Composite mulberry leaf tea and preparation method thereof

A technology for mulberry leaf tea and tea base, applied in the field of compound mulberry leaf tea, can solve the problems of difficult to open the marketing situation, difficult to improve consumers with astringency and green taste, and heavy taste of green taste, so as to improve product market satisfaction, Improve food flavor, clear and bright tea soup

Inactive Publication Date: 2014-03-12
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mulberry leaf tea produced with fresh mulberry leaves according to the traditional green tea manufacturing process has a slightly cold taste and a green taste, which is difficult for consumers with weak body and cold stomach, especially female consumers.
Because the biochemical composition of

Method used

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  • Composite mulberry leaf tea and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0039] The preparation steps of black tea-lychee compound mulberry leaf tea are as follows:

[0040] (1) Black tea and lychee dried pulp are extracted, and 2% dextrin is added in the extract;

[0041] (2) Two kinds of extracts added with dextrin are compounded, and then the solid content (ie concentration) is adjusted to 10% to obtain the compounded liquid;

[0042] (3) measure dry weight (solid matter weight) and be the above-mentioned compound liquid of mulberry leaf tea tea base weight 10% for subsequent use;

[0043] (4) Evenly spray compound liquid on the mulberry leaf tea base, stir while spraying, and the single spraying weight is 20% of the tea base weight;

[0044] (5) Let the mulberry leaf tea base absorb the compound liquid naturally, so that the juice is evenly dispersed in the whole system, and the time is 30 minutes;

[0045] (6) The evenly absorbed mulberry leaf tea dregs are dried at 60°C until about 80% dry;

[0046] (7) Let cool and dry the mulberry leaf t...

Embodiment 2

[0049] The preparation steps of ginseng-rosebud mulberry leaf tea are as follows:

[0050] (1) Ginseng and rose buds are extracted separately, 2% dextrin is added to the ginseng extract, and 4% dextrin is added to the rose bud extract;

[0051] (2) Two kinds of extracts that have added dextrin are compounded, and then the solid content is adjusted to 10% to obtain the compounded solution;

[0052] (3) measure dry weight and be the above-mentioned compound liquid of 5% of mulberry leaf tea base weight for subsequent use;

[0053] (4) Evenly spray the compound solution on the mulberry leaf tea base, and stir while spraying, and the single spraying weight is 15% of the tea base weight;

[0054] (5) Let the mulberry leaf tea base absorb the compound liquid naturally, so that the juice is evenly dispersed in the whole system, and the time is 30 minutes;

[0055] (6) Dry the evenly absorbed mulberry leaf tea dregs at 50°C until about 70% dry;

[0056] (7) Let cool and dry the mul...

Embodiment 3

[0059] Longan Mulberry Leaf Tea

[0060] (1) Squeeze fresh longan juice to eliminate enzymes, and add 1.5% vitamin C to the fresh juice;

[0061] (2) Regulate the longan juice solids content to about 15%;

[0062] (3) Measure the above-mentioned longan juice whose dry weight is 10% of the mulberry leaf tea base weight for subsequent use;

[0063] (4) Spray evenly on the mulberry leaf tea dhool, and turn it while spraying. The volume of a single spray should not exceed 10% of the volume of the tea dhool;

[0064] (5) Let the mulberry leaf tea base absorb the longan juice naturally, so that the juice is evenly dispersed in the whole system for 30 minutes;

[0065] (6) The evenly absorbed mulberry leaf tea dregs are dried at 50°C to 90% dry;

[0066] (7) Let cool and dry the mulberry leaf tea base, then repeat steps (4), (5), (6), until the longan juice measured in step (3) is sprayed and dried;

[0067] (8) Dry the dried mulberry leaf tea base at 90°C until fully dry, then spr...

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Abstract

The invention provides composite mulberry leaf tea. A preparation method of the composite mulberry leaf tea comprises the following steps: (1) carrying out digestion treatment or juicing treatment on raw materials, and then adding dextrin or vitamin C; (2) selecting and compounding an obtained product, and adjusting solid content; (3) measuring and taking compound liquid for later use; (4) spraying the compound liquid on mulberry leaf tea base; (5) adsorbing the compound liquid by the mulberry leaf tea base; (6) drying the mulberry leaf tea base; (7) repeating the steps (4), (5) and (6) till using up the compound liquid; (8) drying the mulberry leaf tea base, and spreading the mulberry leaf tea base for cooling, thus obtaining the finished product. The invention also provides the preparation method of the composite mulberry leaf tea. The mulberry leaf tea provided by the invention is clear and bright in tea soup and suitable for drinking by modern women and crowds with weak, cold and cool physique, is a beneficial supplement for health and has sweet mouth feel and pleasant aroma. The mulberry leaf tea is in favor of meeting the demands of consumers, promoting the satisfaction of products on the market and stabilizing the promotion of development of mulberry leaf tea industries.

Description

technical field [0001] The invention relates to a compound mulberry leaf tea, in particular to a compound mulberry leaf tea suitable for drinking by women or people with cold body, and also relates to a preparation method of the compound mulberry leaf tea. Background technique [0002] At present, commercially available mulberry leaf tea is mainly green tea type mulberry leaf tea. The mulberry leaf tea produced according to the manufacturing process of traditional green tea with fresh mulberry leaves is slightly cold in nature and taste, and the taste is green and heavy. Consumers with weak body and cold stomach, especially female consumers, are more difficult to accept. Because the biochemical composition of mulberry leaf itself is far from that of tea, it is difficult for traditional tea production technology to produce mulberry leaf beverages with unique flavors that maximize strengths and avoid weaknesses. Improvement makes consumers have scruples, and the marketing sit...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 施英廖森泰肖更生邹宇晓刘军刘凡沈维治穆利霞徐玉娟张友胜刘子放
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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