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Folium mori tea and preparation method thereof

A technology of mulberry leaf tea and mulberry leaf, applied in the field of mulberry leaf tea and preparation thereof, can solve the problems of limiting the development and utilization value of mulberry leaf, heavy grassy smell, bad smell and taste, and achieves refreshing and sweet taste, lower blood pressure, The effect of removing grassy smell

Inactive Publication Date: 2014-02-26
丹阳市清云农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology involves combining different types of herbs with traditional methods for making teas or extracts from them that improve their health benefits such as reducing cholesterols levels, controlling excessive fat intake (hyperlipidemia), improving insulin sensitivity, protect against type 2 diabtes caused by high sugar consumption, whitening teeth, anti-aging properties, etc., which are associated issues affecting people' s overall quality of life.

Problems solved by technology

The technical problem addressed in this patented technology relates to how to develop an effective solution for reducing excessive buildup caused by high levels of cholesterol found within many food products such as tea and coffee without compromising their quality or palatability.

Method used

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  • Folium mori tea and preparation method thereof

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preparation example Construction

[0029] Another aspect of the present invention provides the preparation method of the above-mentioned mulberry leaf tea, figure 1 A schematic flow chart of the preparation method is shown. Such as figure 1 As shown, the preparation method includes the following steps: first enter the material preparation step S1100: prepare the following raw materials in the following weight ratio: 50-100 parts of mulberry leaves, 10-40 parts of honeysuckle, 30-70 parts of licorice and 10-40 parts of agarwood leaves; Then enter the drying step S1200: clean the raw materials and air-dry until the surface is dry, and then send them to the drying equipment for drying until the water content is 10-15%, and the drying temperature is generally 80-100°C. Through the drying process, on the one hand, the water in the mulberry leaves can be evaporated to remove the grassy smell, and on the other hand, the polysaccharides contained in the mulberry leaf tea can be converted into caramel, so that the mulb...

Embodiment 1

[0035] The mulberry leaf tea of ​​this embodiment is mainly made of the following raw materials in weight ratio: 50 parts of mulberry leaves, 40 parts of honeysuckle, 30 parts of licorice and 30 parts of agarwood leaves.

[0036] The preparation method of above-mentioned mulberry leaf tea, comprises the steps:

[0037] First prepare the raw materials with the following weight proportions: 50 parts of mulberry leaves, 40 parts of honeysuckle, 30 parts of licorice and 30 parts of agarwood leaves. The raw materials were cleaned and air-dried until the surface was dry, then sent to drying equipment for drying, and dried at 80°C until the water content was 10%. Next, the dried raw material is pulverized into 0.3mm particles to obtain mulberry leaf tea. Finally, the pulverized mulberry leaf tea is packed according to the specification of 15g / bag to make a bagged product.

Embodiment 2

[0039] The mulberry leaf tea of ​​this embodiment is mainly made of the following raw materials in weight ratio: 70 parts of mulberry leaves, 30 parts of honeysuckle, 50 parts of licorice and 40 parts of agarwood leaves.

[0040] The preparation method of above-mentioned mulberry leaf tea, comprises the steps:

[0041] First prepare the raw materials with the following weight proportions: 70 parts of mulberry leaves, 30 parts of honeysuckle, 50 parts of licorice and 40 parts of agarwood leaves. The raw materials were cleaned and air-dried until the surface was dry, then sent to drying equipment for drying, and dried at 80°C until the water content was 15%. Next, the dried raw material is pulverized into 0.5mm particles to obtain mulberry leaf tea. Finally, the pulverized mulberry leaf tea is packed according to the specification of 15g / bag to make a bagged product.

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Abstract

The invention discloses folium mori tea. The folium mori tea is prepared from folium mori, lonicera japonica, glycyrrhiza uralensis and aquilaria agallocha leaves. The invention further provides a preparation method of the folium mori tea. The preparation method comprises the following steps: a material preparation step of preparing the following raw materials in parts by weight: 50-100 parts of folium mori, 10-40 parts of lonicera japonica, 30-70 parts of glycyrrhiza uralensis and 10-40 parts of aquilaria agallocha leaves; a drying step of drying all the raw materials until the water content is 10%-15%; and a crushing step of crushing the dried raw materials into grains to obtain the folium mori tea. The folium mori tea disclosed by the invention takes the folium mori as the main raw material and other traditional Chinese medicinal materials are auxiliary materials; the pharmacologic effects of all the traditional Chinese medicinal materials are combined to achieve a synergistic effect; the prepared folium mori tea has the effects of lowering the blood pressure and the blood lipid, preventing and treating diabetes mellitus, beautifying and caring the skin and the like; meanwhile, the prepared folium mori tea is free of the grass flavor and the bitter taste of the folium mori so that the mouth feel is fresh and sweet and the smell is aromatic.

Description

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Claims

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Application Information

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Owner 丹阳市清云农业发展有限公司
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