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Process for manufacturing healthy mulberry leaf tea

A production process and mulberry leaf technology are applied in the field of production technology of mulberry leaf healthy tea, which can solve the problems affecting the development and utilization value of mulberry leaves, the taste of tea soup is green and astringent, and it is difficult to remove the fishy smell of mulberry leaves. The effect of poor flavor, short withering and fixing time, and improving health function

Inactive Publication Date: 2017-11-17
曲靖瑞魅化妆品生产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the taste of mulberry leaves is sweet and bitter, and the fishy smell is heavy, and the mulberry leaf tea made by traditional methods is difficult to remove the grassy smell of mulberry leaves.
At present, mulberry leaves are only used as medicinal raw materials, which affects the development and utilization value of mulberry leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1, a kind of manufacture craft of mulberry leaf healthy tea is characterized in that, comprises the following steps:

[0022] (1) Picking fresh leaves: picking fresh mulberry leaves when they are growing vigorously;

[0023] (2) Classification and cleaning: Carry out manual inspection on the cut mulberry branches, remove unqualified mulberry leaves such as yellowing and thick old mulberry leaves on the branches, and cut off qualified mulberry leaves on the mulberry branches, cut to the leaves, leaving no neck Department, while cleaning the qualified mulberry leaves;

[0024] (3) Drying: place the cleaned mulberry leaves in the sun to dry;

[0025] (4) Withering: rapid withering for 5 minutes at a temperature of 180°C;

[0026] (5) Finishing: Put the picked mulberry leaves into boiling water, stir while cooking to remove the dirt and grassy smell on the mulberry leaves, the stirring time is 1min, then remove the boiled mulberry leaves and put them in Color fixation in...

Embodiment 2

[0032] 1, a kind of manufacture craft of mulberry leaf healthy tea is characterized in that, comprises the following steps:

[0033] (1) Picking fresh leaves: picking fresh mulberry leaves when they are growing vigorously;

[0034] (2) Classification and cleaning: Carry out manual inspection on the cut mulberry branches, remove unqualified mulberry leaves such as yellowing and thick old mulberry leaves on the branches, and cut off qualified mulberry leaves on the mulberry branches, cut to the leaves, leaving no neck Department, while cleaning the qualified mulberry leaves;

[0035] (3) Drying: place the cleaned mulberry leaves in the sun to dry;

[0036] (4) Withering: rapid withering for 4 minutes at a temperature of 185°C;

[0037] (5) Finishing: Put the picked mulberry leaves into boiling water, stir while cooking to remove the dirt and grassy smell on the mulberry leaves, the stirring time is 1min, then remove the boiled mulberry leaves and put them in Color fixation in...

Embodiment 3

[0043] A manufacturing process of mulberry leaf healthy tea, comprising the following steps:

[0044] (1) Picking fresh leaves: picking fresh mulberry leaves when they are growing vigorously;

[0045] (2) Classification and cleaning: Carry out manual inspection on the cut mulberry branches, remove unqualified mulberry leaves such as yellowing and thick old mulberry leaves on the branches, and cut off qualified mulberry leaves on the mulberry branches, cut to the leaves, leaving no neck Department, while cleaning the qualified mulberry leaves;

[0046] (3) Drying: place the cleaned mulberry leaves in the sun to dry;

[0047] (4) Withering: rapid withering for 3 minutes at a temperature of 190°C;

[0048] (5) Finishing: Put the picked mulberry leaves into boiling water, stir while cooking to remove the dirt and grassy smell on the mulberry leaves. The stirring time is 2 minutes, then remove the boiled mulberry leaves and put them in Color fixation in cold water;

[0049] (6)...

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Abstract

The invention relates to the technical field of tea making processes, in particular to a process for manufacturing healthy mulberry leaf tea. The process comprises the steps of fresh leaf picking, classified cleaning, airing, withering, deactivation of enzymes, freezing, rolling, roasting and grading and packaging. Through high-temperature quick withering, boiling water short-time deactivation of enzymes, freezing, rolling and braking treatment of the mulberry leaf tea, grass fishy smell in mulberry leaves can be effectively removed, astringency in the mulberry leaves is removed, and tea fragrance is greatly improved. The mulberry leaf tea is good in glossiness and light green and bright in liquor color, has faint scent, and is sweet, free of astringency, good in taste and lasting in fragrance. By freezing treatment before rolling, the biochemical reaction of the mulberry leaves is terminated, various microelements in the mulberry leaves are reserved well, and a health care function of the mulberry leaf tea is improved. A sectional type drying mode is adopted in the drying process, so that the manufactured mulberry leaf tea is thicker in taste and elegant in fragrance.

Description

technical field [0001] The invention relates to the technical field of tea making technology, in particular to a manufacturing technology of mulberry leaf healthy tea. Background technique [0002] Mulberry leaves are the dry leaves of the Moraceae plant Morusalba L. Cultivated or wild, it is produced in most parts of the country. Pharmacological studies have found that mulberry leaves are rich in scapula, calcium and vitamin C, B1, B2, B3, A and other trace elements needed by the human body. Inhibit the reproduction of harmful bacteria in the intestine and the production of peroxides, etc. It also has the functions of relieving cough, removing heat, treating dizziness, eliminating eye fatigue, reducing swelling, clearing blood, treating dysentery, edema, nourishing the liver, removing freckles, and beautifying the skin. . Modern research has found that dry mulberry leaves contain 25-45% crude protein, 20-25% carbohydrates, 5% crude fat, and rich potassium, calcium, vitam...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张连才
Owner 曲靖瑞魅化妆品生产有限公司
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