Mulberry leaf tea and preparation method thereof

A kind of mulberry leaf tea and mulberry leaf technology, which is applied in the field of mulberry leaf tea and its preparation, can solve the problems of inconvenient transportation and difficult storage, etc., and achieve the effects of pure aroma, increased dissolution rate, mellow taste and sweet aftertaste

Inactive Publication Date: 2015-11-18
六安市金土地农业科普示范园
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Mulberry pulp is juicy, bright in color, elegant in aroma, high in pigment content and s

Method used

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Embodiment Construction

[0017] A kind of mulberry leaf tea is made from the raw materials of the following weight (jin):

[0018] 100 mulberry leaves, 12 mulberries, 10 hawthorns, 8 pumpkins, 30 golden buckwheat leaves, 10 cassia seeds, 6 kudzu flowers, 3 fragrant green orchids, 3 wisteria flowers, 4 clams, 6 cauliflowers, 2 schisandra pollen, 30 lotus root juice ;

[0019] The preparation method of described mulberry leaf tea, comprises the following steps:

[0020] (1) Clean the fresh mulberry leaves and golden buckwheat leaves separately, spread them evenly in the water sieve, wither naturally until the moisture content of the withered leaves is 75%, mix and knead them into strips, at a relative humidity of 82 %, ferment for 30 hours at a temperature of 32°C, put it into an electromagnetic greening machine, control the temperature at 220-180°C, and carry out the greening treatment step by step with a temperature difference of 20°C for 3 minutes, then vacuum freeze-dry, and set aside;

[0021] (2...

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Abstract

The present invention discloses a mulberry leaf tea and a preparation method thereof. The mulberry leaf tea consists of the following raw materials: 80-100 parts of mulberry leaves, 10-12 parts of mulberries, 8-10 parts of haws, 6-8 parts of pumpkins, 20-30 parts of fagopyrum dibotrys leaves, 8-10 parts of cassia seeds, 4-6 parts of pueraria lobata flowers, 3-5 parts of dracocephalum moldavica, 2-4 parts of wisteria sinensis, 3-4 parts of gnaphalium affine, 4-6 parts of artemisia lactiflora, 1-2 parts of schisandra chinensis pollen, and 20-30 parts of lotus juice. The obtained mulberry leaf tea merges the nutritional and functional ingredients of the fagopyrum dibotrys leaves, is subjected to multiple fermentation which increases the dissolution rate of the product active ingredients and enables the products to be more easily digested, at the same time improves the mouthfeel and palatability, and is yellow, red and bright in soup color, is pure and authentic in fragrance, is mellow and sweet in taste. At the same time, the traditional Chinese medicine ingredients are added in the recipe of the raw materials to be blended, the conventionally extracted unpalatable medicinal flavor is eliminated, and meanwhile, the mulberry leaf tea can improve health-care value, has efficacies of clearing heat and clearing away toxins, tonifying liver and strengthening stomach, lowering lipids and sugars, etc., and can improve organism blood balance and is very suitable for a long-term drinking of patients with high cholesterol, hypertension, and high blood sugar.

Description

technical field [0001] The invention relates to a mulberry leaf tea and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Mulberry, also known as mulberry fruit, mulberry fruit, mulberry fruit, and mulberry jujube, is an aggregated fleshy berry of perennial woody plants and mulberry trees. Mulberry has been known as the "Queen of Fruits" since ancient times. The fruit is rich in glucose, fructose, bootic acid, malic acid, oleic acid, multivitamins, essential amino acids and trace mineral elements such as zinc, potassium, magnesium and phosphorus. With high nutritional value and health care function, it is one of the raw materials of "both food and medicine" announced by the Ministry of Health of my country. Mulberry pulp is juicy, bright in color, elegant in aroma, high in pigment content and stable, but mulberry is a berry, which is inconvenient to transport and difficult to store. Therefore, developing and pro...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 陈全勇
Owner 六安市金土地农业科普示范园
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