Mulberry leaf green tea and preparation method thereof

A technology for mulberry leaves and green tea is applied in the field of mulberry leaf green tea and its preparation, and achieves the effects of natural and pure taste, great market prospect and great health care value.

Inactive Publication Date: 2015-11-25
张怀军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pollution-free high-quality tender mulberry leaves are processed into ingredients and made into tea, which not only increases the variety of tea, but also has the health care effect of disease prevention and treatment. However, there is no scientific preparation method of mulberry leaf green tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] ① Cooling for the first time: spread the fresh and tender mulberry leaves picked within 1-10 days evenly on the cooling sieve or cooling rack, and cool the greens for 10 hours at 14-18°C;

[0017] ②The first shaking green: put the tender mulberry leaves after cooling for 10 hours in the green shaking machine, and shake the green once;

[0018] ③Secondary cooling: spread the tender mulberry leaves evenly on the cooling sieve or cooling rack after the first shaking, and cool the greens for 10 hours in an environment of 14-18°C;

[0019] ④Finishing: Put the tender mulberry leaves after the second cooling in the greening machine, and fix them at 180°C for 3-5 minutes;

[0020] ⑤ Kneading: Cool down the tender mulberry leaves after finishing to 40-50°C, put them in a kneading machine and knead them into a ball shape;

[0021] ⑥Kneading: Put the tender mulberry leaves after kneading in the kneading machine, and knead them repeatedly for 5-8 times;

[0022] ⑦Roasting and enh...

Embodiment 2

[0025] ① Cool green for the first time: spread the fresh mulberry leaves picked within 10-20 days evenly on the cooling sieve or cooling rack, and cool the green for 10 hours at 15-20°C;

[0026] ②The first shaking green: put the fresh mulberry leaves after cooling for 10 hours in the green shaking machine, and shake the green once;

[0027] ③Second cooling: spread the fresh mulberry leaves evenly on the cooling sieve or the cooling rack after the first shaking, and cool the greens at 15-20°C for 10 hours;

[0028] ④Fixing: put the fresh mulberry leaves after the second cooling in the greening machine, and finish them at 180°C for 5-10 minutes;

[0029] ⑤ Kneading: Cool down the fresh mulberry leaves after finishing to 50-60°C, put them in a kneading machine and knead them into a ball shape;

[0030] ⑥Kneading: put the fresh mulberry leaves after kneading in the kneading machine, and knead them repeatedly for 5-10 times;

[0031] ⑦ Roasting to enhance aroma to remove bittern...

Embodiment 3

[0034] ① Cool green for the first time: spread the fresh mulberry leaves picked within 20-35 days evenly on the cooling sieve or cooling rack, and cool green for 10 hours at 15-25°C;

[0035] ②The first shaking green: put the mulberry leaves that have been cooled for 10 hours in the green shaking machine, and shake the green once;

[0036] ③Secondary cooling: spread the fresh mulberry leaves evenly on the cooling sieve or cooling rack after the first shaking, and cool the greens for 10 hours in an environment of 15-25°C;

[0037] ④Fixing: Put the fresh mulberry leaves after the second cooling in the greening machine, and finish them at 180°C for 5-15 minutes;

[0038] ⑤ Kneading: Cool down the fresh mulberry leaves after finishing to 55-65°C, put them in a kneading machine and knead them into ball patterns;

[0039] ⑥Kneading: put the fresh mulberry leaves after kneading in the kneading machine, and knead them repeatedly for 5-10 times;

[0040] ⑦ Roasting to enhance aroma t...

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PUM

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Abstract

The present invention discloses a mulberry leaf green tea and a preparation method thereof, and solves the problems of preparing green tea by using mulberry leaves. The mulberry leaf green tea preparation method is characterized by comprising the following steps that pollution-free, high-quality, fresh and tender mulberry leaves obtained from excellent ecological environments are selected as raw materials, and are refined and processed into the mulberry leaf green tea by conducting primary green leaf cooling, primary green leaf rocking, secondary green leaf cooling, enzyme deactivating, rolling, packed rolling, baking for fragrance improving and bitterness removing, fragrance improving, grading and packaging, and other scientific baking technologies at an appropriate environment temperature and within an appropriate time. The mulberry leaf green tea has effects of losing weight, maintaining beauty, and lowering blood sugar, is natural and pure in taste, and has great health-care values and market prospects.

Description

Technical field: [0001] The invention belongs to the technical field of tea production, in particular to a mulberry leaf green tea and a preparation method thereof Background technique: [0002] Mulberry leaves, also known as fairy grass, account for a large proportion in traditional agriculture, and are the king of plants. Every spring, the mulberry leaves are spit out, which contains an alkaloid called 1-deoxynonomycin (DNJ), with a content of about 100mg / 100g, which is an inhibitor of α-glucosidase. Mulberry leaves not only contain DNJ, but also rich in γ-aminobutyric acid and plant pure, which have the effects of weight loss, beauty, and hypoglycemia. The pollution-free high-quality young mulberry leaves are brewed into tea through batching processing, which not only increases the types of tea, but also has the health care effect of preventing and curing diseases. However, there is no scientific preparation method of mulberry leaf green tea. Invention content: [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 张怀军
Owner 张怀军
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