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Formula for mulberry leaf tea and preparation technique thereof

A preparation process, the technology of mulberry leaf tea, which is applied in the field of tea, can solve the problem of dry taste of mulberry leaf tea, and achieve the effect of retaining weight loss, clearing fat, reducing sweetness and bitterness, and reducing blood viscosity

Inactive Publication Date: 2017-03-29
柯宇澄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a formula of mulberry leaf tea and its preparation process, so as to solve the problem of dry mouthfeel of mulberry leaf tea in the past

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of mulberry leaf tea formula, its formula raw material comprises mulberry leaf, dried chrysanthemum, soybean, silver flower, kudzu flower, licorice, reed root and red date, and the weight ratio of each raw material is respectively: mulberry leaf 30-55%, dried chrysanthemum 10-20%, red dates 10-15%, soybeans 3-5%, silver flower 3-5%, kudzu flower 2-3%, licorice 6-8%, reed root 6-8% and red dates 8-10%; Take 1000g as a unit, first prepare 200g of dried chrysanthemum, 100g of red dates, 30g of soybeans, 30g of silver flowers, 30g of kudzu flower, 70g of licorice, 70g of reed root and 100g of red dates, stir all the mixed materials, and then if as follows (A )-(F) step, weighing 370g of mulberry leaves, and then proceed to (H) and (G) steps.

[0020] (A) Leaf picking and treatment: Collect the middle and upper leaves of mulberry trees that are free from pollution and pests and diseases in late autumn, remove the petiole, pay attention to separate the old and tender, ...

Embodiment 2

[0029] A kind of mulberry leaf tea formula, its formula raw material comprises mulberry leaf, dried chrysanthemum, soybean, silver flower, kudzu flower, licorice, reed root and red date, and the weight ratio of each raw material is respectively: mulberry leaf 30-55%, dried chrysanthemum 10-20%, red dates 10-15%, soybeans 3-5%, silver flower 3-5%, kudzu flower 2-3%, licorice 6-8%, reed root 6-8% and red dates 8-10%; Take 100g as a unit, first prepare 15g of dried chrysanthemum, 15g of red dates, 5g of soybeans, 3g of silver flowers, 2g of kudzu flowers, 6g of licorice, 6g of reed root and 8g of red dates, stir the mixed materials, and then if as follows (A )-(F) step, weigh 40g of mulberry leaves, and then proceed to (H) and (G) steps.

[0030] (A) Leaf picking and treatment: Collect the middle and upper leaves of mulberry trees that are free from pollution and pests and diseases in late autumn, remove the petiole, pay attention to separate the old and tender, try to make the o...

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PUM

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Abstract

The invention discloses a formula for mulberry leaf tea and a preparation technique thereof. The formula comprises, by weight, 30-55% of mulberry leaves, 10-20% of dried chrysanthemum, 10-15% of red dates, 3-5% of soybean, 3-5% of lonicera japonica thunb, 2-3% of pueraria flower, 6-8% of liquorice, 6-8% of reed rhizome and 8-10% of red dates. The mulberry leaves are strip leaves with length being1 cm and width being 0.3-0.5 cm. The red date is dried red date flesh, and seeds of the dried red date flesh are eliminated. The invention has the functions of losing weight, eliminating fat and lowering blood viscosity, the taste is good, and the scent is complete in all varieties.

Description

technical field [0001] The invention relates to a formula of mulberry leaf tea and a preparation process thereof, belonging to the field of tea. Background technique [0002] Mulberry leaves can be used for medicine, which many people may have a little understanding of, so some people will use mulberry leaves to make tea to achieve the purpose of health care. The reason why mulberry leaf tea can reduce swelling is because the mulberry leaf is good for water. [0003] But but mulberry leaves taste sweet and bitter, are not accepted by people as beverages alone, and are only used as raw materials at present, which greatly affects the development and utilization value of mulberry leaves. For this reason, mouthfeel and fragrance are often a method to attract people to taste. The production and formula need to be continuously improved in order to enhance the taste and aroma. Contents of the invention [0004] Aiming at the deficiencies in the prior art, the purpose of the p...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 柯宇澄
Owner 柯宇澄
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