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Method for preparing mulberry tea

A technology for mulberry tea and mulberry leaves, which is applied in the field of preparation of mulberry leaf tea, can solve the problems of turbid soup color, black mulberry tea leaves, good color, fragrance and taste of tea leaves, and achieves light green and bright soup color, fresh taste, and improved aroma effect

Inactive Publication Date: 2010-06-02
叶进
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the existing health-care mulberry tea preparation method also has the following defects: the made mulberry tea leaves are red and broken, the soup color is turbid, and the fragrance mainly relies on auxiliary materials to enhance the fragrance, which cannot reach the level of color, fragrance and taste of existing traditional tea leaves. Therefore, it is difficult to obtain the favor of the majority of tea-drinking consumers, so that mulberry tea cannot be integrated into the list of beverages.

Method used

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  • Method for preparing mulberry tea
  • Method for preparing mulberry tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Choose mulberry leaves with large leaves, thick leaf layers, and high tenderness as raw materials, and pick them at 6 am. The picking object is counted from a single branch, counting 1-5 mulberry leaves from the top. Good bamboo baskets or bamboo baskets, avoid pressing. Take out the mulberry leaves and lay them flat on the green road (the so-called green road is a kind of equipment used to spread the fresh leaves of tea. The upper plane is a mesh layer for placing fresh leaves, and the lower part of the mesh layer is a ventilation channel. ), use a blower to blow air to the air duct for 2 hours (the wind force is generally controlled so as not to blow away the fresh leaves), and then spread it under natural wind for 6 hours until the leaves become soft. Then, put it in the drum of the drum fixing machine at 220°C for finishing. After finishing, put the mulberry leaves in the kneading machine for 30 minutes; Stir-fry in the machine for 40 minutes to form; put the fried...

Embodiment 2

[0028] Choose mulberry leaves with large leaves, thick leaf layers, and high tenderness as raw materials. Pick them at 7:00 am. Good bamboo baskets or bamboo baskets, avoid pressing. Take out the mulberry leaves and lay them flat on the green road, blow air to the air passage with a blower for 2 hours, and then spread them under natural wind for 7 hours until the leaves are soft. Then, put it into the drum of the drum fixing machine at 210°C for finishing. After finishing, put the mulberry leaves in the kneading machine and knead for 35 minutes; Stir-fry in the machine for 45 minutes to form; put the mulberry leaves after frying into shape, let them cool naturally, soften and put the shaped mulberry leaves into the Hui dryer at a temperature of 60°C, take them out and let them cool and soften naturally , put it into the aroma enhancing machine to enhance the aroma, the temperature of the aroma enhancement is controlled at 90°C, the time is 25 minutes, and the finished product...

Embodiment 3

[0030] Choose mulberry leaves with large leaves, thick leaf layers, and high tenderness as raw materials, and pick them at 8:00 a.m. The picking object is counted from a single branch, counting 1-5 mulberry leaves from the top. Good bamboo baskets or bamboo baskets, avoid pressing. Take out the mulberry leaves and lay them flat on the green road, blow air to the air passage with a blower for 2 hours, and then spread them under natural wind for 8 hours until the leaves are soft. Then, put it into the drum of the drum fixing machine at 200°C for finishing. After finishing, put the mulberry leaves in the kneading machine for 40 minutes; Stir-fry in the machine for 50 minutes to form; put the fried mulberry leaves into the drying machine after drying for 50 minutes, and then let them cool naturally. , soften, put it into the aroma enhancing machine to enhance the aroma, the temperature of the aroma enhancement is controlled at 110°C, the time is 25 minutes, and the finished produ...

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Abstract

The present invention relates to a mulberry leaf tea and its preparation process. Said preparation process includes the following several steps: selecting raw material, picking fresh tender mulberry leaf, steaming, rolling, stir-frying, forming, drying and flavouring, etc. Said mulberry leaf tea contains rich amino acids and nutrient substances, so that it has several health-care functions.

Description

【Technical field】 [0001] The invention belongs to a health-care tea, in particular to a preparation method of mulberry leaf tea. 【Background technique】 [0002] Mulberry leaves are also commonly known as "immortal leaves" in ancient times, and have been widely used as traditional Chinese medicine and vegetable food. The "Compendium of Materia Medica" gave the highest praise to mulberry trees: mulberry, the sacred tree of the East. Modern medicine proves that mulberry leaves contain various vitamins and minerals, amino acids, carbohydrates and plant fibers. In 1993, the Ministry of Health of the People's Republic of China confirmed that mulberry leaves "medicine and food have the same origin". Mulberry leaf is a good functional food, it can lower blood pressure, lower fat, anti-aging, increase endurance, lower cholesterol, inhibit fat accumulation, inhibit thrombus formation, inhibit the reproduction of harmful bacteria in the intestine, inhibit the generation of harmful oxi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 叶进
Owner 叶进
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