CN104970150A - Preparation method for folium mori and florists chrysnthum tea - Google Patents
Preparation method for folium mori and florists chrysnthum tea Download PDFInfo
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- CN104970150A CN104970150A CN201410137991.8A CN201410137991A CN104970150A CN 104970150 A CN104970150 A CN 104970150A CN 201410137991 A CN201410137991 A CN 201410137991A CN 104970150 A CN104970150 A CN 104970150A
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- mulberry leaf
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- chrysnthum
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Abstract
The invention discloses a preparation method for folium mori and florists chrysnthum tea. The preparation method comprises the following steps: (1) immersing folium mori in an aqueous solution of a sodium hypochlorite disinfectant, then immersing the folium mori in water, washing by the water, removing stems, chopping the folium mori, putting into a plate for uniform spreading, and putting into a vacuum vitrescence drying machine for drying and discharging; (2) removing calyx from florists chrysnthum; and (3) uniformly mixing the folium mori obtained in the step (1) and the florists chrysnthum obtained in the step (2) according to the mass ratio of 1 to 1 to obtain the folium mori and florists chrysnthum tea. According to the method, the original nutritional components of the raw materials are retained to the maximum extent. The content of flavone in the folium mori treated by adopting the method is 2.5 times of that of the folium mori dried by adopting a common method.
Description
Technical field
The present invention relates to a kind of preparation method of health-care tea.
Background technology
" Wen Bing Tiao Bian " rolls up a record, " Sang Ju Yin " by mulberry leaf, chrysanthemum etc. eight taste medicine form, specifically composed as follows: mulberry leaf (7.5 grams) chrysanthemum (3 grams) almond (6 grams) capsule of weeping forsythia (5 grams) peppermint (2.5 grams) balloonflower root (6 grams) Radix Glycyrrhizae (2.5 grams) reed rhizome (6 grams), for the agent of relieving the exterior syndrome with drugs pungent in flavor and cool in property, the party is longer than the cough-relieving of a surname's lung, wind and heat dispersing, therefore be usually used in affection of exogenous wind-heat, cough from the beginning of card, the infection of the upper respiratory tract, acute tracheitis etc. all can add and subtract utilization.But " Sang Ju Yin " belongs to Chinese medicine preparation, applicable masses are limited in scope.
The effect based on their uniquenesses using mulberry leaf and chrysanthemum as primary raw material.Mulberry leaf, chrysanthemum are that health ministry confirms " integration of drinking and medicinal herbs " plant, and mulberry leaf are listed in " mankind's 21 century ten is one of health food greatly " by international food health organization, become the green new food source of the mankind.Mulberry leaf begin to be loaded in Shennong's Herbal as Chinese medicine, and be classified as middle product, successive dynasties herbal classic is all on the books, and mulberry leaf are bitter, sweet, cold, returns lung, Liver Channel, has effect of dispelling wind and heat from the body, clearing away the lungheat and moisturizing, flat liver improving eyesight, cooling blood and hemostasis.Modern pharmacological research shows, mulberry leaf are rich in 17 seed amino acids of needed by human, crude protein, crude fat, and main nutritional labeling and effect are as table 1.
Table 1
Due to the nutritional labeling in mulberry leaf frost season early winter content the highest, therefore, utilize mulberry leaf tea making, best with white posterior lobe.Just towards development in pluralism, market having there is mulberry leaf juice beverage, mulberry leaf sour milk beverage, mulberry leaf wine, mulberry leaf ice cream, mulberry leaf noodles etc. product in the exploitation of current mulberry leaf product, has certain market cognition degree.
Huangshan Gongju is described as " hat in chrysanthemum ", " national rarity " by " Chinese Pharmacopoeia ", ranks first of national four your name chrysanthemums.Matter is soft, gas fragrance, and sweet and slightly bitter taste, grows in advantageous natural ecological environment, and best in quality, color, type are integrated in one, and is described as the good merchantable brand in medicinal and drink, is the famous special product in Mount Huang, has won fame both at home and abroad." Huangshan Gongju " has and nourishes the liver to improve visual acuity, gets rid of evils and fall the function of fire, wind-dispelling heat-dissipating, refreshing and detoxicating, can control the diseases such as cold, furuncle swelling toxin, slight Hypertension and artery sclerosis.Chang Yinke " peace and quiet the five internal organs, toxin-expelling body-building ", has the effect of prolonging poison beauty treatment.
Mulberry leaf and chrysanthemum match, and drug effect brings out the best in each other, synchronous cooking.Really play wind-dispelling heat-dissipating, clearing away the lungheat and moisturizing, the effect of clearing liver and improving vision.
The Sang Ju Yin tea come from " Sang Ju Yin " evolution has occurred in the market, but manufacture craft is all comparatively simple, just adopt common oven dry to the process of raw material, the high-temperature process of oven dry destroys the nutritional labelings such as the flavones contained in mulberry leaf greatly, reduces effect of product.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of Sang Ju Yin tea is provided.
Technical scheme of the present invention is summarized as follows:
A preparation method for Sang Ju Yin tea, comprises the steps: that mulberry leaf concentration is the aqueous solution soaking 1-10 minute of the javelle water of 100-200ppm by (1), takes out, 2-5 minute is soaked again in water, take out, rinse with water, remove described thimerosal and remain; Remove petiole, shred under the condition of 15-20 DEG C, put into the dish containing 5.5-6.5kg article, tiling evenly, puts into YJK-BT-100 vacuum vitrescence drying machine, at below vacuum 100pa, utilize cold hydrazine to lower the temperature 1-2 hour, make mulberry leaf temperature reach-25 DEG C to-30 DEG C, keep 1-3 hour, heating, at 8-12 hour, makes mulberry leaf temperature be increased to 36 DEG C, stop heating, utilize the heat of heat medium, at 4-6 hour, make mulberry leaf temperature rise to 45 DEG C-46 DEG C; Continue dry 2-3 hour, vitrescence drying completes, discharging; (2) by the tribute chrysanthemum removing calyx of biodiversity content below 5%; (3) the tribute chrysanthemum that mulberry leaf step (1) obtained and step (2) obtain mixes for the ratio of 1:1 in mass ratio, obtains a kind of Sang Ju Yin tea.
Method of the present invention retains the original nutritional labeling of raw material to the full extent.The mulberry leaf of the inventive method process, the content of flavones is 2.5 times that commonsense method dries mulberry leaf.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A preparation method for Sang Ju Yin tea, comprises the steps: that fresh mulberry leaf concentration after frost is the aqueous solution soaking 5 minutes of the javelle water of 150ppm by (1), takes out, then soak 4 minutes in water, take out, rinse with water, remove described thimerosal and remain; Remove petiole, shred under the condition of 18 DEG C, put into the dish containing 5.5-6.5kg article, tiling evenly, puts into YJK-BT-100 vacuum vitrescence drying machine, at below vacuum 100pa, utilize cold hydrazine to lower the temperature 1.5 hours, make mulberry leaf temperature reach-28 DEG C, keep 2 hours, heating, at 10 hours, makes mulberry leaf temperature be increased to 36 DEG C, stop heating, utilize the heat of heat medium, at 5 hours, make mulberry leaf temperature rise to 45 DEG C-46 DEG C; Continue dry 2 hours, vitrescence drying completes, discharging; (2) by the tribute chrysanthemum removing calyx of biodiversity content below 5%; (3) the tribute chrysanthemum that mulberry leaf step (1) obtained and step (2) obtain mixes for the ratio of 1:1 in mass ratio, obtains a kind of Sang Ju Yin tea.
Embodiment 2
A preparation method for Sang Ju Yin tea, comprises the steps: that fresh mulberry leaf concentration after frost is the aqueous solution soaking 10 minutes of the javelle water of 100ppm by (1), takes out, then soak 2 minutes in water, take out, rinse with water, remove described thimerosal and remain; Remove petiole, shred under the condition of 15 DEG C, put into the dish containing 5.5-6.5kg article, tiling evenly, puts into YJK-BT-100 vacuum vitrescence drying machine, at below vacuum 100pa, utilize cold hydrazine to lower the temperature 1 hour, make mulberry leaf temperature reach-25 DEG C, keep 3 hours, heating, at 8 hours, makes mulberry leaf temperature be increased to 36 DEG C, stop heating, utilize the heat of heat medium, at 4 hours, make mulberry leaf temperature rise to 45 DEG C-46 DEG C; Continue dry 3 hours, vitrescence drying completes, discharging; (2) by the tribute chrysanthemum removing calyx of biodiversity content below 5%; (3) the tribute chrysanthemum that mulberry leaf step (1) obtained and step (2) obtain mixes for the ratio of 1:1 in mass ratio, obtains a kind of Sang Ju Yin tea.
Embodiment 3
A preparation method for Sang Ju Yin tea, comprises the steps: that fresh mulberry leaf concentration after frost is the aqueous solution soaking 1 minute of the javelle water of 200ppm by (1), takes out, then soak 5 minutes in water, take out, rinse with water, remove described thimerosal and remain; Remove petiole, shred under the condition of 20 DEG C, put into the dish containing 5.5-6.5kg article, tiling evenly, puts into YJK-BT-100 vacuum vitrescence drying machine, at below vacuum 100pa, utilize cold hydrazine to lower the temperature 2 hours, make mulberry leaf temperature reach-30 DEG C, keep 1 hour, heating, at 12 hours, makes mulberry leaf temperature be increased to 36 DEG C, stop heating, utilize the heat of heat medium, at 6 hours, make mulberry leaf temperature rise to 45 DEG C-46 DEG C; Continue dry 2 hours, vitrescence drying completes, discharging; (2) by the tribute chrysanthemum removing calyx of biodiversity content below 5%; (3) the tribute chrysanthemum that mulberry leaf step (1) obtained and step (2) obtain mixes for the ratio of 1:1 in mass ratio, obtains a kind of Sang Ju Yin tea.
Sang Ju Yin tea prepared by above each embodiment is carried out packing, and every bag of 1g, during packaging, space relative humidity requires below 30%, and operating personnel all need to wear disposable emulsion gloves, must not naked hand operated, weighing requires that control deviation is within 5%, and whether the sealing of inspection inner packing is good.By the pouch mounted box of having packed, warehouse-in stores, condition of storage air drying.
Testing result display through CGCC food quality supervision inspection center, the mulberry leaf of oven dry and the mulberry leaf Middle nutrition composition of vitrescence drying to such as table 2.
Table 2
| The mulberry leaf of Different treatments | Phenol material | Flavones |
| Dry mulberry leaf | 3.0% | 0.19% |
| With the mulberry leaf that the embodiment of the present invention 1 step (1) is dry | 2.9% | 0.49% |
From table 2, in the mulberry leaf of method process of the present invention, the content of flavones is 2.5 times that dry mulberry leaf.
The nutritional labeling of Sang Ju Yin tea of the present invention is in table 3.
Table 3:
| Phenol material | Flavones | |
| Sang Ju Yin tea (prepared by embodiment 1) | 3.1% | 0.50% |
The tribute chrysanthemum that the mulberry leaf that the present invention adopts step (1) to obtain and step (2) obtain is in mass ratio for the ratio of 1:1 mixes, proof is tested through 100 triers, mouthfeel is good, the delicate fragrance of tribute chrysanthemum can cover the blue or green taste of grass of mulberry leaf preferably, but the taste of mulberry leaf can be retained again simultaneously, do not lose the characteristic of mulberry leaf.Sang Ju Yin tea after brewing, soup look yellowish green is limpid, the white green collocation of tea bag, clearly pleasant, the delicate fragrance of news, and the sweetness of product is tasty and refreshing, is easy to as masses accept.And the proportioning process of 1:1 is simple, makes product be easier to accomplish scale production.
Sang Ju Yin tea form prepared by the present invention, color and luster, taste, mouthfeel tool are good, and effectively preserve and its bioactive nutrients concentrated.
The drug effect of mulberry leaf of the present invention and chrysanthemum brings out the best in each other, synchronous cooking, product wind-dispelling heat-dissipating, clearing away the lungheat and moisturizing, clears liver and improve vision.
Claims (1)
1. a preparation method for Sang Ju Yin tea, is characterized in that comprising the steps: that mulberry leaf concentration is the aqueous solution soaking 1-10 minute of the javelle water of 100-200ppm by (1), takes out, 2-5 minute is soaked again in water, take out, rinse with water, remove described thimerosal and remain; Remove petiole, shred under the condition of 15-20 DEG C, put into the dish containing 5.5-6.5kg article, tiling evenly, puts into YJK-BT-100 vacuum vitrescence drying machine, at below vacuum 100pa, utilize cold hydrazine to lower the temperature 1-2 hour, make mulberry leaf temperature reach-25 DEG C to-30 DEG C, keep 1-3 hour, heating, at 8-12 hour, makes mulberry leaf temperature be increased to 36 DEG C, stop heating, utilize the heat of heat medium, at 4-6 hour, make mulberry leaf temperature rise to 45 DEG C-46 DEG C; Continue dry 2-3 hour, vitrescence drying completes, discharging; (2) by the tribute chrysanthemum removing calyx of biodiversity content below 5%; (3) the tribute chrysanthemum that mulberry leaf step (1) obtained and step (2) obtain mixes for the ratio of 1:1 in mass ratio, obtains a kind of Sang Ju Yin tea.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410137991.8A CN104970150A (en) | 2014-04-08 | 2014-04-08 | Preparation method for folium mori and florists chrysnthum tea |
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| CN201410137991.8A CN104970150A (en) | 2014-04-08 | 2014-04-08 | Preparation method for folium mori and florists chrysnthum tea |
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| CN104970150A true CN104970150A (en) | 2015-10-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106720218A (en) * | 2016-12-30 | 2017-05-31 | 天津中科云健康装备科技有限公司 | Crisp fruit of matrimony vine and preparation method thereof |
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| KR100811680B1 (en) * | 2007-02-26 | 2008-03-11 | 주식회사 멀베리식품 | A freeze drying method for mulberry leaves |
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| CN102726553A (en) * | 2012-07-03 | 2012-10-17 | 福建农林大学 | Method for processing cold-making green tea |
| KR101223746B1 (en) * | 2009-12-15 | 2013-01-23 | 이정호 | Mixed Tea Using Leaf, Root Bark and Fruit of Mulberry Tree |
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Patent Citations (6)
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|---|---|---|---|---|
| CN1451290A (en) * | 2002-04-13 | 2003-10-29 | 弘荣食品株式会社 | Chewing gum contg. mulberry leaf function component and process for preparing same |
| KR100811680B1 (en) * | 2007-02-26 | 2008-03-11 | 주식회사 멀베리식품 | A freeze drying method for mulberry leaves |
| CN101361565A (en) * | 2007-08-09 | 2009-02-11 | 徐奎根 | Mulberry leaves function food |
| KR101223746B1 (en) * | 2009-12-15 | 2013-01-23 | 이정호 | Mixed Tea Using Leaf, Root Bark and Fruit of Mulberry Tree |
| KR101364213B1 (en) * | 2012-02-29 | 2014-02-14 | 박종호 | Rice functional additives manufacturing method of water |
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| EUNKYO PARK ET AL.: "Anti-inflammatory activity of mulberry leaf extract through inhibition of NF-kB", 《JOURNAL OF FUNCTIONAL FOODS》 * |
| KINGCHEMSS: "中科云健康之玻态技术原理及其特点", 《HTTPS://WENKU.BAIDU.COM/ VIEW/E3824738BD64783E09122B34.HTML》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720218A (en) * | 2016-12-30 | 2017-05-31 | 天津中科云健康装备科技有限公司 | Crisp fruit of matrimony vine and preparation method thereof |
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Application publication date: 20151014 |