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Mulberry leaf tea and making technology

A technology of mulberry leaf tea and mulberry leaf, applied in the field of making mulberry leaf tea, can solve the problems of poor publicity, green odor, heavy beany smell, insufficient aroma, etc., and achieve the effects of lowering blood pressure, good taste, and convenient drinking.

Inactive Publication Date: 2016-07-20
李大兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, domestic mulberry leaf teas are also sold in the Chinese market, but most of them are cool-dried mulberry leaf teas, dried mulberry leaf teas, and steamed green mulberry leaf teas. , coupled with poor publicity, the domestic mulberry leaf tea market is far inferior to that of Japan and South Korea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0020] The preparation method of mulberry leaf tea comprises the following steps:

[0021] (1) Pick the middle part of the mulberry leaves after removing the young leaves at the top and the old leaves at the bottom, remove the petioles and main veins, and rinse with clean water;

[0022] (2) Place the mulberry leaves indoors to dry in the shade, and then cut into strips, the width of the mulberry leaf strips is 3-6 mm;

[0023] (3) Put the mulberry leaf strips into the withering tank for withering treatment, and wither until the leaf color turns dark and the mulberry leaves become soft;

[0024] (4) The mulberry leaves after the withering treatment are subjected to high-temperature de-enzyming by a de-enzyming machine, and the de-enzyming temperature of the mulberry leaves is 100-130° C., and the time is 30-40 minutes;

[0025] (5) Knead the finished mulberry leaves with a kneading machine, the kneading time is 50-60 minutes, and the humidity is 80%-90%;

[0026] (6) Dry the...

specific Embodiment 2

[0031] The preparation method of mulberry leaf tea comprises the following steps:

[0032] (1) Pick the middle part of the mulberry leaves after removing the young leaves at the top and the old leaves at the bottom, remove the petioles and main veins, and rinse with clean water;

[0033] (2) Place the mulberry leaves indoors to dry in the shade, and then cut into strips, the width of the mulberry leaf strips is 7-10mm;

[0034] (3) Put the mulberry leaf strips into the withering tank for withering treatment, and wither until the leaf color turns dark and the mulberry leaves become soft;

[0035] (4) The mulberry leaves after the withering treatment are subjected to high-temperature de-enzyming by a de-enzyming machine, and the de-enzyming temperature of the mulberry leaves is 130-150° C., and the time is 20-30 minutes;

[0036] (5) Knead the finished mulberry leaves with a kneading machine, the kneading time is 30-40 minutes, and the humidity is 80%-90%;

[0037] (6) Dry the...

specific Embodiment 3

[0042] The preparation method of mulberry leaf tea comprises the following steps:

[0043] (1) Pick the middle part of the mulberry leaves after removing the young leaves at the top and the old leaves at the bottom, remove the petioles and main veins, and rinse with clean water;

[0044] (2) Put the mulberry leaves indoors to dry in the shade, and then cut into strips, the width of the mulberry leaf strips is 5-8 mm;

[0045] (3) Put the mulberry leaf strips into the withering tank for withering treatment, and wither until the leaf color turns dark and the mulberry leaves become soft;

[0046] (4) The mulberry leaves after the withering treatment are subjected to high-temperature de-enzyming by a de-enzyming machine, and the de-enzyming temperature of the mulberry leaves is 110-130° C., and the time is 25-35 minutes;

[0047] (5) Knead the finished mulberry leaves with a kneading machine, the kneading time is 40-50 minutes, and the humidity is 80%-90%;

[0048] (6) Dry the m...

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Abstract

The invention discloses a making method of mulberry leaf tea.The method comprises the technological steps of fresh mulberry leaf picking, cleaning, stem removing, slitting, withering, fixation, rolling, baking, stir-frying, fragrance improvement, winnowing and packing of mulberry leaf tea with different specifications.The mulberry leaf tea made through the method is attractive in appearance and bright in color, brewed tea is clear and bright, fragrant and sweet in taste, fresh, mellow, tasty and refreshing and has the rice fragrance and osmanthus fragrance, the problems that tea soup of existing mulberry leaf tea is heavy in green leaf odor and beany flavor and poor in taste are solved, the mulberry leaf tea has multiple pharmacological activities or clinical curative effects of lowering blood pressure, lowering blood fat, resisting inflammation, resisting viruses, resisting aging, loosing weight and the like after being frequently drunk, and the mulberry leaf tea is convenient to store and carry.

Description

technical field [0001] The invention relates to the technical field of tea making technology, in particular to a new technology for making mulberry leaf tea. Background technique [0002] Mulberry leaves are the king of plants, known as "Ginseng tonic, mulberry leaves tonic", rich in 17 kinds of amino acids, crude protein, crude fat. The food hygiene organization listed it as "one of the top ten health foods for human beings in the 21st century" and became a source of green new food for human beings. Mulberry leaves contain flavonoids, amino acids, alkaloids, volatile oils, steroids, sugars and other chemical components. Weight loss and other pharmacological activities or clinical efficacy. [0003] Drink mulberry leaves in water as tea. Mulberry leaves contain a kind of alkaloid called 1-deoxynonomycin (DNJ), which only exists in mulberry leaves, and is rich in γ-aminobutyric acid And phytoalcohol, its content is 3-4 times that of green tea. It has the functions of losi...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 李大兴
Owner 李大兴
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