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Method for producing mulberry stamen tea

A technology for mulberry buds and mulberry trees, which is applied to the production field of health-care medicinal tea, can solve the problems of uneven quality, troublesome production, heavy mulberry leaves, etc., and achieves the effects of late production time, low cost, and early germination in spring.

Inactive Publication Date: 2005-08-03
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the past, Sangrui tea was originally produced in mountainous areas. Farmers in early spring collected wild mulberry buds (1 to 2 young leaves had germinated) on the mountain. Except for diseased and aging buds and leaves, they were picked and baked by hand or sun-dried. Neat, black, mulberry leaf flavor, bitter taste, good and bad quality; at the same time, all of them are processed and operated by individuals, the production is troublesome, the output is small, the productivity is low, and the benefit is very poor. As a result, this ancient mulberry tea has disappeared in the past 20 years. At the same time, the leaves of mulberry buds are thin and tender, with slightly thick bud stalks and veins, and high water content. During the mechanical frying process, the thin parts are easy to burn, while the thick parts are still moist and soft. It is difficult for the product to achieve color, aroma, taste and shape. good purpose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: (fried green mulberry tea)

[0021] 8 to 12 days before the spring silkworms use the leaves in the same year, the picking standard is the sparrow bud or the first leaf (1 leaf) mulberry bud. Pick 100 kg of early-maturing mulberry tree species - Nongsang No. 8 mulberry leaf buds. Spread thinly, dry and set aside; spread thinly (thickness no more than 5 cm) and stir several times in the middle, and pay according to the following frying process on the second day:

[0022] Greening: Greening is an important key to the quality of mulberry tea. It is necessary to master high temperature, short time, uniformity, and thoroughness; specifically, a three-pot continuous greening machine is used. The temperature of the first pot is about 320 ° C, and the second and third pots are respectively 270°C and 140°C, the specific operation is: fresh mulberry leaf buds are put into the first pot, and after 4-5 minutes of tossing and stewing, open the second gate (the first pot...

Embodiment 2

[0026] Embodiment 2: (baked green mulberry tea)

[0027] Take by weighing 100 kilograms of middle-ripening mulberry varieties -- Nongsang No. 12 mulberry leaf buds. The degree of damage to leaf cells and the increase of pores are conducive to improving the ability of mulberry tea to absorb fragrance; drying is carried out by an automatic dryer, and it is divided into two times: the first fire and the full fire: the temperature of the hot air at the inlet of the dryer is about 105 ℃, the thickness of the leaf buds is 1-2cm, and the drying time is about half an hour; when the fire is full, the temperature at the inlet of the dryer is about 100°C, the thickness of the leaf buds is 2-3cm, and the moisture content is reduced to about 7% after drying for about 20 minutes. Make about 16.5 kilograms of baked green mulberry tea altogether.

Embodiment 3

[0028] Embodiment 3: (Sang Rui jasmine tea)

[0029] The green mulberry tea in Example 2 is used as a raw material, because it has a large specific surface area and porosity, and has a strong ability to absorb floral fragrance, and select fragrant, large, white, and clean jasmine buds that have about 90% of them reaching half-opening , mix Sangrui tea and jasmine in a ratio of 10:1 (parts by weight), incense for 10 hours, sieve out the jasmine buds, and then slowly bake at a low temperature of 70-80°C to reduce the moisture content of the finished product to about 7%. , Serve jasmine tea.

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PUM

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Abstract

The present invention discloses the preparation process of mulberry stamen tea. The mulberry stamen tea is prepared with tender bud as the waste from mulberry garden management as main material and through deactivating enzyme, kneading, drying and other steps, and the drying step may be completed in different temperatures so as to form different types of mulberry stamen tea. The mulberry stamen tea is dark green, scented, sweet, mellow and nutritious, and has the health effects of diuresis, lowering blood pressure, reducing blood sugar, etc.

Description

technical field [0001] The invention relates to the technical field of production of health-care herbal teas, in particular to a mulberry tea prepared by using mulberry leaves and buds as raw materials through a special process. Background technique [0002] "Sangrui tea" is also called "Sangrui tea" (because the spring buds of mulberry trees contain stamens, so all mulberry tea made from mulberry buds are customarily called mulberry tea), it is a kind of antihypertensive medicinal tea spread among the people. It has a history of more than one thousand years. There are records in ancient books of using wild mulberry buds to make mulberry (bud) tea. Until the 1970s, many tea shops or pharmacies across my country also sold mulberry tea. Mulberry leaves are called "fairy leaves" in the "Materia Medica Tujing". After people eat them, they can nourish yin and blood, dispel wind and heat dissipation, benefit liver and ventilate, reduce blood pressure and...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/34
Inventor 朱燕吕志强叶志毅孙华吴云翔
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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