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Manufacture method of tender mulberry leaves

A production method and technology of mulberry sprouts, which are applied in the field of food processing, can solve problems such as inconvenient storage and carrying, few mulberry sprout products, and failure to meet market demand, so as to maintain freshness and flavor, convenient preservation, and good quality. taste effect

Inactive Publication Date: 2018-05-04
西充青禾桑业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most of the mulberry leaf products on the market are raw products, and there are few mulberry sprout products, which are inconvenient to store and carry, and cannot meet market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for making mulberry sprouts, comprising a step of picking mulberry leaves, a step of fixing mulberry leaves, a step of fermenting mulberry leaves, a step of drying mulberry leaves and a packaging step;

[0020] Steps for picking mulberry leaves: Generally, when the weather is clear and the sun shines, it is picked at 6-9 o'clock in the morning. There are three mulberry leaves at the front of the mulberry branches. The length of the mulberry leaves is 5-7cm.

[0021] Clean the picked mulberry leaves, wash and dry the mulberry leaves, and then fix them. The cleaning method: first prepare a salt solution with a mass percentage concentration of 1-2%, soak the mulberry leaves in the salt solution for 5-10 Minutes, remove the soaked mulberry leaves, rinse with water and dry.

[0022] Steps for killing mulberry leaves: the picked mulberry leaves (that is, rinsed with water and dried) are instantly killed in a hot air environment with a temperature of 800°C-1000°C, and...

Embodiment 2

[0027] A method for making mulberry sprouts, comprising a step of picking mulberry leaves, a step of fixing mulberry leaves, a step of fermenting mulberry leaves, a step of drying mulberry leaves and a packaging step;

[0028] Steps for picking mulberry leaves: Generally, when the weather is clear and the sun shines, it is picked at 6-9 o'clock in the morning. There are three mulberry leaves at the front of the mulberry branches. The length of the mulberry leaves is 5-7cm.

[0029] Clean the picked mulberry leaves, wash and dry the mulberry leaves, and then fix them. The cleaning method: first prepare a salt solution with a mass percentage concentration of 1-2%, soak the mulberry leaves in the salt solution for 5-10 Minutes, remove the soaked mulberry leaves, rinse with water and dry.

[0030] Steps of killing mulberry leaves: the picked mulberry leaves (that is, rinsed with water and dried) are instantly killed in a hot air environment with a temperature of 800°C, and the tim...

Embodiment 3

[0035] A method for making mulberry sprouts, comprising a step of picking mulberry leaves, a step of fixing mulberry leaves, a step of fermenting mulberry leaves, a step of drying mulberry leaves and a packaging step;

[0036] Steps for picking mulberry leaves: Generally, when the weather is clear and the sun shines, it is picked at 6-9 o'clock in the morning. There are three mulberry leaves at the front of the mulberry branches. The length of the mulberry leaves is 5-7cm.

[0037] Clean the picked mulberry leaves, wash and dry the mulberry leaves, and then fix them. The cleaning method: first prepare a salt solution with a mass percentage concentration of 1-2%, soak the mulberry leaves in the salt solution for 5-10 Minutes, remove the soaked mulberry leaves, rinse with water and dry.

[0038] Steps for killing mulberry leaves: the picked mulberry leaves (that is, rinsed with water and dried) are instantly killed in a hot air environment with a temperature of 1000 ° C, and the...

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PUM

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Abstract

The present invention discloses a manufacture method of tender mulberry leaves. The manufacture method comprises steps of mulberry leaf picking, mulberry leaf enzyme deactivating, mulberry leaf fermenting, and mulberry leaf drying and packaging. The mulberry leaf picking step is as follows: picking time is at 6-9 am in the morning, three mulberry leaves at the front ends of mulberry twigs are collected, and the collected mulberry leaves are air-cooled; the enzyme deactivating step is as follows: the picked mulberry leaves are subjected to an instant enzyme deactivating at a temperature of 800DEG C-1,000 DEG C, and the enzyme deactivated mulberry leaves are subjected to a stacking fermentation; and the mulberry leaf drying step is as follows: the dried mulberry leaves are air-cooled and the air-cooled mulberry leaves are then packaged. The prepared tender mulberry leaves have good taste and are convenient for preservation, and original freshness and flavor of the tender mulberry leavescan well maintained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing mulberry sprouts. Background technique [0002] Mulberry leaves are the dry leaves of the Moraceae plant mulberry. Mulberry trees are widely planted in the north and south of my country, and the output of mulberry leaves is abundant. The complete leaves are or broadly ovate, heart-shaped at the base of the leaves, slightly pointed at the top, serrated at the edges, and densely white pilose 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] Mulberry leaf is a plant species with the same origin of medicine and food. Modern Chinese and Western medicine use mulberry leaf and mulberry leaf biological preparations as medicines for improving diabetes and other various intractable diseases, and believe that its medicinal effects are extremely exte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
CPCA23L19/00
Inventor 罗洪文
Owner 西充青禾桑业科技有限公司