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Fermented mulberry leaf tea and its production method

A production method and technology of mulberry leaf tea, applied in the field of fermented mulberry leaf tea and its production, can solve the problems of difficult to improve consumers' astringency and green taste, unacceptable by consumers, heavy taste of green taste, etc., so as to improve the flavor of food , tea soup is clear and bright, and the effect of color improvement

Active Publication Date: 2014-04-09
GUANGDONG XINDA CHRYSALIS SILK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mulberry leaf tea produced from fresh mulberry leaves according to the traditional green tea manufacturing process has a slightly cold taste and a strong green taste, which is difficult for consumers to accept
Relying on traditional black tea and oolong tea production technology, the flavor of mulberry leaf tea has been improved, but it still cannot achieve the desired goal
All in all, because the biochemical composition of mulberry leaf itself is far from that of tea, it is difficult for traditional tea production technology to produce a mulberry leaf beverage with a unique flavor that maximizes strengths and circumvents weaknesses. It is difficult to improve the taste, which makes consumers have scruples, and the marketing situation is difficult to open

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The steps of fermented mulberry leaf tea are as follows:

[0047] (1) Spreading: After picking fresh mulberry leaves, remove non-rainwater leaves, rotten leaves, etc., and then spread thinly for 3 hours.

[0048] (2) Cutting: According to the needs of the product, cut the shape of the leaf, and cut the raw material to 2cm wide.

[0049] (3) Finishing: Fixing at 230°C until the leaves are dry, that is, the leaves feel thorny when held in the hand, the middle of the leaves is dry but soft, and the leaf edges are crisp and brittle.

[0050] (4) Soften: After the green leaves are finished, spread them thinly and let them cool down and pile up naturally to soften, so that the water in the leaves can be redistributed until the leaves are pliable and not broken.

[0051] (5) Kneading: Wrap about 5Kg of green leaves in a piece of cotton cloth about 1 square meter, tighten while rolling until it is wrapped into a tight ball, and roll and knead with slight pressure for 10 minute...

Embodiment 2

[0059] (1) Spreading: After picking fresh mulberry leaves, remove non-rainwater leaves, rotten leaves, etc., and then spread thinly for 3 hours.

[0060] (2) Cutting: according to the needs of the product, cut the shape of the leaf, and cut the raw material to a width of 3 cm.

[0061] (3) Finishing: Fixing at 300°C until the leaves are dry, that is, the leaves feel prickly when held in the hand, the middle of the leaves is dry but soft, and the leaf edges are crisp and brittle.

[0062] (4) Soften: After the green leaves are finished, spread them thinly and let them cool down and pile up naturally to soften, so that the water in the leaves can be redistributed until the leaves are pliable and not broken.

[0063] (5) Kneading: Wrap about 5Kg of green leaves in a piece of cotton cloth about 1 square meter, tighten while rolling until it is wrapped into a tight ball, and roll and knead with slight pressure for 10 minutes. Untie the cloth ball, shake off the tea cubes, re-wrap ...

Embodiment 3

[0072] The steps of fermented mulberry leaf tea are as follows:

[0073] (1) Spreading: After picking fresh mulberry leaves, remove non-rainwater leaves and rotten leaves, spread thinly for 5 hours.

[0074] (2) Cutting: According to the needs of the product, cut the shape of the leaf, and cut the raw material to 4cm wide.

[0075] (3) Finishing: Fixing at 270°C until the leaves are dry, that is, the leaves feel thorny when held in the hand, the middle of the leaves is dry but soft, and the leaf edges are crisp and brittle. (4) Softening: Spread the green leaves thinly and let them cool, then wrap them in cotton cloth to soften, so that the water in the leaves can be redistributed until the leaves are pliable and not broken.

[0076] (5) Kneading: Put the softened green leaves into the kneading machine to less than two-thirds of the volume, then knead, pressurize to master the principle of lightness and lightness. The shape of mulberry leaf tea is shaped and fixed, and the s...

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Abstract

The invention discloses a fermented mulberry leaf tea. The fry-dried mulberry leaf tea is obtained through spreading fresh mulberry leaves, cutting, deactivating enzymes, softening, rolling, piling to prepare a raw tea, and carrying out repeated water supplement fermenting treatment 3-10 times. The invention also discloses a production method of the fermented mulberry leaf tea. The mulberry leaf tea produced in the invention has the advantages of clear and bright tea soup, sweet mouthfeel, pleasant smell and no grass smell, and is a beneficial supplement for sugar lowering, lipid lowering and immunity adjusting of modern people.

Description

technical field [0001] The invention relates to a tea and a preparation method thereof, in particular to fermented mulberry leaf tea and a production method thereof. Background technique [0002] Mulberry leaves are the leaves of the mulberry of the Moraceae plant, which are mostly planted in most parts of the country. The theory of traditional Chinese medicine believes that mulberry leaves can disperse wind-heat, relieve exterior heat, nourish yin and promote body fluid. Modern medical research shows that mulberry leaves are rich in crude protein, amino acids, vitamins, minerals and other nutrients, as well as bioactive substances such as flavonoids, alkaloids, polysaccharides, etc., which have the effects of lowering blood pressure, blood lipids, and anti-inflammatory effects. In modern life, people need natural and safe health food to help improve their sub-health status. Mulberry leaf tea is known and loved by more and more people for its good nutritional value and med...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 施英廖森泰肖更生邹宇晓刘军刘凡沈维治徐玉娟张友胜刘子放穆利霞
Owner GUANGDONG XINDA CHRYSALIS SILK
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