Effect of Grinding Degrees on the Physiochemical Properties of Mulberry Leaf Tea By-products
The broken tea residue produced by mulberry leaf tea production contains various natural active substances.In order to further efficiently utilize mulberry leaf resources,the mulberry Leaf green tea by-products were selected as raw material,and the ultrafine pulverization technology was applied for the processing in order to grind the by-products to powders.Tea powders were obtained through adjusting grinding times.The effect of grinding time on physiochemical properties of tea powders was also characterized.As a result,the fluidity of powders was favorable after grinding.Prolonging grinding time deconstructed the dense structure of tea powders,caused a porous appearance and enhanced the dispersibility of powders.Meanwhile,extraction efficiency of active ingredients was improved after grinding.Among those,the best powder grinding time was 20 s,and it showed a preferable extraction efficiency since the content of flavonoids,polysaccharides,tea polyphenol and γ-aminobutyric were 37.0,14.2,92.5 mg/g and 2.8 mg/g,respectively.
万方数据
维普
