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Fixation method for folium mori tea

A technology of mulberry leaf tea and mulberry leaves, which is applied in the field of greening of mulberry leaf tea, can solve the problems of not being able to maintain the color and fragrance of mulberry leaves, destroying useful substances of mulberry leaves, and taking a long time, so as to achieve the reduction of ash content and maintain the fragrance and color , The effect of reducing the content of harmful substances

Active Publication Date: 2014-08-27
南充尚好桑茶有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the preparation method of existing mulberry leaf tea often adopts frying in this process of finishing, and also has a small amount of producer to adopt steam finishing, in this process, because temperature is high, time is long, not only destroys mulberry leaf useful substances in mulberry leaves, and cannot maintain the original color and fragrance of mulberry leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1, carry out according to the following steps: put the mulberry leaves that pluck and select into boiling boiling water, cook while stirring for 90 seconds to remove dirt and grassy smell on the mulberry leaves, then fish the boiled mulberry leaves Put it in cold water at 20°C to fix the color. After the color is fixed, the mulberry leaves are dehydrated, twisted, dried, and fragrant to become mulberry leaf tea.

Embodiment 2

[0008] Embodiment 2, carry out according to the following steps: the mulberry leaf that picks and selects is put into boiling boiling water, stirs while cooking with 120 seconds to remove dirt and grassy smell on the mulberry leaf, and then the boiled mulberry leaf is fished out Put it in cold water at 15°C to fix the color, and the mulberry leaves after the color fixation are dehydrated, twisted, dried, and fragrant to become mulberry leaf tea.

Embodiment 3

[0009] Embodiment 3, carry out according to the following steps: the mulberry leaf that picks and selects is put into boiling boiling water, stirs and removes dirt and the grassy smell on the mulberry leaf while cooking with the time of 180 seconds, then the mulberry leaf after boiling is fished out Put it in cold water at 10°C to fix the color, and the mulberry leaves after the color fixation are dehydrated, twisted, dried, and fragrant to become mulberry leaf tea.

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PUM

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Abstract

The invention discloses a fixation method for folium mori tea. The fixation method is characterized by comprising the following steps: putting picked and selected folium mori into boiling water; boiling while agitating to remove dirt on the folium mori and the grass smell; then fishing out the boiled folium mori and putting the folium mori into cold water for fixing the color; and dehydrating the folium mori with the fixed color, kneading, drying and improving the aroma to obtain the folium mori tea. The time spent on boiling and agitating the folium mori is 90-180 seconds. The step of fixing the color in the cold water is carried out at a water temperature of 10-20 DEG C. The fixation method is short in fixation time and the temperature is not very high so as to be good for keeping useful substances in the folium mori; meanwhile, the faint scent and the color of the folium mori are also kept so that the aims are completely reached.

Description

technical field [0001] The invention relates to a method for producing tea, in particular to a method for deenzyming mulberry leaf tea using mulberry leaves as raw materials. Background technique [0002] Modern medicine has proved that mulberry leaves contain a variety of 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 thrombosis, inhibit the reproduction of harmful bacteria in the intestine, and inhibit the generation of harmful oxides, the most prominent The function is to prevent and treat diabetes. It has the functions of relieving cough, removing heat, treating dizziness, eliminating eye fatigue, reducing swelling, clearing blood, treating dysenter...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 刘露民刘刚吴健辉殷浩
Owner 南充尚好桑茶有限公司
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