Composite substitute tea for mulberry leaves, composite mulberry leaves tea with green orange and production method thereof

A production method and technology of substitute tea, which is applied in the field of green mandarin compound mulberry leaf tea and its production, and the field of mulberry leaf compound substitute tea, which can solve the problem of poor coordination and unification of sensory characteristics, slow decoction of small green mandarin dissolved matter, The foam resistance is not as good as that of small green mandarin oranges, which achieves better transformation effect, solves the effect of green taste and rich aroma

Inactive Publication Date: 2020-02-28
广东省伦教蚕种场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the tangerine is directly brewed, the bitterness and green fruit flavor will be prominent. In addition, because the dissolved matter of the tangerine is slow to come out of the soup, and it is resistant to foaming, while the soluble matter of the mulberry leaf tea is quick to flow out, and the degree of foam resistance is not as good as that of the tangerine. When the two are brewed together at the same time, the taste of the tea will be exhausted, and the taste of the small green mandarin has just begun. The sensory characteristics of the two cannot be well coordinated and unified.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1), picking fresh leaves: the mulberry leaves picked are mainly slightly mature leaves (equivalent to the maturity of mulberry leaves of the third and fourth instar silkworms) and have a small amount of tender top leaves. Mulberry leaf area 2 , the weather for picking fresh leaves is at least sunny for 1 day or more in the afternoon for picking;

[0039] (2), withering: leaf thickness ≤ 3 layers of chopped leaves or ≤ 2 layers of complete leaves, the picked mulberry leaves are withered until the mulberry leaves lose their luster, have no obvious grassy smell, are completely soft and elastic, and the water loss rate is 25± 5%;

[0040] (3) Kneading: put the withered mulberry leaves in a tea hydraulic molding machine with a pressure of 3.1-6.0kg / cm 2 , the time is 80±20s / time, the number of times is 2-4 times, the color of the front of the mulberry leaves turns dark green, and the back is mainly grass green;

[0041] (4) Fermentation: Ferment the mulberry leaves after ...

Embodiment 2

[0059] (1), fresh leaf picking: the mulberry leaves picked are mainly mature leaves (the mulberry leaves at the bottom of the mulberry branches are aging or yellow leaves≤2 pieces), the mulberry leaf area of ​​the mulberry leaf tea prepared by adopting is <100cm2, and the fresh leaves The picking weather is at least sunny and the afternoon is more than 1d, which is suitable for picking in the field work time;

[0060] (2), withering: leaf thickness ≤ 3 layers of chopped leaves or ≤ 2 layers of complete leaves, the picked mulberry leaves are withered until the mulberry leaves lose their luster, have no obvious grassy smell, are completely soft and elastic, and the water loss rate is 25± 5%;

[0061] (3) Kneading: Put the withered mulberry leaves in a kneading machine and knead them for 8-15 minutes until the mulberry leaves in the kneading barrel are in the shape of cords, the front of the mulberry leaves turns dark green, and the back is mainly grass green , no juice overflow...

Embodiment 3

[0076] (1), picking fresh leaves: the mulberry leaves picked are mainly slightly mature leaves (equivalent to the maturity of mulberry leaves of the third and fourth instar silkworms) and have a small amount of tender top leaves. Mulberry leaf area 2 , the weather for picking fresh leaves is at least sunny for 1 day or more in the afternoon for picking;

[0077] (2), withering: leaf thickness ≤ 3 layers of chopped leaves or ≤ 2 layers of complete leaves, the picked mulberry leaves are withered until the mulberry leaves lose their luster, have no obvious grassy smell, are completely soft and elastic, and the water loss rate is 25± 5%;

[0078] (3) Kneading: put the withered mulberry leaves in the tea hydraulic molding machine, the pressure is 3.1-6.0kg / cm2, the time is 80±20s / time, the frequency is 2-4 times, the color of the front of the mulberry leaves changes Dark green, only when the back is mainly grass green;

[0079] (4) Fermentation: Ferment the mulberry leaves after ...

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PUM

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Abstract

The invention discloses a composite substitute tea for mulberry leaves, a composite mulberry leaves tea with green orange and a production method thereof, wherein the method includes picking and wilting, twisting, fermenting, inhibiting activity of enzymes and initial-drying, modeling and drying, mixing, sealing and other steps. The invention provides the mulberry leaf tea with higher flavor concentration and colorful color, by selectively adding edible plant materials, the taste, aroma and product types of the substitute tea for mulberry leaves can be further enriched, and the composite substitute tea for mulberry leaves can be closer to and meet the consumer demands according to the consumer market preference; and through the combination with tangerine fruit to provide the composite mulberry leaves tea with green orange suitable for long-term storage, transformation, aging, with more active ingredients of tangerine fruit and tangerine fruit and mulberry leaf tea sensory harmony during brewing.

Description

technical field [0001] The invention relates to the technical field of substitute tea processing, in particular to compound mulberry leaf substitute tea, green mandarin compound mulberry leaf tea and production methods thereof. Background technique [0002] According to the "Chinese Pharmacopoeia" 2015 edition, the characteristics of mulberry leaves are sweet, bitter, and cold, and the mulberry leaf tea produced according to the processing method of green tea in tea leaves cannot well control the "cold" characteristics of mulberry leaves, thereby limiting its For the market consumer group, mulberry leaves currently have the inherent characteristics of large and thin leaves, no aroma, and mulberry leaf substitute teas have the quality characteristics of heavy green taste, green tea soup, and poor aroma. [0003] Under the influence of consumption trends and market consumption trends brought about by innovative modern tea drinks and beverages with a wide range of products, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 李景新傅雨君张卫国李琦陈锦汉龙建亮陈伟东
Owner 广东省伦教蚕种场
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