CN103461583A - Winter mulberry leaf-common yam rhizome teabag - Google Patents
Winter mulberry leaf-common yam rhizome teabag Download PDFInfo
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- CN103461583A CN103461583A CN 201310344745 CN201310344745A CN103461583A CN 103461583 A CN103461583 A CN 103461583A CN 201310344745 CN201310344745 CN 201310344745 CN 201310344745 A CN201310344745 A CN 201310344745A CN 103461583 A CN103461583 A CN 103461583A
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- mulberry leaf
- chinese yam
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- tea
- folium mori
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Abstract
The invention relates to a winter mulberry leaf-common yam rhizome teabag. The preparation method comprises: slicing common yam rhizome, respectively drying and crushing the sliced common yam rhizome and winter mulberry leaf, and mixing according to a certain weight ratio. According to the winter mulberry leaf-common yam rhizome teabag, winter mulberry leaf being subjected to deastringency and flavor distilling and common yam rhizome are combined through the physical method, such that nutrients of winter mulberry leaf and common yam rhizome are retained, the teabag can be instantly taken with boiled water, characteristics of safety, health and high nutritional value are provided, and taste and a health care effect of the tea are substantially improved. The production method is simple and easy to perform, and is suitable for large-scale production and sales.
Description
Technical field
the present invention relates to a kind of Mulberry-leaf Tea, especially a kind of bag of bubble winter folium mori Chinese yam tea.
Background technology
area, Feng County, Jiangsu is the flat-bottomed land of washing away, depositing and form after changing its course in ancient the Yellow River, soil layer is all that thousands of kilometer washes away the alluvials such as mud fine sand stone of getting off and forms from ancient the upper reaches of the Yellow River, the husky earth layer of soil property, gas permeability is good especially, be rich in various mineral trace elements and various organic and inorganic nutrients fertilizer that plant growth needs in soil layer, so soil is very fertile.In addition, the Feng County warmer climate, make a clear distinction between the four seasons, and sunshine, abundance was applicable to the growth of growth, the especially mulberry tree of crops very much.And China is sericulture big country, silkworm and mulberry area and output all occupy first place in the world.But, after annual autumn silkworm end, the field that has a large amount of mulberry leaf to be abandoned, waste.
according to " legendary god of farming's hundred grass warps " record, mulberry leaf are a kind of good medicines, are called as " angle's leaf ", have the effect of nourishing yin and supplementing blood, wind-dispelling heat-dissipating, clearing away the lungheat and moisturizing, the ventilation of beneficial liver, antihypertensive diuretic; Modern medicine also proves that mulberry leaf have spasmolysis, antibiotic, anti-inflammatory, reducing blood lipid, hypoglycemic, hypotensive effect.Special composition 1-the DNJ [DNJ] particularly just contained in mulberry leaf, can in human body, hinder the picked-up of sugar, the decomposition of starch, to suppress after meal the blood glucose value distinctive main component that rises, can also suppress simultaneously cancer occur, eliminate tired, delay senility.So mulberry leaf are rare health products really.Particularly the winter folium mori effect is better.In addition, the Chinese yam flavor is sweet, property flat, not dry oiliness, enters lung, spleen, kidney channel; Compendium of Material Medica is summarized its five large function for " kidney-nourishing gas, strengthening the spleen and stomach, stopping leak dysentery, the saliva that reduces phlegm, profit skin ".Not only have and strengthening the spleen and tonifying the lung, beneficial stomach kidney tonifying, the benefit of reinforcing the kidney essence, hearing-improing and eyesight improving, help the five internal organs, strengthening the bones and muscles, grow the effect that will is calmed the nerves, promoted longevity, but also can be used for treating, weakness of the spleen and the stomach, diet reduces, loose stool diarrhoea, women's lukorrhagia due to hypofunction of the spleen, chronic cough of deficiency lung dry throat, emission due to the kidney deficiency etc.Therefore, if winter folium mori can be combined with Chinese yam, not only solve the single problem of Mulberry-leaf Tea composition on market, and further improved nutritive value and the economic benefit of mulberry leaf.
summary of the invention
for nutritive value and the economic benefit that fully realizes mulberry leaf, the invention provides the manufacture method of a kind of bag of bubble winter folium mori Chinese yam tea, this bag of bubble winter folium mori Chinese yam tea is by the winter folium mori after the Titian that takes away the puckery taste and Chinese yam combination by physical method, the nutriment that has not only retained winter folium mori and Chinese yam itself, and can use the boiling water instant, safety and sanitation, be of high nutritive value, and taste and the health-care effect of tea all are greatly improved.This preparation method simple possible, be suitable for fairly large production and sales.
the technical solution adopted for the present invention to solve the technical problems is: the preparation method of this bag of bubble winter folium mori Chinese yam tea is,
1. selected high-quality Chinese yam and yellow green mulberry leaf after frost before the winter, mulberry leaf are removed petiole, then Chinese yam and mulberry leaf are rinsed well; By Chinese yam decortication, section, the thickness of section is 2.5mm～3.5mm;
2. after the mulberry leaf surface moisture dries in the shade, mulberry leaf are placed on to the temperature gas with 100 ℃～105 ℃ in steam copper to be steamed 2 times～4 times, each 8 minutes～12 minutes, can be completed to mulberry leaf like this, in the middle of gas steams, with clear water, soak 1 time～3 times, each 2 minutes～4 minutes, immersion will be soaked while hot, dry after immersion and carry out again next gas steaming, can be taken away the puckery taste to mulberry leaf like this;
3. at the temperature of 130 ℃～140 ℃, mulberry leaf are dried to water content and carry out the high temperature Titian 6%～8%; Yam slice is put into to oven and toast, furnace temperature is set as 120 ℃～160 ℃, toasts 1.5 hours～2.5 hours;
4. the yam slice after toasting and mulberry leaf take out, and naturally cooling 0.5 hour～1.5 hours at normal temperatures, keeping air humidity was 10%～40%;
5. yam slice and mulberry leaf powder are broken to 10 orders～15 orders;
6. by mulberry leaf and Chinese yam, the weight ratio by 1:3 fully mixes, and with the tea in bag wrapping paper, is packaged into the little packed of every bag of 2.5 grams;
7. the plastic bag sealing of the pouch tea bag after packing being packed into is put into warehouse and is sold.
the invention has the beneficial effects as follows, this bag of bubble winter folium mori Chinese yam tea is by the winter folium mori after the Titian that takes away the puckery taste and Chinese yam combination by physical method, the nutriment that has not only retained winter folium mori and Chinese yam itself, and can use the boiling water instant, safety and sanitation, be of high nutritive value, taste and the health-care effect of tea all are greatly improved.This preparation method simple possible, be suitable for fairly large production and sales.
The specific embodiment
the preparation method of this bag of bubble winter folium mori Chinese yam tea is:
1. selected high-quality Chinese yam and yellow green mulberry leaf after frost before the winter, mulberry leaf are removed petiole, then Chinese yam and mulberry leaf are rinsed well; By Chinese yam decortication, section, the thickness of section is 3mm;
2. after the mulberry leaf surface moisture dries in the shade, mulberry leaf are placed on to the temperature gas with 103 ℃ in steam copper to be steamed 3 times, each 10 minutes, can be completed to mulberry leaf like this, in the middle of gas steams, with clear water, soak 2 times, each 3 minutes, immersion will be soaked while hot, dry after immersion and carry out again next gas steaming, can be taken away the puckery taste to mulberry leaf like this;
3. mulberry leaf are dried to water content at the temperature of 135 ℃ and carry out the high temperature Titian 7%; Yam slice is put into to oven and toast, furnace temperature is set as 150 ℃, toasts 2 hours;
4. the yam slice after toasting and mulberry leaf take out, and naturally cooling 1 hour at normal temperatures, keeping air humidity was 30%;
5. the degree of grinding of yam slice and mulberry leaf is 13 orders;
6. by mulberry leaf and Chinese yam, the weight ratio by 1:3 fully mixes, and with the tea in bag wrapping paper, is packaged into the little packed of every bag of 2.5 grams;
7. the plastic bag sealing of the pouch tea bag after packing being packed into is put into warehouse and is sold.
Claims (7)
1.
a kind of bag of bubble winter folium mori Chinese yam tea is characterized in that: configuration proportion and the preparation method of this bag of bubble winter folium mori Chinese yam tea be,
(1) selected high-quality Chinese yam and yellow green mulberry leaf after frost before the winter, mulberry leaf are removed petiole, then Chinese yam and mulberry leaf are rinsed well; By Chinese yam decortication, section, the thickness of section is 2.5mm～3.5mm;
(2) after the mulberry leaf surface moisture dries in the shade, mulberry leaf are placed on to the temperature gas with 100 ℃～105 ℃ in steam copper to be steamed 2 times～4 times, each 8 minutes～12 minutes, can be completed to mulberry leaf like this, in the middle of gas steams, with clear water, soak 1 time～3 times, each 2 minutes～4 minutes, immersion will be soaked while hot, dry after immersion and carry out again next gas steaming, can be taken away the puckery taste to mulberry leaf like this;
(3) at the temperature of 130 ℃～140 ℃, mulberry leaf are dried to water content and carry out the high temperature Titian 6%～8%; Yam slice is put into to oven and toast, furnace temperature is set as 120 ℃～160 ℃, toasts 1.5 hours～2.5 hours;
(4) yam slice after toasting and mulberry leaf take out, and naturally cooling 0.5 hour～1.5 hours at normal temperatures, the maintenance air humidity was 10%～40%;
(5) yam slice and mulberry leaf are pulverized respectively;
(6) mulberry leaf and Chinese yam are fully mixed by weight, with the tea in bag wrapping paper, be packaged into the little packed of every bag of 2.5 grams;
(7) the pouch tea bag after packing is packed into plastic bag sealing is put into warehouse and is sold.
2.
bag bubble winter folium mori Chinese yam tea according to claim 1 is characterized in that:
(1) selected high-quality Chinese yam and yellow green mulberry leaf after frost before the winter, mulberry leaf are removed petiole, then Chinese yam and mulberry leaf are rinsed well; By Chinese yam decortication, section, the thickness of section is 3mm;
(2) after the mulberry leaf surface moisture dries in the shade, mulberry leaf are placed on to the temperature gas with 103 ℃ in steam copper to be steamed 3 times, each 10 minutes, can be completed to mulberry leaf like this, in the middle of gas steams, with clear water, soak 2 times, each 3 minutes, immersion will be soaked while hot, dry after immersion and carry out again next gas steaming, can be taken away the puckery taste to mulberry leaf like this;
(3) mulberry leaf are dried to water content at the temperature of 135 ℃ and carry out the high temperature Titian 7%; Yam slice is put into to oven and toast, furnace temperature is set as 150 ℃, toasts 2 hours;
(4) yam slice after toasting and mulberry leaf take out, and naturally cooling 1 hour at normal temperatures, the maintenance air humidity was 30%;
(5) degree of grinding of yam slice and mulberry leaf is 13 orders;
(6) by mulberry leaf and Chinese yam, the weight ratio by 1:3 fully mixes, and with the tea in bag wrapping paper, is packaged into the little packed of every bag of 2.5 grams;
(7) the pouch tea bag after packing is packed into plastic bag sealing is put into warehouse and is sold.
3.
bag bubble winter folium mori Chinese yam tea according to claim 1 is characterized in that: what this bag of bubble winter folium mori Chinese yam tea was selected is the mulberry leaf after frost before the winter.
4.
bag bubble winter folium mori Chinese yam tea according to claim 1, it is characterized in that: mulberry leaf and Chinese yam are 1:3 in the ratio by weight mixing.
5.
bag bubble winter folium mori Chinese yam tea according to claim 1, it is characterized in that: the degree that mulberry leaf and Chinese yam are pulverized is 10 orders～15 orders.
6.
bag bubble winter folium mori Chinese yam tea according to claim 1, it is characterized in that: the composition of this bag of bubble winter folium mori Chinese yam tea consists of winter folium mori and Chinese yam.
7.
bag bubble winter folium mori Chinese yam tea according to claim 1, it is characterized in that: the composition of this bag of bubble winter folium mori Chinese yam tea consists of winter folium mori, Chinese yam, matrimony vine, rock sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310344745 CN103461583A (en) | 2013-08-09 | 2013-08-09 | Winter mulberry leaf-common yam rhizome teabag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310344745 CN103461583A (en) | 2013-08-09 | 2013-08-09 | Winter mulberry leaf-common yam rhizome teabag |
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| CN103461583A true CN103461583A (en) | 2013-12-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201310344745 Pending CN103461583A (en) | 2013-08-09 | 2013-08-09 | Winter mulberry leaf-common yam rhizome teabag |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222410A (en) * | 2014-07-23 | 2014-12-24 | 谢大高 | Preparation method for twice fermented jasmine-containing mulberry leaf tea |
| CN105456622A (en) * | 2015-12-11 | 2016-04-06 | 苏州泽达兴邦医药科技有限公司 | Traditional Chinese medicinal composition for treating impaired glucose regulation, preparation, and preparation method thereof |
-
2013
- 2013-08-09 CN CN 201310344745 patent/CN103461583A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222410A (en) * | 2014-07-23 | 2014-12-24 | 谢大高 | Preparation method for twice fermented jasmine-containing mulberry leaf tea |
| CN104222410B (en) * | 2014-07-23 | 2016-06-01 | 谢大高 | The making method of Secondary Fermentation Flower of Arabian Jasmine mulberry tea |
| CN105456622A (en) * | 2015-12-11 | 2016-04-06 | 苏州泽达兴邦医药科技有限公司 | Traditional Chinese medicinal composition for treating impaired glucose regulation, preparation, and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131225 |
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| WD01 | Invention patent application deemed withdrawn after publication |