Quality-guaranteeing refining processing method for spring mulberry leaf tea and spring mulberry leaf tea product

A technology of refined processing and spring mulberry tea, which is applied in the quality-preserving refined processing method and product field of spring mulberry tea, which can solve the problems of dissolving in water, discoloration of mulberry leaves, and more damage, so as to maintain color and fragrance and ensure high quality , the effect of retaining nutrients and health-care functional substances

Inactive Publication Date: 2016-06-08
南充尚好桑茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it provides a new method of killing mulberry leaf tea, it still has the problem that the mulberry leaves will change color if the mulberry leaves are kept in boiling water for too long, and the nutrients and health-care functional substances contained in the mulberry leaves will change with the treatment. The longer the time, the more the problem is dissolved in water or destroyed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, a kind of quality preservation refined processing method of spring mulberry tea. Specific steps are as follows:

[0021] (a) Raw material collection: select mulberry buds from the beginning of March to Qingming Festival and the first two young leaves of the mulberry buds;

[0022] (b) Boiled water for clearing greens: put mulberry buds and young mulberry leaves into boiling water, stir while cooking to remove dirt and grassy smell on mulberry leaves, and perform the first greening for 30 seconds;

[0023] (c) Color fixation in cold water: Put the mulberry buds and tender mulberry leaves after the first greening into cold water to cool and fix the color;

[0024] (d) Draining: The raw materials fished out from the cold water are spread on the mesh belt of the mesh belt conveyor, so that the dripping water leaks away, and a uniform water film is attached to the surface of the raw materials;

[0025] (e) Secondary greening: Send the above-mentioned raw mate...

Embodiment 2

[0028] Embodiment 2, a kind of quality preservation refined processing method of spring mulberry tea. Specific steps are as follows:

[0029] (a) Raw material collection: select mulberry buds from the beginning of March to Qingming Festival and the first two young leaves of the mulberry buds;

[0030] (b) Boiled water for clearing greens: put mulberry buds and young mulberry leaves into boiling boiling water, stir while cooking to remove dirt and grassy smell on mulberry leaves, and carry out first greening, the time is 80 seconds;

[0031] (c) Color fixation in cold water: Put the mulberry buds and tender mulberry leaves after the first greening into cold water to cool and fix the color;

[0032] (d) Draining: The raw materials fished out from the cold water are spread on the mesh belt of the mesh belt conveyor, so that the dripping water leaks away, and a uniform water film is attached to the surface of the raw materials;

[0033] (e) Secondary greening: Send the above-men...

Embodiment 3

[0036] Embodiment 3, a kind of quality preservation refined processing method of spring mulberry tea. Specific steps are as follows:

[0037] (a) Raw material collection: select mulberry buds from the beginning of March to Qingming Festival and the first two young leaves of the mulberry buds;

[0038] (b) Boiled water for greening: put the mulberry buds and young mulberry leaves into boiling water, stir while cooking to remove the dirt and grassy smell on the mulberry leaves, and perform the first greening for 60 seconds;

[0039] (c) Color fixation in cold water: Put the mulberry buds and tender mulberry leaves after the first greening into cold water to cool and fix the color;

[0040] (d) Draining: The raw materials fished out from the cold water are spread on the mesh belt of the mesh belt conveyor, so that the dripping water leaks away, and a uniform water film is attached to the surface of the raw materials;

[0041] (e) Secondary finishing: send the above raw material...

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PUM

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Abstract

The invention discloses a quality-guaranteeing refining processing method for spring mulberry leaf tea. The method is characterized by being conducted through the following steps: (a), raw material collection: mulberry buds between early March and the Tomb-sweeping Day and first two tender leaves close to each mulberry bud are selected; (b) fixation with boiling water: the mulberry buds and the tender mulberry leaves are placed into the boiling water, dirt on the mulberry leaves and grass flavor of the mulberry leaves are removed during boiling and stirring, and primary fixation is performed for 30-80 s; (c) color fixation with cold water: the mulberry buds and the tender mulberry leaves after primary fixation are placed into the cold water for cooling and color fixation; (d) draining: the materials fished out of the cold water are spread on a mesh belt of a mesh belt conveyor to drain water drops, and a uniform water film is attached to the surfaces of the materials; (e) secondary fixation: the materials are fed into a roller type hot air dryer for ultra-high-temperature rapid fixation; (f) rapid cooling with cold air: the materials are cooled rapidly with a cooler; (g) product obtaining after rolling, shape forming, aroma enhancement and drying.

Description

technical field [0001] The invention relates to a processing method and product of tea, in particular to a processing method and product of quality-preserving and refined spring mulberry tea. Background technique [0002] As we all know, modern medicine has proved that mulberry leaves contain a variety of vitamins and minerals, amino acids, carbohydrates and plant fibers. The crude protein content of mulberry leaves accounts for 23% of the total dry matter. Mulberry leaves contain 17 kinds of amino acids, 6% of crude fat, 25% of soluble carbohydrates, 10% of crude fiber, and a large amount of vitamin C and B1 , B2 and folic acid, carotene, calcium, phosphorus, iron, manganese, sodium, etc., also contains a lot of flavonoids. Its amino acid composition and content are very similar to those of rapeseed pollen, among which the 8 kinds of amino acids necessary for the human body account for 44.9% of the total amino acids. In 1993, the Ministry of Health of the People's Republi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 刘露民
Owner 南充尚好桑茶有限公司
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