Preparation process of mulberry leaf tea

A preparation process, the technology of mulberry leaf tea, which is applied in the field of preparation technology of mulberry leaf tea, can solve the problems of affecting taste, heavy fishy taste, and single health care function, so as to improve coolness, eliminate fishy smell and green taste, improve The effect of tea aroma

Inactive Publication Date: 2015-12-30
安徽韵沣农业发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mulberry leaf tea grass prepared by the traditional technology is slightly cold in nature and taste, has a strong fishy taste, and has a strong green taste, which affects the taste. It is not easy to be accepted by people when drinking alone, and its health care function is single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation process for mulberry leaf tea, comprising the following preparation steps:

[0018] (1) After picking the fresh mulberry leaves, remove impurities and residual leaves, spread them out evenly indoors for 1 day, use a drum fixing machine to fix them at 150°C, knead the killed mulberry leaves, and stir-fry them until 7 Dried, spread to cool, and then roasted with sufficient heat to enhance the aroma until fully dry, and then crushed to obtain mulberry leaf powder; the above-mentioned raw fire temperature is 100°C, and the full fire temperature is 60°C.

[0019] (2) After cleaning the chrysanthemum, put it into ozone water and soak it for 20 minutes, take it out, carry out low-temperature vacuum drying, the temperature is controlled at 20°C, until the water content rate of the chrysanthemum reaches 30%, and then fix it at 100°C, and the fixation time is 10 Minutes, finally pulverized to obtain chrysanthemum powder;

[0020] (3) Put the Podocarpus leaves in a ...

Embodiment 2

[0023] A preparation process for mulberry leaf tea, comprising the following preparation steps:

[0024] (1) After picking the fresh mulberry leaves, remove impurities and residual leaves, spread them out evenly indoors for 2 days, use a drum fixing machine to fix them at 200°C, knead the killed mulberry leaves, and stir-fry them until 8 Dried, spread to cool, and then roasted with sufficient heat to enhance the fragrance until fully dry, and then crushed to obtain mulberry leaf powder; the above-mentioned raw fire temperature is 110°C, and the full fire temperature is 70°C.

[0025] (2) After cleaning the chrysanthemums, soak them in ozone water for 25 minutes, take them out, and carry out low-temperature vacuum drying. For 8 minutes, finally pulverized to obtain chrysanthemum powder;

[0026] (3) Put the Podocarpus leaves in a -10°C freezer for 4 hours, then put them in a -30°C freezer for 2 hours, then take them out and add water to grind, filter, and dry to obtain Podocar...

Embodiment 3

[0029] A preparation process for mulberry leaf tea, comprising the following preparation steps:

[0030] (1) After picking the fresh mulberry leaves, remove impurities and residual leaves, spread them out evenly indoors for 2 days, use a drum fixing machine to fix them at 200°C, knead the killed mulberry leaves, and stir-fry them until 8 Dried, spread to cool, and then roasted with sufficient heat to enhance the fragrance until fully dry, and then crushed to obtain mulberry leaf powder;

[0031] (2) After cleaning the chrysanthemum, put it into ozone water and soak for 30 minutes, take it out, carry out low-temperature vacuum drying, the temperature is controlled at 30°C, until the water content rate of the chrysanthemum reaches 40%, and then fix it at 120°C, and the fixation time is 10 Minutes, and finally pulverized to obtain chrysanthemum powder; the described gross fire temperature is 120°C, and the full fire temperature is 80°C.

[0032] (3) Put the Podocarpus leaves in ...

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PUM

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Abstract

The invention discloses a preparation process of mulberry leaf tea. The preparation method includes the following steps: (1), after fresh mulberry leaves are picked, spreading the fresh mulberry leaves uniformly for placement indoors for 1-2 days, removing water at 150-200 DEG C, rolling, using gross fire to fry the fresh mulberry leaves to be 70-80% dry, spreading for cooling, using complete fire to dry-fry for flavoring until the fresh mulberry leaves are completely dry, and smashing to obtain mulberry leaf powder; (2), after chrysanthemum is cleaned, placing chrysanthemum into ozone water for soaking for 20-30 minutes, performing low-temperature vacuum drying, removing water, and smashing to obtain chrysanthemum powder; (3), placing podocarpus leaves into a refrigeratory of minus 10 DEG C for refrigerating for 4 hours, placing the same into a refrigeratory of minus 30 DEG C for freezing for 1-2 hours, taking the same out, adding water for pulping, filtering, and drying to obtain podocarpus leaf powder; (4), mixing the mulberry leaf powder, the chrysanthemum flower and the podocarpus leaf powder well to obtain mixed powder, spraying essential oil onto the mixed powder, drying, performing superfine smashing, and packaging, wherein the essential oil accounts for 0.1-0.5% of weight of the mixed powder. By the preparation process, smell and green taste of the mulberry leaves are effectively removed, cool nature of the mulberry leaves is improved, stomach cold is avoided, and the mulberry leaf tea has multiple healthcare functions.

Description

technical field [0001] The invention relates to the technical field of mulberry leaf utilization, in particular to a preparation process of mulberry leaf tea. Background technique [0002] Mulberry leaves are the leaves of the moraceae plant mulberry. Mulberry leaves contain crude protein, crude fat, soluble sugar, and some functional active substances, including flavonoids and their glycosides, alkaloids, polysaccharides, chlorophyll, volatile oil, various amino acids, trace elements, etc. The theory of traditional Chinese medicine believes that mulberry leaves can disperse wind-heat, relieve exterior heat, nourish yin and promote body fluid, and also have the functions of inhibiting blood sugar rise and pigmentation. However, the mulberry leaf tea grass prepared by the traditional technology has a slightly cold taste, a strong fishy taste, a strong green taste, which affects the taste, is not easily accepted by people when drinking alone, and has a single health care func...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 储根盘
Owner 安徽韵沣农业发展股份有限公司
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