| 摘要 |
PURPOSE: A manufacturing method of mulberry leaf health food by using microorganism fermentation is provided, to promotes one's health and remove the smell of greens by fermenting mulberry leaves and a green extract extracted from the mulberry leaves with a plurality of microorganisms. CONSTITUTION: The method for manufacturing mulberry leaf health food comprises the following steps. Raw mulberry leaf or hydrolyzed dried mulberry leaf is washed and cut. The cut mulberry leaf is put into an incubator and air in the incubator is eliminated to make a vacuum state. The incubator is filled with CO2 or N2 gas and an anaerobic metabolism is processed for 5-16 hours at 25deg.C. The leaf is frozen and stored at -40 to -20deg.C for 24-48 hours. The leaf is thawed at 5-10deg.C and a green extract in a gel phase is obtained, followed by elimination of insoluble fiber by using an extruder. The green extract is frozen again for 48-72 hours at -40 to -20deg.C. A predetermined primary additive is added to make mulberry leaf extract and fermented under anaerobic condition by inoculating a microorganism starter. The fermented mulberry leaf extract is diluted with sterilized water and filtered the dilution. A predetermined secondary additive is added, homogenized and fermented at low temperature.
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