Processing method of frosted mulberry leaf tea cake

A processing method and technology of frosted mulberry leaves are applied in the processing field of frosted mulberry leaf tea cake, which can solve the problems of bad taste, loss of aroma and nutrition, poor quality, etc., achieve uniform and stable quality, improve quality and taste, and improve medium and the effect of the effect

Inactive Publication Date: 2021-09-03
鹿寨县农业农村局
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the bitterness and astringency of the mulberry leaf tea made in this way are obvious, the aroma and nutrition are lost, the taste is not good, and the quality is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1---the processing method of frost mulberry leaf tea cake

[0028] It includes the following steps:

[0029] A. picking leaves: collecting the mulberry leaves after the frost has fallen, and washing the mulberry leaves, then withering to a water content of 82%;

[0030] B. fixing: the mulberry leaves withered in step A are put into fixing machine, the temperature that adjusts described fixing machine is 300 ± 5 ℃, rotating speed is 30 revolutions per minute, then fixing to the green grass color on the surface of described mulberry leaves to eliminate;

[0031] C. Kneading: put the mulberry leaves after the completion of step B into the kneading machine, and knead to the surface of the mulberry leaves without pressurization;

[0032] D. Sun-drying: the mulberry leaves rolled in step C are dried in the sun to a moisture content of 9%;

[0033] E. steaming: adding the stevia powder pulverized in advance in the sun-dried mulberry leaves in step E, mixing unifor...

Embodiment 2

[0037] It includes the following steps:

[0038] A. picking leaves: collecting the mulberry leaves after the frost has fallen, and washing the mulberry leaves, then withering to a water content of 80%;

[0039] B. fixing: the mulberry leaves withered in step A are put into fixing machine, the temperature that adjusts described fixing machine is 300 ± 5 ℃, rotating speed is 30 revolutions per minute, then fixing to the green grass color on the surface of described mulberry leaves to eliminate;

[0040] C. Kneading: put the mulberry leaves after the completion of step B into the kneading machine, and knead to the surface of the mulberry leaves without pressurization;

[0041] D. drying: the mulberry leaves rolled in step C are dried in the sun to a moisture content of 8%;

[0042] E. steaming: adding the stevia powder pulverized in advance in the sun-dried mulberry leaves in step E, mixing uniformly, steaming, sieving after the steaming, and collecting mulberry leaves; wherein,...

Embodiment 3

[0046] It includes the following steps:

[0047] A. picking leaves: collecting the mulberry leaves after the frost has fallen, and washing the mulberry leaves, then withering to a water content of 70%;

[0048] B. fixing: the mulberry leaves withered in step A are put into fixing machine, the temperature that adjusts described fixing machine is 300 ± 5 ℃, rotating speed is 30 revolutions per minute, then fixing to the green grass color on the surface of described mulberry leaves to eliminate;

[0049] C. Kneading: put the mulberry leaves after the completion of step B into the kneading machine, and knead to the surface of the mulberry leaves without pressurization;

[0050] D. Sun-drying: the mulberry leaves rolled in step C are dried in the sun to a moisture content of 6%;

[0051] E. steaming: adding the stevia powder pulverized in advance in the sun-dried mulberry leaves in step E, mixing uniformly, steaming, sieving after the steaming, and collecting mulberry leaves; wher...

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PUM

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Abstract

The invention discloses a processing method of a frosted mulberry leaf tea cake, and belongs to the technical field of tea making. The processing method comprises the following steps: collecting frosted mulberry leaves, cleaning, withering, carrying out fixation until green grass color is eliminated, rolling until the surface is slightly rolled, airing under sunlight, adding pre-crushed stevia rebaudiana powder for steaming, sieving and collecting the mulberry leaves, re-rolling until the mulberry leaves are rolled into strips, and then carrying out compression molding. According to the invention, stevia rebaudiana is added in the mulberry leaves steaming process, so that the sweet taste of stevia rebaudiana enters mulberry leaves, health-care functional components contained in stevia rebaudiana are utilized, the sweet taste contained in stevia rebaudiana is utilized to neutralize part of bitter taste and fresh scent of stevia rebaudiana, and the quality and taste of the frosted mulberry leaf tea cake are improved.

Description

technical field [0001] The invention belongs to the technical field of tea making, and in particular relates to a processing method of frosted mulberry leaf tea cake. Background technique [0002] Mulberry is a deciduous perennial Morus mulberry woody plant. Mulberry leaves contain crude protein, soluble carbohydrates, vitamins, polyphenols, flavonoids, minerals, alkaloids, plant fibers and amino acids necessary for the human body. It is one of the ideal raw materials for natural functional foods with low price and good quality. [0003] With the improvement of people's living standards, the diet structure has undergone significant changes, and the desire to return to natural diet and health care has become a trend. Therefore, mulberry leaves, which are rich in resources and have good nutritional value and use value, are widely used. Among them, mulberry leaf tea is one of the mulberry leaf health foods that consumers love. [0004] The traditional production process of mu...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 唐妍黄美华林秀英廖武放韦璐如李月圆闭高榕郑笑春谭汪英余树朋黄守洋
Owner 鹿寨县农业农村局
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