Mulberry leaf tea and preparation method thereof

A technology of mulberry leaf tea and mulberry leaf, applied in the field of beverages, can solve problems such as poor flavor

Active Publication Date: 2012-10-10
兴宁市国锋桑叶茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of mulberry leaf tea that has removed the green taste. The mulberry leaf tea not only solves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Mulberry leaf tea of ​​the present invention obtains according to the following steps:

[0015] 1. Select raw materials and spread green: pick fresh and tender spring mulberry leaves and podocarpus leaves, remove the petioles of mulberry leaves, rinse the picked mulberry leaves and podocarpus leaves with water; then wash the washed mulberry leaves and podocarpus leaves respectively Spread out the leaves of Podocarpus pine, let it dry at room temperature until there is no water drop, and finally cut the mulberry leaves that have been removed into strips with a length of 1.5 cm and a width of 0.4 cm;

[0016] 2. Finishing: Take 95 kg of mulberry leaves cut in step 1 and 5 kg of podocarpus leaves washed and dried in step 1 and put them into the drum-type de-enzyming machine at the same time, and de-enzyme at a temperature of 180°C in the pot for 5 minutes;

[0017] 3. Kneading: Put the mulberry leaves and podocarpus pine leaves after step 2 into the kneading machine, start...

Embodiment 2

[0021] Mulberry leaf tea of ​​the present invention obtains according to the following steps:

[0022] 1. Select raw materials and spread green: pick fresh and tender autumn mulberry leaves and podocarpus leaves, remove the petioles of mulberry leaves, rinse the picked mulberry leaves and podocarpus leaves with water; then wash the mulberry leaves and podocarpus leaves respectively Spread out the leaves of Podocarpus pine, let it dry at room temperature until there is no water drop, and finally cut the mulberry leaves with petiole removed into strip leaves with a length of 1.5 cm and a width of 0.6 cm;

[0023] 2. Finishing: Take 94 kg of mulberry leaves cut in step 1 and 6 kg of podocarpus pine leaves washed and dried in step 1 and put them into the drum-type de-enzyming machine at the same time, and de-enzyme at a temperature of 150°C in the pot for 6 minutes;

[0024] 3. Kneading: Put the mulberry leaves and podocarpus pine leaves after step 2 into the kneading machine, sta...

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PUM

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Abstract

The invention discloses a mulberry leaf tea and a preparation method thereof. The mulberry leaf tea comprises, by weight, 94-96% of mulberry leaves and 4-6% of podocarpus macrophyllus leaves. The preparation method of the mulberry leaf tea comprises the steps of selection of raw materials, fresh leaf tedding, deactivation of enzymes, rubbing, stir-frying forming and packaging. Green taste of the mulberry leaf tea is completely removed, fragrance of the tea is greatly improved, the problem that an ordinary mulberry leaf tea is poor in flavor is solved, and the mulberry leaf tea has the special effects of improving immunity, regulating and protecting lung and resisting lung abscess and the like.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a mulberry leaf tea and a preparation method thereof. Background technique [0002] Modern medical research shows that mulberry leaves are rich in potassium, calcium and vitamin C, B1, B2, B3, A and other trace elements needed by the human body. It has unique effects such as lowering cholesterol, inhibiting the reproduction of harmful bacteria in the intestine and the production of peroxides, and has a good health care effect on the human body. Mulberry leaf tea made from mulberry leaves can clear fire, improve eyesight, and has the effects of lowering blood pressure, blood fat and diuresis, so it is very popular with hypertensive patients (especially the elderly). But the mulberry leaf tea that adopts traditional technology to make is owing to having thicker green flavor, causes flavor bad, affects mouthfeel. Contents of the invention [0003] The object of the present inv...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 刘国华
Owner 兴宁市国锋桑叶茶有限公司
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