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Processing method for sugarcane top blended tea

A processing method and technology of sugarcane leaves, applied in the field of tea processing, can solve the problems of waste of mulberry leaf resources and achieve the effects of improving taste, increasing rolling time, and rich sources

Inactive Publication Date: 2017-05-17
广西南宁途御科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At the same time, Guangxi is very rich in mulberry leaf resources. Mulberry leaves are mainly used as food for silkworms for feeding; however, the amount required for the cultivation of mulberry leaves is relatively small, thus causing a lot of waste of mulberry leaf resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method for blending sugarcane leaf tea, comprising the steps of:

[0027] (1) Picking fresh leaves: picking mulberry leaves as raw materials; picking and cutting sugarcane leaves, and cutting them into 5-8cm sections for subsequent use;

[0028] (2) Drying and hot greening: at 17:00 in the evening on a sunny day, spread the young mulberry leaves on a drying cloth with a thickness of 3-4cm, and dry them for 15 minutes. The weight loss rate of fresh leaves is 8% to 12%. .

[0029] Put the young sugarcane leaves into hot water at 60°C for 3-5 minutes, add 1-2% baking soda to protect the color, then pick them up and dry them until the water content is between 50-60%. spare;

[0030] (3) Blending: Blending and mixing the sun-dried green leaves of mulberry leaves and hot green leaves of sugarcane according to the weight ratio of 8:1 to obtain blended leaves;

[0031] (4) Shaking green: put the blended leaves after drying green in a shaking cage, shake green th...

Embodiment 2

[0039] A processing method for blending sugarcane leaf tea, comprising the steps of:

[0040] (1) Picking fresh leaves: picking mulberry leaves as raw materials; picking and cutting sugarcane leaves, and cutting them into 8-10 cm sections for subsequent use;

[0041] (2) Drying and hot greening: at 18:00 in the evening on a sunny day, spread the young mulberry leaves on a drying cloth with a thickness of 4-5cm, and dry them for 20 minutes. The weight loss rate of fresh leaves is 10% to 12%. .

[0042] Put the young sugarcane leaves in 70°C hot water for 3-4 minutes, add 2-3% baking soda to protect the color, then pick them up and dry them until the water content is between 50-60%. spare.

[0043] (3) Blending: blending and mixing the sun-dried green leaves of mulberry leaves and hot green leaves of sugarcane at a weight ratio of 9:1 to obtain blended leaves.

[0044] (4) Shaking green: put the blended leaves after drying green in a shaking cage, shake green three times, the...

Embodiment 3

[0052] A processing method for blending sugarcane leaf tea, comprising the steps of:

[0053] (1) Picking fresh leaves: Picking young mulberry leaves as raw materials; picking and cutting young sugarcane leaves, and cutting them into 5-8cm sections for later use.

[0054](2) Drying and hot greening: 17:00-18:00 in the evening on a sunny day, spread the young mulberry leaves on the drying cloth with a thickness of 3-5cm, and dry them for 15 minutes. The weight loss rate of fresh leaves is 8%~ 10%, reserve.

[0055] Put the young sugarcane leaves into hot water at 65°C for 3-5 minutes, add 2% baking soda to protect the color, then pick them up, dry them until the water content is between 50-60%, and set aside.

[0056] (3) Blending: blending and mixing the sun-dried green leaves of mulberry leaves and hot green leaves of sugarcane at a weight ratio of 10:1 to obtain blended leaves.

[0057] (4) Shaking green: put the blended leaves after drying green in a shaking cage, shake g...

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PUM

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Abstract

The invention discloses a processing method for sugarcane top blended tea. The method comprises the following steps: picking fresh leaves; sunning, blanching and mixing; shaking; withering; performing de-enzyme treatment; twisting; primarily drying; shaping; and completely drying. According to the invention, the fresh sugarcane top and folium mori are taken as raw materials; the fresh sugarcane top is specifically blanched to remove the float tomenta. The traditional green tea processing technology is combined with the sunning and shaking technology for oolong, so that the taste is improved, the effective constituents of the produced sugarcane top blended tea are easy to leach and the sugarcane top blended tea tastes nice and has the effects of clearing away the lung-heat, moistening dryness, reducing blood pressure, reducing blood sugar, and the like.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a tea processing method. Background technique [0002] Sugarcane is a plant with a wide planting area and great economic value. The amount of sugarcane leaves is also quite huge. Among them, the annual output of sugarcane in my country exceeds 4 million tons. As traditional animal food, as fuel or fermented to make fertilizer. Sugarcane leaves mainly contain sugars, polysaccharides, glycosides, organic acids, flavonoids and phenols, and have pharmacological effects such as antibacterial, hypoglycemic, antitumor, antioxidative, and skin aging prevention. In addition, it also has the effect of clearing away heat, promoting body fluid and suppressing sweat. Sugarcane leaves are commonly used in folks to treat night sweats in children. Because the outer layer of sugarcane leaves has fine sticky hairs and rough surface, it is rarely or even not used in beverages and teas. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 欧刚宏粟玉芬
Owner 广西南宁途御科技有限公司
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