CN103999961A - Fixation method for folium mori tea - Google Patents
Fixation method for folium mori tea Download PDFInfo
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- CN103999961A CN103999961A CN201410256859.9A CN201410256859A CN103999961A CN 103999961 A CN103999961 A CN 103999961A CN 201410256859 A CN201410256859 A CN 201410256859A CN 103999961 A CN103999961 A CN 103999961A
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- folium mori
- boiling
- mulberry
- leaf
- fixation
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- 238000000034 method Methods 0.000 title claims abstract description 12
- 241001122767 Theaceae Species 0.000 title 1
- 238000009835 boiling Methods 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 240000000249 Morus alba Species 0.000 claims description 34
- 235000008708 Morus alba Nutrition 0.000 claims description 34
- 238000003756 stirring Methods 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 244000025254 Cannabis sativa Species 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 230000003712 anti-aging effect Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
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- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
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- CVSVTCORWBXHQV-UHFFFAOYSA-N creatine Chemical compound NC(=[NH2+])N(C)CC([O-])=O CVSVTCORWBXHQV-UHFFFAOYSA-N 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
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- 235000019750 Crude protein Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- RAJDDCCSNZAPCH-UHFFFAOYSA-N Dolineone Chemical compound C1=C2C(=O)C3C4=CC(OCO5)=C5C=C4OCC3OC2=CC2=C1C=CO2 RAJDDCCSNZAPCH-UHFFFAOYSA-N 0.000 description 1
- RAJDDCCSNZAPCH-ZWKOTPCHSA-N Dolineone Natural products C1=C2C(=O)[C@@H]3C4=CC(OCO5)=C5C=C4OC[C@@H]3OC2=CC2=C1C=CO2 RAJDDCCSNZAPCH-ZWKOTPCHSA-N 0.000 description 1
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- 241001124569 Lycaenidae Species 0.000 description 1
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- 208000003351 Melanosis Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- UCTWMZQNUQWSLP-UHFFFAOYSA-N adrenaline Chemical group CNCC(O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-UHFFFAOYSA-N 0.000 description 1
- 230000002180 anti-stress Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000014987 copper Nutrition 0.000 description 1
- 229960003624 creatine Drugs 0.000 description 1
- 239000006046 creatine Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a fixation method for folium mori tea. The fixation method is characterized by comprising the following steps: putting picked and selected folium mori into boiling water; boiling while agitating to remove dirt on the folium mori and the grass smell; then fishing out the boiled folium mori and putting the folium mori into cold water for fixing the color; and dehydrating the folium mori with the fixed color, kneading, drying and improving the aroma to obtain the folium mori tea. The time spent on boiling and agitating the folium mori is 90-180 seconds. The step of fixing the color in the cold water is carried out at a water temperature of 10-20 DEG C. The fixation method is short in fixation time and the temperature is not very high so as to be good for keeping useful substances in the folium mori; meanwhile, the faint scent and the color of the folium mori are also kept so that the aims are completely reached.
Description
Technical field
The present invention relates to a kind of production method of tea, relate in particular to a kind of fixing method of take the Mulberry-leaf Tea that mulberry leaf are raw material.
Background technology
Modern medicine proves, mulberry leaf contain multivitamin and mineral matter, amino acid, carbohydrate and string.Within 1993, health ministry is confirmed: mulberry leaf " integration of drinking and medicinal herbs ".Mulberry leaf are first-class functional food, its can step-down, lipopenicillinase, anti-ageing, increase endurance, reduce cholesterol, suppress Fat Accumulation, suppress thrombus and generate, suppress intestinal toxic bacterial reproduction, suppress harmful oxide and generate, the most outstanding function is to prevent and treat diabetes.Have cough-relieving, reduce phlegm and internal heat, treat dizzy, eliminate eye tired, subside a swelling, purify the blood, treatment dysentery, edema, tonifying liver, nti-freckle, beauty treatment, the anti-ageing function of waiting for a long time.Modern study finds, mulberry leaf dry is containing crude protein 25-45%, carbohydrate 20-25%, and crude fat 5%, and abundant potassium, calcium and vitamin C, B1, B2, A etc., also have the materials such as various trace coppers, zinc, boron, manganese.In mulberry leaf, contain the sterone of casting off a skin, the needed by human body materials such as the much amino acid such as plumage dolineone and rutin, mulberry glucoside, vitamin, silk ribbon ortho acid, folic acid, fumaric acid, meso creatine, phytoestrogen, phenolic compound, have anti-stress, anti-ageing, antitumor, strengthen human body endurance, regulate adrenaline function equivalent fruit.But, what the preparation method of existing Mulberry-leaf Tea often adopted in this procedure that completes is all frying, also there is a small amount of producer to adopt steam beating, in this course because temperature is high, the time is long, not only destroy the utility in mulberry leaf, and can not keep the original color of mulberry leaf and delicate fragrance.
Summary of the invention
The object of the invention is to provide in order to overcome the deficiencies in the prior art a kind of fixing method that can retain the Mulberry-leaf Tea of mulberry leaf delicate fragrance and color.Its technical scheme is: the mulberry leaf of plucking select are put into the boiling water of boiling, while boiling, stir and remove dirt and the careless fishy smell on mulberry leaf, then the mulberry leaf after boiling are pulled out and are put into cold water fixation, the mulberry leaf after fixation again through dewatering, knead, be dried, Titian becomes Mulberry-leaf Tea.
The said time of stirring mulberry leaf while boiling is 90-180 second.
Said cold water fixation, its water temperature is 10-20 ℃.
From technical scheme of the present invention, can find out compared with prior art, fixation time of the present invention is short, and temperature neither be very high, is conducive to keep the utility in mulberry leaf, has also kept delicate fragrance and the color of mulberry leaf simultaneously, has reached goal of the invention of the present invention completely.By Sichuan Province's product quality inspection detection institute, Ministry of Agriculture's food quality supervision verification test center (Chengdu), Sichuan Province's agricultural and animal products quality monitoring testing station, Sichuan Province Nanchong City product quality supervision and testing institute Duo Jia authoritative institution, detect and show, compare with the Mulberry-leaf Tea that traditional fixing method is produced, its content of ashes has declined more than 30 percent, the content of the harmful substance such as mercury, arsenic obviously reduces, the extract content showed increased of utility.
The specific embodiment
Embodiment 1, follow these steps to carry out: the mulberry leaf of plucking select are put into the boiling water of boiling, with 90 second time, while boiling, stirred dirt and the careless fishy smell of removing on mulberry leaf, then the mulberry leaf after boiling are pulled out to the cold water fixation of putting into 20 ℃, the mulberry leaf after fixation again through dewatering, knead, be dried, Titian becomes Mulberry-leaf Tea.
Embodiment 2, follow these steps to carry out: the mulberry leaf of plucking select are put into the boiling water of boiling, with 120 second time, while boiling, stirred dirt and the careless fishy smell of removing on mulberry leaf, then the mulberry leaf after boiling are pulled out to the cold water fixation of putting into 15 ℃, the mulberry leaf after fixation again through dewatering, knead, be dried, Titian becomes Mulberry-leaf Tea.
Embodiment 3, follow these steps to carry out: the mulberry leaf of plucking select are put into the boiling water of boiling, with 180 second time, while boiling, stirred dirt and the careless fishy smell of removing on mulberry leaf, then the mulberry leaf after boiling are pulled out to the cold water fixation of putting into 10 ℃, the mulberry leaf after fixation again through dewatering, knead, be dried, Titian becomes Mulberry-leaf Tea.
Claims (3)
1. the fixing method of a Mulberry-leaf Tea, it is characterized in that: the mulberry leaf of plucking select are put into the boiling water of boiling, while boiling, stir and remove dirt and the careless fishy smell on mulberry leaf, then the mulberry leaf after boiling are pulled out and are put into cold water fixation, the mulberry leaf after fixation again through dewatering, knead, be dried, Titian becomes Mulberry-leaf Tea.
2. the fixing method of a kind of Mulberry-leaf Tea according to claim 1, is characterized in that: the said time of stirring mulberry leaf while boiling is 90-180 second.
3. the fixing method of a kind of Mulberry-leaf Tea according to claim 1, is characterized in that: said cold water fixation, its water temperature is 10-20 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410256859.9A CN103999961B (en) | 2014-06-11 | 2014-06-11 | The fixing method of Mulberry-leaf Tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410256859.9A CN103999961B (en) | 2014-06-11 | 2014-06-11 | The fixing method of Mulberry-leaf Tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103999961A true CN103999961A (en) | 2014-08-27 |
| CN103999961B CN103999961B (en) | 2016-01-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410256859.9A Active CN103999961B (en) | 2014-06-11 | 2014-06-11 | The fixing method of Mulberry-leaf Tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103999961B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938716A (en) * | 2015-07-03 | 2015-09-30 | 杭州明阳健康科技有限公司 | Pure-natural finely-ground folium mori fruit-vegetable tea and preparation method thereof |
| CN105639011A (en) * | 2016-02-16 | 2016-06-08 | 南充尚好桑茶有限公司 | Quality-guaranteeing refining processing method for spring mulberry leaf tea and spring mulberry leaf tea product |
| CN105724684A (en) * | 2016-02-16 | 2016-07-06 | 南充尚好桑茶有限公司 | Quality guaranteeing fine processing method for frosted mulberry tea and frosted mulberry tea product |
| CN110200109A (en) * | 2019-06-24 | 2019-09-06 | 安徽桑宝宝茶业有限公司 | A kind of preparation method of Mulberry-leaf Tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919446A (en) * | 2012-10-25 | 2013-02-13 | 贵州省思南县蚕桑科技园 | Preparation method of mulberry leaf tea |
-
2014
- 2014-06-11 CN CN201410256859.9A patent/CN103999961B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919446A (en) * | 2012-10-25 | 2013-02-13 | 贵州省思南县蚕桑科技园 | Preparation method of mulberry leaf tea |
Non-Patent Citations (2)
| Title |
|---|
| 华德公: "《山东蚕桑》", 31 May 2002, 中国农业出版社 * |
| 黄意欢: "《茶学实验技术》", 31 May 1997, 中国农业出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938716A (en) * | 2015-07-03 | 2015-09-30 | 杭州明阳健康科技有限公司 | Pure-natural finely-ground folium mori fruit-vegetable tea and preparation method thereof |
| CN104938716B (en) * | 2015-07-03 | 2018-04-20 | 杭州万事利丝绸文化股份有限公司 | A kind of pure natural fine ground mulberry leaf fruits and vegetables tea and preparation method thereof |
| CN105639011A (en) * | 2016-02-16 | 2016-06-08 | 南充尚好桑茶有限公司 | Quality-guaranteeing refining processing method for spring mulberry leaf tea and spring mulberry leaf tea product |
| CN105724684A (en) * | 2016-02-16 | 2016-07-06 | 南充尚好桑茶有限公司 | Quality guaranteeing fine processing method for frosted mulberry tea and frosted mulberry tea product |
| CN110200109A (en) * | 2019-06-24 | 2019-09-06 | 安徽桑宝宝茶业有限公司 | A kind of preparation method of Mulberry-leaf Tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103999961B (en) | 2016-01-20 |
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| ASS | Succession or assignment of patent right |
Owner name: NANCHONG SHANGHAO MULBERRY TEA CO., LTD. Free format text: FORMER OWNER: SICHUAN SHANGHAO TEA INDUSTRY CO., LTD. Effective date: 20140825 |
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Effective date of registration: 20140825 Address after: 637100 Nanchong City, Sichuan Province Industrial Park Jialing District Road No. 1 Jia Qiao Feng Yanjing Applicant after: NANCHONG SHANGHAOSANG TEA CO., LTD. Applicant after: Silkworm Industry Inst., Sichuan Prov. Academy of Agricultural Sciences Address before: 637100 Yanjing Road, Jialing District, Sichuan, Nanchong Applicant before: Sichuan fair Tea Industry Co., Ltd Applicant before: Silkworm Industry Inst., Sichuan Prov. Academy of Agricultural Sciences |
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