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Method for preparing mulberry leaf petiole tea

A kind of petiole, mulberry leaf technology, applied in the field of preparation of mulberry leaf petiole tea, can solve the problems such as unreported

Inactive Publication Date: 2013-04-24
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using mulberry leaf petiole as raw material to develop mulberry leaf tea is a novel deep processing method of mulberry leaf, which has not been reported so far.

Method used

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  • Method for preparing mulberry leaf petiole tea
  • Method for preparing mulberry leaf petiole tea
  • Method for preparing mulberry leaf petiole tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Pick fresh mulberry leaves at the 2nd and 3rd leaf position, take the petiole and spread it thinly in a weak light place, wither at 20°C, turn over and shake several times during this period, and use a rolling machine when the water content of the petiole is 60% (W / W). Kneading, the degree of kneading is based on the fact that the cell damage rate is above 70%, the tea juice is fully overflowed, adhered to the surface of the mulberry handle, and the tea juice overflows without dripping when held tightly by hand. Put the twisted mulberry leaf petiole into a pile, let it stand for fermentation at 85%RH at 20°C for 6 hours, then bake it at high temperature with a gross fire of 110°C and a full fire of 95°C to dry the mulberry leaves until the water content is 10% ( W / W), 100 ℃ high fire to increase the fragrance to get mulberry leaf black tea. Using the black tea sensory evaluation method, the evaluation score is: 70.

[0034] Use HPLC method and ultraviolet spectrophotom...

Embodiment 2

[0037] Pick fresh mulberry leaves at the 2nd and 3rd leaf position, take the petiole and spread it thinly in a weak light place, wither at 25°C, turn over and shake several times during this period, and use a rolling machine when the water content of the petiole is 70% (W / W). Kneading, the degree of kneading is based on the fact that the cell damage rate is above 70%, the tea juice is fully overflowed, adhered to the surface of the mulberry handle, and the tea juice overflows without dripping when held tightly by hand. Put the twisted mulberry leaf petioles into piles, leave them to ferment at 90%RH at 30°C for 8 hours, then bake them at high temperature at 110°C and 95°C to dry the mulberry leaves until the water content is 5% ( W / W), 100 ℃ high fire to increase the fragrance to get mulberry leaf black tea. Using the black tea sensory evaluation method, the evaluation score is: 80.

[0038] Use HPLC method and ultraviolet spectrophotometry to measure the composition of its c...

Embodiment 3

[0041] Pick fresh mulberry leaves at the 2nd and 3rd leaf position, take the petiole and spread it thinly in a weak light place, wither at 30°C, turn over and shake several times during the period, and use a rolling machine when the water content of the petiole is 80% (W / W). Kneading, the degree of kneading is based on the fact that the cell damage rate is above 70%, the tea juice is fully overflowed, adhered to the surface of the mulberry handle, and the tea juice overflows without dripping when held tightly by hand. Put the twisted mulberry leaf petiole into a pile, let it stand for fermentation at 95%RH at 40°C for 12h, then bake it at high temperature with a gross fire of 110°C and a full fire of 95°C to dry the mulberry leaves until the water content is 7% ( W / W), 100 ℃ high fire to increase the fragrance to get mulberry leaf black tea. Using the black tea sensory evaluation method, the evaluation score is: 75.

[0042] Use HPLC method and ultraviolet spectrophotometry to ...

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Abstract

The invention discloses a method for preparing a mulberry leaf petiole tea. The method is characterized in that: mulberry leaf petioles are taken as raw materials, a black-tea preparing process is adopted, and the mulberry leaf petiole tea is prepared by performing processes such as harvesting, withering, rolling, fermenting, drying and the like. The mulberry leaf petiole tea prepared with the method has the advantages of black bloom and lustered appearance, fragrance similar to the fragrance and sweetness of black tea, red and bright brewed soup, light rings, fragrant mouthfeel and sweet aftertaste; the active ingredients are well retained and improved.

Description

technical field [0001] The invention belongs to the category of food light industry, relates to the field of processing and deep processing of mulberry tea or mulberry tea beverage, in particular to a preparation method of mulberry leaf petiole tea. Background technique [0002] "Compendium of Materia Medica" records that mulberry leaves are a medicine for hands and feet, which can cure cough due to fatigue, improve eyesight and grow hair, and relieve thirst. Mulberry is a precious resource for both medicine and food. Scientific research at home and abroad has confirmed the nutritional ingredients, pharmacologically active ingredients and their mechanism of action of mulberry resources. It contains flavonoids, amino acids, alkaloids, volatile oils, steroids, sugars, etc. These chemical components have various pharmacological activities or clinical curative effects such as lowering blood pressure, lowering blood fat, anti-inflammation, anti-virus, anti-aging, and weight loss....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 吴福安王俊龚敏孙国霞吴滔张磊霞
Owner JIANGSU UNIV OF SCI & TECH
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