CN104082456A - Mulberry leaf tea and production method thereof - Google Patents
Mulberry leaf tea and production method thereof Download PDFInfo
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- CN104082456A CN104082456A CN201410254075.2A CN201410254075A CN104082456A CN 104082456 A CN104082456 A CN 104082456A CN 201410254075 A CN201410254075 A CN 201410254075A CN 104082456 A CN104082456 A CN 104082456A
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Abstract
The invention relates to the field of production of mulberry leaves and especially relates to mulberry leaf tea and a production method thereof. The production method includes following steps: (1) selecting fresh mulberry leaves and spread the mulberry leaves out; (2) cutting the mulberry leaves into slices; (3) sunning the mulberry leaves; (4) softening the mulberry leaves in a kneading manner; (5) performing fermentation; (6) performing a steaming and boiling process; (7) performing a drying process; and (8) flavor enhancing: spreading the dried mulberry leaves out and airing the dried mulberry leaves, continuously heating the dried mulberry leaves in an oven, and heating the dried mulberry leaves at 80-90 DEG C for 30 min to obtain a finished product. The mulberry leaf tea is clear and brilliant in tea soup, is refreshing in taste, is free of foreign smell, is golden-yellow in color and is pleasant in fragrance. Each biochemical and physicochemical indexes is optimized. The production method is easy. A health-care and life-prolonging effect can be achieved by frequently drinking the tea.
Description
Technical field
The present invention relates to mulberry leaf production field, relate in particular to a kind of Mulberry-leaf Tea and production method thereof.
Background technology
Mulberry leaf are dry leaves of moraceae plants mulberry, have another name called a mulberry, Jing Sang, mulberry fruit tree, yellow wood etc., and there is production national most areas more, have the effects such as hypotensive, blood fat, anti-inflammatory; Containing Inokosterone (inokosterone), ecdysterone (ecdysterone), β-Bao sterol, rutin, mulberry glucoside (morocetin), Isoquercitrin, umbelliferone (umbelliferone), scopolin (scopolin), α-, the olefine aldehydr of β-(α-, β-hexenal), trigonelline (trigonelline), choline, adenine, aspartic acid, chlorogenic acid.Meridian distribution of property and flavor taste is sweet, hardship; Cold in nature.Return lung, Liver Channel.Effect: dispelling wind and heat from the body, clearing away the lungheat and moisturizing, suppressing liver-YANG, clears liver and improve vision.Function: (1) dispelling wind and heat from the body: for anemopyretic cold and red eye, swell pain,
(2) clear liver and improve vision: for wind fire order disease (as acute conjunctivitis), for deficiecny of liver-YIN, the dizziness that liver-yang hyperactivity causes, blurring of vision, (3) clearing away the lungheat and moisturizing: for lung-heat type cough: this product bitter cold eliminating heat from the lung, sweet cold benefit is cloudy, cool moistening lung is dry, therefore can be used for dry-heat impairing lung, the few phlegm of dry cough.Pharmacological action: 1. mulberry leaf have spasmolysis.2. mulberry leaf have resisting pathogenic microbes effect.Mulberry leaf decoction is tested in vitro all has certain inhibitory action to staphylococcus aureus, beta hemolytic streptococcus, corynebacterium diphtheriae and Escherichia coli etc.In addition, also can kill Leptospira.3. mulberry leaf have antiinflammatory action.4. mulberry leaf have hypoglycemic activity.Its contained ecdysterone raises and all has blood sugar reducing function the blood sugar of several different methods induction, can promote that conversion of glucose is glycogen, but not change the blood sugar of intact animal.5. mulberry leaf have the effect reducing blood pressure.To the rear vena femoralis injection of dog anesthesia, there is temporary transient Blood pressure drop, but do not affect breathing in mulberry leaf extract.6. mulberry leaf have impact to smooth muscle, and it has excitation to rutting uterus, and mouse myenteron is had to inhibitory action.
7. mulberry leaf also have reducing blood lipid, diuresis.Existing Mulberry-leaf Tea is mainly mulberry leaf green tea, and tea is not mature, and mouthfeel is bad, and consumer is relatively difficult to accept.
Summary of the invention
The object of the present invention is to provide a kind of Mulberry-leaf Tea and production method thereof, this Mulberry-leaf Tea has been driven away the raw meat astringent taste of mulberry leaf itself, and mouthfeel after this finished product drink bubble is pure and fresh, free from extraneous odour, golden yellow color.
The present invention realizes object of the present invention by the following technical solutions, and a kind of Mulberry-leaf Tea is prepared from by following production method:
(1) choosing new fresh mulberry leaf spreads; (2) section: cut the bar leaf of growing into 1 centimetre; (3) airing is blue or green: mulberry leaf are spread out to airing on bamboo dustpan, and the mulberry leaf of every 0.5 kilogram are shared in the bamboo dustpan of 1 square metre, to remove 40% moisture; (4) stoking: the fresh leaf after airing green grass or young crops is stoking 1.5 to 2.5 hours again, pliable and tough not broken to holding blade; (5) fermentation: the mulberry leaf after stoking are placed in enclosure space, are 20 to 30 ℃ in temperature, under the condition that relative humidity is 90%, ferment two hours, and thick 20 to 30 centimetres of mulberry leaf, to remove fishy smell; (6) boiling: the mulberry leaf after fermentation are placed in wooden steaming kier, and cover wooden barrel lid, when saturated vapor, keeping boiling 10 to 15 minutes, thick 30 centimetres of mulberry leaf, to remove bitter taste; (7) dry: after boiling, mulberry leaf are shared in pallet in time, and are placed in baking oven, remove steam, thick at mulberry leaf is 2 centimetres, is, under the condition of 90 to 100 ℃, just to dry 20 to 30 minutes in temperature, more dry still soft in the middle of the mulberry leaf sheet, leaf margin is clear-cut when frangible, stops drying, open baking oven, mulberry leaf ease back 10 to 20 minutes, make the water in mulberry leaf be penetrated into outside, guarantee to dry evenly inside and outside, then closing baking oven is under 110 ℃ of conditions in temperature, continues to dry 30 minutes again, and mulberry leaf can be crumbed; (8) Titian: dried mulberry leaf airing is placed on proceeds heating again in baking oven, is in the condition of 75-90 ℃ in temperature, heating half an hour, obtains finished product.
The Mulberry-leaf Tea that the present invention makes, millet paste is limpid bright and beautiful, and mouthfeel is pure and fresh, free from extraneous odour, golden yellow color, good smell.Various biochemistry and physical and chemical index can reach optimization, and produce simply, and often drinking this tea can health care, promotes longevity.
The specific embodiment
Embodiment 1
(1) choosing new fresh mulberry leaf spreads; (2) section: cut the bar leaf of growing into 1 centimetre; (3) airing is blue or green: mulberry leaf are spread out to airing on bamboo dustpan, and the mulberry leaf of every 0.5 kilogram are shared in the bamboo dustpan of 1 square metre, to remove 40% moisture; (4) stoking: the fresh leaf after airing green grass or young crops is stoking 1.5 to 2.5 hours again, pliable and tough not broken to holding blade; (5) fermentation: the mulberry leaf after stoking are placed in enclosure space, are 20 to 30 ℃ in temperature, under the condition that relative humidity is 90%, ferment two hours, and thick 20 to 30 centimetres of mulberry leaf, to remove fishy smell; (6) boiling: the mulberry leaf after fermentation are placed in wooden steaming kier, and cover wooden barrel lid, when saturated vapor, keeping boiling 10 to 15 minutes, thick 30 centimetres of mulberry leaf, to remove bitter taste; (7) dry: after boiling, mulberry leaf are shared in pallet in time, and are placed in baking oven, remove steam, thick at mulberry leaf is 2 centimetres, is, under the condition of 90 to 100 ℃, just to dry 20 to 30 minutes in temperature, more dry still soft in the middle of the mulberry leaf sheet, leaf margin is clear-cut when frangible, stops drying, open baking oven, mulberry leaf ease back 10 to 20 minutes, make the water in mulberry leaf be penetrated into outside, guarantee to dry evenly inside and outside, then closing baking oven is under 110 ℃ of conditions in temperature, continues to dry 30 minutes again, and mulberry leaf can be crumbed; (8) Titian: dried mulberry leaf airing is placed on proceeds heating again in baking oven, is in the condition of 75-90 ℃ in temperature, heating half an hour, obtains finished product.
Embodiment 2
(1) choosing new fresh mulberry leaf spreads; (2) section: cut the bar leaf of growing into 1 centimetre; (3) airing is blue or green: mulberry leaf are spread out to airing on bamboo dustpan, and the mulberry leaf of every 0.5 kilogram are shared in the bamboo dustpan of 1 square metre, to remove 40% moisture; (4) stoking: the fresh leaf after airing green grass or young crops is stoking 2 hours again, pliable and tough not broken to holding blade; (5) fermentation: the mulberry leaf after stoking are placed in enclosure space, are 26 ℃ in temperature, under the condition that relative humidity is 90%, ferment two hours, and thick 25 centimetres of mulberry leaf, to remove fishy smell; (6) boiling: the mulberry leaf after fermentation are placed in wooden steaming kier, and cover wooden barrel lid, when saturated vapor, keeping boiling 12 minutes, thick 30 centimetres of mulberry leaf, to remove bitter taste; (7) dry: after boiling, mulberry leaf are shared in pallet in time, and are placed in baking oven, remove steam, thick at mulberry leaf is 2 centimetres, is, under the condition of 95 ℃, just to dry 25 minutes in temperature, more dry still soft in the middle of the mulberry leaf sheet, leaf margin is clear-cut when frangible, stops drying, open baking oven, mulberry leaf ease back 15 minutes, make the water in mulberry leaf be penetrated into outside, guarantee to dry evenly inside and outside, then closing baking oven is under 110 ℃ of conditions in temperature, continues to dry 30 minutes again, and mulberry leaf can be crumbed; (8) Titian: dried mulberry leaf airing is placed on proceeds heating again in baking oven, is in the condition of 80 ℃ in temperature, heating half an hour, obtains finished product.
Claims (2)
1. a Mulberry-leaf Tea production method, is characterized in that: by following methods, be prepared from: (1) is chosen new fresh mulberry leaf and spread; (2) section: cut the bar leaf of growing into 1 centimetre; (3) airing is blue or green: mulberry leaf are spread out to airing on bamboo dustpan, and the mulberry leaf of every 0.5 kilogram are shared in the bamboo dustpan of 1 square metre, to remove 40% moisture; (4) stoking: the fresh leaf after airing green grass or young crops is stoking 1.5 to 2.5 hours again, pliable and tough not broken to holding blade; (5) fermentation: the mulberry leaf after stoking are placed in enclosure space, are 20 to 30 ℃ in temperature, under the condition that relative humidity is 90%, ferment two hours, and thick 20 to 30 centimetres of mulberry leaf, to remove fishy smell; (6) boiling: the mulberry leaf after fermentation are placed in wooden steaming kier, and cover wooden barrel lid, when saturated vapor, keeping boiling 10 to 15 minutes, thick 30 centimetres of mulberry leaf, to remove bitter taste; (7) dry: after boiling, mulberry leaf are shared in pallet in time, and are placed in baking oven, remove steam, thick at mulberry leaf is 2 centimetres, is, under the condition of 90 to 100 ℃, just to dry 20 to 30 minutes in temperature, more dry still soft in the middle of the mulberry leaf sheet, leaf margin is clear-cut when frangible, stops drying, open baking oven, mulberry leaf ease back 10 to 20 minutes, make the water in mulberry leaf be penetrated into outside, guarantee to dry evenly inside and outside, then closing baking oven is under 110 ℃ of conditions in temperature, continues to dry 30 minutes again, and mulberry leaf can be crumbed; (8) Titian: dried mulberry leaf airing is placed on proceeds heating again in baking oven, is in the condition of 75-90 ℃ in temperature, heating half an hour, obtains finished product.
2. a kind of Mulberry-leaf Tea production method according to claim 1, is characterized in that: described fermentation temperature is 26 to 27 ℃, and Titian temperature is 80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410254075.2A CN104082456A (en) | 2014-06-10 | 2014-06-10 | Mulberry leaf tea and production method thereof |
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| CN201410254075.2A CN104082456A (en) | 2014-06-10 | 2014-06-10 | Mulberry leaf tea and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824190A (en) * | 2015-05-25 | 2015-08-12 | 江苏耐雀生物工程技术有限公司 | Production method of fermented mulberry leaf tea |
| CN107616273A (en) * | 2017-10-08 | 2018-01-23 | 杨春香 | A kind of preparation method of mulberry leaf yellow tea |
| CN115590902A (en) * | 2022-11-28 | 2023-01-13 | 河南省蚕业科学研究院（Cn） | 4736 Process for steaming and sun-drying Sang Bao tea and mulberry bud tea prepared by the same |
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| CN1245651A (en) * | 1999-07-29 | 2000-03-01 | 王军 | Mulberry leaf health-care product and its deastringent process |
| CN101569339A (en) * | 2009-06-11 | 2009-11-04 | 李聚宽 | Method for preparing mulberry leaf tea |
| CN102038056A (en) * | 2009-10-19 | 2011-05-04 | 顾介中 | Steaming method of mulberry leaf tea |
| CN102356793A (en) * | 2011-10-14 | 2012-02-22 | 广东信达茧丝绸股份有限公司 | Method for preparing mulberry leaf tea |
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| CN103053760A (en) * | 2013-01-09 | 2013-04-24 | 广东省农业科学院蚕业与农产品加工研究所 | Fermented mulberry leaf tea and its production method |
| CN103283899A (en) * | 2013-04-28 | 2013-09-11 | 福建东山康圣食品有限公司 | Preparation method of mulberry leaf tea |
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2014
- 2014-06-10 CN CN201410254075.2A patent/CN104082456A/en active Pending
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| CN1245651A (en) * | 1999-07-29 | 2000-03-01 | 王军 | Mulberry leaf health-care product and its deastringent process |
| CN101569339A (en) * | 2009-06-11 | 2009-11-04 | 李聚宽 | Method for preparing mulberry leaf tea |
| CN102038056A (en) * | 2009-10-19 | 2011-05-04 | 顾介中 | Steaming method of mulberry leaf tea |
| CN102356793A (en) * | 2011-10-14 | 2012-02-22 | 广东信达茧丝绸股份有限公司 | Method for preparing mulberry leaf tea |
| CN102687767A (en) * | 2012-06-14 | 2012-09-26 | 洪双应 | Manufacturing method of folium mori tea |
| CN103053760A (en) * | 2013-01-09 | 2013-04-24 | 广东省农业科学院蚕业与农产品加工研究所 | Fermented mulberry leaf tea and its production method |
| CN103283899A (en) * | 2013-04-28 | 2013-09-11 | 福建东山康圣食品有限公司 | Preparation method of mulberry leaf tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824190A (en) * | 2015-05-25 | 2015-08-12 | 江苏耐雀生物工程技术有限公司 | Production method of fermented mulberry leaf tea |
| CN107616273A (en) * | 2017-10-08 | 2018-01-23 | 杨春香 | A kind of preparation method of mulberry leaf yellow tea |
| CN115590902A (en) * | 2022-11-28 | 2023-01-13 | 河南省蚕业科学研究院（Cn） | 4736 Process for steaming and sun-drying Sang Bao tea and mulberry bud tea prepared by the same |
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