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Compound mulberry leaf tea and preparation method thereof

A technology for mulberry leaf tea and compound recipe, applied in the field of compound mulberry leaf tea and its preparation, can solve the problems of poor taste, reduced mulberry leaf content, discount of medicinal tea effect, etc., and achieves slightly bitter taste, convenient taking, and aftertaste. sweet effect

Inactive Publication Date: 2017-08-18
郑买杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Because the mulberry leaves are sweet and bitter in nature and have a strong fishy smell, the taste of the tea soup is green and astringent, and the taste is not good. In order to facilitate consumers' acceptance, the current general components of mulberry leaf compound tea are relatively complicated. By adding various ingredients to adjust the taste of mulberry leaf tea, at the same time Reducing the content of mulberry leaves in mulberry leaf tea will greatly reduce the effect of herbal tea

Method used

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  • Compound mulberry leaf tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Cream mulberry leaf tea:

[0028] 1) Harvesting: Take the frost-affected mulberry leaves, wash, remove the petiole, and cut into 1cm 2 small pieces, to dry;

[0029] 2) Finishing: Microwave high-temperature finishing, the finishing temperature is 450°C, the finishing time is 30s, and the water content is 65%;

[0030] 3) Kneading: Put the leaves into a kneading machine for pressurized kneading for 40 minutes, kneading until 70% tightly knotted into strips;

[0031] 4) Drying: dry at 110°C under high heat until the water content is 35%, and then dry at 85°C with full fire until the water content is 8%;

[0032] 5) Titian: Bake at a constant temperature of 70°C for 40 minutes with a slow fire.

[0033] Making tea from young mulberry branches: Take the young mulberry branches of the mulberry tree from July to September, cut them into 0.1mm thick slices, and dry them in a dryer at a temperature of 85°C for 20 minutes.

[0034] Cassia seed tea: fry the cassia seed until ...

Embodiment 2

[0037] Cream mulberry leaf tea:

[0038] 1) Harvesting: take the frost-affected mulberry leaves, wash, remove the petiole, and cut into 1.2cm 2 small pieces, to dry;

[0039] 2) Finishing: microwave high-temperature finishing, the finishing temperature is 400°C, the finishing time is 30s, and the water content is 70%;

[0040] 3) Kneading: Put the leaves into a kneading machine for pressurized kneading for 40 minutes, kneading until 70% tightly knotted into strips;

[0041] 4) Drying: dry at 120°C under fire until the water content is 35%, and then dry at 95°C with full fire until the water content is 7%;

[0042] 5) Titian: Bake at a constant temperature of 70°C for 40 minutes with a slow fire.

[0043] Making tea from young mulberry branches: Take the young mulberry branches from July to September, cut them into 0.2mm thick slices, and dry them in a dryer at 90°C for 20 minutes.

[0044] Cassia seed tea: fry the cassia seed until it has a slight aroma, then grind it into...

Embodiment 3

[0047] Cream mulberry leaf tea:

[0048] 1) Harvesting: take the frost-affected mulberry leaves, wash, remove the petiole, and cut into 1.5cm 2 small pieces, to dry;

[0049] 2) Finishing: Microwave high-temperature finishing, the finishing temperature is 420°C, the finishing time is 35s, and the water content is 70%;

[0050] 3) Kneading: put the leaves into a kneading machine for pressurized kneading for 50 minutes, kneading until 75% tightly knotted into strips;

[0051] 4) Drying: dry at 110°C under high heat until the water content is 35%, and then dry at 95°C with full fire until the water content is 5%;

[0052] 5) To enhance the aroma: use a slow fire at a constant temperature of 70°C to bake simultaneously with the black tea for 40 minutes; the amount of black tea used is about 45% of the weight of the frosted mulberry leaves.

[0053] Making tea from tender mulberry branches: Take the tender mulberry branches of fruit mulberry trees from July to September, cut them ...

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Abstract

The invention relates to compound mulberry leaf tea and a preparation method thereof, and belongs to the field of preparation of medicinal tea. The compound mulberry leaf tea consists of the following raw materials in parts by weight: 6-10 parts of lonicera japonica thunb, 1-6 parts of tender mulberry twigs, and 3-5 parts of semen cassiae. The preparation method comprises the following steps of taking lonicera japonica thunb after the frost's descent, performing steaming and kneading to obtain tea, enabling the tender mulberry twigs to be made into thin sheets, preforming drying, performing simple stir-frying on the semen cassiae until light fragrance is obtained, then performing grinding to obtain powder, and enabling the raw materials to be in compatibility in parts by weight so as to make tea bags, wherein the weight of each bag is 5-7g. The compound mulberry leaf tea has the efficacy of expelling wind, clearing away heat, clearing mind and eyes, reducing blood pressure, treating beriberi, eliminating edema, inducing urination and stool, removing toxins from snakes and centipedes, being good for arm and leg joints, improving hearing, improving eyesight, relieving wind itch and drying itch of all bodies, being cool and refreshing, promoting the production of body fluid to quench thirst and the like, and is well welcomed by users.

Description

technical field [0001] The invention relates to a compound mulberry leaf tea and a preparation method thereof, belonging to the field of herbal tea preparations. Background technique [0002] Traditional Chinese medicine health tea with traditional Chinese herbal medicine as the main component is a traditional Chinese specialty beverage, which is generally loved by people because of its remarkable curative effect, easy production, and convenient consumption. With the continuous improvement of people's living standards, people's health awareness is also continuously enhanced. Herbal tea products, using medicine instead of tea, and drinking tea to treat diseases, not only exert the advantages of traditional Chinese medicine, but also play a positive role in disease prevention and treatment. Good market prospect. [0003] Mulberry leaves are the leaves of the mulberry of the Moraceae plant, which are mostly planted in most parts of the country. The theory of traditional Chine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 郑买杰
Owner 郑买杰
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