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Preparation method of low grass flavor mulberry leaves and products thereof

A technology of grassy smell and mulberry leaf tea, which is applied in the preparation of low grassy smell mulberry leaf tea and low grassy smell mulberry leaf tea. and other problems, to achieve the effect of bright green appearance, bright green soup color and rich aroma

Inactive Publication Date: 2012-12-19
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, mulberry leaf tea is more and more popular with people. The traditional mulberry leaf tea processing technology is prepared by steps such as killing greens, kneading, and enhancing fragrance. There are certain problems in the quality of the prepared mulberry leaf tea. , which affects the taste of the tea soup, the color of the soup becomes dark and black, and the leaf veins and stems float on the surface of the tea soup

Method used

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  • Preparation method of low grass flavor mulberry leaves and products thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of mulberry leaf tea with low grassy smell comprises the following steps:

[0030] (1) Pretreatment

[0031] Pick the 4th to 10th mulberry leaves with petioles below the top buds of fresh mulberry branches, and then spread them to a thickness of 10 cm in the green tank, and spread them for 2 hours, until the weight percentage of moisture in the leaves is 68%, which must be pretreated. Mulberry leaves; in case of rain, the spreading time can be extended, and the grassy smell in the mulberry leaves can be significantly reduced after pretreatment;

[0032] (2) Finished

[0033] The pretreated mulberry leaves obtained in step (1) are killed in a hot air cleaning machine (model: 6CS-F80) at a temperature of 280°C, and the killing time is 0.5 minutes; the amount of leaves per hour is 120kg; It is advisable to ensure that the mulberry leaves are fresh, soft, and folded continuously; after killing green, spread the mulberry leaves evenly on the bamboo t...

Embodiment 2

[0042] The preparation method of mulberry leaf tea with low grassy smell comprises the following steps:

[0043] (1) Pretreatment

[0044] Pick the 4th to 10th mulberry leaves with petioles below the top buds of fresh mulberry branches, and then spread them to a thickness of 15 cm in the green tank, and spread them for 4 hours until the weight percentage of moisture in the leaves is 72%, which must be pretreated Mulberry leaves; in case of rain, the spreading time can be extended, and the grassy smell in the mulberry leaves can be significantly reduced after pretreatment, and the water content in the mulberry leaves can be reduced at the same time;

[0045] (2) Finished

[0046] The pretreated mulberry leaves obtained in step (1) are killed in a hot air cleaning machine (model: 6CS-F80) at a temperature of 330°C, and the killing time is 1.5 minutes; the amount of leaves per hour is 180kg; It is advisable to ensure that the mulberry leaves are fresh, soft, and folded continuo...

Embodiment 3

[0054] The preparation method of mulberry leaf tea with low grassy smell comprises the following steps:

[0055] (1) Pretreatment

[0056] Pick the 4~10 mulberry leaves with petioles below the top buds of fresh mulberry branches, spread them to a thickness of 12 cm in the green tank, and spread them for 3 hours until the weight percentage of the water in the leaves is 70%. Mulberry leaves; in case of rain, the spreading time can be extended, and the grassy smell in the mulberry leaves can be significantly reduced after pretreatment, and the water content in the mulberry leaves can be reduced at the same time;

[0057] (2) Finished

[0058] The pretreated mulberry leaves obtained in step (1) are killed in a hot air cleaning machine (model: 6CS-F80) at a temperature of 300°C for 1.0 minute; the amount of leaves per hour is 150kg; It is advisable to ensure that the mulberry leaves are fresh, soft, and folded continuously; after killing green, spread the mulberry leaves evenly o...

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Abstract

The invention discloses a preparation method of low grass flavor mulberry leaves and products thereof. The preparation method is simple and composed of the following steps: picking up fresh mulberry leaves, spreading out the fresh mulberry leaves to form a layer with the thickness of 10-15cm, airing the fresh mulberry leaves, until the water content is 68-72 wt%, so as to form pre-processed mulberry leaves; fixing the mulberry leaves at 280-330 DEG C for 0.5-1.5 minutes; dropping the temperature of the mulberry leaves to 20-30 DEG C; drying the mulberry leaves at 90-130 DEG C, until the water content is 15-20 wt%; rolling, sieving, and collecting the mulberry leaf flaps; finally drying the mulberry leaf flaps at 80-120 DEG C, until the water content is 2-7 wt%, so as to form the low grass flavor mulberry leaves. The low grass flavor mulberry leaves are formed into the flap shape, and fresh green without bones and muscles; the tea soup smells fragrant, looks fresh green and bright, and tastes smooth and cool, and leaf bases are clear green and regular, thus the low grass flavor mulberry leaves are very popular among consumers.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing mulberry leaf tea with low grassy smell, and also to mulberry leaf tea with low grassy smell prepared by the method. Background technique [0002] Mulberry leaves are the moraceae plant mulberry ( Morus abla L .) leaves, first recorded in "Shen Nong's Materia Medica", called "immortal grass", is a medicinal and edible item announced by the Ministry of Health of China, and is cultivated and produced in most parts of the country. Mulberry leaves are bitter, sweet, and cold in nature, regulate the lung and liver meridians, and have the effects of nourishing yin and blood, dispelling wind-heat, nourishing liver and ventilating, reducing blood pressure and diuresis. Mulberry leaves contain crude protein, crude fat, soluble sugar, and some functional active substances, including flavonoids and their glycosides, alkaloids, polysaccharides, chlorophyll, volatile oil, various a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 罗理勇黄先智陆小腾驾童华荣曾亮
Owner SOUTHWEST UNIVERSITY
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