CN103875849A - Preparation process flow for health-care folium mori tea - Google Patents
Preparation process flow for health-care folium mori tea Download PDFInfo
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- CN103875849A CN103875849A CN201410075296.3A CN201410075296A CN103875849A CN 103875849 A CN103875849 A CN 103875849A CN 201410075296 A CN201410075296 A CN 201410075296A CN 103875849 A CN103875849 A CN 103875849A
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Abstract
The invention provides a preparation process flow for health-care folium mori tea and relates to the technical field of health-care tea. According to the preparation process flow, Harpin protein and an exogenous amino acid are used for adjusting the folium mori growth process so as to increase the accumulation amount of secondary metabolism products of folium mori, improve the quality of folium mori fresh leaves and improve the processing performance; the folium mori is subjected to far-ultraviolet radiation pavement and microwave green removal; a substance change dynamic condition and the sensory quality of the folium mori in the pavement and green removal process are recorded; tests are carried out on obtained high-temperature oxidase according to different free states and immobilized states; a substance change dynamic condition and a quality forming mechanism in a folium mori tea processing method can be recorded. According to the preparation process flow, the content of special amino acids of the folium mori and the content of flavone of the folium mori are increased by adopting biological technological means; the bitter taste is reduced and the content of aqueous extracts of finished products is increased by exploring and using far ultraviolet and instantaneous high-pressure technologies and the like, and the resource utilization rate of tea leaves can be increased greatly.
Description
Technical field:
The present invention relates to health tea technique field, be specifically related to preparation technology's flow process of health-care tea made of mulberry leaves.
Background technology:
China is the cradle of Sericulture, and the mulberry tree plantation of existing more than 5000 year is historical, and mulberry field area has exceeded 800,000 hm at present
2, mulberry leaf theoretical yield can reach 3,000 ten thousand tons.But the mulberry leaf consumption that is actually used in silk production is no more than 50% of total output, the mulberry leaf resource of residue 50% is not well utilized.Mulberry leaf are traditional food and medicine consangunity plants, China among the people with mulberry leaf for tea-drinking with or enter meat and fish dishes with mulberry leaf oneself have over thousands of year history, but on Modern Scientific Meaning, mulberry leaf start from the 60-70 age in 20th century as the research of health food resource, continue into the present.In recent years, along with the discovery of the composition of various special health cares in mulberry leaf, the exploitation of drinking Mulberry-leaf Tea and health mulberry leaf product became the new highlight of the mulberry leaf utilization of resources.
Mulberry leaf contain albumen, cellulose, vitamin, the mineral matter basic nutrition material such as substantially, contain a large amount of flavor substances simultaneously and have the special composition of health care.Aldehyde ketone alcohol is the main component of mulberry leaf aromatic substance, for processing mulberry leaf aldehyde, ketone, alcohol compound part do not account for volatile matter total amount 24.67%, 22.80% and 20.85%, comprise that irisone and α-damascenone, benzyl carbinol and linalool etc. have the material of obvious fragrance, also comprise leaf aldehyde, the leaf alcohol etc. with blue or green gas, contain in addition the volatile matters such as hydro carbons, terpenes, ester class, in mulberry leaf, the existence of volatile aroma composition is the important substance bases of mulberry leaf as food processing.In mulberry leaf, total phenol and flavones content are respectively between 1.94%-3.83% and 0.48%-1.83%, the alkaloid that mulberry leaf contain 0.058%-1.31%, wherein there is the exclusive N-Me-DNJ of mulberry leaf, containing polysaccharide 1.79%-2.64%, containing GABA (GABA) 0.033%-0.122%, these special compounds are important foundations of health mulberry leaf effect.
Based on the understanding to the traditional medicinal function of mulberry leaf, the understanding of comprehensive modern science and technology to health mulberry leaf working substance basis, researcher has inquired into mulberry leaf in medicines and health protection from all directions both at home and abroad, food, the application potential in the fields such as beverage, wherein general with Mulberry-leaf Tea, in south warm and humid area usually mulberry tea develop simultaneously, therefore processing together with fresh to mulberry leaf and tea leaf can being placed directly in, by completing, knead, chop up, the dry tea-drinking of making, this processing method main points are to complete and the setting of drying steps, in order to improve the palatability of finished product, conventionally repeatedly complete, substep is dry more suitable, in addition the ratio of tealeaves and mulberry leaf is also most important to finished product taste, chop up and knead and have material impact for outward appearance, according to the region feature in each tea place of production, made the imitative green tea with mulberry leaf take Tea Processing as source, black tea, jasmine tea or oolong tea.
The processing of Mulberry-leaf Tea roughly divides two classes, the one, use for reference green tea with tealeaves compatibility, black tea, the method processing of the processing of black tea or oolong tea for tea-drinking product, another kind of is that mulberry leaf and Chinese herbal medicine or other medicinal and edible plant (also may comprise tealeaves) are carried out to compatibility, basic according to the program of Green Tea Processing, complete, knead or chop up, the dry Mulberry-leaf Tea of making, the variation of this series products is mainly the variation on material combination, the formula of most of Mulberry-leaf Tea derives from the record that experience or all kinds of ancient Chinese prose are offered, lack modern science foundation, lack the Due Diligence to product functionality.Aspect Mulberry-leaf Tea processing technology, lacking larger innovation, lack the application of photo-thermal water power comprehensive regulation technology in modern food processing new and high technology and super-pressure, super high frequency technique, substantially just completing, dry number of times and temperature do a little adjustment aspect arranging, and the general food of making as basis take mulberry leaf not only kind is very limited, and in the innovation that also lacks technology aspect the process of refinement of mulberry leaf raw material.
Patent CN102273705B discloses and has a kind ofly utilized flavonoid glycoside in immobilization glycosidase hydrolysis mulberry leaf extract to prepare the method for mulberry leaf beverage, this is a technological innovation of mulberry leaf processing, but very unfortunate, flavones in mulberry leaves content is not high, still less, hydrolysis glucosides improves local flavor for increase sugar content and does not substantially help flavonoid glycoside.
Summary of the invention:
The object of this invention is to provide preparation technology's flow process of health-care tea made of mulberry leaves; it improves the content of mulberry leaf special acid content and flavones in mulberry leaves by animal nutrition; by reasonable its food processing properties of improving of zymotechnic; explore to use by far ultraviolet and instantaneous high pressure technology etc. and reduce bitter taste and improve finished product water extraction content; promote the technology of fragrance; reach the unification of color, smell, taste and shape and health care; it can make tea resources utilization rate significantly heighten; the pressure of opening up new tea place reduces; be conducive to protection of the environment, develop eco-agriculture.Tea Production benefit further improves, and attracts more technology fund input tea industry, guides more peasant to enter tea industry, promotes Regional Economic Development and social progress.
In order to solve the existing problem of background technology, the present invention is by the following technical solutions: its technological process is: 1, utilize Harpin albumen, the mulberry leaf growth course that regulates exogenous amino acid improves mulberry leaf secondary metabolites cumulant, to improve the quality of the fresh leaf of silkworm and mulberry, improves its processing characteristics;
2, mulberry leaf are carried out to far ultraviolet radiation spreads and microwave de-enzyming, record spreads and the material of the process mulberry leaf that complete changes dynamically and organoleptic quality;
3, utilize microwave drying technology processing mulberry leaf, tealeaves, chrysanthemum, ginkgo leaf;
4, utilize external source hydrolase to deduct a percentage to sample tea fragrance and water extraction content;
5, the high-temperature oxydation enzyme oneself being obtained is tested by the difference of free state and immobilized state;
6, record that material in Mulberry-leaf Tea processing changes dynamically and quality forms mechanism;
7, cold and heat succeed each other after processing, the physical means such as pressure differential regulate and control fresh leaf enzymatic activity, lower Mulberry-leaf Tea bitter taste.
The present invention has following beneficial effect: it improves the content of mulberry leaf special acid content and flavones in mulberry leaves by animal nutrition; by reasonable its food processing properties of improving of zymotechnic; explore to use by far ultraviolet and instantaneous high pressure technology etc. and reduce bitter taste and improve finished product water extraction content; promote the technology of fragrance; reach the unification of color, smell, taste and shape and health care; it can make tea resources utilization rate significantly heighten; the pressure of opening up new tea place reduces; be conducive to protection of the environment, develop eco-agriculture.Tea Production benefit further improves, and attracts more technology fund input tea industry, guides more peasant to enter tea industry, promotes Regional Economic Development and social progress.
The specific embodiment:
This specific embodiment is by the following technical solutions: its technological process is: 1, utilize Harpin albumen, exogenous amino acid regulates mulberry leaf growth course to improve mulberry leaf secondary metabolites cumulant, to improve the quality of the fresh leaf of silkworm and mulberry, improves its processing characteristics;
2, mulberry leaf are carried out to far ultraviolet radiation spreads and microwave de-enzyming, record spreads and completed
The material of Cheng Sangye changes dynamically and organoleptic quality;
3, utilize microwave drying technology processing mulberry leaf, tealeaves, chrysanthemum, ginkgo leaf;
4, utilize external source hydrolase to deduct a percentage to sample tea fragrance and water extraction content;
5, acquired high-temperature oxydation enzyme is surveyed by the difference of free state and immobilized state
Examination;
6, record that material in Mulberry-leaf Tea processing changes dynamically and quality forms mechanism;
7, cold and heat succeed each other after processing, the physical means such as pressure differential regulate and control fresh leaf enzymatic activity, subtract
Low Mulberry-leaf Tea bitter taste.
By the current level of production in Jiangsu, Tea planting processing mu income is with 1.0 ten thousand yuan of estimations, project demonstration area summer tea is gathered and processed rate and improves 10%-15%, the tealeaves gross output value improves 20%-30%, one has 1000 mu of bases, the demonstration area that covers 100 peasant households can increase income ten thousand yuan of 200-300, benefits 300-400 tea grower.
The project implementation also will produce remarkable ecological effect, and tea resources utilization rate is significantly heightened, and the pressure of opening up new tea place reduces, and is conducive to protection of the environment, develops eco-agriculture.
This specific embodiment has following beneficial effect: it improves the content of mulberry leaf special acid content and flavones in mulberry leaves by animal nutrition; by reasonable its food processing properties of improving of zymotechnic; explore to use by far ultraviolet and instantaneous high pressure technology etc. and reduce bitter taste and improve finished product water extraction content; promote the technology of fragrance; reach the unification of color, smell, taste and shape and health care; it can make tea resources utilization rate significantly heighten; the pressure of opening up new tea place reduces; be conducive to protection of the environment, develop eco-agriculture.Tea Production benefit further improves, and attracts more technology fund input tea industry, guides more peasant to enter tea industry, promotes Regional Economic Development and social progress.
Claims (1)
1. preparation technology's flow process of health-care tea made of mulberry leaves, the technological process that it is characterized in that it is: (1), utilize Harpin albumen, the mulberry leaf growth course that regulates exogenous amino acid improves mulberry leaf secondary metabolites cumulant, to improve the quality of the fresh leaf of silkworm and mulberry, improves its processing characteristics;
(2), mulberry leaf are carried out to far ultraviolet radiation spreads and microwave de-enzyming, record spreads and completes
The material of process mulberry leaf changes dynamically and organoleptic quality;
(3), utilize microwave drying technology processing mulberry leaf, tealeaves, chrysanthemum, ginkgo leaf;
(4), utilize external source hydrolase to deduct a percentage to sample tea fragrance and water extraction content;
(5), acquired high-temperature oxydation enzyme is undertaken by the difference of free state and immobilized state
Test;
(6), record that material in Mulberry-leaf Tea processing changes dynamically and quality forms mechanism;
(7), cold and heat succeed each other and process after, the physical means such as pressure differential regulate and control fresh leaf enzymatic activity, lower Mulberry-leaf Tea bitter taste.
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| CN201410075296.3A CN103875849A (en) | 2014-02-28 | 2014-02-28 | Preparation process flow for health-care folium mori tea |
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| CN201410075296.3A CN103875849A (en) | 2014-02-28 | 2014-02-28 | Preparation process flow for health-care folium mori tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016173810A1 (en) * | 2015-04-29 | 2016-11-03 | Unilever N.V. | A process of producing a tea product |
| CN108684909A (en) * | 2018-06-28 | 2018-10-23 | 广西昭平县凝香翠茶厂 | Green tea super-pressure method for increasing aroma |
| CN111758744A (en) * | 2020-06-23 | 2020-10-13 | 江苏省农业科学院 | Application of hypersensitive protein in improving content of theanine and amino acid in tea leaves |
| CN111887343A (en) * | 2020-07-30 | 2020-11-06 | 百色学院 | Preparation method of fermented mulberry leaves |
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| KR100567846B1 (en) * | 2005-03-07 | 2006-04-05 | 최진상 | A method for preparing mulberry leaf tea |
| CN101632406A (en) * | 2009-08-19 | 2010-01-27 | 阳城县析城山土特产开发有限公司 | Method for preparing mulberry leaf tea |
| CN101731408A (en) * | 2010-01-18 | 2010-06-16 | 东北林业大学 | Preparation method of folium mori green tea bag |
| CN102793040A (en) * | 2012-08-20 | 2012-11-28 | 安徽省撞钟群松生物茶饮品有限公司 | Preparation method of mulberry leaf tea |
| CN102823692A (en) * | 2012-09-24 | 2012-12-19 | 西南大学 | Preparation method of low grass flavor mulberry leaves and products thereof |
| CN102919447A (en) * | 2012-10-26 | 2013-02-13 | 镇江市丹徒区上党墅农茶叶专业合作社 | Preparation method of mulberry leaf tea |
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2014
- 2014-02-28 CN CN201410075296.3A patent/CN103875849A/en active Pending
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| KR100567846B1 (en) * | 2005-03-07 | 2006-04-05 | 최진상 | A method for preparing mulberry leaf tea |
| CN101632406A (en) * | 2009-08-19 | 2010-01-27 | 阳城县析城山土特产开发有限公司 | Method for preparing mulberry leaf tea |
| CN101731408A (en) * | 2010-01-18 | 2010-06-16 | 东北林业大学 | Preparation method of folium mori green tea bag |
| CN102793040A (en) * | 2012-08-20 | 2012-11-28 | 安徽省撞钟群松生物茶饮品有限公司 | Preparation method of mulberry leaf tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016173810A1 (en) * | 2015-04-29 | 2016-11-03 | Unilever N.V. | A process of producing a tea product |
| CN108684909A (en) * | 2018-06-28 | 2018-10-23 | 广西昭平县凝香翠茶厂 | Green tea super-pressure method for increasing aroma |
| CN111758744A (en) * | 2020-06-23 | 2020-10-13 | 江苏省农业科学院 | Application of hypersensitive protein in improving content of theanine and amino acid in tea leaves |
| CN111758744B (en) * | 2020-06-23 | 2022-02-08 | 江苏省农业科学院 | Application of hypersensitive protein in improving content of theanine and amino acid in tea leaves |
| CN111887343A (en) * | 2020-07-30 | 2020-11-06 | 百色学院 | Preparation method of fermented mulberry leaves |
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Application publication date: 20140625 |