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Mulberry leaf deodorization and astringency removal process and mulberry cold tea preparation method

A processing technology and mulberry leaf technology are applied in the field of mulberry leaf deodorization and deastringency processing and the manufacture of mulberry herbal tea, which can solve the problems of staying in exploration and the like, and achieve the effects of being convenient to drink and carry, fragrant and fragrant, and improving economic benefits.

Inactive Publication Date: 2006-03-15
JIANGXI SERICULTURE & TEA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large number of studies in modern medicine have proved that mulberry leaves have the functions of anti-hypertension, diuresis, anti-diabetes, clearing lung and relieving cough, reducing inflammation and swelling, preventing heatstroke and improving eyesight, skin care and degreasing, ginseng-like tonic and anti-aging, and stabilizing the nervous system. Mulberry leaves contain a variety of health-care ingredients, and are an ideal natural health food raw material with high development and utilization value. However, long-term research and exploration have failed to solve the unacceptable green odor of mulberry leaves. Problems such as bitterness and astringency caused the development of mulberry leaf products to stay in the exploratory stage and failed to appear on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] 1. Fresh mulberry leaf deodorization and deastringency processing technology:

[0010] (1) Steaming: pick fresh mulberry leaves in late autumn, select and pre-treat them, and steam them at 100°C for 10 minutes. (2) Initial drying: Initial drying after removing surface water, the initial drying temperature is 130°C, until the leaves are not sticky or prickly; (3) Kneading: The first drying leaves should be properly spread and then kneaded. (4) Foot dry: When fully dried, the temperature is 85°C, baked to a moisture content of about 6%; (5) High-temperature aromatherapy: the temperature is 130°C, and the time is 2 minutes. This product can be brewed directly.

Embodiment 2

[0012] 1. Fresh mulberry leaf deodorization and deastringency processing technology:

[0013] (1) Steaming: pick fresh mulberry leaves in late autumn, select and pre-treat them, and steam them at 100°C for 10 minutes. (2) Initial drying: Initial drying after removing surface water, the initial drying temperature is 130°C, until the leaves are not sticky or prickly; (3) Kneading: The first drying leaves should be properly spread and then kneaded. (4) Foot dry: When fully dried, the temperature is 85°C, baked to a moisture content of about 6%; (5) High-temperature aromatherapy: the temperature is 130°C, and the time is 2 minutes. This product can be brewed directly.

[0014] 2. The development method of mulberry herbal tea:

[0015] (1) Treatment of Chinese herbal medicine: Weigh 50 g of chrysanthemum, 50 g of licorice, and 30 g of honeysuckle, mix them, add boiling water and extract in a boiling water bath for 1.5 hours, filter to obtain the filtrate, and concentrate the filtr...

Embodiment 3

[0017] 1. Fresh mulberry leaf deodorization and deastringency processing technology: this technology is identical with embodiment 1.

[0018] 2. The development method of mulberry herbal tea:

[0019] Mix 50 grams of mulberry leaves, 20 grams of tea leaves, 7 grams of mint, 4 grams of chrysanthemum, 6 grams of licorice, and 5 grams of honeysuckle, crush them into fine powder of about 14 mesh, and pack them into 2.0-2.5 grams per bag with teabag wrapping paper The tea in bag can get the finished product of mulberry herbal tea.

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PUM

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Abstract

The present invention discloses a deodorization and astringency-removing process of mulberry leaf and a production method of mulberry leaf cold tea. The deodorization and astringency-removing process of mulberry leaf includes the following steps: steaming, primarily dehydrating, rolling, fully-drying and high-temp. deoiling; and the production method of mulberry leaf cold tea includes the following steps: mixing the above-mentioned prepared mulberry leaf, tea peppermint chrysanthemum flower, licorice and lonicera flower in certain ratio, pulverizing and packing them in punches so as to obtain the invented product with the health-care functions of clearing away heat and removing toxic material, clearing throat and moistening lung, etc.

Description

technical field [0001] The invention relates to a processing method of mulberry leaves and a method for producing herbal tea, in particular to a process for deodorizing and deastringent mulberry leaves and a method for producing mulberry herbal tea Background technique [0002] Mulberry leaves have been used as medicine since the Shennong era. "Compendium of Materia Medica" contains: "Mulberry leaves can be taken regularly, and immortals take prescriptions, which are medicines for flat feet and yin and yang"; Ventilation, antihypertensive and diuretic effects. "Compendium of Materia Medica" contains: Mulberry leaves are bitter, sweet and cold in nature and taste, sweet so it benefits blood, cold so it cools blood, sweet and cold are combined, so lowering qi and benefiting yin, and can improve eyesight and relieve cough, which has the effect of tonifying. "Ben Cao Tu Jing" contains: Mulberry leaves can be taken regularly, fried to replace tea, making people smart. A large ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A23F3/06
Inventor 管帮富黄伍龙杨普香黎小萍毛平生
Owner JIANGXI SERICULTURE & TEA RES INST
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