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Mulberry leaf ecological compound tea and preparation technology thereof

A compound tea and ecological technology, applied in the field of tea preparation, can solve the problems of waste and waste of mulberry leaves, and achieve the effect of thick taste, long shelf life and clear soup color

Inactive Publication Date: 2019-04-23
夏跃明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Nowadays, my country's traditional sericulture industry is "moving from east to west". Many places in the southwest of China grow mulberry and raise silkworms. After raising silkworms every year, many mulberry leaves are discarded, causing a lot of waste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] 1) Wash the walnut diaphragm in clean water to remove impurities and dirt, improve the cleanliness of the walnut diaphragm, and then dry it in the air at a temperature of 25°C for 48 hours. After drying, put it in a dryer for drying. Temperature 120 ℃, drying 2.5min;

[0049] 2) taking dried 39.5% by weight of the walnut diaphragm and 1% by weight of auxiliary materials and crushing to obtain powder for use;

[0050] 3) Withering the mulberry leaves, evaporating part of the water to make the mulberry leaves soft, cooling them at 20°C, and drying them in the air for 20 hours;

[0051] 4) Take the dried mulberry leaves and cut them with a leaf cutter, control the temperature of the cut mulberry leaves at 110°C for greening, cool them naturally for 2 minutes, knead the mulberry leaves after they are cold, and knead them for 5 minutes , drying the mulberry leaves after kneading, the drying temperature of the mulberry leaves after kneading is controlled at 120°C, and drying...

Embodiment 2

[0058] 1) Wash the walnut diaphragm in clean water to remove impurities and dirt, improve the cleanliness of the walnut diaphragm, and then dry it in the air at a temperature of 32°C for 72 hours. After drying, put it into the dryer for drying. Temperature 130°C, drying for 3 minutes;

[0059] 2) taking 29.25% by weight of walnut diaphragm and 1.5% by weight of auxiliary materials after drying and crushing to obtain powder for use;

[0060] 3) Withering the mulberry leaves, evaporating part of the water to make the mulberry leaves soft, cooling them at 28°C, and drying them in the air for 24 hours;

[0061] 4) Take the dried mulberry leaves and cut them with a leaf cutter, control the temperature of the cut mulberry leaves at 120°C for greening, and then cool them naturally for 3 minutes, then knead the mulberry leaves after the greening and cooling for 10 minutes , drying the mulberry leaves after kneading, the drying temperature of the mulberry leaves after kneading is cont...

Embodiment 3

[0068] 1) Wash the walnut diaphragm in clean water to remove impurities and dirt, improve the cleanliness of the walnut diaphragm, dry it after cleaning, keep the drying temperature at 30°C, and dry it for 56 hours. After drying, put it into the dryer for drying. Temperature 125°C, drying for 3 minutes;

[0069] 2) taking dried 35% by weight of the walnut diaphragm and 1% by weight of auxiliary materials and crushing to obtain powder for use;

[0070] 3) Withering the mulberry leaves, evaporating part of the water to make the mulberry leaves soft, cooling them at 25°C, and drying them in the air for 22 hours;

[0071] 4) Take the dried mulberry leaves and cut them, control the temperature of the cut mulberry leaves at 115°C for greening, let them cool naturally after 3 minutes, knead the dried mulberry leaves for 8 minutes, and knead them The final mulberry leaves are dried, the temperature of the mulberry leaves after kneading is controlled at 125°C, and the drying time is 3...

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Abstract

The invention discloses mulberry leaf ecological compound tea and a preparation technology thereof. The mulberry leaf ecological compound tea is prepared from, by weight, 29.25-39.5% of semen juglandis, 59.5-69.25% of mulberry leaves and 1.0-1.5% of auxiliary materials. According to the mulberry leaf ecological compound tea, the warranty period is long, the natural green plants which can serve asfood and medicine are used as the raw materials, no pigment or essence is adopted, and tea water is clear and bright in color and thick in mouthfeel and tastes fragrant and mellow. The prepared mulberry leaf ecological compound tea can improve the sleep quality and immunologic function of elder groups, clear heat, remove toxicity and relieve in-vivo hyperglycemia, hyperlipidemia and hypertension;the prepared mulberry leaf ecological compound tea can also nourish vital energy and blood, balance yin and yang, nourish yin, relieve sore throat, strengthen the body resistance to eliminate pathogenic factors, and be quite beneficial to external infection prevention and relapse control. The raw materials of the mulberry leaf ecological compound tea are easy to obtain, the preparation technologyis simple, and the mulberry leaf ecological compound tea is suitable for modern to drink.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a mulberry ecological compound tea and a preparation process thereof. Background technique [0002] Nowadays, my country's traditional sericulture industry is "moving from east to west". Many places in the southwest of China grow mulberry and raise silkworms. After raising silkworms every year, many mulberry leaves are discarded, causing a lot of waste. Making mulberry leaves into ecological compound tea can make full use of mulberry trees, which will also be a good way for the majority of silkworm farmers to increase their income. Mulberry leaf is a dual-purpose substance for food and medicine. Mulberry leaves contain crude protein, soluble carbohydrates, vitamins, polyphenols, flavonoids, minerals, alkaloids, plant fibers and amino acids necessary for the human body and other nutritional and biologically active ingredients. Clearing lung and moistening dryness, cleari...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 夏跃明殷培超许春艳夏阳
Owner 夏跃明
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