Method for processing folium mori health tea

A processing method, the technology of mulberry leaf tea, which is applied in the field of food processing, can solve the problems such as the inability to overcome the astringent taste of mulberry leaves, and achieve the effects of enhancing non-specific immune function, sweet taste and pleasant aroma

Inactive Publication Date: 2017-08-11
湖南芝草农业科技开发股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the amount of tea tree flowers set by this technology can blend and blend the aroma of flowers and tea, and neutralize the green taste in mulberry leaf tea, it cannot overcome the astringent taste of mulberry leaves.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A processing method of health-preserving mulberry leaf tea, specifically comprising the following steps:

[0038] 1) Pick fresh mulberry leaves and cool them immediately to prevent red mulberry leaves from being fermented due to damage during picking and transportation;

[0039] 2) After cooling, fresh mulberry leaves are combined with drying and shaking; the specific conditions are 90 minutes after drying, 30 kg of leaves, and 60 minutes of shaking;

[0040] 3) Spread the fresh mulberry leaves after shaking, 70 minutes in spring and autumn, and 40 minutes in summer, and finish greening when 50% of the fresh mulberry leaves turn red to obtain the green mulberry leaf tea;

[0041] 4) Select Codonopsis 5, Astragalus 5, Ginseng 5, Lycium barbarum 20, Mint 15, Orchid 15, Chrysanthemum 12; Rose bud 8, Tangerine peel 7, Cassia 8 raw materials are mixed and deployed into functional ingredients; the prepared functional ingredients are mixed with Water is mixed according to the...

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PUM

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Abstract

The invention relates to a method for processing folium mori health tea. The method comprises the following steps: 1) picking fresh folium mori; 2) performing combined treatment of sun withering and rocking withering; 3) performing fixation; 4) blending with codonopsis pilosula, astragalus membranaceus, ginseng, lycium barbarum, mint, orchid and chrysanthemum flos, and functional components such as rose buds, dried tangerine or orange peel and cassia seeds; 5) uniformly spraying a functional component extract onto a crude folium mori tea blank; 6) enabling the crude folium mori tea blank to absorb the concentrated extract naturally; 7) drying, and cooling naturally; 8) repeating the steps 5), 6) and 7) so as to obtain a folium mori blank; 9) aging, and baking with fire to enhance fragrance; and 10) performing high-temperature sterilization, thereby obtaining a finished product. By adopting the method, processing techniques of green tea are combined, a tea product which has the fragrance of flowers and fruits and is orange and bright in soap color, mellow and thick in taste and free of green smell of folium mori or bitterness of the folium mori, and automatic, clean and standardized production can be achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of health-preserving mulberry leaf tea. Background technique [0002] Mulberry leaves are the dry leaves of the Moraceae plant mulberry, which is the daily food of silkworms. The main food of silkworms. The complete leaves are or broadly ovate, about 15 cm long and 10 cm wide, with petioles about 4 cm long, heart-shaped at the base of the blade, slightly pointed at the top, serrated at the edge, densely white pubescent in the veins. Older leaves are thicker and dark green. Young leaves are thin, yellow-green. Crisp and easy to hold. Gas light, slightly bitter taste. [0003] Modern Chinese and Western medicine use mulberry leaves and mulberry leaf biological preparations as medicines for improving diabetes and other intractable diseases, and think that their medicinal effects are extremely extensive. It can clear the lungs and moistur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈菲芝陈红芝王思懿陈祺琦陈永红
Owner 湖南芝草农业科技开发股份有限公司
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