食品与机械2026，Vol.42Issue(1)：221-229,9.DOI:10.13652/j.spjx.1003.5788.2025.80391
加工工艺对桑叶茶品质形成的研究进展
Research progress on effects of processing techniques on mulberry leaf tea quality
摘要
Abstract
Mulberry leaves serve as important raw materials with both medicinal and edible properties,rich in a variety of nutritional active ingredients.Processed mulberry leaf tea has antioxidant,hypoglycemic,hypolipidemic,anti-inflammatory,and other physiological functions,positioning it as a hot spot of research in the health food sector.Withering,fixation,fermentation,drying,stress treatment,and other processing techniques significantly affect the flavor quality,as well as the types and content of nutritional active ingredients of mulberry leaf tea,thereby affecting the nutritional quality and health benefits of the product.This study focuses on the effects of processing techniques such as withering,fixation,fermentation,drying,and stress treatment on the sensory quality and nutritional active ingredients of mulberry leaf tea,while also outlining prospects for optimizing mulberry leaf tea processing technology and advancing the development of functional products.关键词
加工工艺/桑叶茶/营养成分/活性成分/感官品质Key words
processing technique/mulberry leaf tea/nutritional components/active ingredients/sensory quality引用本文复制引用
梁秀华,马焕艳,张谈捷,李腊梅,林杰..加工工艺对桑叶茶品质形成的研究进展[J].食品与机械,2026,42(1):221-229,9.基金项目
浙江省蚕桑产业技术项目(编号:浙农科发[2024]9号) （编号:浙农科发[2024]9号）
