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Mulberry leaf green-tea and preparation technology thereof

A preparation process and mulberry leaf technology are applied in the field of mulberry leaf green tea and its preparation process, and in the field of tea making, and can solve the problems of insufficient aroma and taste, loose and tight strands, incomplete removal of green and astringent taste, and the like. The tea soup has a bland and slightly astringent taste, high sliver rate and good taste.

Active Publication Date: 2018-08-24
柳城县国营伏虎华侨农场茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] To sum up, due to its particular nature, mulberry leaf green tea is different from many green teas in the preparation process. In order to solve the problem of incomplete removal of beany smell and green astringency, and insufficient aroma and taste in the process of killing greens and rolling Thick, loose and under-tightened cords, it is urgent to develop a stable and controllable mulberry leaf green tea preparation process that takes into account color fixation, aroma enhancement, and deodorization, high production efficiency, and suitable for large-scale production. The characteristic variety of mulberry leaves is fragrant, the granules are firm and firm, the color is dark green and oily, the soup color is bright yellow and green, the taste is sweet and mellow, and the mulberry leaf green tea has a strong aftertaste

Method used

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  • Mulberry leaf green-tea and preparation technology thereof
  • Mulberry leaf green-tea and preparation technology thereof
  • Mulberry leaf green-tea and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation process for mulberry leaf green tea, comprising the following steps:

[0035] a. Picking fresh mulberry leaves: picking fresh fresh mulberry leaves without pesticide residues and no pollution by diseases and insect pests, removing the stems, and the fresh mulberry leaves are selected from 2 young leaves and 1 bud and 1 leaf;

[0036] Wherein, the fresh mulberry leaves are selected from Leshan mulberry.

[0037]b. Withering of mulberry leaves: spread the fresh mulberry leaves in the withering trough in the withering room, the thickness of the laying is not more than 1.5cm, leave it for 2 hours naturally or place it in ventilation for 0.5 hours to wither, until the water loss rate of the fresh mulberry leaves is 10% to obtain withered mulberry leaves, the temperature of the withered chamber is controlled at 15°C, and the humidity is controlled at 95%;

[0038] Among them, according to the mass percentage, add Huangshan big-leaf fresh tea leaves with 40% of ...

Embodiment 2

[0050] A preparation process for mulberry leaf green tea, comprising the following steps:

[0051] a. Picking fresh mulberry leaves: picking fresh fresh mulberry leaves without pesticide residues and no pollution by diseases and insect pests, removing the stems, and the fresh mulberry leaves are selected from 4 young leaves and 1 bud and 3 leaves;

[0052] Wherein, the fresh mulberry leaves are selected from Shengli Daye.

[0053] b. Withering of mulberry leaves: spread fresh mulberry leaves in the withering trough in the withering chamber, the thickness of which is not more than 1.8 cm, and leave them naturally for 4 hours to wither until the dehydration rate of fresh mulberry leaves is 20%. Withering mulberry leaves, the temperature of the withering chamber is controlled at 20°C, and the humidity is controlled at 85%;

[0054] Among them, according to the mass percentage, add Huangshan big-leaf fresh tea leaves with 50% of the total mass of fresh mulberry leaves, mix with f...

Embodiment 3

[0066] A preparation process for mulberry leaf green tea, comprising the following steps:

[0067] a. Picking fresh mulberry leaves: picking fresh fresh mulberry leaves without pesticide residues and no pollution by diseases and insect pests, removing the stems, and the fresh mulberry leaves are selected from 3 young leaves and 1 bud and 2 leaves;

[0068] Wherein, the fresh mulberry leaves are selected from Leshan mulberry.

[0069] b. Withering of mulberry leaves: spread fresh mulberry leaves in the withering tank in the withering chamber, the thickness of which is not greater than 1.3 cm, place in ventilation for 0.5 hour to wither, and wither until the water loss rate of fresh mulberry leaves is 13%. Withering mulberry leaves, the temperature of the withering chamber is controlled at 17.5°C, and the humidity is controlled at 88%;

[0070] Among them, according to the mass percentage, add Huangshan big-leaf fresh tea leaves with 45% of the total mass of fresh mulberry leav...

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Abstract

The invention provides mulberry leaf green-tea and a preparation technology thereof, and specifically relates to the technical field of tea preparation. The preparation technology of the mulberry leafgreen-tea comprises the following steps: a. Picking fresh mulberry leaves; b. withering the picked mulberry leaves; c. cutting the withered mulberry leaves into strips; d. carrying out drum fixation;e. carrying out spreading-cooling; f. carrying out secondary microwave fixation; g. carrying out cooling and water-regaining; h. carrying out rolling; and i. carrying out stir-frying and shaping. Thestep of withering moisture in the mulberry leaves, the fixation temperature and the rolling methods in the preparation technology are optimized so that the prepared mulberry leaf green-tea has uniquecharacteristic varietal aroma of mulberry leaves, and is tight and compact in granules, dark green and oily in color and lubricant in color and luster, yellowish green, translucent and bright in soupcolor, sweet and pure in taste, and mellow in after taste; moreover, the preparation technology of the mulberry leaf green-tea is stable and controllable in preparation processes, high in productionefficiency, and suitable for large-scale production.

Description

【Technical field】 [0001] The invention relates to the technical field of mulberry leaf green tea and its preparation process, in particular to the technical field of tea production. 【Background technique】 [0002] Mulberry leaves are the leaves of the Moraceae plant mulberry (Morus abla L.), which was first recorded in "Shen Nong's Herbal Classic", and is called "immortal grass". effect. Mulberry leaves contain flavonoids and their glycosides, alkaloids, polysaccharides, volatile oils, various amino acids, trace elements, etc. In addition to their common medicinal value, they also have anti-stress, enhanced body endurance, anti-aging, antibacterial and anti-aging effects. blood sugar etc. After the mulberry leaf is made into mulberry leaf tea, its polyphenol content and antioxidant active ingredients are higher than those of simply dried mulberry leaf. Drinking mulberry leaf tea has a certain health care effect. The development of mulberry leaves as tea beverages first ap...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 何海华罗莲花王登良郭凡葛智文
Owner 柳城县国营伏虎华侨农场茶厂
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