Processing and production method of mulberry-leave tea

A production method and mulberry leaf tea technology are applied in the directions of tea substitutes, tea treatment before extraction, etc., which can solve the problems of uneven wrapping of strips, impure aroma of mulberry leaf tea, bitter taste of tea, etc. Depressed, pure and thick aroma, fresh and mellow tea soup

Inactive Publication Date: 2016-04-06
石爱军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a processing method for mulberry leaf tea in view of the above problems, which can solve t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1.

[0019] On September 1, 2014, the applicant’s R&D team picked the green and normal homogenous leaves in the middle and upper part of the mulberry tree and washed them with clean water; the leaves were divided into three types of homogenous leaves: old, medium and tender according to the color depth of the leaves; then the petioles were peeled off And thick veins, and collect the petioles and thick veins for later use, leaving leaves with only fine veins.

[0020] Then cut the leaves into square small leaves with a side length of 1cm, and place the small leaves on a green tray stand for 2 hours, with a thickness of 2cm, gently turning once every 30 minutes.

[0021] Then put the stripped petioles and thick leaf veins into the boiler, add water for cooking, and use the steam generated in the boiler to finish; put the small blades on the conveyor belt of the steam curing machine, put them in at a constant speed, spread them evenly, and then pave them. The thickness i...

Example Embodiment

[0025] Example 2.

[0026] On September 15, 2014, the applicant’s research and development team picked the green and normal homogenous leaves in the upper part of the mulberry tree and washed them with water; according to the color depth of the leaves, the leaves were divided into three types of homogenous leaves: old, medium and tender; then the petioles were peeled off And thick veins, and collect the petioles and thick veins for later use, leaving leaves with only fine veins.

[0027] Then cut the leaves into square small leaves with a side length of 2 cm, and place the small leaves on a green tray stand for 2.5 hours, with a thickness of 2.5 cm, and gently flip it every 30 minutes.

[0028] Then put the stripped petioles and thick leaf veins into the boiler, add water for cooking, and use the steam generated in the boiler to finish; put the small blades on the conveyor belt of the steam curing machine, put them in at a constant speed, spread them evenly, and then pave them. The ...

Example Embodiment

[0032] Example 3.

[0033] On September 30, 2014, the applicant’s R&D team picked the green and normal homogenous leaves in the upper part of the mulberry tree and washed them with clean water; according to the color depth of the leaves, the leaves were divided into three types of homogenous leaves: old, medium and tender; then the petioles were peeled off And thick veins, and collect the petioles and thick veins for later use, leaving leaves with only fine veins.

[0034] Then cut the leaves into square small leaves with a side length of 3cm, and place the small leaves on a green tray stand for 3 hours, with a thickness of 3cm, and gently flip it every 30 minutes.

[0035] Then put the stripped petioles and thick leaf veins into the boiler, add water for cooking, and use the steam generated in the boiler to finish; put the small blades on the conveyor belt of the steam curing machine, put them in at a constant speed, spread them evenly, and then pave them. The thickness is 2cm, the...

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PUM

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Abstract

The invention discloses a processing and production method of mulberry-leave tea. The invention is characterized in that the processing and production method comprises the following nine major steps: picking the mulberry leaves, peeling the mulberry leaves, airing the enzymes, deactivating the enzymes, air-drying, kneading, screening and classifying, refining the aroma, dehydrating and the like. The processing and production method has the beneficial effects that the leaf stems and the thick leaf veins of the fresh and tender mulberry leaves which are picked in proper season are peeled, so that the refreshing and pure taste of the mulberry-leave tea can be preserved; enzymes in the leaf stems and the thick leaf veins are further deactivated by water vapor, so that the pure aroma of the mulberry-leave tea can be further ensured; the enzyme deactivation and the air-drying are performed on a conveyer belt so that the shapes of the mulberry leaves are kept and the strips formed by the mulberry leaves are uniform in shape; the kneading is performed when the mulberry leaves are hot, so that the mulberry leaves can be better shaped and the astringent taste of the mulberry leaves is removed; and the astringent taste can be further covered by the step of refining the aroma. The mulberry-leave tea produced according to the processing and production method has the advantages that the mulberry-leave tea is uniform in appearance, jade-green in color, refreshing and thick in aroma, dark-green and transparent in tea-soup color, tender and mellow in tea-soup taste as well as exquisite and fragrant tea-soup flavor. The processing and production method greatly improves quality of the mulberry-leave tea product.

Description

technical field [0001] The invention relates to the technical field of tea processing and production, in particular to a processing method of mulberry leaf tea. Background technique [0002] Mulberry leaves are recorded in "Compendium of Materia Medica": "The spirit of Sang Jixing is also known as articles eaten by cicadas, and the old man who eats people is children. Mulberry leaves are also known as "immortal grass". Mulberry leaves are the king of plants. Known as "heat tonic, mulberry leaves tonic", it is rich in 17 kinds of amino acids, crude protein, and crude fat. It is a plant with the same origin of medicine and food confirmed by the Ministry of Health. One of the big health food", become the source of green new food for human beings. [0003] Mulberry leaf tea generally uses high-quality tender mulberry leaves with superior ecological environment and no pollution as raw materials, and is refined through scientific baking and other processes. In the process, it is...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/34
Inventor 石爱军
Owner 石爱军
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