CN103999961B - The fixing method of Mulberry-leaf Tea - Google Patents
The fixing method of Mulberry-leaf Tea Download PDFInfo
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- CN103999961B CN103999961B CN201410256859.9A CN201410256859A CN103999961B CN 103999961 B CN103999961 B CN 103999961B CN 201410256859 A CN201410256859 A CN 201410256859A CN 103999961 B CN103999961 B CN 103999961B
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- mulberry
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- mulberry leaf
- fixation
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Abstract
The invention discloses a kind of fixing method of Mulberry-leaf Tea, it is characterized in that: the boiling water mulberry leaf plucking select being put into boiling, boil while stir removing mulberry leaf on dirt and careless fishy smell, then the mulberry leaf after boiling are pulled out and put into cold water fixation, the mulberry leaf after fixation again through dewatering, kneading, dry, Titian becomes Mulberry-leaf Tea.Saidly to boil while the time of stirring mulberry leaf is 90-180 second.Said cold water fixation, its water temperature is 10-20 DEG C.Fixation time of the present invention is short, and temperature neither be very high, is conducive to keeping the utility in mulberry leaf, also maintains delicate fragrance and the color of mulberry leaf simultaneously, fullys meet goal of the invention of the present invention.
Description
Technical field
The present invention relates to a kind of production method of tea, particularly relating to a kind of take mulberry leaf as the fixing method of the Mulberry-leaf Tea of raw material.
Background technology
Modern medicine proves, mulberry leaf contain multivitamin and mineral matter, amino acid, carbohydrate and string.Within 1993, health ministry confirms: 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 generate, suppress intestinal toxic bacterial reproduction, suppress harmful oxide to generate, the most outstanding function prevents and treats diabetes.Have cough-relieving, reduce phlegm and internal heat, treat dizzy, eliminate eye strain, subside a swelling, purify the blood, treatment dysentery, edema, tonifying liver, nti-freckle, beauty treatment, 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 copper, zinc, boron, manganese.Containing sterone of casting off a skin in mulberry leaf, the needed by human body materials such as plumage dolineone and the much amino acid such as rutin, mulberry glucoside, vitamin, silk ribbon ortho acid, folic acid, fumaric acid, meso creatine, phytoestrogen, phenolic compound, there is resisting stress, anti-ageing, antitumor, enhancing human body endurance, regulate adrenaline function equivalent fruit.But, what often adopt in this procedure is all frying completing for the preparation method of existing Mulberry-leaf Tea, also a small amount of producer is had to adopt steam beating, in this course because temperature is high, the time is long, not only destroy the utility in mulberry leaf, and the original color of mulberry leaf and delicate fragrance can not be kept.
Summary of the invention
The object of the invention is to provide a kind of fixing method that can retain the Mulberry-leaf Tea of mulberry leaf delicate fragrance and color to overcome the deficiencies in the prior art.Its technical scheme is: the boiling water mulberry leaf plucking select being put into boiling, boil while stir removing mulberry leaf on dirt and careless fishy smell, then the mulberry leaf after boiling are pulled out and put into cold water fixation, the mulberry leaf after fixation again through dewatering, kneading, dry, Titian becomes Mulberry-leaf Tea.
Saidly to boil while the time of stirring mulberry leaf is 90-180 second.
Said cold water fixation, its water temperature is 10-20 DEG C.
Can find out compared with prior art from technical scheme of the present invention, fixation time of the present invention is short, and temperature neither be very high, is conducive to keeping the utility in mulberry leaf, also maintains delicate fragrance and the color of mulberry leaf simultaneously, fullys meet goal of the invention of the present invention.Detect show 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, Nanchong City product quality supervision and testing institute Duo Jia authoritative institution of Sichuan Province, compared with the Mulberry-leaf Tea produced with traditional fixing method, its content of ashes have dropped more than 30 percent, the content of the harmful substance such as mercury, arsenic obviously reduces, the extract content showed increased of utility.
Detailed description of the invention
Embodiment 1, follow these steps to carry out: the boiling water mulberry leaf plucking select being put into boiling, boiled with 90 second time while stir removing mulberry leaf on dirt and careless fishy smell, then pull the mulberry leaf after boiling out put into 20 DEG C cold water fixation, the mulberry leaf after fixation again through dewatering, kneading, dry, Titian becomes Mulberry-leaf Tea.
Embodiment 2, follow these steps to carry out: the boiling water mulberry leaf plucking select being put into boiling, boiled with 120 second time while stir removing mulberry leaf on dirt and careless fishy smell, then pull the mulberry leaf after boiling out put into 15 DEG C cold water fixation, the mulberry leaf after fixation again through dewatering, kneading, dry, Titian becomes Mulberry-leaf Tea.
Embodiment 3, follow these steps to carry out: the boiling water mulberry leaf plucking select being put into boiling, boiled with 180 second time while stir removing mulberry leaf on dirt and careless fishy smell, then pull the mulberry leaf after boiling out put into 10 DEG C cold water fixation, the mulberry leaf after fixation again through dewatering, kneading, dry, Titian becomes Mulberry-leaf Tea.
Claims (3)
1. the fixing method of a Mulberry-leaf Tea, it is characterized in that: the boiling water mulberry leaf plucking select being put into boiling, boil while stir removing mulberry leaf on dirt and careless fishy smell, then the mulberry leaf after boiling are pulled out and put into cold water fixation, the mulberry leaf after fixation again through dewatering, kneading, dry, Titian becomes Mulberry-leaf Tea.
2. the fixing method of a kind of Mulberry-leaf Tea according to claim 1, is characterized in that: saidly boil while the time of stirring mulberry leaf 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, and its water temperature is 10-20 DEG C.
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 CN103999961A (en) | 2014-08-27 |
| CN103999961B true CN103999961B (en) | 2016-01-20 |
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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 |
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| Country | Link |
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| CN (1) | CN103999961B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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 |
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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 |
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| Publication number | Publication date |
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| CN103999961A (en) | 2014-08-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| 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 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
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 |
|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |