 2-4 hours until the water content of the folium mori is 60% -70%.
3. The method for preparing high-nutrition folium mori tea powder with color retention and beany flavor removal functions according to claim 1, wherein the leaf cutting conditions in the step (2) are that the folium mori leaf cutting size is 1-1.5 cm wide and 2-2.5 cm long.
4. The preparation method of the highly nutritional mulberry leaf tea powder with color retention and beany flavor removal functions as claimed in claim 1, wherein the hot water blanching condition in the step (2) is 95 ℃ de-enzyming in 0.1-1% citric acid solution for 60-120 s.
5. The method for preparing high-nutrition folium mori tea powder with color retention and beany flavor removal functions according to claim 1, wherein the supercritical treatment in the step (3) is as follows: putting folium Mori into supercritical reactor, introducing high pressure carbon dioxide, controlling the pressure of the reactor at 15-40MPa, the reaction temperature at 32-50 deg.C, the pressure of the separation kettle at 5-10MPa, and the reaction time at 0.5-2 h.
6. The method for preparing high-nutrition folium mori tea powder with color retention and beany flavor removal functions according to claim 1, wherein the low-temperature freeze drying conditions in the step (4) are as follows: selecting a freeze dryer to pre-freeze for 1-2 h at-60 to-80 ℃, and freeze-drying for 12h-15h at-40 ℃ and 15Pa to obtain the semi-dry mulberry leaf with the water content of 30-40%.
7. The method for preparing high-nutrition folium mori tea powder with color retention and beany flavor removal functions according to claim 1, wherein the rolling treatment method in the step (5) comprises the following steps: a tea rolling machine is adopted, the leaf feeding amount is 2kg, and the rolling time is 3-5 min.
8. The method for preparing highly nutritious folium Mori tea powder with color retention and beany flavor removing effects as claimed in claim 1, wherein the baking temperature in step (6) is 110-150 ℃, the baking time is 8-12min, and the water content in folium Mori is less than 5%.
9. The preparation method of the highly nutritional mulberry leaf tea powder with color preservation and beany flavor removal functions as claimed in claim 1, wherein the superfine grinding temperature in the step (7) is 0-5 ℃, and the grinding is carried out to 1000-1500 meshes.
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| CN110559341A (en) * | 2019-09-25 | 2019-12-13 | 山东大学 | method for simultaneously preparing mulberry leaf edible powder and mulberry leaf chlorophyll |
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