CN101803658A - Mulberry bud tea - Google Patents
Mulberry bud tea Download PDFInfo
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- CN101803658A CN101803658A CN 201010134170 CN201010134170A CN101803658A CN 101803658 A CN101803658 A CN 101803658A CN 201010134170 CN201010134170 CN 201010134170 CN 201010134170 A CN201010134170 A CN 201010134170A CN 101803658 A CN101803658 A CN 101803658A
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- bud
- mulberry
- tea
- eucommia
- buds
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Abstract
The invention discloses a mulberry bud tea, which is made by taking local purely natural non-pollution mulberry buds as a principal raw material with compatibility of the eucommia buds and the Salvia miltiorrhiza buds through ancient tea frying skill and modern braking process. The tea contains various amion acids which comprise 18 essential amion acids for human body, fat, vitamins C, B1, B2 and folic acid, renieratene, calcium, phosphorus, iron, manganese, sodium and large quantities of flavonoids. The tea has effects of anti-stress, anti-aging, improving the body endurance, reducing the serum cholesterol and regulating the adrenergic function. Regularly drinking the mulberry bud tea has the effects of improving eyesight, reducing lipid retention in the body and decreasing the blood fat and blood sugar levels.
Description
Technical field
The present invention relates to a kind of drink tea, relating in particular to a kind of is the health protection tea that primary raw material is mixed with the mulberry bud.
Background technology
China is Tea Production and consumption big country, and tea-drinking culture is the elaboration in China's national culture treasure-house.Tea kinds is various, and is distributed more widely.As green tea, black tea, yellow tea, oolong tea etc., drinking these single tealeaves mainly contains and produces refreshing effect to the mind, the effect of excitor nerve, in recent years along with the raising of living standards of the people, the enhancing of people's self health consciousness, various health protection teas have appearred on the market, as the tea that lengthens one's life, slim tea, this health protection tea all is based on ordinary tea leaves, form with other prepared from traditional Chinese medicines, to people's health care, the prevention various diseases plays an important role, but these health protection teas still with ordinary tea leaves as primary raw material, at present, ordinary tea leaves, the health protection tea that is formed by the prepared from traditional Chinese medicines with health care fully also do not appear not containing on the market.
The crude protein content of mulberry bud accounts for 23% of total solids, and its amino acid composition is very similar to rape pollen with content.Although protein content is lower than egg and some meat, it is very reasonable that amino acid is formed, and wherein 8 seed amino acids of needed by human account for 44.9% of total amino acid, and ratio helps the absorption of human body utilization near thin pork, chicken and silver carp etc.At present, lacking with the mulberry bud on the market is primary raw material, cooperates other Chinese herbal medicine, does not contain the health protection tea of ordinary tea leaves.
Summary of the invention
The purpose of this invention is to provide a kind of is primary raw material to work as the pollution-free mulberry bud of real estate pure natural, and bark of eucommia bud, red sage root bud be compatibility with it, absorbs to fry tea skill ancient times, integrates modern baking process, the Mulberry-leaf Tea that the meticulous frying of warp forms.
The objective of the invention is to be achieved through the following technical solutions, the present invention is formulated by a certain percentage by mulberry bud, bark of eucommia bud, red sage root bud;
Its preferred ingredients (parts by weights) mulberry bud 6-9 branch, bark of eucommia bud 2-4 branch, red sage root bud 1-3 branch;
Its preferred best composition: mulberry bud 8 minutes, bark of eucommia bud 3 minutes, red sage root bud 2 minutes;
Described mulberry bud is rich in each seed amino acid, comprises 18 seed amino acids of needed by human, also has fat, vitamin C, B1, B2 and folic acid, carrotene, calcium, phosphorus, iron, manganese, sodium and a large amount of flavonoid class material.Traditional medicine thinks, mulberry bud nature and flavor sweetness, to human body have dispelling wind and heat from the body, effect such as the lung that disappears is moisturized, make eye bright, cool blood.According to research reports, the mulberry bud have anti-stress, anti-ageing, strengthen body endurance, reduce serum cholesterol and regulate adrenaline function equivalent fruit.Often drunk and made eye bright, reduced the stagnant and effects such as reduction blood fat, blood sugar of human body lipid.
Contain to the necessary for human body threonine methionine, isoleucine, 17 kinds of free amino acids such as lysine, and zinc, copper, magnesium, iron, calcium, phosphorus, 15 kinds of trace elements such as potassium in the described bark of eucommia bud.The bark of eucommia has filling liver kidney, and rubbish in the body is removed in strengthening the bones and muscles, strengthen the human body cell metabolism, prevent that muscle skeleton is aging, the balance human blood-pressure, the decomposer inner cholesterol, reduce body fat, recover blood vessel elasticity, the diuresis heat-clearing, broad-spectrum antiseptic, stimulating central nervous system improves white blood cell count, strengthens remarkable efficacy such as body immunity.
The effect of described red sage root bud is a promoting blood circulation, nourishing blood and tranquilization, cool blood detumescence; It has the effect of coronary artery dilator, calmness, step-down, reduction blood sugar, is applicable to the prevention and the treatment of coronary heart disease.
Mulberry young tea leaves of the present invention is with mulberry bud, bark of eucommia bud, the frying respectively of red sage root bud, and is formulated in proportion then.
The stir-frying-technology of mulberry bud:
Raw material gather with spring new life young tender mulberry bud for well.Perhaps between the silkworm in spring feeding period, be output and the quality that improves the mulberry bud, need carry out the pinching management to mulberry tree, the tender tip of young shoot under adopting.
The young tender mulberry bud that room temperature is withered and prepared frying to adopting down places earlier and withered under the room temperature 4～5 hours, forms sweet and tasty and tool fragrance to promote the mulberry bud.
Green removing in high temperature is poured about the 2 kilograms mulberry buds through at room temperature withering in the iron pan that is heated to 130 ℃ into, constantly fries 5～6 minutes with hand.
Twist with the fingers while hot and rub the mulberry bud that stir-fries in the heat pot, be poured on the preprepared bamboo washboard, evenly twist with the fingers while hot and rubbed 3～5 minutes, make mulberry bud slivering rope shape.
In temperature roasting fry bar rope shape mulberry bud after sth. made by twisting rubbed, pour in the iron pan that is heated to 80 ℃, stir-fry rapidly cure to hand twist with the fingers can powdered till, cooling takes the dish out of the pot.
The stir-frying-technology of bark of eucommia bud:
Wither: bark of eucommia bud moisture content 70～80%.Withering spreads process, should keep the leaf heap not generate heat, and prevents that red stain is rotten.
Knead: rubbed 20 minutes with general traditional kneading machine, make the leaf fragmentation, but because the thread connection of gutta-percha often is the string shape.
Rub and cut: with the rotary piston machine chopping, method is rubbed cut together with the red fannings of system.
Fermentation: the course of fermentation of bark of eucommia bud is very slow, and fermentation time needs 6～8 hours, and the leaf look is by the dark green liver-coloured that becomes; Fragrance is " black tea " fermentated leaves perfume (or spice) by the green grass cyclostrophic, and it is fragrant for appropriate to have ripe apple.
The oven dry: with drying tea leaves roughly the same.
The stir-frying-technology of red sage root bud:
Harvesting-cleaning-high-temperature sterilization completes-kneads-cold fermentation-oven dry-Titian-finished product
Beneficial effect of the present invention: mulberry young tea leaves of the present invention, boiling water brew posterior lobe look breen, and the soup look greenish-yellow, and sweet tasty and refreshing, sweet-smelling is long for a long time.Long-term drinking can strengthen body endurance, reduces human body lipid stagnant and reduction blood fat, blood sugar and serum cholesterol and adjusting adrenaline function equivalent fruit.
The specific embodiment
Embodiment one
Got the mulberry bud that is processed into by above stir-frying-technology 8 minutes, bark of eucommia bud 3 minutes, red sage root bud carried out vacuum packaging after fully mixing in 2 minutes.
Embodiment two
Got the mulberry bud that is processed into by above stir-frying-technology 6 minutes, bark of eucommia bud 4 minutes, red sage root bud carried out vacuum packaging after fully mixing in 1 minute.
Embodiment three
Got the mulberry bud that is processed into by above stir-frying-technology 9 minutes, bark of eucommia bud 2 minutes, red sage root bud carried out vacuum packaging after fully mixing in 1 minute.
Claims (3)
1. mulberry young tea leaves is characterized in that this Mulberry-leaf Tea is formulated by a certain percentage by mulberry bud, bark of eucommia bud, red sage root bud.
2. a kind of mulberry young tea leaves according to claim 1 is characterized in that its component mulberry bud 6-9 branch by weight, bark of eucommia bud 2-4 branch, red sage root bud 1-3 branch.
3. a kind of mulberry young tea leaves according to claim 1 is characterized in that optimum component mulberry bud 8 minutes by weight, bark of eucommia bud 3 minutes, red sage root bud 2 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010134170 CN101803658A (en) | 2010-03-22 | 2010-03-22 | Mulberry bud tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010134170 CN101803658A (en) | 2010-03-22 | 2010-03-22 | Mulberry bud tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101803658A true CN101803658A (en) | 2010-08-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010134170 Pending CN101803658A (en) | 2010-03-22 | 2010-03-22 | Mulberry bud tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101803658A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874899A (en) * | 2019-04-23 | 2019-06-14 | 安徽省农业科学院蚕桑研究所 | A kind of preparation method of the high-quality slender joss stick mulberry young tea of particle |
| CN111248321A (en) * | 2020-03-03 | 2020-06-09 | 乐至县华盛苗木有限责任公司 | Preparation method of mulberry bud tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1476766A (en) * | 2003-07-31 | 2004-02-25 | 温风云 | Salvia leaf tea and its preparation method |
| CN1647674A (en) * | 2005-01-26 | 2005-08-03 | 浙江省农业科学院 | Method for producing mulberry stamen tea |
| CN101138374A (en) * | 2007-10-18 | 2008-03-12 | 蔡旻君 | Cortex encomia bag tea particles and method of preparing the same |
| CN101301015A (en) * | 2007-05-09 | 2008-11-12 | 北京桑瑞生物科技有限公司 | Composite mulberry leaf tea |
-
2010
- 2010-03-22 CN CN 201010134170 patent/CN101803658A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1476766A (en) * | 2003-07-31 | 2004-02-25 | 温风云 | Salvia leaf tea and its preparation method |
| CN1647674A (en) * | 2005-01-26 | 2005-08-03 | 浙江省农业科学院 | Method for producing mulberry stamen tea |
| CN101301015A (en) * | 2007-05-09 | 2008-11-12 | 北京桑瑞生物科技有限公司 | Composite mulberry leaf tea |
| CN101138374A (en) * | 2007-10-18 | 2008-03-12 | 蔡旻君 | Cortex encomia bag tea particles and method of preparing the same |
Non-Patent Citations (2)
| Title |
|---|
| 《50种中药材开发利用实例--中药资源开发利用现状与前景》 19941130 华青等 杜仲叶 中国农业出版社 第75-76页 1-3 , 1 * |
| 《中国营养与营养》 20051231 宋喜云 功能性桑芽茶加工工艺研究 第39-41页 1-3 , 第5期 2 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874899A (en) * | 2019-04-23 | 2019-06-14 | 安徽省农业科学院蚕桑研究所 | A kind of preparation method of the high-quality slender joss stick mulberry young tea of particle |
| CN111248321A (en) * | 2020-03-03 | 2020-06-09 | 乐至县华盛苗木有限责任公司 | Preparation method of mulberry bud tea |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100818 |