Fermented folium mori tea preparation method

A technology of mulberry leaf tea and mulberry leaf, applied in the field of preparation of fermented mulberry leaf tea, can solve the problems of not being mulberry leaf tea, weakening the green fishy smell, poor drinking quality, etc., and achieve the effect of good effect and guaranteeing stability.

Pending Publication Date: 2019-05-24
湖北工业大学工程技术学院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The modern approach emphasizes the control of process parameters and strengthens the stability of quality, but because the process still follows the traditional model, it still cannot solve the problem of green smell of mulberry leaf tea. Although inoculation fermentation has a certain effect on the green smell of mulberry leaves However, due to the lack of a fundamental solution to its inherent material structure, the green smell has been weakened, but the green smell is still obvious in light fermentation, and deep fermentation will make the fiber tissue of mulberry leaves rot, and the leaves will not form, which will affect the quality of tea. Appearance and clarity of tea soup, poor drinking quality
[0012] There are also some ways to mix mulberry leaves with traditional black tea, which basically covers up the green smell of mulberry leaf tea, but it is not pure mulberry leaf tea, so it will not be discussed

Method used

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  • Fermented folium mori tea preparation method
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  • Fermented folium mori tea preparation method

Examples

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preparation example Construction

[0048] The invention discloses a preparation method of fermented mulberry leaf tea, the process flow: refer to the accompanying drawings of the description image 3 ;

[0049] The distiller's yeast used in the examples is the distiller's yeast prepared in the patent CN201510230522.5, a traditional liquid simulation culture method of Daqu and its products. The distiller's yeast inherits the broad-spectrum of fermentation microorganisms, while ensuring its stability, and the effect is good.

[0050] Furthermore, the mulberry leaf fermented tea in the present invention refers specifically to the mulberry leaves that are made from mulberry leaves as a raw material through a series of process methods such as microbial fermentation and meet certain standards, and can be directly drunk after being soaked in hot water.

[0051] Salting: adjust the salt to a certain concentration, increase the osmotic pressure of water, enter the inside of the mulberry leaf tissue, make the tissue stru...

Embodiment 1

[0056] 1. Separation method: separate the seasons and parts, that is, the same season, the mulberry leaves of different branches and similar parts are cut off and stored separately, and then transferred to the next process.

[0057] Classification method: divide the mulberry leaves obtained separately into different grades according to the leaf size and color difference, and store them in different grades, and transfer them to the next process.

[0058] 2. Cleaning: Put the mulberry leaves in the water tank with tangential flow and overflow, and introduce tap water. The mulberry leaves move in the water with the flow of tangential tap water. The leaves rub against each other, and the washing is completed in 3 minutes.

[0059] 3. Salting: Inject an appropriate amount of tap water into the immersion tank, measure the volume, accurately weigh the edible salt according to the concentration of 6% (w / v), take an appropriate amount of water and salt in the immersion tank to dissolve ...

Embodiment 2

[0069] 1. Separation method: separate the seasons and parts, that is, the same season, the mulberry leaves of different branches and similar parts are cut off and stored separately, and then transferred to the next process.

[0070] Classification method: divide the mulberry leaves obtained separately into different grades according to the leaf size and color difference, and store them in different grades, and transfer them to the next process.

[0071] 2. Cleaning: Put the mulberry leaves in the water tank with tangential flow and overflow port, and introduce tap water. The mulberry leaves move in the water with the flow of tangential tap water. The leaves rub against each other, and the washing is completed in 5 minutes.

[0072] 3. Salting: Inject an appropriate amount of tap water into the immersion tank, measure the volume, accurately weigh the edible salt according to the concentration of 6% (w / v), take an appropriate amount of water and salt in the immersion tank to diss...

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Abstract

The invention discloses a fermented folium mori tea preparation method. Folium mori is subjected to separating, grading, cleaning, salting, washing, vinegar steaming, washing, fermenting, leaching, rolling, medium-temperature drying and high-temperature baking to obtain fermented folium mori tea. By impregnation in salt solution in a certain concentration, the folium mori tissue structure is expanded, and elution of part of intrinsic heavy metal ions in folium mori is realized; by vinegar steaming, most of oxalic acid in folium mori is eluted, and concern of stomach impairment resulted from tea drinking is avoided; due to neutralization reaction of acetic acid and alkaloid in a vinegar steaming process, difficulty in sleeping after tea drinking is avoided; owing to an intrinsic deodorizingfunction of table vinegar, the problem of failure in effective removal of undesirable smell of folium mori tea in an existing process is solved.

Description

technical field [0001] The invention relates to the technical field of tea making, in particular to a method for preparing fermented mulberry leaf tea. Background technique [0002] Mulberry is a deciduous tree of Moraceae, easy to cultivate, with long green leaf period and well-developed root system. It is a high-quality plant for soil and slope protection. Mulberry is full of treasures. Historical works such as "Compendium of Materia Medica" have introduced the health functions of mulberry fruit and mulberry leaves. In 2011, "Ministry of Health of the People's Republic of China" will include mulberry leaves in the catalog of medicinal and edible homologous products. [0003] Modern analysis techniques have further clarified the biologically active substances in mulberry leaves, including alkaloids, tea polyphenols, tea polysaccharides, etc., especially the relatively abundant deoxynojirimycin, which is an α-glucosidase inhibitor. Modern medicine Studies have shown that it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 屈廷啟郭宏铭史高睿席祖勇胡艳玲雷诗涵何健新
Owner 湖北工业大学工程技术学院
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