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Mulberry leaf fermented tea and preparation method thereof

A technology of fermented tea and mulberry leaf tea, which is applied in the field of food processing, can solve the problems of slightly astringent mulberry leaf tea with a green taste, insufficient tea aroma, and heavy green and astringent taste. The effect of removing green and astringent smell

Inactive Publication Date: 2021-12-07
SICHUAN UNIV
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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 fermented mulberry leaf tea and its preparation method in view of the problems of heavy green and astringent taste and insufficient fragrance of mulberry leaf tea currently available in the market
The method of the present invention has the advantages of short production cycle, mild conditions, simple process, low cost, easy standardization, industrialized expanded production, and can effectively solve the quality problems of mulberry leaf tea with slightly astringent green taste and insufficient tea aroma.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] In this embodiment, the raw material components of the mulberry leaf fermented tea and the parts by mass of each component are: 100% of mulberry leaves.

[0036] Its preparation method is as follows:

[0037] S1, picking fresh mulberry leaves with the same variety and even tenderness as raw materials, requiring one bud and one leaf or one bud and two leaves, and two pairs of leaves with the same tenderness.

[0038] S2, the fresh mulberry leaves obtained in the step S1 are washed with water and drained;

[0039] S3, the mulberry leaves washed in step S2 are shaken and spread evenly and evenly on the indoor cooling grid, the thickness of the leaves should be 3cm, the withering temperature should be controlled at 25 ℃, and the withering time should be 12h, until the mulberry leaves The moisture content is reduced to about 60%. During the period, turn the mulberry leaves up and down every 2 hours, and try to avoid damage to the bud leaves during the process of turning th...

Embodiment 2

[0047] In this embodiment, the raw material components of the mulberry leaf fermented tea and the parts by mass of each component are: 100% of mulberry leaves.

[0048] Its preparation method is as follows:

[0049] S1, picking fresh mulberry leaves with the same variety and even tenderness as raw materials, requiring one bud and one leaf or one bud and two leaves, and two pairs of leaves with the same tenderness.

[0050] S2, the fresh mulberry leaves obtained in the step S1 are washed with water and drained;

[0051] S3, the mulberry leaves washed in step S2 are shaken and spread evenly and evenly on the indoor cooling grid, the thickness of the leaves should be 4cm, the withering temperature should be controlled at 20 ℃, and the withering time should be 24h, until the mulberry leaves The moisture content is reduced to about 60%. During the period, turn the mulberry leaves up and down every 2 hours, and try to avoid damage to the bud leaves during the process of turning th...

Embodiment 3

[0059] In this embodiment, the raw material components of the mulberry leaf fermented tea and the parts by mass of each component are: 100% of mulberry leaves.

[0060] Its preparation method is as follows:

[0061] S1, picking fresh mulberry leaves with the same variety and even tenderness as raw materials, requiring one bud and one leaf or one bud and two leaves, and two pairs of leaves with the same tenderness.

[0062] S2, the fresh mulberry leaves obtained in the step S1 are washed with water and drained;

[0063] S3, the mulberry leaves washed in step S2 are shaken and spread evenly and evenly on the indoor cooling grid, the thickness of the leaves should be 4cm, the withering temperature should be controlled at 22°C, and the withering time should be 15h, until the mulberry leaves The moisture content is reduced to about 60%. During the period, turn the mulberry leaves up and down every 2 hours, and try to avoid damage to the bud leaves during the process of turning th...

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PUM

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Abstract

The invention discloses mulberry leaf fermented tea and a preparation method thereof. The mulberry leaf fermented tea disclosed by the invention is prepared by taking fresh mulberry leaves as a raw material, cleaning, withering, removing stems, cutting into strips, rolling, fermenting, drying, extracting fragrance, and packaging. The mulberry leaf fermented tea prepared by the method is curly in appearance, black in color and luster, transparent and clear in tea soup, orange in color, rich and lingering in taste, free of bitter and astringent taste, and rich and lingering in taste, has a characteristic taste of mulberry leaves with sweet aftertaste, and has health-care functions of reducing blood pressure, reducing blood sugar and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to the processing technology of mulberry leaves, in particular to a fermented mulberry leaf tea and a preparation method thereof. Background technique [0002] Mulberry leaf is a plant with the same source of medicine and food, and its medicinal value has a long history in my country. The effects of mulberry leaves on nourishing yin and nourishing blood, evacuating wind-heat, benefiting liver and ventilating, quenching thirst and diuresis have been recorded in ancient medical books such as "Shen Nong's Materia Medica" and "Compendium of Materia Medica". Studies have found that mulberry leaves are rich in nutrients, such as lipids, proteins, carbohydrates, vitamins, organic acids, minerals, etc. In addition, mulberry leaves also contain flavonoids, polysaccharides, alkaloids, phytosterols, volatile oils and other biologically active ingredients, which have anti-oxidation, hypog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 任尧黄雪娇吴元辉吴娟迟原龙何强
Owner SICHUAN UNIV
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