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Novel mulberry tea and its producing method

A production method and technology of mulberry tea, applied in medical preparations containing active ingredients, tea substitutes, pharmaceutical formulas, etc., can solve the problems of low-grade products, unacceptable, lack of material selection and processing technology, etc., and achieve light green soup color Clear, refreshing and strong aroma, fresh and sweet taste

Inactive Publication Date: 2007-12-19
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product grade is low, it is difficult to be accepted by people, and the market demand response is not positive
The main reason is that the material selection and processing technology lack technical measures for mulberry leaf raw materials and consumption habits

Method used

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  • Novel mulberry tea and its producing method
  • Novel mulberry tea and its producing method
  • Novel mulberry tea and its producing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The process of making mulberry tea of ​​the present invention is:

[0023] 1. Raw materials: according to the quality requirements of high-grade green tea, choose mulberry buds with long buds and leaves, fat and young, and the picking standard is one bud, one leaf and two leaves.

[0024] 2. Withering: Fresh mulberry buds wither slightly and naturally indoors after harvesting. Spread the mulberry buds on the bamboo mat with a leaf thickness of 2-3cm for 1 hour. When the temperature is high and the water content of the fresh buds is heavy, the withering time will be prolonged, otherwise the time will be shortened, so that the fresh leaves will lose water by 10% to 15%. It also has a certain degree of softness.

[0025] 3. Finishing: Use green tea finishing equipment: high-temperature finishing with a drum fixing machine. Cylinder temperature 160 ℃, first high and then low. The 30-type roller degreening machine throws 30-50g of leaves every 2-3s, and the time for buds ...

Embodiment 2

[0031] The process of making mulberry tea of ​​the present invention is:

[0032] 1. Raw materials: according to the quality requirements of high-grade green tea, choose mulberry buds with long buds and leaves, fat and young, and the picking standard is one bud, one leaf and two leaves.

[0033] 2. Withering: Fresh mulberry buds wither slightly and naturally indoors after harvesting. Spread the mulberry buds on the bamboo mat, the thickness of the spread leaves is 2-3cm, and the time is 3 hours. When the temperature is high and the water content of the fresh buds is heavy, the withering time will be prolonged, otherwise the time will be shortened, so that the fresh leaves will lose 10% to 15%. It also has a certain degree of softness.

[0034] 3. Finishing: Use green tea finishing equipment: electric frying pan, high temperature finishing. The temperature of the pot is 190°C, first high and then low. It takes 5 to 7 minutes to manually fix the leaves in a frying pan, throw ...

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PUM

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Abstract

The present invention relates to novel mulberry tea and its production process. The mulberry tea is coiled like snail and dark green with frost, exhibits one bud and one or two leaves, and may be mixed with boiled water to form richly scented, mellow and light green tea liquid. The mulberry tea is produced with tender mulberry bud and dried lavender as material and through light withering, deactivating enzyme, kneading, roasting and other steps. Of its material, mulberry leaf has the functions of clearing lung, relieving cough, reducing blood pressure and blood sugar and nourishing; and dried lavender has functions of tranquilizing and diminishing inflammation. Therefore, the mulberry tea is one ideal health beverage.

Description

technical field [0001] The invention relates to the field of production and processing of plant beverages, in particular to a preparation method of a novel mulberry tea. Background technique [0002] Mulberry leaf is a kind of plant raw material with the same origin of medicine and food. Li Shizhen's "Compendium of Materia Medica" and modern "Dictionary of Traditional Chinese Medicine" and other works have proved that mulberry leaf has the functions of clearing lung and relieving cough, reducing inflammation and swelling, preventing heatstroke and clearing heat. , Skin care and degreasing, anti-hypertensive, anti-diabetic, similar to ginseng, has the effect of nourishing anti-aging and stabilizing the nervous system. Lavender flower essential oil is extremely rich in content, and has the functions of calming nerves, promoting sleep, promoting appetite, reducing inflammation and relieving pain pharmacologically; [0003] Existing mulberry tea products all utilize mature mulb...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A61K36/605A61K127/00
Inventor 程嘉翎董永泓汪萍李龙肖云龙
Owner JIANGSU UNIV OF SCI & TECH
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