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Manufacturing method of multifunctional mulberry leaf tea

A production method and technology of mulberry leaf tea, which are applied in the functions of food ingredients, tea substitutes, food preservation and other directions, can solve the problems of organic acid and bitterness, incomplete elimination of astringency, and difficult absorption of nutrients, so as to achieve beneficial effects on the human body. Absorption, unique flavor, taste-improving effect

Inactive Publication Date: 2019-03-29
澧县泰溥生态水果种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems that the bitterness and astringency of organic acids in the above-mentioned mulberry leaf tea are not completely eliminated, and the nutrients are not easy to absorb, the present invention provides a method for making multifunctional mulberry leaf tea. The specific technical scheme is as follows:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Disinfection of mulberry leaves and lotus leaves;

[0033] 2. Mixed fermentation of mulberry leaves and lotus leaves;

[0034] Three, prepare fig fruit dry particle;

[0035] 4. Mix the dried fig fruit particles with fermented mulberry leaves and lotus leaves.

[0036] Step 1 is as follows: take mulberry leaves and lotus leaves, wash them, perform high-temperature killing, then soak them in hot water for disinfection, and drain the water. The high-temperature killing described in step 1, the temperature is 85°C; the hot water soaking and disinfection, the hot water temperature is 65°C, the hot water is distilled water that has been sterilized by high temperature and high pressure at 121°C for 30 minutes, and the soaking time is 5 minutes; in this step The tools used are all sterilized tools.

[0037] The mixed fermentation described in step 2, the ratio of mulberry leaf and lotus leaf is, after finishing, the mass ratio of the two is mulberry leaf: lotus leaf is 1...

Embodiment 2

[0041] 1. Disinfection of mulberry leaves and lotus leaves;

[0042] 2. Mixed fermentation of mulberry leaves and lotus leaves;

[0043] Three, prepare fig fruit dry particle;

[0044] 4. Mix the dried fig fruit particles with fermented mulberry leaves and lotus leaves.

[0045] Step 1 is as follows: take mulberry leaves and lotus leaves, wash them, perform high-temperature killing, then soak them in hot water for disinfection, and drain the water. The high-temperature killing described in step 1, the temperature is 100°C; the hot water soaking and disinfection, the hot water temperature is 85°C, the hot water is distilled water that has been sterilized at 121°C for 30 minutes, and the soaking time is 10 minutes; in this step The tools used are all sterilized tools.

[0046]The mixed fermentation described in step 2, the ratio of mulberry leaf and lotus leaf is, after finishing, the mass ratio of the two is mulberry leaf: lotus leaf is 10:1, and the mixed fermentation proce...

Embodiment 3

[0050] 1. Disinfection of mulberry leaves and lotus leaves;

[0051] 2. Mixed fermentation of mulberry leaves and lotus leaves;

[0052] Three, prepare fig fruit dry particle;

[0053] 4. Mix the dried fig fruit particles with fermented mulberry leaves and lotus leaves.

[0054] Step 1 is as follows: take mulberry leaves and lotus leaves, wash them, perform high-temperature killing, then soak them in hot water for disinfection, and drain the water. The high-temperature killing described in step 1, the temperature is 90°C; the hot water immersion disinfection, the hot water temperature is 75°C, the hot water is distilled water that has been sterilized by high temperature and high pressure at 121°C for 30 minutes, and the soaking time is 8 minutes; in this step The tools used are all sterilized tools.

[0055] The mixed fermentation described in step 2, the ratio of mulberry leaf and lotus leaf is, after finishing, the mass ratio of the two is mulberry leaf: lotus leaf is 5:3...

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Abstract

The invention provides a manufacturing method of a multifunctional mulberry leaf tea, and relates to the deep processing methods of forest products. The manufacturing method comprises following steps:disinfecting mulberry leaves and lotus leaves; mixing mulberry leaves and lotus leaves, carrying out fermentation; preparing dry fig particles; and mixing dry fig particles with fermented lotus leaves and mulberry leaves. During the tea fermentation process, the stacking step is eliminated, and a large amount of time is saved. Yeast is adopted to promote the fermentation, the quality of the mulberry leaf tea is improved; furthermore, due to added lotus leaves and fig, the mulberry leaf tea has a better weight and fat reducing effect, at the same time, after fermentation, nutrients that cannotabsorbed by human body easily in the lotus leaves and mulberry leaves are decomposed into micromolecules, and the absorption becomes easier.

Description

technical field [0001] The invention relates to a method for deep processing of forestry products, in particular to a method for preparing multifunctional fermented mixed mulberry leaf tea. Background technique [0002] Mulberry leaves contain an alkaloid called 1-deoxynojirimycin (DNJ), which is an alkaloid only present in mulberry leaves, with a content of about 100mg / 100g. This alkaloid is an α - Inhibitors of glycosidases. Mulberry leaves not only contain DNJ, but also rich in γ-aminobutyric acid and plant pure, the content of which is 3-4 times that of green tea. Therefore, mulberry leaf tea has the effects of losing weight, beautifying and lowering blood sugar. Mulberry leaf tea generally uses high-quality tender mulberry leaves with superior ecological environment and no pollution as raw materials, and is refined through scientific baking and other processes. Drying, incense making and other processes, among which, the drying process can be fried or dried at high t...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23L3/01A23L3/16A23G3/48A23G3/42A23G3/36A23G7/00
CPCA23F3/34A23G3/364A23G3/42A23G3/48A23G7/00A23L3/01A23L3/165A23V2002/00A23V2200/314A23V2200/3262A23V2200/328A23V2250/60A23V2300/10A23V2300/24
Inventor 刘菊香聂明建张吉平尹少荣刘申金张蓝
Owner 澧县泰溥生态水果种植专业合作社