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Preparation method of mulberry black tea

A technology of mulberry black tea, preparation steps, applied in the field of preparation of mulberry leaf black tea

Inactive Publication Date: 2012-01-04
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using mulberry leaves as raw materials to develop black tea-flavored mulberry leaf tea (referred to as mulberry black tea) is a novel mulberry leaf deep processing method. In addition, exogenous microorganisms or enzymes are introduced in the production process of mulberry black tea to improve the quality of finished tea and the content of effective substances. The research has not been reported at home and abroad, and it is practical, academic and economical

Method used

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  • Preparation method of mulberry black tea
  • Preparation method of mulberry black tea
  • Preparation method of mulberry black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Pick fresh mulberry leaves at the 2nd and 3rd leaf position, remove the stalks, spread them thinly in a weak light place, wither at 30°C, turn over and shake several times during the period, until the water content of the mulberry leaves is 70% (W / W), use rolling Machine kneading, the degree of kneading is based on the fact that the cell damage rate is above 70%, the tea juice is fully overflowed, adhered to the surface of the mulberry leaves, and the tea juice overflows without dripping when held tightly by hand. Put the twisted mulberry leaves into a pile, and let them stand for fermentation at 90% RH and 25°C. After the green odor disappears, a fresh and strong floral and fruity fragrance will appear. When the fermentation is moderate, it is made into a bar-shaped tea, and more than 80% of the mulberry leaves are formed, and then baked at a high temperature, the raw fire is 110°C, and the full fire is 95°C, so that the mulberry leaves are dried to a water content of 6...

Embodiment 2

[0045] Pick the fresh mulberry leaves at the 2nd and 3rd leaf positions, spread them thinly in a weak light place after removing the stalks, and wither at 20°C, turn over and shake several times during the period, until the water content of the mulberry leaves is 80% (W / W), use manual Carry out kneading, the degree of kneading is based on the fact that the cell damage rate is above 70%, the tea juice is fully overflowed, adhered to the surface of the mulberry leaves, and the tea juice overflows without being dripped by hand. Spread the mulberry leaves after kneading, and spray the bacterial suspension LJ-1 according to the wet weight of spores / mulberry leaf weight as 0.05% (W / W), stir evenly while spraying, knead again for 5 minutes, and return to the heap. Leave to ferment at 85% RH and 20°C. When the green odor disappears, a fresh and strong floral and fruity aroma appears, the leaf color is red and yellow, and when the leaf temperature reaches the peak and starts to stabiliz...

Embodiment 3

[0049] Pick fresh mulberry leaves at the 1st and 2nd leaf positions, remove the stalks, spread them thinly in a weak light place, wither at 30°C, and shake them several times during the period, until the water content of the mulberry leaves is 70% (W / W), use rolling Machine kneading, the degree of kneading is based on the fact that the cell damage rate is above 70%, the tea juice is fully overflowed, adhered to the surface of the mulberry leaves, and the tea juice overflows without dripping when held tightly by hand. Spread the mulberry leaves after kneading, and spray the bacterial suspension LJ-1 according to the wet weight of spores / mulberry leaf weight of 0.1% (W / W), stir evenly while spraying, knead again for 8 minutes, and return to the pile. Leave to ferment at 90% RH and 25°C. When the green odor disappears, a fresh and strong floral and fruity aroma appears, the leaf color is red and yellow, and when the leaf temperature reaches the peak and starts to stabilize, the fe...

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Abstract

The invention discloses a preparation method of mulberry black tea, which is characterized in that leaf position with higher mulberry tenderness is produced with the black tea production technology; bacterium suspension is led in during the fermentation process; and mulberry black tea is produced with the technology of picking, withering, rolling, adding bacterium suspension, re-rolling, fermenting, shaping, drying, distilling flavour by big fire and the like. The mulberry black tea produced with the invention has black and lustrous appearance, the fragrance is similar to sweetness of black tea, the made liquid is red and bright and has an aperture, the taste extudes faint scent and is long lasting, and the effective ingredients thereof can be favourably kept and improved.

Description

technical field [0001] The invention belongs to the light industry of food, relates to the field of processing and deep processing of mulberry tea or mulberry tea beverage, in particular to a preparation method of mulberry leaf black tea. Background technique [0002] Our country is extremely rich in mulberry resources, which are cultivated in all provinces and cities of the country. The main production areas are Jiangsu, Zhejiang, Hunan, Sichuan, Hebei and other places, and most of them are cultivated in the Yangtze River Basin and the middle and lower reaches of the Yellow River Basin. Records in ancient books, mulberry leaves, mulberry branches, Morus alba etc. can be used as medicine. Mulberry is a precious resource for both medicine and food. Scientific research at home and abroad has confirmed the nutritional components, pharmacologically active components and their mechanism of action of mulberry resources. Mulberry leaves contain flavonoids, amino acids, alkaloids, v...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 吴福安王俊杨清陈明胜刘利吴滔
Owner JIANGSU UNIV OF SCI & TECH
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