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Processing method of mulberry leaf cool tea

A processing method and mulberry leaf tea technology are applied in the processing field of mulberry leaf herbal tea, which can solve the problem of turbidity of herbal tea, affecting the quality of herbal tea, turbid color of herbal tea, etc. Effects of ingredients

Inactive Publication Date: 2017-11-24
LUAN MEIGUI BLACK TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production of herbal tea, polyphenols, caffeine and polysaccharides in herbal tea will produce condensation when the temperature is low, resulting in turbidity in the color of the herbal tea and affecting the quality of the herbal tea. Can not completely solve the problem of herbal tea turbidity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing method of mulberry leaf herbal tea, comprising the following steps:

[0021] (1) Semi-fermentation: spray the inoculum liquid on the mulberry leaf tea, and place it in an environment of 16°C for 11 hours of fermentation. During the fermentation, the macromolecular nutrients in the mulberry leaves can be degraded into small molecular components, and the mulberry leaf cells can be decomposed. The intracellular nutrients are analyzed to improve the utilization rate of nutrients in mulberry leaves, and mixed with raw materials such as chrysanthemum and licorice.

[0022] (2) High pressure cooking: add mineral spring water according to the mass ratio of mineral spring water and raw material powder at 1:6.5, and add anhydrous ethanol with 4%-5% quality of mineral spring water, first cook at a pressure of 0.23MPa and a temperature of 64°C For 33min, cook at 0.32MPa and temperature of 91℃ for 1.5h. After natural cooling, the mulberry leaf cooking liquid is obtained...

Embodiment 2

[0034] The present embodiment 2 is compared with embodiment 1, and the step changes in the following aspects:

[0035] The amount of the bacterial agent liquid described in step (1) is 9.6% of the mass of mulberry leaf tea, and the mass of the bacterial agent is 3.7%, and the ratio of lactic acid bacteria: acetic acid bacteria in the bacterial agent is 3:2.

[0036] For the raw material powder described in step (1), the mass parts of each preparation component are:

[0037] 66 parts of mulberry leaf tea, 11 parts of chrysanthemum, 8.7 parts of Shanzhizi, 5.2 parts of licorice, 3.4 parts of Panax notoginseng, 6 parts of dried tangerine peel, and 4 parts of raisins.

[0038] Step (2) high pressure cooking, its parameters are:

[0039] First, it was cooked at a pressure of 0.27MPa and a temperature of 66°C for 37 minutes, and then at a temperature of 0.36MPa and a temperature of 94°C for 2 hours.

[0040] Step (3) filtration, the parameters of which are: firstly use a microfilt...

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PUM

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Abstract

The invention discloses a processing method of mulberry leaf cool tea. The processing method is characterized by comprising the following steps of (1) half-fermentation, adding a bacterial agent liquid in mulberry leaf tea, and carrying out half-fermentation; (2) high-pressure steaming, carrying out high-pressure steaming on a mixture under the pressure intensities of 0.2-0.3MPa and 0.3-0.4MPa respectively; (3) filtering, adding a Puer tea concentrated solution in a mulberry leaf cooking liquor, cooling, and carrying out vacuum pumping filtration with a microfiltration membrane and an ultrafiltration membrane respectively; (4) sterilization treatment, using microwaves and ultraviolet rays to carry out sterilization treatment on a mulberry leaf tea filtering liquor respectively; and (5) packaging, carrying out canning and packaging on the mulberry leaf cool tea under the aseptic condition. By adopting the processing method provided by the invention to prepare the mulberry leaf cool tea, the processing depth and an additional value of mulberry leaves are increased, the prepared mulberry leaf cool tea has the characteristics of limpid liquor, good antibacterial property, stable quality and the like, and the cost lowering ratio is 13 percent or above.

Description

technical field [0001] The invention belongs to the technical field of mulberry leaf tea processing, in particular to a processing method of mulberry leaf herbal tea. Background technique [0002] Mulberry leaves are the leaves of mulberry plants of the family Moraceae. The leaves are alternate, oval or elliptical, with an acute apex, a heart-shaped or asymmetrical base, and irregularly coarsely serrated or scalloped edges. Mulberry leaves can be used in traditional Chinese medicine. Its nature is cold, its taste is sweet and bitter, and it belongs to the lung and liver meridians. Mulberry leaves are rich in flavonoids, steroids and triterpenoids, hyssopterone, ecdysterone, rutin, quercetin, chlorogenic acid, coumarin, alkaloids, chlorogenic acid and trace amounts Volatile oil and other ingredients; it has the functions of lowering blood sugar, antibacterial and anti-inflammatory, promoting protein synthesis, etc., can eliminate cholesterol in the body, lower blood lipids, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 孙闻孙宇琪
Owner LUAN MEIGUI BLACK TEA