Manufacturing method of mulberry leaf tea

A production method and a technology for mulberry leaf tea, applied in the direction of tea substitutes and the like, can solve the problems of difficulty in ensuring the freshness and tenderness of raw materials, uneven heating of mulberry leaves, loss of nutrition of mulberry leaves, etc., so as to achieve fresh taste, low cost, and eliminate grassy smell. taste effect

Inactive Publication Date: 2019-05-21
思南县集春农业生态科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for making mulberry leaf tea, which solves the problem of the high temperature and long time of frying the mulberry leaves in the prior art, which leads to the loss of nutrition of the mulberry leaves. The problem of uneven heating of mulberry leaves during the process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take mulberry leaves that are more than two kilometers away from the road, are natural and pollution-free, and are 2-3 leaves away from the top of the mulberry buds, and chop the mulberry leaves into strips of 1.5cm×1.0cm. After spreading to air, carry out at least three or more repetitions of frying, cooling, and kneading process steps, that is, killing the greens, cooling and kneading, killing the second greens, cooling and kneading, killing the third greens, cooling and kneading. When the greening is done, the pot temperature is 130°C, and stir-fry in a clockwise direction with hands or bamboo slices for 3 minutes, so that the final water content of the mulberry leaves is 13%, so as to get rid of the grassy smell of the mulberry leaves themselves. Then, dry and enhance the aroma of the first tea leaves obtained from the finishing process at an environment of 85°C. Finally, filter the packaging.

Embodiment 2

[0015] Take mulberry leaves that are more than two kilometers away from the road, are natural and pollution-free, and are 2-3 leaves away from the top of the mulberry buds, and chop the mulberry leaves into strips of 1.5cm×1.0cm. After spreading to air, carry out at least three or more repetitions of frying, cooling, and kneading process steps, that is, killing the greens, cooling and kneading, killing the second greens, cooling and kneading, killing the third greens, cooling and kneading. When the green is finished, the pot temperature is 135°C, stir-fry for 3.5 minutes counterclockwise with hands or bamboo slices, so that the final water content of the mulberry leaves is 12%, so as to get rid of the grassy smell of the mulberry leaves themselves. Then, dry and enhance the aroma of the first tea leaves obtained from the finishing process at an environment of 87°C. Finally, filter the packaging.

Embodiment 3

[0017] Take mulberry leaves that are more than two kilometers away from the road, are natural and pollution-free, and are 2-3 leaves away from the top of the mulberry buds, and chop the mulberry leaves into strips of 1.5cm×1.0cm. After spreading to air, carry out at least three or more repetitions of frying, cooling, and kneading process steps, that is, killing the greens, cooling and kneading, killing the second greens, cooling and kneading, killing the third greens, cooling and kneading. When the greening is completed, the pot temperature is 140°C, stir-fry counterclockwise with hands or bamboo slices for 4 minutes, so that the final water content of the mulberry leaves is 10%, so as to get rid of the grassy smell of the mulberry leaves themselves. Then, dry and enhance the aroma of the first tea leaves obtained from the finishing process in an environment of 90°C. Finally, filter the packaging.

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PUM

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Abstract

The invention discloses a manufacturing method of mulberry leaf tea. The method comprises the steps of picking mulberry leaves, spreading and airing the mulberry leaves, performing fixation performingcooling, performing rolling, extracting flavors, packaging, performing fixation, cooling and rolling three times or more repeatedly, in other words, performing first-time fixation, cooling and rolling, performing second-time fixation, cooling and rolling and performing third-time fixation, cooling and rolling; the pot temperature of fixation is 130-140 DEG C, and the frying time of the first-timefixation is 3-4 min. Compared with the prior art, the grass flavor can be effectively removed, nutrients are ensured, raw materials are fresh and tender, mulberry leaves are heated uniformly during fixation, the taste of mulberry leaf tea is optimized, operation is convenient, the cost is low, economic benefits are good, the mulberry tea is fresh in taste, free of special flavor and bright greenin color, and the blood pressure and blood fat can be effectively lowered after the tea is drunk for a long time.

Description

technical field [0001] The invention relates to a method for preparing mulberry leaf tea, which belongs to the technical field of agricultural product processing. Background technique [0002] Mulberry leaves are sweet, bitter, and cold in nature and have the effect of "dispelling wind-heat, clearing lungs and moistening dryness". According to research, mulberry leaves contain 17 kinds of amino acids, vitamin C, B1, B2, folic acid, carotene, calcium, phosphorus , iron, manganese, sodium, etc., so mulberry leaves have certain effects on the prevention and treatment of hypertension, hyperlipidemia, and diabetes. At present, the preparation method of existing common mulberry leaf tea is: picking mulberries, selecting, cleaning, cooling, frying, kneading, drying, enhancing fragrance, and finally packing. However, due to the immature process control conditions during the frying process of mulberry leaf tea, even if the finished mulberry leaf tea gets rid of the grassy smell of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 宋勇
Owner 思南县集春农业生态科技发展有限公司
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