Processing method of mulberry leaf white tea

Abstract

The invention belongs to the field of processing of agricultural products, and particularly relates to a processing method of mulberry leaf white tea, aiming at the problems that the existing product is single in type, heavy in green smell, cool in nature and unfriendly to people with poor spleen and stomach, the invention provides the following scheme: the method comprises the following steps: S1, variety selection: selecting an excellent mulberry variety as a raw material for processing mulberry leaf tea; s2, mulberry leaf picking; s3, mulberry leaf cleaning and cutting: after fresh mulberry leaves are picked, firstly cleaning to remove dust attached to the surfaces, and then rinsing for 2-3 times; after cleaning, cutting into small blocks of 2cm * 4cm; s4, airing: the cleaned mulberry leaves are uniformly spread and then placed in a withering trough, the uniform spreading thickness is smaller than 1.5 cm, and cold air is firstly blown to remove water on the surfaces of the leaves, the mulberry leaf white tea product is developed by adopting an innovative process, the technical parameters such as mulberry variety selection, raw material picking and processing links in mulberry leaf tea processing are optimized, and the appearance and internal quality of the mulberry leaf tea product are improved.

Description

Technical Field

[0001] The invention relates to the technical field of agricultural product processing, and in particular to a processing method of mulberry leaf white tea. Background Art

[0002] Mulberry leaf is the king of plants, with the reputation of "ginseng for heat and mulberry leaf for cleansing". It is rich in 17 kinds of amino acids, crude protein and crude fat for the human body. It is a "medicine and food" plant confirmed by the Ministry of Health of China. It is listed as "one of the top ten health foods for mankind in the 21st century" by foreign food hygiene organizations and has become a new green food source for mankind. The sericulture industry is one of the traditional characteristic industries in Ankang City. There are 191,300 people engaged in sericulture production in the city, and the mulberry garden area is 394,000 mu. Due to the strong seasonality of silkworm breeding, a large amount of mulberry leaves cannot be fully utilized, resulting in great waste. Developing this part of mulberry leaves into mulberry leaf tea products will greatly improve the utilization rate of mulberry leaves and the economic benefits of mulberry gardens.

[0003] Traditional mulberry leaf tea products mainly use a processing technology similar to green tea, which is made by spreading - killing green - rolling - drying and other processes. The product type is single, and the product has a strong green smell and is cool in nature, which is not friendly to people with poor spleen and stomach. Summary of the invention

[0004] The processing method of mulberry leaf white tea proposed by the invention solves the problems that the existing product types are single, the product has a strong green smell, is cold in nature, and is not friendly to people with poor spleen and stomach.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A method for processing mulberry leaf white tea comprises the following steps:

[0007] S1: Variety selection: Select excellent mulberry varieties as raw materials for mulberry leaf tea processing;

[0008] S2: mulberry leaf picking;

[0009] S3: Mulberry leaf cleaning and cutting: After picking fresh mulberry leaves, first clean them to remove dust attached to the surface, then rinse them 2-3 times; after cleaning, cut them into small pieces of 2cm×4cm;

[0010] S4: Drying: Spread the washed mulberry leaves evenly in a withering tank with a thickness of less than 1.5 cm, and blow cold air to remove moisture from the surface of the leaves;

[0011] S5: Withering: When the surface moisture of the fresh original leaves is lost, spread the mulberry leaves thinly on the water sieve for withering, and the thickness should be such that the leaves do not overlap each other;

[0012] S6: Sieving: When the water content of the fresh leaves is 30-40% after withering for 18-24 hours, sieving can be carried out; and withering can be continued after sieving;

[0013] S7: Stacking: When the mulberry leaves are 80% to 90% dry, they can be piled into a pile 0.5m high and slightly pressed down for 3-4 hours;

[0014] S8: Drying: Use a box-type dryer for drying, set the temperature at 35-50°C, and dry until it is completely dry, with a moisture content of 4-6%, to obtain mulberry leaf white tea.

[0015] Preferably, in S1, variety selection: select excellent mulberry varieties such as Qiangsang No. 1, Qiangsang No. 5, Nongsang 14, Yu 71-1, etc. as raw materials for mulberry leaf tea processing.

[0016] Preferably, in S2, the specific operation steps of mulberry leaf picking are: (1) picking fresh mulberry leaves from mulberry trees in spring, summer and autumn for making fine mulberry bud tea; (2) picking tender mulberry leaves from the middle and upper parts of mulberry branches in spring and late autumn without pesticide residues and pests and diseases, and discarding petioles.

[0017] Preferably, in S2, the length of the picked mulberry leaves does not exceed 6 cm.

[0018] Preferably, in S3, the mulberry leaves are washed and cut: after the fresh mulberry leaves are picked, they are first washed with light salt water to remove dust attached to the surface, and then rinsed with clean water for 2-3 times; after washing, they are cut into small pieces of 2cm×4cm.

[0019] Preferably, in S4, drying: the washed mulberry leaves are evenly spread and placed in a withering tank with an even thickness of less than 1 cm, and cold air is first blown to remove moisture from the surface of the leaves.

[0020] Preferably, in S5, withering: when the moisture on the surface of the fresh original leaves is lost, the mulberry leaves are thinly spread on the water sieve for withering, and the thickness is such that the leaves do not overlap each other; the withering is carried out by combining indoor natural withering with sunlight withering, and the water sieve is placed obliquely on an outdoor water sieve rack facing the sunlight at 7-10 am or 16-18 pm every day, and sunlight withering is carried out under weak light; when the sunlight is strong at noon or there is no sunlight at night, the water sieve is left stationary indoors for natural withering. In case of cloudy weather and no strong light outdoors, sunlight withering can be carried out throughout the process.

[0021] Preferably, in S6, the sieving method is to combine two sieves into one sieve.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. Regulations on mulberry leaf varieties and picking periods; 2. Pre-treatment of mulberry leaves such as washing and cutting; 3. Regulations on the technical parameters of the withering process of mulberry leaf white tea; 4. Added the white tea stacking process, increased the fermentation degree of mulberry leaf white tea, and improved the sensory quality of the tea soup; 5. Regulations on the reference of drying process technology.

[0024] The invention stipulates the technical process of mulberry leaf white tea processing and technical parameters of each link, and can improve the utilization rate of mulberry leaves and the economic value thereof.

[0025] The invention improves the appearance and internal quality of mulberry leaf tea and enhances its commercial value.

[0026] The present invention adopts innovative technology to develop mulberry leaf white tea products, and optimizes technical parameters such as mulberry variety selection, raw material picking, and processing links in mulberry leaf tea processing, thereby improving the appearance and intrinsic quality of mulberry leaf tea products. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0028] Embodiment 1

[0029] A method for processing mulberry leaf white tea comprises the following steps:

[0030] S1: Variety selection: Select excellent mulberry varieties such as Qiangsang No. 1, Qiangsang No. 5, Nongsang No. 14, and Yu 71-1 as raw materials for mulberry leaf tea processing;

[0031] S2: Mulberry leaf picking: (1) Pick fresh mulberry leaves from mulberry trees in spring, summer and autumn to make premium mulberry bud tea; (2) Pick tender mulberry leaves from the middle and upper parts of mulberry branches in spring and late autumn that are free of pesticide residues and pests and diseases, and discard the petioles; the length of the picked mulberry leaves should not exceed 6 cm.

[0032] S3: Mulberry leaf cleaning and cutting: After picking fresh mulberry leaves, first use light salt water to clean the dust attached to the surface, then rinse with clean water twice; after cleaning, cut into small pieces of 2cm×4cm;

[0033] S4: Drying: Spread the washed mulberry leaves evenly in a withering tank with a thickness of less than 1.5 cm, and blow cold air to remove moisture from the surface of the leaves;

[0034] S5: Withering: When the surface moisture of the fresh original leaves is lost, the mulberry leaves are spread thinly on the water sieve for withering, and the thickness is such that the leaves do not overlap each other; the withering is carried out by combining indoor natural withering and sunlight withering. Every day from 7 to 10 am or 16 to 18 pm, the water sieve is placed obliquely on the outdoor water sieve rack facing the sun, and sunlight withering is carried out under weak light; when the sunlight is strong at noon or there is no sunlight at night, the water sieve is placed indoors for natural withering. In case of cloudy weather and no strong light outdoors, sunlight withering can be carried out throughout the process;

[0035] S6: Sieving: After withering for 18 hours, when the moisture content of the fresh original leaves is 30%, sieving can be carried out by combining two sieves into one sieve; and withering can be continued after sieving;

[0036] S7: Stacking: When the mulberry leaves are 80% dry, they can be piled into a pile 0.5m high and slightly pressed down for 3 hours;

[0037] S8: Drying: Use a box-type dryer for drying, set the temperature at 35°C, and dry until it is completely dry and has a moisture content of 4%, thereby obtaining mulberry leaf white tea.

[0038] Embodiment 2

[0039] A method for processing mulberry leaf white tea comprises the following steps:

[0040] S1: Variety selection: Select excellent mulberry varieties such as Qiangsang No. 1, Qiangsang No. 5, Nongsang No. 14, and Yu 71-1 as raw materials for mulberry leaf tea processing;

[0041] S2: Mulberry leaf picking: (1) Pick fresh mulberry leaves from mulberry trees in spring, summer and autumn to make premium mulberry bud tea; (2) Pick tender mulberry leaves from the middle and upper parts of mulberry branches in spring and late autumn that are free of pesticide residues and pests and diseases, and discard the petioles; the length of the picked mulberry leaves should not exceed 5 cm.

[0042] S3: Mulberry leaf cleaning and cutting: After picking fresh mulberry leaves, first use light salt water to clean the dust attached to the surface, then rinse with clean water for 3 times; after cleaning, cut into small pieces of 2cm×4cm;

[0043] S4: Drying: Spread the washed mulberry leaves evenly in a withering tank with a thickness of less than 1 cm, and blow cold air to remove moisture from the surface of the leaves;

[0044] S5: Withering: When the surface moisture of the fresh original leaves is lost, the mulberry leaves are spread thinly on the water sieve for withering, and the thickness is such that the leaves do not overlap each other; the withering is carried out by combining indoor natural withering and sunlight withering. Every day from 7 to 10 am or 16 to 18 pm, the water sieve is placed obliquely on the outdoor water sieve rack facing the sun, and sunlight withering is carried out under weak light; when the sunlight is strong at noon or there is no sunlight at night, the water sieve is placed indoors for natural withering. In case of cloudy weather and no strong light outdoors, sunlight withering can be carried out throughout the process;

[0045] S6: Sieving: After 20 hours of withering, when the moisture content of the fresh original leaves is 35%, sieving can be performed by combining two sieves into one sieve; and withering can be continued after sieving;

[0046] S7: Stacking: When the mulberry leaves are 90% dry, they can be piled into a pile 0.5m high and slightly pressed down for 3.5 hours;

[0047] S8: Drying: Use a box-type dryer for drying, set the temperature to 42°C, and dry until it is completely dry and has a moisture content of 5%, thereby obtaining mulberry leaf white tea.

[0048] Embodiment 3

[0049] A method for processing mulberry leaf white tea comprises the following steps:

[0050] S1: Variety selection: Select excellent mulberry varieties such as Qiangsang No. 1, Qiangsang No. 5, Nongsang No. 14, and Yu 71-1 as raw materials for mulberry leaf tea processing;

[0051] S2: Mulberry leaf picking: (1) Pick fresh mulberry leaves from mulberry trees in spring, summer and autumn to make premium mulberry bud tea; (2) Pick tender mulberry leaves from the middle and upper parts of mulberry branches in spring and late autumn that are free of pesticide residues and pests and diseases, and discard the petioles; the length of the picked mulberry leaves should not exceed 4 cm.

[0052] S3: Mulberry leaf cleaning and cutting: After picking fresh mulberry leaves, first use light salt water to clean the dust attached to the surface, then rinse with clean water for 3 times; after cleaning, cut into small pieces of 2cm×4cm;

[0053] S4: Drying: Spread the washed mulberry leaves evenly in a withering tank with a thickness of less than 0.5 cm, and blow cold air to remove moisture from the surface of the leaves;

[0054] S5: Withering: When the surface moisture of the fresh original leaves is lost, the mulberry leaves are spread thinly on the water sieve for withering, and the thickness is such that the leaves do not overlap each other; the withering is carried out by combining indoor natural withering and sunlight withering. Every day from 7 to 10 am or 16 to 18 pm, the water sieve is placed obliquely on the outdoor water sieve rack facing the sun, and sunlight withering is carried out under weak light; when the sunlight is strong at noon or there is no sunlight at night, the water sieve is placed indoors for natural withering. In case of cloudy weather and no strong light outdoors, sunlight withering can be carried out throughout the process;

[0055] S6: Sieving: After 24 hours of withering, when the moisture content of the fresh original leaves is 40%, sieving can be performed by combining two sieves into one sieve; and withering can be continued after sieving;

[0056] S7: Stacking: When the mulberry leaves are 90% dry, they can be piled into a pile 0.5m high and slightly pressed down for 4 hours;

[0057] S8: Drying: Use a box-type dryer for drying, set the temperature to 50°C, and dry until it is completely dry and has a moisture content of 6%, thereby obtaining mulberry leaf white tea.

[0058] Experimental example

[0059] The mulberry leaf white tea obtained by the processing method of a mulberry leaf white tea according to Examples 1 to 3 was tested, and the test results are shown in the following table:

[0060]

[0061] It can be seen from the above table that after testing, the contents of free amino acids and water extracts in the mulberry leaf white tea obtained by the processing method of mulberry leaf white tea in Examples 1 to 3 all meet the national requirements for the content of substances corresponding to the special grade evaluation of tea shapes, and the contents of related substances are also much higher than the corresponding standard values, and Example 2 is the best example.

[0062] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for processing mulberry leaf white tea, characterized in that: The following steps are involved: S1: Variety selection: Select excellent mulberry varieties as raw materials for mulberry leaf tea processing; S2: mulberry leaf picking; S3: Mulberry leaf cleaning and cutting: After picking fresh mulberry leaves, first clean them to remove dust attached to the surface, then rinse them 2-3 times; after cleaning, cut them into small pieces of 2cm×4cm; S4: Drying: Spread the washed mulberry leaves evenly in a withering tank with a thickness of less than 1.5 cm, and blow cold air to remove moisture from the surface of the leaves; S5: Withering: When the surface moisture of the fresh original leaves is lost, spread the mulberry leaves thinly on the water sieve for withering, and the thickness should be such that the leaves do not overlap each other; S6: Sieving: When the water content of the fresh leaves is 30-40% after withering for 18-24 hours, sieving is performed; and withering is continued after sieving; S7: Stacking: When the mulberry leaves are 80% to 90% dry, pile them into a pile 0.5m high and press them down to stack for 3-4 hours; S8: Drying: Use a box-type dryer for drying, set the temperature at 35-50°C, and dry until it is completely dry, with a moisture content of 4-6%, to obtain mulberry leaf white tea.

2. The method for processing mulberry leaf white tea according to claim 1, characterized in that: In S1, variety selection: select the excellent mulberry varieties Qiangsang No. 1, Qiangsang No. 5, Nongsang 14, and Yu 71-1 as raw materials for mulberry leaf tea processing.

3. The processing method of mulberry leaf white tea according to claim 1, characterized in that: In S2, the specific operation steps of mulberry leaf picking are: (1) picking fresh mulberry leaves from mulberry trees in spring, summer and autumn for making fine mulberry bud tea; (2) picking tender mulberry leaves from the middle and upper parts of mulberry branches in spring and late autumn without pesticide residues and pests and diseases, and discarding the petioles.

4. The processing method of mulberry leaf white tea according to claim 3, characterized in that: In S2, the length of the picked mulberry leaves does not exceed 6 cm.

5. The method for processing mulberry leaf white tea according to claim 1, characterized in that: In S3, mulberry leaves are cleaned and cut into pieces: after fresh mulberry leaves are picked, they are first cleaned with light salt water to remove dust attached to the surface, and then rinsed with clean water for 2-3 times; after cleaning, they are cut into small pieces of 2 cm×4 cm.

6. The method for processing mulberry leaf white tea according to claim 1, characterized in that: In S4, drying: the washed mulberry leaves are evenly spread and placed in a withering tank with an even thickness of less than 1 cm, and cold air is first blown to remove moisture from the surface of the leaves.

7. The method for processing mulberry leaf white tea according to claim 1, characterized in that: In S5, withering: when the moisture on the surface of the fresh original leaves is lost, the mulberry leaves are thinly spread on the water sieve for withering, and the thickness is such that the leaves do not overlap each other; the withering is carried out by combining indoor natural withering with sunlight withering. At 7-10 am or 16-18 pm every day, the water sieve is placed obliquely on the outdoor water sieve rack facing the sunlight, and sunlight withering is carried out under weak light; when the sunlight is strong at noon or there is no sunlight at night, the water sieve is left to stand indoors for natural withering.

8. The method for processing mulberry leaf white tea according to claim 1, characterized in that: In S6, the sieving method is to combine two sieves into one sieve.

Images