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Mulberry leaf lipid-reducing pressure-reducing health-care tea and preparation method thereof

A technology for health-care tea and mulberry leaves, which is applied in the directions of tea substitutes, pharmaceutical formulations, medical preparations containing active ingredients, etc. Tea taste is not good and other problems, to achieve the effect of removing bitterness, improving taste, and avoiding secondary pollution

Inactive Publication Date: 2013-04-10
黄汐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0020] The technical problem to be solved by the present invention is that the mulberry leaf tea made from mulberry leaves in the prior art has poor mouthfeel, the soup color is chaotic, and the fragrance is mainly enhanced by auxiliary materials, which cannot meet the requirements of traditional brown color and fragrance; The effect of lowering blood sugar and blood fat is not fully exerted, the function is not ideal, and there are no shortcomings that are well accepted by people with three highs. A kind of mulberry leaf tea for lowering blood fat and blood pressure is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0070] Material selection: first collect the 2-3 leaves on the mulberry tree that are free from diseases and insect pests, wash and dry them, and organize and overlap them.

[0071] Cutting leaves: cut off the petioles, and cut the mulberry leaves into filaments, 2-4 cm wide. If the cut is too fine, it will easily become broken when rubbing. If the cutting is too thick, it is not easy to rub the mulberry leaf juice.

[0072] Finishing: Put the thin mulberry leaves into the frying pan, heat and finish, first heat it with a warm fire, slowly increase the temperature, and knead when the leaf color turns dark green. Pay attention to the size of the fire, if the fire is too large, the mulberry leaves will be easily broken into pieces, if the fire is too light, it will be difficult to remove the grassy smell of mulberry leaves.

[0073] Kneading, baking: carry out in a large iron pot, first downwards and then upwards, with even force, when the filament leaves are tight and turn brow...

specific Embodiment 2

[0077] Pick 30Kg mulberry leaves, first collect the 2-3 leaves without damage by diseases and insect pests on the mulberry trees, wash and dry, arrange and overlap. Cut off the petioles, cut the mulberry leaves into filaments, 2-4 cm wide, if cut too finely, it will easily become broken when rubbing, if too thick, it is not easy to rub the leaf juice of the mulberry leaves. Put the shredded mulberry leaves into a frying pan, heat them up, heat them on a warm fire first, slowly raise the temperature, and knead when the leaves turn dark green. Pay attention to the size of the fire, if the fire is too large, the mulberry leaves will be easily broken into pieces, if the fire is too light, it will be difficult to remove the grassy smell of mulberry leaves. Put the obtained thin silk mulberry leaves in a large iron pot, first downward and then upward, and the force should be even. When the thin silk leaves are tight and turn brown, bake them; put them in a 80-100 ° C Stir-fry in th...

specific Embodiment 3

[0080] Pick 20Kg mulberry leaves, wash them in clean water, and wash away the floating ash and dirt. Do not rub vigorously. It is best for each mulberry leaf to be flat. Put the washed mulberry leaves on a bamboo mat to dry, pay attention to ventilation , turn over and let it dry naturally. Put the washed mulberry leaves on a bamboo mat to dry, pay attention to ventilation, and turn them over to make them dry naturally. Finish in an electric casserole for 30 minutes at 100°C; take out the finished mulberry leaves and dry them naturally, knead them by hand, or put them in a large iron pot, first downward and then upward, with even force. The filament leaves are tight, and when they turn brown, put them into an oven at 120°C and stir-fry for 30 minutes to form. Dry the stir-fried mulberry leaves naturally, put them into an aroma enhancer to enhance the aroma for 30 minutes, control the temperature at 80°C, take them out and dry them naturally. Dry the stir-fried mulberry leave...

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Abstract

The invention discloses mulberry leaf lipid-reducing pressure-reducing health-care tea and a preparation method thereof. The mulberry leaf health-care tea comprises mulberry leaf main materials and traditional Chinese medicine auxiliary materials, wherein the traditional Chinese medicine auxiliary materials comprise eucommia ulmoides, angelica sinensis, poria cocos, viola philippica, codonopsis pilosula, polygala tenuifolia, gynostemma pentaphyllum, ligusticum wallichii, polygonatum odoratum, peach kernel, curcuma aromatic, raw rehmannia, radix angelicae dahuricae, earthworm, salviae miltiorrhizae, dandelion, glossy privet fruit, oldenlandia diffusa and white peony root. The invention overcomes the defects of the mulberry leaf tea is easy to yellow by heaping and fragile and the soup color is red. The advanced process of teat processing is integrated into manufacturing of the mulberry tea, the traditional tea-making deactivating technology is applied to development of the mulberry leaf, and the systematic research on the mulberry leaf tea preparation is performed by synthesizing various technological factors, so the developed mulberry leaf tea has good mouthfeel, high fragrance and no green smell and can be accepted by customers. The research proves that the mulberry leaf juice has anti-oxidant effect, no toxicity and no chemical pollution, and is expected to be an additive for food and health-care products. The traditional Chinese medicinal materials which can promote blood circulation, remove blood stasis, reduce blood sugar and reduce blood lipid are adopted and most of the traditional Chinese medicinal materials have light mouthfeel, so the taste of the mulberry leaf tea is not influenced, the mulberry leaf is easily accepted by people suffering from hypertension, hyperlipidemia and hyperglycemia, and the health-care effect can be achieved better.

Description

technical field [0001] The invention relates to a health care product for reducing blood sugar, blood pressure and blood fat containing components derived from plants and animals, in particular to a mulberry leaf blood fat and blood pressure reducing health care tea and a preparation method thereof. Background technique [0002] "Three highs" refers to hypertension, hyperglycemia (diabetes) and hyperlipidemia. They are "diseases of wealth" derived from modern society, and they may exist independently or be related to each other. For example, people with diabetes are likely to suffer from high blood pressure or hyperlipidemia at the same time, and hyperlipidemia is the main factor in the formation and development of arteriosclerosis. The poor elasticity of blood vessels in patients with arteriosclerosis aggravates the increase in blood pressure, so the "three highs" are formed in the later stage ". About what are the three highs According to statistics, among the top ten ca...

Claims

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Application Information

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IPC IPC(8): A23F3/34A61K36/9066A61P3/06A61P3/10A61P9/12A61K35/64A61K35/62
Inventor 黄汐
Owner 黄汐
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