Mulberry leaf tea and production method thereof

A production method and technology of mulberry leaf tea, applied in the field of mulberry leaf tea and its production, can solve problems such as bad taste, difficult for consumers, green and astringent tea, etc., and achieve the effect of clear and bright tea soup, fresh taste and golden color

Inactive Publication Date: 2014-10-08
叶永开
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing mulberry leaf tea is mainly mulberry leaf green tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] (1) Select fresh mulberry leaves and spread them out; (2) Slicing: cut into 1 cm long leaves; (3) Dry green: spread the mulberry leaves on a bamboo dustpan to dry, and divide every 0.5 kg of mulberry leaves into 1 square (4) Knead soft: Knead the fresh leaves after drying for 1.5 to 2.5 hours until the leaves are pliable and not broken; (5) Fermentation: knead the soft leaves The mulberry leaves are placed in a closed space and fermented for two hours at a temperature of 20 to 30°C and a relative humidity of 90%. The mulberry leaves are 20 to 30 cm thick to remove the fishy smell; (6) Cooking: fermented Put the mulberry leaves in a wooden steaming barrel, cover the barrel, and keep steaming for 10 to 15 minutes under saturated steam. The thickness of the mulberry leaves is 30 cm to remove the bitterness; (7) Drying: After cooking, spread the mulberry leaves on the tray in time , and put it in an oven to remove the steam. When the thickness of the mulberry leaves is 2 c...

Embodiment 2

[0012] (1) Select fresh mulberry leaves and spread them out; (2) Slicing: cut into 1 cm long leaves; (3) Dry green: spread the mulberry leaves on a bamboo dustpan to dry, and divide every 0.5 kg of mulberry leaves into 1 square Rice bamboo dustpan to remove 40% of the water; (4) Knead soft: Knead the fresh green leaves after drying for 2 hours until the leaves are pliable and not broken; (5) Fermentation: Knead the soft mulberry leaves Put it in a closed space and ferment for two hours at a temperature of 26°C and a relative humidity of 90%. The mulberry leaves are 25 cm thick to remove the fishy smell; (6) Cooking: the fermented mulberry leaves are placed in a wooden steam barrel, and cover the wooden barrel lid, keep cooking in saturated steam for 12 minutes, the thickness of mulberry leaves is 30 cm, to remove the bitter taste; Steam, when the thickness of the mulberry leaves is 2 cm and the temperature is 95°C, bake for 25 minutes initially. When the middle of the mulberr...

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PUM

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Abstract

The invention relates to the field of production of mulberry leaves and especially relates to mulberry leaf tea and a production method thereof. The production method includes following steps: (1) selecting fresh mulberry leaves and spread the mulberry leaves out; (2) cutting the mulberry leaves into slices; (3) sunning the mulberry leaves; (4) softening the mulberry leaves in a kneading manner; (5) performing fermentation; (6) performing a steaming and boiling process; (7) performing a drying process; and (8) flavor enhancing: spreading the dried mulberry leaves out and airing the dried mulberry leaves, continuously heating the dried mulberry leaves in an oven, and heating the dried mulberry leaves at 80-90 DEG C for 30 min to obtain a finished product. The mulberry leaf tea is clear and brilliant in tea soup, is refreshing in taste, is free of foreign smell, is golden-yellow in color and is pleasant in fragrance. Each biochemical and physicochemical indexes is optimized. The production method is easy. A health-care and life-prolonging effect can be achieved by frequently drinking the tea.

Description

technical field [0001] The invention relates to the field of mulberry leaf production, in particular to a mulberry leaf tea and a production method thereof. Background technique [0002] Mulberry leaf is the dry leaf of the Moraceae plant mulberry, also known as mulberry, jingsang, mulberry tree, yellow mulberry, etc. It is produced in most parts of the country, and has the effects of lowering blood pressure, blood lipids, and anti-inflammatory; inokosterone), ecdysterone, β-stansterol, rutin, morocetin, isoquercitrin, umbelliferone, scopolin, α-, β- Hexenal (α-, β-hexenal), trigonelline (trigonelline), choline, adenine, aspartic acid, chlorogenic acid. Meridians of nature and flavor are sweet, bitter; cold in nature. Return lung, Liver Channel. Efficacy: Dispelling wind-heat, clearing lung and moistening dryness, calming liver-yang, clearing liver and improving eyesight. Functions: (1) Dispelling wind-heat: used for wind-heat cold and conjunctival congestion, swelling a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 叶永开
Owner 叶永开
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