Processing method of kowkui-shaped mulberry leaf green tea

Abstract

The invention belongs to the field of agricultural product processing, particularly relates to a processing method of kowkui-shaped mulberry leaf green tea, and aims at solving the problem that only the health-care value of mulberry leaf tea is emphasized and the appearance and the taste are not emphasized in the prior art. In order to solve the problems that in the prior art, the processing technology is extensive, the technical parameters are not uniform and the product quality is uneven, 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: picking one-bud and one-leaf and one-bud and two-leaf initially-expanded mulberry leaf buds in spring to prepare the kowkui-shaped mulberry leaf tea; s3, mulberry leaf cleaning: after fresh mulberry leaves are picked, firstly cleaning to remove dust attached to the surfaces, and then rinsing for 2-3 times with clear water, the technical parameters of mulberry variety selection, raw material picking, processing links and the like in mulberry leaf tea processing are optimized, the appearance and internal quality of mulberry leaf tea products are improved, and the commercial value of the mulberry leaf tea products is improved.

Description

Technical Field

[0001] This invention relates to the field of agricultural product processing technology, and in particular to a processing method for monkey-shaped mulberry leaf green tea. Background Technology

[0002] Mulberry leaves are rich in 17 kinds of amino acids, crude protein, and crude fat. Sericulture is one of the traditional and distinctive industries of Ankang City. Due to the highly seasonal nature of silkworm rearing, a large amount of mulberry leaves cannot be fully utilized, resulting in significant waste. Developing these mulberry leaves into mulberry leaf tea products will greatly improve the utilization rate of mulberry leaves and the economic benefits of mulberry orchards.

[0003] Traditional mulberry leaf tea products are processed using a method similar to green tea, involving withering, fixing, rolling, and drying. This approach focuses solely on the health benefits of mulberry leaves, neglecting appearance and taste. The processing is rudimentary, technical parameters are inconsistent, and product quality varies greatly. Summary of the Invention

[0004] This invention proposes a processing method for monkey-shaped mulberry leaf green tea, which solves the problem of existing methods that only focus on the health benefits of mulberry leaf tea while neglecting its appearance and taste. These methods suffer from crude processing techniques, inconsistent technical parameters, and inconsistent product quality.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A processing method for monkey-shaped mulberry leaf green tea includes the following steps:

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

[0008] S2: Mulberry leaf picking: Pick the newly unfolded mulberry leaf buds in spring, with one bud and one leaf to one bud and two leaves, to make monkey-shaped mulberry leaf tea;

[0009] S3: Mulberry leaf cleaning: After picking fresh mulberry leaves, first clean them to remove the dust attached to the surface, and then rinse them with clean water 2-3 times.

[0010] S4: Drying and withering: After washing, spread the mulberry leaves evenly in the withering trough. The thickness of the spread should be less than 1.5cm. First, blow cold air to remove the moisture from the surface of the leaves, then turn on the heating to wither at a temperature of 28-30℃. Wither for 2 hours and let stand for 1 hour. Repeat the operation 2-3 times to soften the mulberry leaves and achieve a moisture content of 70%.

[0011] S5: Fixation: After withering, use steam to fix the green for 6-8 minutes. After fixing, quickly blow cold air to cool down and dehydrate.

[0012] S6: Rolling: After blanching, spread the leaves out to dry for more than 20 minutes before rolling. Use a rolling machine to roll for 30 minutes. Roll lightly at first and then heavier, mainly using light rolling, until the original leaves are curled into strips.

[0013] S7: Hand-sorting: After kneading, straighten each kneaded leaf by hand and lay them evenly and neatly on a specially made wooden wire mesh box;

[0014] S8: Shaping: The straightened tea strips are placed on a special forming machine and gently rolled with a wooden roller, then flattened by hand.

[0015] S9: Drying: Initial drying, temperature 100-120℃; press while drying, when it is 60-70% dry, remove from drying and spread out to cool; final drying, temperature controlled at 60-80℃, after 5-6 turnings, when it is 80-90% dry, remove from drying and spread out; re-roasting temperature at 50-70℃, turning while drying; after final drying and cooling, the Houkui-shaped mulberry leaf tea is obtained.

[0016] Preferably, in S1, the variety selection involves selecting superior 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.

[0017] Preferably, in step S3, the mulberry leaves are washed: after the fresh mulberry leaves are picked, they are first washed with light salt water to remove the dust attached to the surface, and then rinsed with clean water 2-3 times.

[0018] Preferably, in step S4, drying and withering: the washed mulberry leaves are evenly spread in a withering trough with a thickness of less than 1 cm. First, cold air is blown to remove the surface moisture of the leaves, and then heating is turned on for withering at a temperature of 29-30℃. The leaves are withered for 2 hours and then left to stand for 1 hour. This process is repeated 3 times to soften the mulberry leaves and achieve a moisture content of 70%.

[0019] Preferably, in step S5, blanching: after withering, blanching is performed using steam for 8 minutes, followed by rapid cooling with cold air to dehydrate.

[0020] Preferably, in step S6, the kneading is performed after the leaves have been blanched and dried for at least 25 minutes. A 40 or 50 type kneading machine is used for kneading, and the kneading time is 30 minutes. The kneading should start lightly and gradually increase in intensity, with light kneading as the main method, until the original leaves are curled into strips.

[0021] Preferably, in step S9, the drying process includes: initial drying at 100-120℃; pressing and drying simultaneously until the tea is 60-70% dry, then removing it from the oven to cool; final drying at 60-80℃, using a brocade pad to press and dry the tea leaves to fix their shape; after 5-6 turnings during drying until the tea is 80-90% dry, then removing it from the oven to spread it out; re-drying at 50-70℃, turning the tea leaves while drying; and finally, after the tea has cooled, the Houkui-shaped mulberry leaf tea is obtained.

[0022] Preferably, in step S9, the drying process includes: initial drying at 110-120℃; pressing and drying simultaneously until the tea is 70% dry, then removing it from the oven to cool; final drying at 70℃, using a brocade pad to press and dry the tea leaves to fix their shape; after six rounds of turning and drying until the tea is 90% dry, removing it from the oven to spread it out; re-drying at 60℃, turning and drying simultaneously; and finally, after the tea has cooled, the Houkui-shaped mulberry leaf tea is obtained.

[0023] Compared with the prior art, the beneficial effects of the present invention are:

[0024] 1. Regulations were established regarding mulberry leaf varieties and harvesting periods;

[0025] 2. The mulberry leaves underwent pre-treatment by washing;

[0026] 3. The mulberry leaf tea was shaped using a specially designed forming machine;

[0027] 4. The technical parameters for each step of the processing are specified.

[0028] This invention specifies the processing technology flow and technical parameters for each step of mulberry leaf tea processing, which can improve the utilization rate and economic value of mulberry leaves. This invention optimizes the technical parameters of mulberry variety selection, raw material harvesting, and processing in mulberry leaf tea processing, thereby improving the appearance and internal quality of mulberry leaf tea products and enhancing their commercial value. Detailed Implementation

[0029] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0030] Example 1

[0031] A processing method for monkey-shaped mulberry leaf green tea includes the following steps:

[0032] S1: Variety selection: Select superior 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;

[0033] S2: Mulberry leaf picking: Pick the newly unfolded mulberry leaf buds in spring, with one bud and one leaf to one bud and two leaves, to make monkey-shaped mulberry leaf tea;

[0034] S3: Mulberry leaf cleaning: After picking fresh mulberry leaves, first wash them with light salt water to remove the dust attached to the surface, and then rinse them twice with clean water.

[0035] S4: Drying and withering: After washing, spread the mulberry leaves evenly in the withering trough. The thickness of the spread should be less than 1.5cm. First, blow cold air to remove the moisture from the surface of the leaves, then turn on the heating and withering at 28℃. Wither for 2 hours and let stand for 1 hour. Repeat the operation twice to soften the mulberry leaves and achieve a moisture content of 70%.

[0036] S5: Fixation: After withering, use steam to fix the green for 6 minutes. After fixing, quickly blow cold air to cool down and dehydrate.

[0037] S6: Rolling: After blanching, spread the leaves out to dry for more than 20 minutes before rolling. Use a 40 or 50 type rolling machine to roll for 30 minutes. Roll lightly at first and then heavier, mainly using light rolling, until the original leaves are curled into strips.

[0038] S7: Hand-sorting: After kneading, straighten each kneaded leaf by hand and lay them evenly and neatly on a specially made wooden wire mesh box;

[0039] S8: Shaping: The straightened tea strips are placed on a special forming machine and gently rolled with a wooden roller, then flattened by hand.

[0040] S9: Drying: Initial drying at 100℃; press and dry simultaneously until 60% dry, then remove from the oven and spread out to cool; final drying at 60℃, using a brocade pad to press and dry simultaneously to fix the shape of the tea leaves; after 5 turns in the drying process, until 80% dry, remove from the oven and spread out; re-drying at 50℃, turning and drying simultaneously; after final drying and cooling, the Houkui-shaped mulberry leaf tea is obtained.

[0041] Example 2

[0042] A processing method for monkey-shaped mulberry leaf green tea includes the following steps:

[0043] S1: Variety selection: Select superior 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;

[0044] S2: Mulberry leaf picking: Pick the newly unfolded mulberry leaf buds in spring, with one bud and one leaf to one bud and two leaves, to make monkey-shaped mulberry leaf tea;

[0045] S3: Mulberry leaf cleaning: After picking fresh mulberry leaves, first wash them with light salt water to remove the dust attached to the surface, and then rinse them with clean water 3 times.

[0046] S4: Drying and withering: After washing, spread the mulberry leaves evenly in the withering trough. The thickness of the spread should be less than 1cm. First, blow cold air to remove the moisture from the surface of the leaves, then turn on the heating and withering at 29℃. Wither for 2 hours and let stand for 1 hour. Repeat the operation 3 times to soften the mulberry leaves and achieve a moisture content of 70%.

[0047] S5: Fixation: After withering, use steam to fix the green for 7 minutes. After fixing, quickly blow cold air to cool down and dehydrate.

[0048] S6: Rolling: After blanching, spread the leaves out to dry for more than 25 minutes before rolling. Use a 40 or 50 type rolling machine to roll for 30 minutes. Roll lightly at first and then heavier, mainly using light rolling, until the original leaves are curled into strips.

[0049] S7: Hand-sorting: After kneading, straighten each kneaded leaf by hand and lay them evenly and neatly on a specially made wooden wire mesh box;

[0050] S8: Shaping: The straightened tea strips are placed on a special forming machine and gently rolled with a wooden roller, then flattened by hand.

[0051] S9: Drying: Initial drying at 110℃; press and dry simultaneously until 70% dry, then remove from the oven and spread out to cool; final drying at 70℃, using a brocade soft pad to press and dry simultaneously to fix the shape of the tea leaves; after 6 turns in the drying process, until 90% dry, remove from the oven and spread out; re-drying at 60℃, turning and drying simultaneously; after the tea has cooled completely, the Houkui-shaped mulberry leaf tea is obtained.

[0052] Example 3

[0053] A processing method for monkey-shaped mulberry leaf green tea includes the following steps:

[0054] S1: Variety selection: Select superior 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;

[0055] S2: Mulberry leaf picking: Pick the newly unfolded mulberry leaf buds in spring, with one bud and one leaf to one bud and two leaves, to make monkey-shaped mulberry leaf tea;

[0056] S3: Mulberry leaf cleaning: After picking fresh mulberry leaves, first wash them with light salt water to remove the dust attached to the surface, and then rinse them with clean water 3 times.

[0057] S4: Drying and withering: After washing, spread the mulberry leaves evenly in the withering trough. The thickness of the spread should be less than 0.5cm. First, blow cold air to remove the moisture from the surface of the leaves, then turn on the heating and withering at 30℃. Wither for 2 hours and let stand for 1 hour. Repeat the operation 3 times to soften the mulberry leaves and achieve a moisture content of 70%.

[0058] S5: Fixation: After withering, use steam to fix the green for 8 minutes. After fixing, quickly blow cold air to cool down and dehydrate.

[0059] S6: Rolling: After blanching, spread the leaves out to dry for more than 30 minutes before rolling. Use a 40 or 50 type rolling machine to roll for 30 minutes. Roll lightly at first and then heavier, mainly using light rolling, until the original leaves are curled into strips.

[0060] S7: Hand-sorting: After kneading, straighten each kneaded leaf by hand and lay them evenly and neatly on a specially made wooden wire mesh box;

[0061] S8: Shaping: The straightened tea strips are placed on a special forming machine and gently rolled with a wooden roller, then flattened by hand.

[0062] S9: Drying: Initial drying at 120℃; press and dry simultaneously until 70% dry, then remove from the oven and spread out to cool; final drying at 80℃, using a brocade pad to press and dry simultaneously to fix the shape of the tea leaves; after 6 turns in the drying process, until 90% dry, remove from the oven and spread out; re-drying at 70℃, turning and drying simultaneously; after final drying and cooling, the Houkui-shaped mulberry leaf tea is obtained.

[0063] Experimental Example

[0064] The processing methods of the Houkui-shaped mulberry leaf green tea in Examples 1 to 3 were used to test the Houkui-shaped mulberry leaf tea. The test results are shown in the table below:

[0065]

[0066] As shown in the table above, the processing methods of the Houkui-shaped mulberry leaf green tea in Examples 1 to 3, after testing, showed that the contents of free amino acids and water extracts met the national requirements for the corresponding tea shape's special grade, and the contents of related substances were also much higher than the corresponding standard values. Example 2 was the best example.

[0067] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A processing method for monkey-shaped mulberry leaf green tea, characterized in that, Includes the following steps: S1: Variety selection: Select superior mulberry varieties as raw materials for mulberry leaf tea processing; S2: Mulberry leaf picking: Pick the newly unfolded mulberry leaf buds in spring, with one bud and one leaf to one bud and two leaves, to make monkey-shaped mulberry leaf tea; S3: Mulberry leaf cleaning: After picking fresh mulberry leaves, first clean them to remove the dust attached to the surface, and then rinse them with clean water 2-3 times. S4: Drying and withering: After washing, spread the mulberry leaves evenly in the withering trough. The thickness of the spread should be less than 1.5cm. First, blow cold air to remove the moisture from the surface of the leaves, then turn on the heating to wither at a temperature of 28-30℃. Wither for 2 hours and let stand for 1 hour. Repeat the operation 2-3 times to soften the mulberry leaves and achieve a moisture content of 70%. S5: Fixation: After withering, use steam to fix the green for 6-8 minutes. After fixing, quickly blow cold air to cool down and dehydrate. S6: Rolling: After blanching, spread the leaves out to dry for more than 20 minutes before rolling. Use a rolling machine to roll for 30 minutes. Roll lightly at first and then heavier, mainly using light rolling, until the original leaves are curled into strips. S7: Hand-sorting: After kneading, straighten each kneaded leaf by hand and lay them evenly and neatly on a specially made wooden wire mesh box; S8: Shaping: The straightened tea strips are placed on a special forming machine and gently rolled with a wooden roller, then flattened by hand. S9: Drying: Initial drying, temperature 100-120℃; press while drying, when it is 60-70% dry, remove from drying and spread out to cool; final drying, temperature controlled at 60-80℃, after 5-6 turnings, when it is 80-90% dry, remove from drying and spread out; re-roasting temperature at 50-70℃, turning while drying; after final drying and cooling, the Houkui-shaped mulberry leaf tea is obtained.

2. The processing method of monkey-shaped mulberry leaf green tea according to claim 1, characterized in that, In S1, variety selection: select the superior 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 monkey-shaped mulberry leaf green tea according to claim 1, characterized in that, In step S3, mulberry leaf cleaning: After the fresh mulberry leaves are picked, they are first washed with light salt water to remove the dust attached to the surface, and then rinsed with clean water 2-3 times.

4. The processing method of monkey-shaped mulberry leaf green tea according to claim 1, characterized in that, In step S4, drying and withering: After washing, the mulberry leaves are spread evenly in the withering trough, with a thickness of less than 1 cm. First, cold air is blown to remove the surface moisture of the leaves, and then heating is turned on for withering at a temperature of 29-30℃. The leaves are withered for 2 hours and then left to stand for 1 hour. This process is repeated 3 times to soften the mulberry leaves and achieve a moisture content of 70%.

5. The processing method of monkey-shaped mulberry leaf green tea according to claim 1, characterized in that, In S5, blanching: After withering, blanching is performed using steam for 8 minutes. After blanching, cold air is quickly blown to cool down and dehydrate.

6. The processing method of monkey-shaped mulberry leaf green tea according to claim 1, characterized in that, In step S6, rolling: After blanching, spread the leaves out to dry for more than 25 minutes before rolling. Use a 40 or 50 type rolling machine to roll for 30 minutes. Roll lightly at first and then heavily, mainly using light rolling, until the original leaves are curled into strips.

7. The processing method of monkey-shaped mulberry leaf green tea according to claim 1, characterized in that, In step S9, the drying process involves: initial drying at 100-120℃; pressing and drying simultaneously until the tea is 60-70% dry, then removing it from the oven and spreading it out to cool; final drying at 60-80℃, using a brocade pad to press and dry the tea leaves to fix their shape; after 5-6 turnings during drying until the tea is 80-90% dry, then removing it from the oven and spreading it out; re-drying at 50-70℃, turning the tea leaves while drying; and finally, after the tea has cooled, the Houkui-shaped mulberry leaf tea is obtained.

8. The processing method of monkey-shaped mulberry leaf green tea according to claim 7, characterized in that, In step S9, the drying process involves: initial drying at 110-120℃; pressing and drying simultaneously until the tea is 70% dry, then removing it from the oven and allowing it to cool; final drying at 70℃, using a brocade pad to press and dry the tea leaves to fix their shape; after six rounds of turning and drying until the tea is 90% dry, removing it from the oven and allowing it to cool; re-drying at 60℃, turning the tea leaves while drying; and finally, after the tea has cooled, the Houkui-shaped mulberry leaf tea is obtained.

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