Method of processing of mulberry leaf tea

A processing method and a technology for mulberry leaf tea, applied in the field of food processing, can solve the problems such as inability to overcome the astringency of mulberry leaves, and achieve the effects of enhancing non-specific immune function, enhancing nutritional performance and enhancing aroma

Inactive Publication Date: 2017-08-18
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

[0034] A processing method for mulberry leaf tea, specifically comprising the following steps:

[0035] 1) Pick fresh mulberry leaves and cool them immediately to prevent red mulberry leaves from being fermented due to damage during picking and transportation;

[0036] 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;

[0037] 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;

[0038] 4) Select ginseng 5, wolfberry 20, mint 20, orchid 20, chrysanthemum 20; rosebud 8, tangerine peel 7 raw materials by weight and mix them into functional ingredients; mix the prepared functional ingredients with water at a mass ratio of 1:10, Extract for 4 hours at an extraction temperature of 98°C, and filter...

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Abstract

The invention relates to a method of processing of mulberry leaf tea. The method comprises the steps of 1, mulberry fresh leaves plucking; 2, sunning green and shaking green combination processing; 3, early fixing; 4, deployment of success elements; 5, uniform spraying of functional element extraction liquid on rough cast of mulberry leaf tea; 6, natural absorption of concentrated extraction liquid by rough cast of mulberry leaf tea; 7, oven drying and standing cool; 8, mulberry tea bloom obtaining by repetition of steps 5, 6, 7; 9, aging, baking sweet; 10, end product acquiring by high temperature sterilization. By the method of processing of mulberry leaf tea, the fusion of the processing technology of green tea is achieved, and a tea product of flower and fruit, bright orange-red soup color, strong mellow taste, no green mulberry smell, and no astringency of mulberry leaf tea is brought forth; and the automation, pureness, standardization of production are achievable.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of 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 moisturize dryness, relie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈红芝陈菲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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