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Mulberry leaf tea and making method thereof

A production method and technology for mulberry leaf tea, applied in the field of health-care tea, can solve the problems of difficulty in shaping the process, irregular processing technology, no uniform standard for technical parameters, etc., and achieve the effects of green and bright soup color, fresh and mellow taste, and strong fitness.

Inactive Publication Date: 2014-12-10
SHAANXI PUTIANYUAN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] Most of the mulberry leaves are traditionally used as medicine, and a small amount is used to make substitute teas today, but the processing technology of these substitute teas is not standardized. Traditional tea processing methods are processed, but the process is still difficult to finalize, and there is no uniform standa

Method used

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Example Embodiment

[0020] This specific implementation adopts the following technical scheme: selecting young mulberry buds and leaves as raw materials, and its process technology route is: fresh mulberry leaves spreading and drying→grading and curing→air selection and cooling→kneading (primary kneading)→baking (primary drying)→spreading Drying → kneading (re-kneading) → deblocking → re-drying → spreading and drying → foot dry roasting → selected packaging.

[0021] The standard of mulberry leaf is: special grade: pure mulberry bud head, no pests, freshness and no damage. Level One: One bud and one leaf are beginning to unfold, fresh and undamaged. Level Two: One bud and one leaf, 60% of one bud and one leaf, 40% of one bud and two leaves, fresh and undamaged.

[0022] The specific processing technology of this specific embodiment is:

[0023] 1. Drying fresh leaf stalls: main equipment and places: drying room, drying green buns, drying green racks, etc. The drying room must be equip...

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Abstract

The invention discloses mulberry leaf tea and a making method thereof and relates to the technical field of health tea. In the making method, tender buds and leaves of a mulberry are taken as raw materials. The process comprises the following technical routes: cooling fresh mulberry leaves, grading and fixing, winnowing and cooling, rolling, roasting, cooling, rolling, deblocking, roasting again, cooling, enough baking to be aromatic and selecting and packaging. According to the method, multiple biological active substances beneficial to the human body in the mulberry leaves are remained to the greatest degree, and partial high-molecular-weight substances which are difficultly absorbed by the human body in the mulberry leaves are converted into low-molecular-weight active substances and aromatic components which are easily absorbed by the human body due to a series of treatment changes in the processing process. The mulberry leaf tea is made by boiling water during drinking, and is convenient to drink, fresh and mellow in taste, dark green and bright in soup color and faint scent and pleasant. Due to long-term drinking, the mulberry leaf tea has the effects of preventing and treating diseases, building the body, prolonging life and beautifying.

Description

[0001] Technical field: [0002] The invention relates to the technical field of health-care tea, in particular to a mulberry leaf tea and a preparation method thereof. Background technique: [0003] Mulberry leaves - the leaves of a moraceae plant, which are distributed in most parts of my country and are very rich in resources. Since ancient times, Chinese medicine has used mulberry leaves as medicine. "Compendium of Materia Medica" records: "The spirit of the mulberry star is also known as the article that cicadas eat, and the old man who eats people is a child, so the mulberry leaves are also called fairy grass." Modern medical research has proved that mulberry leaves contain a variety of vitamins and minerals, amino acids, carbohydrates, plant fibers and brass components, which have the functions of lowering blood pressure, lowering blood fat, lowering cholesterol, antithrombotic, anti-oxidation, anti-aging, and increasing endurance , freckle, beauty, beauty, weig...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 房映儒张贤贵
Owner SHAANXI PUTIANYUAN AGRI DEV
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