Preparation process of semi-fermented mulberry tea

A preparation process and semi-fermentation technology, which is applied in the field of semi-fermented mulberry tea preparation process, can solve the problems of reducing the health care function of mulberry tea, large loss, high temperature for killing greens, etc., and achieve the effect of good health care effect, sufficient moisture and rich nutrition

Pending Publication Date: 2020-08-21
四川省阆中蚕种场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The object of the present invention is to: provide a kind of preparation technology of semi-fermented mulberry tea, to solve above-mentioned mulberry tea preparation process high temperature of killing greens, to these two kinds of composition loss of DNJ, GABA very big, have reduced the problem of the health care function of mulberry tea

Method used

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  • Preparation process of semi-fermented mulberry tea
  • Preparation process of semi-fermented mulberry tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A preparation process for semi-fermented mulberry tea, comprising the steps of:

[0047] (1) Select Baokan No. 61, collect tender mulberry leaves in spring and autumn respectively, and collect tender mulberry leaves above the seventh on annual branches;

[0048] (2) Clean the dirt on the tender mulberry leaf surface, and clean the dirt on the tender mulberry leaf surface with one-stage reverse osmosis clear water;

[0049] (3) Remove old mulberry leaves, insect leaves, diseased leaves and impurities;

[0050] (4) Spread the picked and clean tender mulberry leaves on a flat plate with meshes, the thickness of the tender mulberry leaves on the plate is no more than 10 cm, and keep it under 23°C for 6 hours;

[0051] (5) Bake at 85°C for 20 minutes and cool;

[0052] (6) Knead for 25 minutes with a kneading machine;

[0053] (7) be 0.5% of tealeaves gross weight (unit: kilogram) by bacterial classification preparation liquid total amount (unit: liter), bacterial classific...

Embodiment 2

[0057] A preparation process for semi-fermented mulberry tea, comprising the steps of:

[0058] (1) Select Baokan No. 61, collect tender mulberry leaves in spring and autumn respectively, and collect tender mulberry leaves above the seventh on annual branches;

[0059] (2) Clean the dirt on the tender mulberry leaf surface, and clean the dirt on the tender mulberry leaf surface with one-stage reverse osmosis clear water;

[0060] (3) Remove old mulberry leaves, insect leaves, diseased leaves and impurities;

[0061] (4) Spread the picked and clean tender mulberry leaves on a plate with meshes, the thickness of the tender mulberry leaves on the plate is no more than 10 cm, and keep it below 23°C for 8 hours;

[0062] (5) Bake at 90°C for 15 minutes and cool;

[0063] (6) Knead for 30 minutes with a kneading machine;

[0064] (7) be 0.7% of tealeaves gross weight (unit: kilogram) by bacterial classification preparation liquid total amount (unit: liter), bacterial classificati...

Embodiment 3

[0068] A preparation process for semi-fermented mulberry tea, comprising the steps of:

[0069] (1) Select Baokan No. 61, collect tender mulberry leaves in spring and autumn respectively, and collect tender mulberry leaves above the seventh on annual branches;

[0070] (2) Clean the dirt on the tender mulberry leaf surface, and clean the dirt on the tender mulberry leaf surface with one-stage reverse osmosis clear water;

[0071] (3) Remove old mulberry leaves, insect leaves, diseased leaves and impurities;

[0072] (4) Spread the picked and clean tender mulberry leaves on a flat plate with meshes, the thickness of the tender mulberry leaves on the plate is not more than 10 cm, and keep it under 23°C for 10 hours;

[0073] (5) Bake at 95°C for 10 minutes and cool;

[0074] (6) Knead for 35 minutes with a kneading machine;

[0075] (7) be 1% of tealeaves gross weight (unit: kilogram) by bacterial classification preparation liquid total amount (unit: liter), bacterial classif...

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Abstract

The invention discloses a preparation process of semi-fermented mulberry tea, belongs to the technical field of tea preparation processes, and aims to solve the problems of high enzyme deactivation temperature, great loss of DNJ and GABA components and reduction of the health-care function of mulberry tea in the mulberry tea preparation process, and the preparation process comprises the followingsteps: (1) selecting mulberry varieties, and respectively collecting tender mulberry leaves in spring and autumn; (2) cleaning dirt on the surfaces of the tender mulberry leaves; (3) removing old mulberry leaves, insect leaves, diseased leaves and impurities; (4) spreading the picked clean tender mulberry leaves on a flat plate, and keeping the temperature below 23 DEG C for 6-10 hours; (5) bakingfor 10-20 minutes, and cooling; (6) rolling with a rolling machine; (7) fermenting; (8) baking after fermentation; and (9) quickly steaming and softening the mulberry tea, and quickly pressing the mulberry tea into a round mulberry cake to obtain the semi-fermented mulberry tea. In the whole preparation process, the temperature does not exceed 100 DEG C, the DNJ of the produced mulberry tea is reserved to the maximum extent, the content of GABA is increased, and the prepared mulberry tea has the best health-care effect.

Description

technical field [0001] The invention belongs to the technical field of tea preparation technology, and in particular relates to a preparation technology of semi-fermented mulberry tea. Background technique [0002] The mulberry leaf is recorded in "Compendium of Materia Medica": "The spirit of the mulberry star is also known as the article eaten by cicadas, and the old man who eats it is a child. The mulberry leaf has another name: "immortal grass". The Japanese call mulberry leaf tea longevity tea. [0003] Mulberry leaves are the king of plants, known as "Ginseng tonic, mulberry leaves tonic", rich in 17 kinds of amino acids, crude protein, crude fat. The food hygiene organization listed it as "one of the top ten health foods for human beings in the 21st century" and became a source of green new food for human beings. [0004] Mulberry leaves are used as tea beverages, which first appeared in the traditional Chinese pharmacopoeia "Compendium of Materia Medica". Mulberry ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 曲都龚大刚杜鸿徐升东李刚
Owner 四川省阆中蚕种场
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