CN103349100A - Processing technology of mulberry leaf and pine needle compound bag tea - Google Patents
Processing technology of mulberry leaf and pine needle compound bag tea Download PDFInfo
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- CN103349100A CN103349100A CN2013102109432A CN201310210943A CN103349100A CN 103349100 A CN103349100 A CN 103349100A CN 2013102109432 A CN2013102109432 A CN 2013102109432A CN 201310210943 A CN201310210943 A CN 201310210943A CN 103349100 A CN103349100 A CN 103349100A
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Abstract
The invention discloses a processing technology of a mulberry leaf and pine needle compound bag tea. The technology comprises the steps of raw material selection, mulberry leaf treatment, pine needle treatment, tea treatment, scenting, ventilation and heat dissipation, screening, redrying, crushing, burdening, stirring, and packaging. Compared with bag teas prepared in the prior art, the tea prepared in the invention has the advantages of maintenance of the healthcare efficacies of mulberry leaf and pine needle, pure soup color, scent and pleasant mouthfeel, no bitter taste, slight sweet aftertaste, and no toxic side effects, and is suitable for the public to drink.
Description
Technical field
The present invention relates to the technique that adds of tea, be specifically related to a kind of processing technology of mulberry leaf pine needle compound tea bag.
Background technology
Contain rutin, Quercetin, quercitrin, mulberry glucoside, umbelliferone, choline, volatilization wet goods in the mulberry leaf, can wind and heat dispersing, clear liver and improve vision, contain 11% protein in the mulberry leaf, wherein some amino acid can stimulate insulin secretion, can be used as the adjusting factor of the interior insulin secretion of body and release, and can reduce the speed that insulin decomposes, mulberry leaf dilution alcohol extract has the effect of the diabetes done; And the plant defense in the mulberry leaf have anti-microbial effect, and in addition, the moulting hormone in the mulberry leaf can Promote cell's growth, stimulates the dermal cell division, and phenolic compound has antitumor activity in the mulberry leaf.
Contain the necessary multivitamin of health and trace element in the pine needle, pine needle can resist gene mutation and anti-DNA damnification, has health-care antisenile function and the obvious effect for reducing blood fat such as the superoxide dismutase activity of raising and establishment brain monoamine oxidase B activity.
Although mulberry leaf and pine needle health-care are worth outstanding, the mulberry leaf bitter, pine needle flavour is bitter puckery, and mouthfeel is not good, so be difficult to large-scale promotion.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of processing technology of mulberry leaf pine needle compound tea bag.
Technical scheme: for achieving the above object, the processing technology of a kind of mulberry leaf pine needle compound tea bag provided by the invention, its step comprises as follows:
(1) raw material: take young tender mulberry leaf, pine needle, sweet osmanthus season in spring and autumn, prepare old tea;
(2) to the processing of mulberry leaf: a, the stand is blue or green: the blue or green purpose in stand is that partially protein is cleared up, and increases amino acid whose content, solable matter increases, and the mulberry leaf of plucking is spread out in the upper 2～3cm of bamboo sieve blue or green 70～80 minutes time of stand, b, steam beating: the blue or green time of steaming is too short, and blue or green flavor does not steam, and astringent taste is heavy, overlong time, the vexed yellowly of mulberry leaf, nutritive loss is many, will spread out mulberry leaf behind the green grass or young crops here and be put in and steam 3～4 minutes the bests in the food steamer; C, drying: mulberry leaf are put into air drier, and drying is 3～5 hours under 80～85 ℃ of conditions;
(3) to the processing of pine needle: a, steam beating: the pine needle of plucking is cleaned, then put into the steamer steaming, steam beating 40～50s; B, drying: mulberry leaf are put into air drier, and drying is 0.5～1 hour under 80～85 ℃ of conditions;
(4) to the processing of tealeaves: tealeaves is carried out heated-air drying under 60～70 ℃, until the tealeaves water content is below 5%;
(5) basement flower: at first lay one deck stem tea, dried mulberry leaf on the calico of cleaning, even lay one deck sweet osmanthus then, so one deck tea one deck flower repeats to complete, and the superiors cover the heap basement with mulberry leaf and stem tea;
(6) logical flower heat radiation: after tealeaves and mulberry leaf were enfleuraged 2～3 hours, the Ying Tonghua heat radiation continued to draw in the basement system second time of carrying out in heaps in the time of below the tea temperature drop to 28 ℃;
(7) screening: tealeaves is separated with sweet osmanthus with the bamboo sieve with mulberry leaf;
(8) dry again dry: mulberry leaf and tealeaves are put in the air drier dry, are dried to water content and are down to below 5%;
(9) pulverize: mulberry leaf, tealeaves, pine needle are put into granulator and pulverized, and pulverized particles is excessive, and the leaching rate of tea-making descends, and the clear degree of millet paste is also relatively poor, and pulverized size is 20～40 orders here;
(10) batching: take by weighing by weight percentage the above-mentioned mulberry leaf powder for preparing, tea leaf powder and pine needle powder; Wherein, 40～50% mulberry leaf, 8～15% pine needle, 40～50% tealeaves;
(11) spice: above-mentioned batching is put into food blending machine stir, the time is 0.5～1h;
(12) packing: the specification according to every pouch 3～5 is packed.
Preferably, in the described step (1) in the harvesting of mulberry leaf, should pluck the leaf between six of the terminal buds to the during spring; Select the mulberry leaf of the 2nd, 3,4 leaf positions autumn.
Beneficial effect: the present invention in terms of existing technologies, the tea product that make have not only kept the health-care efficacy of mulberry leaf, pine needle, and the soup colour purity is just, mouthfeel delicate fragrance is pleasant, without bitter taste, pleasant impression is little sweet, has no side effect, and is fit to popular drunk by people.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
Embodiment 1:
A kind of processing technology of mulberry leaf pine needle compound tea bag, its step comprises as follows:
(1) raw material: take young tender mulberry leaf, pine needle, sweet osmanthus season in spring and autumn, prepare old tea;
(2) to the processing of mulberry leaf: a, the stand is blue or green: the mulberry leaf of plucking are spread out in the upper 2～3cm of bamboo sieve, blue or green 70～80 minutes time of stand, b, steam beating: will spread out mulberry leaf behind the green grass or young crops and be put in and steam 3～4 minutes in the food steamer, c, drying: mulberry leaf are put into air drier, and drying is 3～5 hours under 80～85 ℃ of conditions;
(3) to the processing of pine needle: a, steam beating: the pine needle of plucking is cleaned, then put into the steamer steaming, steam beating 40～50s; B, drying: mulberry leaf are put into air drier, and drying is 0.5～1 hour under 80～85 ℃ of conditions;
(4) to the processing of tealeaves: tealeaves is carried out heated-air drying under 60～70 ℃, until the tealeaves water content is below 5%;
(5) basement flower: at first lay one deck stem tea, dried mulberry leaf on the calico of cleaning, even lay one deck sweet osmanthus then, so one deck tea one deck flower repeats to complete, and the superiors cover the heap basement with mulberry leaf and stem tea;
(6) logical flower heat radiation: after tealeaves and mulberry leaf were enfleuraged 2～3 hours, the Ying Tonghua heat radiation continued to draw in the basement system second time of carrying out in heaps in the time of below the tea temperature drop to 28 ℃;
(7) screening: tealeaves is separated with sweet osmanthus with the bamboo sieve with mulberry leaf;
(8) dry again dry: mulberry leaf and tealeaves are put in the air drier dry, are dried to water content and are down to below 5%;
(9) pulverize: mulberry leaf, tealeaves, pine needle are put into granulator and pulverized, and pulverized particles is excessive, and the leaching rate of tea-making descends, and the clear degree of millet paste is also relatively poor, and pulverized size is 20～40 orders here;
(10) batching: take by weighing by weight percentage the above-mentioned mulberry leaf powder for preparing, tea leaf powder and pine needle powder; Wherein, 50% mulberry leaf, 15% pine needle, 42% tealeaves;
(11) spice: above-mentioned batching is put into food blending machine stir, the time is 0.5～1h;
(12) packing: the specification according to every pouch 3～5 is packed.
Embodiment 2:
A kind of processing technology of mulberry leaf pine needle compound tea bag, its step comprises as follows:
(1) raw material: take young tender mulberry leaf, pine needle, sweet osmanthus season in spring and autumn, prepare old tea;
(2) to the processing of mulberry leaf: a, the stand is blue or green: the mulberry leaf of plucking are spread out in the upper 2～3cm of bamboo sieve, blue or green 70～80 minutes time of stand, b, steam beating: will spread out mulberry leaf behind the green grass or young crops and be put in and steam 3～4 minutes in the food steamer, c, drying: mulberry leaf are put into air drier, and drying is 3～5 hours under 80～85 ℃ of conditions;
(3) to the processing of pine needle: a, steam beating: the pine needle of plucking is cleaned, then put into the steamer steaming, steam beating 40～50s; B, drying: mulberry leaf are put into air drier, and drying is 0.5～1 hour under 80～85 ℃ of conditions;
(4) to the processing of tealeaves: tealeaves is carried out heated-air drying under 60～70 ℃, until the tealeaves water content is below 5%;
(5) basement flower: at first lay one deck stem tea, dried mulberry leaf on the calico of cleaning, even lay one deck sweet osmanthus then, so one deck tea one deck flower repeats to complete, and the superiors cover the heap basement with mulberry leaf and stem tea;
(6) logical flower heat radiation: after tealeaves and mulberry leaf were enfleuraged 2～3 hours, the Ying Tonghua heat radiation continued to draw in the basement system second time of carrying out in heaps in the time of below the tea temperature drop to 28 ℃;
(7) screening: tealeaves is separated with sweet osmanthus with the bamboo sieve with mulberry leaf;
(8) dry again dry: mulberry leaf and tealeaves are put in the air drier dry, are dried to water content and are down to below 5%;
(9) pulverize: mulberry leaf, tealeaves, pine needle are put into granulator and pulverized, and pulverized particles is excessive, and the leaching rate of tea-making descends, and the clear degree of millet paste is also relatively poor, and pulverized size is 20～40 orders here;
(10) batching: take by weighing by weight percentage the above-mentioned mulberry leaf powder for preparing, tea leaf powder and pine needle powder; Wherein, 40% mulberry leaf, 10% pine needle, 50% tealeaves;
(11) spice: above-mentioned batching is put into food blending machine stir, the time is 0.5～1h;
(12) packing: the specification according to every pouch 3～5 is packed.
Embodiment 3:
A kind of processing technology of mulberry leaf pine needle compound tea bag, its step comprises as follows:
(1) raw material: take young tender mulberry leaf, pine needle, sweet osmanthus season in spring and autumn, prepare old tea;
(2) to the processing of mulberry leaf: a, the stand is blue or green: the mulberry leaf of plucking are spread out in the upper 2～3cm of bamboo sieve, blue or green 70～80 minutes time of stand, b, steam beating: will spread out mulberry leaf behind the green grass or young crops and be put in and steam 3～4 minutes in the food steamer, c, drying: mulberry leaf are put into air drier, and drying is 3～5 hours under 80～85 ℃ of conditions;
(3) to the processing of pine needle: a, steam beating: the pine needle of plucking is cleaned, then put into the steamer steaming, steam beating 40～50s; B, drying: mulberry leaf are put into air drier, and drying is 0.5～1 hour under 80～85 ℃ of conditions;
(4) to the processing of tealeaves: tealeaves is carried out heated-air drying under 60～70 ℃, until the tealeaves water content is below 5%;
(5) basement flower: at first lay one deck stem tea, dried mulberry leaf on the calico of cleaning, even lay one deck sweet osmanthus then, so one deck tea one deck flower repeats to complete, and the superiors cover the heap basement with mulberry leaf and stem tea;
(6) logical flower heat radiation: after tealeaves and mulberry leaf were enfleuraged 2～3 hours, the Ying Tonghua heat radiation continued to draw in the basement system second time of carrying out in heaps in the time of below the tea temperature drop to 28 ℃;
(7) screening: tealeaves is separated with sweet osmanthus with the bamboo sieve with mulberry leaf;
(8) dry again dry: mulberry leaf and tealeaves are put in the air drier dry, are dried to water content and are down to below 5%;
(9) pulverize: mulberry leaf, tealeaves, pine needle are put into granulator and pulverized, and pulverized particles is excessive, and the leaching rate of tea-making descends, and the clear degree of millet paste is also relatively poor, and pulverized size is 20～40 orders here;
(10) batching: take by weighing by weight percentage the above-mentioned mulberry leaf powder for preparing, tea leaf powder and pine needle powder; Wherein, 46% mulberry leaf, 8% pine needle, 46% tealeaves;
(11) spice: above-mentioned batching is put into food blending machine stir, the time is 0.5～1h;
(12) packing: the specification according to every pouch 3～5 is packed.
Embodiment 4:
A kind of processing technology of mulberry leaf pine needle compound tea bag, its step comprises as follows:
(1) raw material: take young tender mulberry leaf, pine needle, sweet osmanthus season in spring and autumn, prepare old tea;
(2) to the processing of mulberry leaf: a, the stand is blue or green: the mulberry leaf of plucking are spread out in the upper 2～3cm of bamboo sieve, blue or green 70～80 minutes time of stand, b, steam beating: will spread out mulberry leaf behind the green grass or young crops and be put in and steam 3～4 minutes in the food steamer, c, drying: mulberry leaf are put into air drier, and drying is 3～5 hours under 80～85 ℃ of conditions;
(3) to the processing of pine needle: a, steam beating: the pine needle of plucking is cleaned, then put into the steamer steaming, steam beating 40～50s; B, drying: mulberry leaf are put into air drier, and drying is 0.5～1 hour under 80～85 ℃ of conditions;
(4) to the processing of tealeaves: tealeaves is carried out heated-air drying under 60～70 ℃, until the tealeaves water content is below 5%;
(5) basement flower: at first lay one deck stem tea, dried mulberry leaf on the calico of cleaning, even lay one deck sweet osmanthus then, so one deck tea one deck flower repeats to complete, and the superiors cover the heap basement with mulberry leaf and stem tea;
(6) logical flower heat radiation: after tealeaves and mulberry leaf were enfleuraged 2～3 hours, the Ying Tonghua heat radiation continued to draw in the basement system second time of carrying out in heaps in the time of below the tea temperature drop to 28 ℃;
(7) screening: tealeaves is separated with sweet osmanthus with the bamboo sieve with mulberry leaf;
(8) dry again dry: mulberry leaf and tealeaves are put in the air drier dry, are dried to water content and are down to below 5%;
(9) pulverize: mulberry leaf, tealeaves, pine needle are put into granulator and pulverized, and pulverized particles is excessive, and the leaching rate of tea-making descends, and the clear degree of millet paste is also relatively poor, and pulverized size is 20～40 orders here;
(10) batching: take by weighing by weight percentage the above-mentioned mulberry leaf powder for preparing, tea leaf powder and pine needle powder; Wherein, 48% mulberry leaf, 12% pine needle, 40% tealeaves;
(11) spice: above-mentioned batching is put into food blending machine stir, the time is 0.5～1h;
(12) packing: the specification according to every pouch 3～5 is packed.
In the prepared tea product, slightly mulberry leaf are distinguished the flavor of among the embodiment 1～4, and light happy perfume (or spice) has aftertaste, and suitable masses drink.
The above only is preferred embodiment of the present invention; be noted that for those skilled in the art; under the prerequisite that does not break away from the principle of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (2)
1. the processing technology of a mulberry leaf pine needle compound tea bag, it is characterized in that: its step comprises as follows:
(1) raw material: take young tender mulberry leaf, pine needle, sweet osmanthus season in spring and autumn, prepare old tea;
(2) to the processing of mulberry leaf: a, the stand is blue or green: the mulberry leaf of plucking are spread out in the upper 2～3cm of bamboo sieve, blue or green 70～80 minutes time of stand, b, steam beating: will spread out mulberry leaf behind the green grass or young crops and be put in and steam 3～4 minutes in the food steamer, c, drying: mulberry leaf are put into air drier, and drying is 3～5 hours under 80～85 ℃ of conditions;
(3) to the processing of pine needle: a, steam beating: the pine needle of plucking is cleaned, then put into the steamer steaming, steam beating 40～50s; B, drying: mulberry leaf are put into air drier, and drying is 0.5～1 hour under 80～85 ℃ of conditions;
(4) to the processing of tealeaves: tealeaves is carried out heated-air drying under 60～70 ℃, until the tealeaves water content is below 5%;
(5) basement flower: at first lay one deck stem tea, dried mulberry leaf on the calico of cleaning, even lay one deck sweet osmanthus then, so one deck tea one deck flower repeats to complete, and the superiors cover the heap basement with mulberry leaf and stem tea;
(6) logical flower heat radiation: after tealeaves and mulberry leaf were enfleuraged 2～3 hours, the Ying Tonghua heat radiation continued to draw in the basement system second time of carrying out in heaps in the time of below the tea temperature drop to 28 ℃;
(7) screening: tealeaves is separated with sweet osmanthus with the bamboo sieve with mulberry leaf;
(8) dry again dry: mulberry leaf and tealeaves are put in the air drier dry, are dried to water content and are down to below 5%;
(9) pulverize: mulberry leaf, tealeaves, pine needle are put into granulator and pulverized, and pulverized size is 20～40 orders;
(10) batching: take by weighing by weight percentage the above-mentioned mulberry leaf powder for preparing, tea leaf powder and pine needle powder; Wherein, 40～50% mulberry leaf, 8～15% pine needle, 40～50% tealeaves;
(11) spice: above-mentioned batching is put into food blending machine stir, the time is 0.5～1h;
(12) packing: the specification according to every pouch 3～5 is packed.
2. the processing technology of a kind of tea according to claim 1 is characterized in that: in the described step (1) in the harvesting of mulberry leaf, should pluck the leaf between six of the terminal buds to the during spring; Select the mulberry leaf of the 2nd, 3,4 leaf positions autumn.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070914A (en) * | 2016-08-18 | 2016-11-09 | 贵州盛世保康茶开发有限公司 | Prophylactic medicated tea |
| CN110651873A (en) * | 2019-11-11 | 2020-01-07 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Mulberry leaf tea with gardenia fragrance and preparation method thereof |
| CN110651885A (en) * | 2019-10-30 | 2020-01-07 | 黑龙江劳力科技有限公司 | Protein powder preparation method based on water-washing degreasing superfine grinding rice residue |
| CN112189789A (en) * | 2020-10-14 | 2021-01-08 | 达州市农业科学研究院 | Mulberry leaf noodles and making method thereof |
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| CN1471830A (en) * | 2002-07-29 | 2004-02-04 | 何天富 | Red flower tea |
| CN1509619A (en) * | 2002-12-20 | 2004-07-07 | 四川简阳翠屏湖生态资源开发有限公司 | Red rooted salvia |
| CN102204609A (en) * | 2011-06-07 | 2011-10-05 | 安徽农业大学 | Method for preparing Paeonia ostii fruit tea bags |
| CN103070274A (en) * | 2013-02-19 | 2013-05-01 | 李德芬 | Black tea with sweet osmanthus and scenting method thereof |
-
2013
- 2013-05-29 CN CN2013102109432A patent/CN103349100A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471830A (en) * | 2002-07-29 | 2004-02-04 | 何天富 | Red flower tea |
| CN1509619A (en) * | 2002-12-20 | 2004-07-07 | 四川简阳翠屏湖生态资源开发有限公司 | Red rooted salvia |
| CN102204609A (en) * | 2011-06-07 | 2011-10-05 | 安徽农业大学 | Method for preparing Paeonia ostii fruit tea bags |
| CN103070274A (en) * | 2013-02-19 | 2013-05-01 | 李德芬 | Black tea with sweet osmanthus and scenting method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070914A (en) * | 2016-08-18 | 2016-11-09 | 贵州盛世保康茶开发有限公司 | Prophylactic medicated tea |
| CN110651885A (en) * | 2019-10-30 | 2020-01-07 | 黑龙江劳力科技有限公司 | Protein powder preparation method based on water-washing degreasing superfine grinding rice residue |
| CN110651873A (en) * | 2019-11-11 | 2020-01-07 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Mulberry leaf tea with gardenia fragrance and preparation method thereof |
| CN112189789A (en) * | 2020-10-14 | 2021-01-08 | 达州市农业科学研究院 | Mulberry leaf noodles and making method thereof |
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Application publication date: 20131016 |