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Preparation method for health-care mulberry leaf tea

A technology of mulberry leaf tea and health care, which is applied in the field of preparation of health care mulberry leaf tea, can solve the problems of low DNJ content, weak health care effect, and difficulty in achieving effective dosage, so as to improve health care effect, eliminate bitterness and astringency, and improve taste Effect

Pending Publication Date: 2019-01-01
阜阳市辉源果桑科技产业园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the limitation of materials and processing technology, ordinary mulberry leaf tea makes the content of DNJ retained in mulberry leaf tea relatively low, and it is difficult to achieve the effective dose required by the human body, and its health care effect is relatively weak. A kind of preparation method of health-care mulberry leaf tea

Method used

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  • Preparation method for health-care mulberry leaf tea
  • Preparation method for health-care mulberry leaf tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] S1, select brightly colored, disease-free mulberry leaves, and then wash them with water. The mulberry leaves are Leshan flower mulberry leaves in August;

[0027] S2. After steaming the mulberry leaves cleaned in step S1, dry them in the air, the temperature of steaming greens is 130° C., and the steaming time is 38 minutes;

[0028] S3. Prepare a nutrient conditioning solution. Divide the nutrient conditioning solution into two equal volumes for later use. According to the percentage by weight, the nutritional conditioning solution is prepared from the following raw materials: 100g of yam, 80g of coptis, 50g of wolfberry, 200g of schisandra, and 8g of corn silk. The preparation steps of the nutritional conditioning solution are as follows:

[0029] 1), after pulverizing Chinese yam, coptis and corn silk, mix and stir evenly to obtain a mixture;

[0030] 2), then mash Schisandra chinensis, make jam, and stir for the second time with the mixture obtained in step 1);

...

Embodiment 2

[0037] S1, select brightly colored, disease-free mulberry leaves, and then wash them with water. The mulberry leaves are Leshan flower mulberry leaves in August;

[0038] S2. After steaming the mulberry leaves cleaned in step S1, dry them in the air, the temperature of steaming greens is 130° C., and the steaming time is 38 minutes;

[0039] S3. Prepare a nutrient conditioning solution. Divide the nutrient conditioning solution into two equal volumes for later use. According to the percentage by weight, the nutritional conditioning solution is prepared from the following raw materials: 200g of yam, 110g of coptis, 65g of wolfberry, 320g of schisandra, and 12g of corn silk. The preparation steps of the nutritional conditioning solution are as follows:

[0040] 1), after pulverizing Chinese yam, coptis and corn silk, mix and stir evenly to obtain a mixture;

[0041] 2), then mash Schisandra chinensis, make jam, and stir for the second time with the mixture obtained in step 1); ...

Embodiment 3

[0048] S1, select brightly colored, disease-free mulberry leaves, and then wash them with water. The mulberry leaves are Leshan flower mulberry leaves in August;

[0049] S2. After steaming the mulberry leaves cleaned in step S1, dry them in the air, the temperature of steaming greens is 130° C., and the steaming time is 38 minutes;

[0050] S3. Prepare a nutrient conditioning solution. Divide the nutrient conditioning solution into two equal volumes for later use. According to the percentage by weight, the nutritional conditioning liquid is prepared from the following raw materials: 300 g of Chinese yam, 140 g of coptis, 80 g of wolfberry, 500 g of schisandra, and 15 g of corn silk. The preparation steps of the nutritional conditioning liquid are as follows:

[0051] 1), after pulverizing Chinese yam, coptis and corn silk, mix and stir evenly to obtain a mixture;

[0052] 2), then mash Schisandra chinensis, make jam, and stir for the second time with the mixture obtained in ...

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Abstract

The invention discloses a preparation method for a health-care mulberry leaf tea, which comprises the following steps: disease-free mulberry leaves with bright color are chosen and then washed with water; after the mulberry leaves washed in step S1 are steamed, the mulberry leaves are aired; a nutrient conditioning solution is prepared, and the nutrient conditioning solution is divided into two parts with equal volumes for later use; the mulberry leaves steamed in step S2 are put into a stainless steel mesh basket, a stainless steel mesh cover is then used for covering the mulberry leaves, thestainless steel mesh basket is then input into the first part of nutrient conditioning solution for soaking, the soaking time is 20 to 40 minutes, and by adding traditional Chinese medicines, i.e. common yam rhizome, Chinese goldthread rhizome, wolfberry fruit, Chinese magnoliavine fruit and corn stigma, medicine juice is prepared. By two operations, i.e. soaking and steaming, nutritional ingredients are injected into the mulberry leaves, so that the health-care effect of the mulberry leaves is increased; and by adding wolfberry fruit-soaking warm water, the bitterness of the mulberry leavesand Chinese goldthread rhizome is eliminated, so that the taste of the mulberry leaf tea is improved.

Description

technical field [0001] The invention relates to the technical field of mulberry leaf tea preparation, in particular to a preparation method of health-care mulberry leaf tea. Background technique [0002] Mulberry leaves are the dry leaves of the mulberry plant mulberry, which is the daily food of silkworms. It has another name called mulberry, violet, mulberry tree, yellow mulberry leaves, etc. Mulberry trees are widely planted in the north and south of my country, and the output of mulberry leaves is abundant. The main food of silkworms. 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. Light air, slightly bitter taste, mulberry leaf tea brewed with boiling water, clear and bright, sweet and fragrant, fresh and refreshing, research shows that mulber...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王辉孟庆杰朱龙宝王奂为
Owner 阜阳市辉源果桑科技产业园有限公司