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Preparation method of tea containing wild sweet potato leaves and mulberry leaves

A technology of wild sweet potato and mulberry leaf tea, which is applied in the field of drinking tea, can solve problems such as non-existence, and achieve the effect of flat nature, simple and easy-to-control process, and good taste

Inactive Publication Date: 2016-04-06
SICHUAN EBIAN XUESHAN YUZHI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, it can be expected that if wild sweet melon leaves and mulberry leaves are combined and coordinated, a product with more significant curative effect and wider functions will be obtained, but there is no technology to combine the two and prepare them as drinking tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Picking:

[0037] Pick 2 mass parts of fresh and tender wild sweet potato leaves and 6 mass parts of mulberry leaves respectively and spread them out;

[0038] (2) Finished

[0039] Stir-fry the wild sweet melon leaves at a temperature of 180°C for 10 minutes, and steam the mulberry leaves at a temperature of 220°C for 5 minutes;

[0040] (3) mixed

[0041] Mix the stir-fried wild sweet potato leaves with the steamed green mulberry leaves, and stir-fry at 100°C for 15 minutes;

[0042] (4) kneading

[0043] After the stir-frying is stopped, the tea leaves are still hot, so immediately knead the tea leaves until they are strip-shaped;

[0044] (5) Baking

[0045] Spread the rolled tea leaves to cool, place them at room temperature for 6 hours, and then bake them at 190°C. After baking for 40 minutes, test that the water content of the tea leaves is 6%, and stop baking;

[0046] (6) Post-processing

[0047] The roasted tea leaves are heated at 30° C. for 6 hour...

Embodiment 2

[0049] (1) Picking:

[0050] Pick 5 parts by mass of fresh and tender wild sweet potato leaves and mulberry leaves of 8 parts by mass and spread them out;

[0051] (2) Finished

[0052] Stir-fry the leaves of wild sweet melon at a temperature of 200°C for 5 minutes, and steam the mulberry leaves at a temperature of 250°C for 1 minute;

[0053] (3) mixed

[0054] Mix the stir-fried wild sweet potato leaves with the steamed green mulberry leaves, and stir-fry at 150°C for 13 minutes;

[0055] (4) kneading

[0056] After the stir-frying is stopped, the tea leaves are still hot, so immediately knead the tea leaves until they are strip-shaped;

[0057] (5) Baking

[0058] Cool the tea leaves after rolling, place them at room temperature for 12 hours and then bake them at 210°C. After 30 minutes of baking, test that the water content of the tea leaves is 5%, and stop baking;

[0059] (6) Post-processing

[0060] The roasted tea leaves are heated at 50° C. for 4 hours, and the...

Embodiment 3

[0062] (1) Picking:

[0063] Pick 3 parts by mass of fresh and tender wild sweet potato leaves and mulberry leaves of 7 parts by mass and spread them out;

[0064] (2) Finished

[0065] Stir-fry the wild sweet melon leaves at a temperature of 190°C for 8 minutes, and steam the mulberry leaves at a temperature of 230°C for 3 minutes;

[0066] (3) mixed

[0067] Mix the stir-fried wild sweet potato leaves with the steamed green mulberry leaves, and stir-fry at 120°C for 15 minutes;

[0068] (4) kneading

[0069] After the stir-frying is stopped, the tea leaves are still hot, so immediately knead the tea leaves until they are strip-shaped;

[0070] (5) Baking

[0071] Cool the tea leaves after rolling, place them at room temperature for 8 hours and then bake them at 200°C. After 40 minutes of baking, test that the water content of the tea leaves is 5%, and stop baking;

[0072] (6) Post-processing

[0073] The roasted tea leaves are heated at 40° C. for 5 hours, and then c...

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Abstract

The invention discloses a preparation method of tea containing wild sweet potato leaves and mulberry leaves. According to the method, the ratio of the used wild sweet potato leaves to the used mulberry leaves is equal to (2 to 5) : (6 to 8); the preparation process comprises the steps of picking, water-removing, mixing, rolling, baking and posttreatment, wherein the water-removing comprises the steps of pan-frying the wild sweet potato leaves, and steaming the mulberry leaves; mixing comprises the step of stir-frying the pan-fried wild sweet potato leaves and the steamed mulberry leaves in a mixed way at the temperature of 100-150 DEG C; the posttreatment comprises the steps of heating the baked tea for 6-12 hours at the temperature of 30-50 DEG C, and then cooling to the room temperature. The method is simple and convenient; the prepared tea containing the wild sweet potato leaves and the mulberry leaves has good effects of relieving cough and reducing sputum, reducing blood pressure, reducing swelling and the like, thus being suitable for daily drinking.

Description

technical field [0001] The invention relates to the technical field of drinking tea. Background technique [0002] Wild sweet potato (Latin scientific name: Ficus Tikoua Bureau), also known as ground loquat, ground pomegranate, and ground fruit, is widely distributed in various areas south of the Qinling Mountains in my country. It is a perennial herbaceous plant of the genus Moraceae. "Classified Herbal Medicine" records that its leaves can "relieve spasm poisoning", "Guizhou Folk Herbal Medicine Collection" records that it "can remove rheumatism and numbness, activate muscles and bones to relieve pain, activate blood and nourish blood, reduce swelling and detoxification, diuretic and relieve fever." "Hunan Drugs" records that it has the effects of "clearing lung, detoxifying, diuretic, reducing swelling, and treating edema / ascites". In traditional Chinese medicine, it is often used to treat wind-heat cough, dysentery, edema, jaundice, rheumatic arthralgia, hemorrhoid blee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 舒福安
Owner SICHUAN EBIAN XUESHAN YUZHI FOOD CO LTD
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