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Processing and production method of mulberry-leave tea

A production method and mulberry leaf tea technology are applied in the directions of tea substitutes, tea treatment before extraction, etc., which can solve the problems of uneven wrapping of strips, impure aroma of mulberry leaf tea, bitter taste of tea, etc. Depressed, pure and thick aroma, fresh and mellow tea soup

Inactive Publication Date: 2016-04-06
石爱军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a processing method for mulberry leaf tea in view of the above problems, which can solve the problems of impure aroma of mulberry leaf tea, irregular wrapping of cords, and bitter taste of tea, so as to improve the quality of mulberry leaf tea. product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] On September 1, 2014, the applicant's research and development team picked the green and normal homogeneous leaves in the middle and upper part of the mulberry tree, cleaned them with clean water; divided the leaves into three types of homogeneous leaves: old, medium and tender according to the color of the leaves; then peeled off the petioles and thick veins, and collect petioles and thick veins for later use, leaving only leaves with thin veins.

[0020] Then cut the leaves into small square leaves with a side length of 1 cm, place the small leaves on a spreading green tray for 2 hours, spread the thickness of 2 cm, and turn it gently every 30 minutes.

[0021] Then put the peeled petiole and thick leaf veins into the boiler, add water to cook, and use the steam generated in the boiler to complete the greening; put the small leaves on the conveyor belt of the steam greening machine, put them in at a constant speed, spread them evenly, and spread them after putting them...

Embodiment 2

[0026] On September 15, 2014, the applicant's research and development team picked the green and normal homogeneous leaves in the middle and upper part of the mulberry tree, cleaned them with clean water; divided the leaves into three types of homogeneous leaves: old, medium, and tender according to the color of the leaves; then peeled off the petioles and thick veins, and collect petioles and thick veins for later use, leaving only leaves with thin veins.

[0027] Then the leaves were cut into small square leaves with a side length of 2 cm, and the small leaves were placed on a spreading green tray for 2.5 hours, with a thickness of 2.5 cm, and gently turned once every 30 minutes.

[0028] Then put the peeled petiole and thick leaf veins into the boiler, add water to cook, and use the steam generated in the boiler to complete the greening; put the small leaves on the conveyor belt of the steam greening machine, put them in at a constant speed, spread them evenly, and spread th...

Embodiment 3

[0033] On September 30, 2014, the applicant's research and development team picked the green and normal homogeneous leaves in the middle and upper part of the mulberry tree, cleaned them with clean water; divided the leaves into three types of homogeneous leaves: old, medium, and tender according to the color of the leaves; and then peeled off the petioles and thick veins, and collect petioles and thick veins for later use, leaving only leaves with thin veins.

[0034] Then cut the leaves into small square leaves with a side length of 3 cm, place the small leaves on a spreading tray for 3 hours, and spread them to a thickness of 3 cm, and turn them gently every 30 minutes.

[0035] Then put the peeled petiole and thick leaf veins into the boiler, add water to cook, and use the steam generated in the boiler to complete the greening; put the small leaves on the conveyor belt of the steam greening machine, put them in at a constant speed, spread them evenly, and spread them after ...

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Abstract

The invention discloses a processing and production method of mulberry-leave tea. The invention is characterized in that the processing and production method comprises the following nine major steps: picking the mulberry leaves, peeling the mulberry leaves, airing the enzymes, deactivating the enzymes, air-drying, kneading, screening and classifying, refining the aroma, dehydrating and the like. The processing and production method has the beneficial effects that the leaf stems and the thick leaf veins of the fresh and tender mulberry leaves which are picked in proper season are peeled, so that the refreshing and pure taste of the mulberry-leave tea can be preserved; enzymes in the leaf stems and the thick leaf veins are further deactivated by water vapor, so that the pure aroma of the mulberry-leave tea can be further ensured; the enzyme deactivation and the air-drying are performed on a conveyer belt so that the shapes of the mulberry leaves are kept and the strips formed by the mulberry leaves are uniform in shape; the kneading is performed when the mulberry leaves are hot, so that the mulberry leaves can be better shaped and the astringent taste of the mulberry leaves is removed; and the astringent taste can be further covered by the step of refining the aroma. The mulberry-leave tea produced according to the processing and production method has the advantages that the mulberry-leave tea is uniform in appearance, jade-green in color, refreshing and thick in aroma, dark-green and transparent in tea-soup color, tender and mellow in tea-soup taste as well as exquisite and fragrant tea-soup flavor. The processing and production method greatly improves quality of the mulberry-leave tea product.

Description

technical field [0001] The invention relates to the technical field of tea processing and production, in particular to a processing method of mulberry leaf tea. Background technique [0002] Mulberry leaves are recorded in "Compendium of Materia Medica": "The spirit of Sang Jixing is also known as articles eaten by cicadas, and the old man who eats people is children. Mulberry leaves are also known as "immortal grass". Mulberry leaves are the king of plants. Known as "heat tonic, mulberry leaves tonic", it is rich in 17 kinds of amino acids, crude protein, and crude fat. It is a plant with the same origin of medicine and food confirmed by the Ministry of Health. One of the big health food", become the source of green new food for human beings. [0003] Mulberry leaf tea generally uses high-quality tender mulberry leaves with superior ecological environment and no pollution as raw materials, and is refined through scientific baking and other processes. In the process, it is...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/34
Inventor 石爱军
Owner 石爱军
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