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Method for making mulberry cream tea

The technology of frost mulberry tea and mulberry leaf is applied in the field of preparation of frost mulberry tea, which can solve the problems of easy drying of tea leaves, poor sensory acceptance, crispness and the like, and achieve the effects of improving the retention, improving the shape of dry tea and maintaining the water content.

Inactive Publication Date: 2017-09-15
广西柳商健康产业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Frost mulberry tea is made from mulberry leaves that grow in summer and autumn and have been frosted. Compared with the young leaves that grow in spring, they have relatively less moisture. Therefore, according to the current traditional mulberry leaf tea production method, frost Mulberry tea has problems such as dry and crisp tea leaves, and poor sensory acceptance

Method used

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  • Method for making mulberry cream tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Preparation before preparation

[0027] (1) Preparation of color protection solution: mix pomegranate extract, mulberry extract, L-cysteine, gardenia extract, oxalic acid and distilled water in a mass ratio of 3:2:1:1:0.1:70 until uniform , the color protecting solution of the present invention can be obtained.

[0028] 2. The above-mentioned prepared color-protecting liquid is applied to the preparation of cream mulberry tea of ​​the present invention according to the following specific steps:

[0029] (1) Collection of raw materials: pick fresh mulberry leaves grown in summer and autumn and have been frosted for cleaning, soak in salt water with a concentration of 0.05g / mL for 3min, rinse with distilled water and cut into strips with a width of 1cm, namely mulberry leaves;

[0030] (2) Color protection: soak the above-mentioned mulberry leaf strips in the color protection solution for 20 minutes, then blanch at 90°C for 30 seconds, remove and drain;

[0031] (3)...

Embodiment 2

[0035] 1. Preparation before preparation

[0036] (1) Preparation of color protection solution: mix pomegranate extract, mulberry extract, L-cysteine, gardenia extract, oxalic acid and distilled water in a mass ratio of 5:3:3:2:0.3:76 until uniform , the color protecting solution of the present invention can be obtained.

[0037] 2. The above-mentioned prepared color-protecting liquid is applied to the preparation of cream mulberry tea of ​​the present invention according to the following specific steps:

[0038] (1) Collection of raw materials: pick fresh mulberry leaves grown in summer and autumn and have been frosted for cleaning, soak in salt water with a concentration of 0.06g / mL for 4min, rinse with distilled water and cut into strips with a width of 1.3cm. The mulberry leaves are obtained;

[0039] (2) Color protection: soak the above-mentioned mulberry leaf strips in the color protection solution for 25 minutes, then blanch at 93°C for 40 seconds, remove and drain; ...

Embodiment 3

[0044] 1. Preparation before preparation

[0045] (1) Preparation of color protection solution: mix pomegranate extract, mulberry extract, L-cysteine, gardenia extract, oxalic acid and distilled water in a mass ratio of 6:5:4:3:0.4:80 until uniform , the color protecting solution of the present invention can be obtained.

[0046] 2. The above-mentioned prepared color-protecting liquid is applied to the preparation of cream mulberry tea of ​​the present invention according to the following specific steps:

[0047] (1) Collection of raw materials: pick fresh mulberry leaves grown in summer and autumn and have been frosted for cleaning, soak in salt water with a concentration of 0.08g / mL for 5min, rinse with distilled water and cut into strips with a width of 1.5cm. The mulberry leaves are obtained;

[0048] (2) Color protection: soak the above-mentioned mulberry leaf strips in the color protection solution for 30 minutes, then blanch at 95°C for 45 seconds, remove and drain; ...

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Abstract

The invention belongs to the technical field of tea and specifically discloses a method for making mulberry cream tea. The mulberry cream tea disclosed by the invention is mainly made by the following steps: (1) collecting raw materials, namely picking fresh mulberry leaves for cleaning and slicing; (2) performing color protecting, namely soaking, blanching and draining by adopting a color protecting solution; (3) fixing, namely fixing mulberry leaf branches by a steam and microwave combination; (4) rolling; and (5) drying, wherein the color protecting solution is mainly prepared by uniformly mixing pomegranate extract, mulberry sarcocarp extract, L-cysteine, gardenia extract, oxalic acid and distilled water according to a certain mass ratio. The preparation method disclosed by the invention is simple and easy to implement, and the prepared mulberry cream tea has the effects of beautifying, losing weight and regulating the blood sugar level and is perfect in color, aroma and taste, high in sensory acceptability and suitable for being eaten by a large group of people.

Description

【Technical field】 [0001] The invention relates to the technical field of tea, in particular to a method for preparing frosted mulberry tea. 【Background technique】 [0002] Mulberry is a deciduous perennial woody plant of the Moraceae family. my country is the earliest country in the world to cultivate mulberry trees, with a history of more than 4,000 years. Mulberry leaves contain crude protein, soluble carbohydrates, vitamins, polyphenols, flavonoids, minerals, alkaloids, plant fibers and amino acids necessary for the human body and other nutrients and bioactive components, thus becoming a natural One of the ideal raw materials for functional food with high quality and low price. [0003] Traditional medicine believes that mulberry leaves are sweet in nature and sweet in taste, and have the functions of dispelling wind and heat dissipation, moistening dryness, improving eyesight, and cooling blood on the human body. According to research reports, mulberry leaves have the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 姚兆义
Owner 广西柳商健康产业发展有限公司
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