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Processing method for mulberry leaf oolong tea

A processing method and technology for oolong tea, applied in the processing field of mulberry leaf oolong tea, can solve the problem of beany smell and the like, and achieve the effects of pure aroma, clear yellow-green soup color, and neat, clean and uniform appearance.

Inactive Publication Date: 2014-10-08
句容谷歌庄园现代农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Purpose of the invention: In order to solve the problems of the beany smell in the finished product of mulberry leaf oolong tea caused by the limitation and instability of the baking process in the prior art, the present invention proposes a method for removing the bean flavor that occurs in the production process of mulberry leaf oolong tea. Processing method of mulberry leaf oolong tea with fishy smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing method for mulberry leaf oolong tea, comprising the following steps:

[0021] (1) Picking fresh leaves: between 6:00 and 8:00 in the morning, after the dew dries up on a sunny day, pick the second to seventh mulberry leaves that are mature and free from diseases and insect pests;

[0022] (2) Leaf cutting: stack 10 mulberry leaves neatly, cut off the petioles, and cut the mulberry leaves into strips with a width of 0.4 cm;

[0023] (3) Spreading of fresh leaves: spread the cut mulberry leaves on a clean utensil for 3 hours, the leaves do not overlap or slightly overlap, and turn over every half an hour; the spreading utensils are clean bamboo baskets just after being submerged in water ; Among them, the overlapping area of ​​mulberry leaves shall not exceed 20%;

[0024] (4) Fixing: Use 6CS--120 bottle-type rotary drum fixing machine to fix the fresh leaves spread in step (2) at 90°C for 6 minutes until the mulberry leaves are slightly sticky and can be he...

Embodiment 2

[0030] A processing method for mulberry leaf oolong tea, comprising the following steps:

[0031] (1) Picking fresh leaves: between 6:00 and 8:00 in the morning, after the dew dries up on a sunny day, pick the second to seventh mulberry leaves that are mature and free from diseases and insect pests;

[0032] (2) Leaf cutting: stack 10 mulberry leaves neatly, cut off the petioles, and cut the mulberry leaves into strips with a width of 0.5 cm;

[0033] (3) Spreading of fresh leaves: spread the cut mulberry leaves on a clean utensil for 3.5 hours, the leaves do not overlap or overlap slightly, and turn over every half an hour; Baskets; the overlapping area of ​​mulberry leaves shall not exceed 20%;

[0034] (4) Fixing: Use 6CS--120 bottle-type rotary drum fixing machine to fix the fresh leaves spread in step (2) at 100°C for 7 minutes until the mulberry leaves are slightly sticky and can be held by hand. Let go of the ball, it will disperse, the leaf color will turn dark, and ...

Embodiment 3

[0040] A processing method for mulberry leaf oolong tea, comprising the following steps:

[0041] (1) Picking fresh leaves: between 6:00 and 8:00 in the morning, after the dew dries up on a sunny day, pick the second to seventh mulberry leaves that are mature and free from diseases and insect pests;

[0042] (2) Leaf cutting: stack 10 mulberry leaves neatly, cut off the petioles, and cut the mulberry leaves into strips with a width of 0.6 cm;

[0043] (3) Spreading of fresh leaves: spread the cut mulberry leaves on a clean utensil for 4 hours, the leaves do not overlap or slightly overlap, and turn over every half an hour; the spreading utensils are clean bamboo baskets just after being submerged in water ; Among them, the overlapping area of ​​mulberry leaves shall not exceed 20%;

[0044] (4) Fixing: Use 6CS--120 bottle-type rotary drum fixing machine to fix the fresh leaves spread in step (2) at 110°C for 8 minutes until the mulberry leaves are slightly sticky and can be h...

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Abstract

The invention discloses a processing method for a mulberry leaf oolong tea. The method comprises a series of steps of picking fresh leaves, cutting leaves, spreading the leaves, removing water, wrapping and kneading the leaves, mixing ingredients, baking and drying, wherein each step is improved to a certain extent, and especially the step of mixing and baking chinese wampee leaves, lophatherum herbs, bay leaves, grapevine leaves, stevia leaf powder mixture and mulberry tea leaves, is increased. Compared with a traditional method, the mulberry leaf oolong tea which is produced through the method disclosed by the invention has a light flowery flavor, the taste of the mulberry leaf oolong tea is sweet and mellow, the liquor color of the brewed mulberry leaf oolong tea is clear and yellowish green, the fragrance of the brewed mulberry leaf oolong tea is pure, the shape of the mulberry leaf oolong tea is tidy, smooth, clean and uniform, and the defects of beany taste and bitter taste due to the limitation and the instability of a baking technology in the traditional technology are avoided. At the same time, the processing method disclosed by the invention is simple to operate, and high in mechanized degree, and the production efficiency is improved.

Description

technical field [0001] The invention relates to tea making technology, in particular to a processing method of mulberry leaf oolong tea. Background technique [0002] With the improvement of people's living standards, significant changes have taken place in the diet structure, trying to find natural, safe, and health-care foods, and returning to natural diet and health care wishes has become a trend. The mulberry leaves contain crude protein, soluble carbohydrates, vitamins, polyphenols, flavonoids, minerals, alkaloids, plant fibers and amino acids necessary for the human body and other nutrients and bioactive ingredients, thus becoming a natural One of the ideal raw materials for cheap and high-quality functional food. The mulberry leaves made with oolong tea technology have a slightly floral fragrance, mellow and refreshing taste, and are favored by consumers. However, due to the limitations and instability of the existing baking process, the mulberry leaf oolong tea oft...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/40
Inventor 单长芝杜希荣
Owner 句容谷歌庄园现代农业科技发展有限公司
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