CN105053395A - Mulberry leaf tea and preparation method thereof - Google Patents

Abstract

The present invention discloses a mulberry leaf tea and a preparation method thereof. The mulberry leaf tea consists of the following raw materials: 80-100 parts of mulberry leaves, 10-12 parts of mulberries, 8-10 parts of haws, 6-8 parts of pumpkins, 20-30 parts of fagopyrum dibotrys leaves, 8-10 parts of cassia seeds, 4-6 parts of pueraria lobata flowers, 3-5 parts of dracocephalum moldavica, 2-4 parts of wisteria sinensis, 3-4 parts of gnaphalium affine, 4-6 parts of artemisia lactiflora, 1-2 parts of schisandra chinensis pollen, and 20-30 parts of lotus juice. The obtained mulberry leaf tea merges the nutritional and functional ingredients of the fagopyrum dibotrys leaves, is subjected to multiple fermentation which increases the dissolution rate of the product active ingredients and enables the products to be more easily digested, at the same time improves the mouthfeel and palatability, and is yellow, red and bright in soup color, is pure and authentic in fragrance, is mellow and sweet in taste. At the same time, the traditional Chinese medicine ingredients are added in the recipe of the raw materials to be blended, the conventionally extracted unpalatable medicinal flavor is eliminated, and meanwhile, the mulberry leaf tea can improve health-care value, has efficacies of clearing heat and clearing away toxins, tonifying liver and strengthening stomach, lowering lipids and sugars, etc., and can improve organism blood balance and is very suitable for a long-term drinking of patients with high cholesterol, hypertension, and high blood sugar.

Description

A kind of Mulberry-leaf Tea and preparation method thereof

Technical field

The present invention relates to a kind of Mulberry-leaf Tea and preparation method thereof, belong to food processing technology field.

Background technology

Mulberries, having another name called sorosis, Sang Shi, mulberries, mulberry jujube, is the polymerism fleshiness berry that perennial woody plant, mulberry tree are tied.The title that mulberries just have from ancient times " fruit emperor ", glucose, fructose, boots acid, malic acid, industry oleic acid, multivitamin and the trace mineral element such as essential amino acid and zinc, potassium, magnesium, phosphorus is rich in fruit, having very high nutritive value and health care, is that the Ministry of Public Health of China announces one of raw material of " being food and medicine ".Mulberry pulp succulence, beautiful in colour, fragrance is quiet and tastefully laid out, and pigment content is high and stable, but mulberries are berries, inconvenience transport, and difficult Tibetan is store.Therefore, strawberry food is processed in its exploitation, not only can alleviates marketing fresh pressure, avoid loss of going rotten, can meet different consumption demand again, increment increases income.

Containing abundant flavone compound, amino acid and multivitamin isoreactivity material in cymose buckwheat rhizome leaf, there is the multiple curative effects such as hypotensive, reducing blood lipid, anti-inflammatory, antiviral, anti-ageing, fat-reducing.Because the active component of cymose buckwheat rhizome leaf easily soaks release, cymose buckwheat rhizome tea outward appearance after boiling water brews is golden yellow bright, human physiological functions, maintaining healthy can be regulated and build up health, and have no side effect, suitable men and women, old and young are all kinds of drunk by people, and particularly applicable diabetes, hyperpietic drink.Therefore the food developed for raw material with cymose buckwheat rhizome leaf and health products are more and more subject to the favor of consumer.At present, the processing technology of cymose buckwheat rhizome tea is based on Green tea processing technology, and mainly make through operations such as plucking, complete, knead, be dry, after boiling water brews, not mature smell is denseer.

The present invention is by cymose buckwheat rhizome tea processing process, through spontaneous fermentation, again with mulberries and the wet heap secondary fermentation of other trophic function compositions, be pressed into bricked particle, merge the peculiar flavour of cymose buckwheat rhizome tea, mulberries fruital, mouthfeel is better aromatic agreeable to the taste, and repeatedly fermentation promotes that organism metabolism absorbs, eliminate conventional traditional Chinese medicine ingredients of adding simultaneously and produce disagreeable to the taste flavour of a drug, meet the demand that consumer is multi-level to nutrition, health care, local flavor.

Summary of the invention

The object of the present invention is to provide a kind of Mulberry-leaf Tea and preparation method thereof, cater to the needs of more consumers.

For achieving the above object, the technical solution used in the present invention is as follows:

A kind of Mulberry-leaf Tea, be made up of the raw material of following weight parts:

Mulberry leaf 80-100, mulberries 10-12, hawthorn 8-10, pumpkin 6-8, cymose buckwheat rhizome leaf 20-30, cassia seed 8-10, FI puerariae 4-6, Dracocephalum moldavica 3-5, Chinese wistaria flower 2-4, affine cudweed 3-4, tree cauliflower 4-6, fruit of Chinese magnoliavine pollen 1-2, lotus root juice 20-30;

The preparation method of described Mulberry-leaf Tea, comprises the following steps:

(1), fresh mulberry leaf, cymose buckwheat rhizome leaf are picked up assorted cleaning respectively, evenly stand is put in water sieve respectively, naturally wither to withering leaf moisture content be 65-75%, mixing is kneaded into strips, is 78-82%, temperature 28-32 DEG C of bottom fermentation 28-30 hour in relative humidity, drops in electromagnetism green-keeping machine, control temperature is that at 220-180 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, time is 2-3 minute, then through vacuum freeze drying, for subsequent use;

(2), by hawthorn stalk, stoning clean, pumpkin peeling, go flesh to clean stripping and slicing, with clean mulberries respectively freezing crushing become particle, water proof is stewing to be stewed to soft cunning, and add lotus root juice and make pulping, slow fire is brewed into thick shape, obtains thick slurry;

(3), by cassia seed, FI puerariae, Dracocephalum moldavica, Chinese wistaria flower, affine cudweed mixing coarse crushing to 20-40 order, send into microwave oven, control temperature 80-100 DEG C is carried out microwave baking 3-5 minute, and add 5-8 times of soak by water 40-60 minute, filter and remove residue, obtains decoction liquor;

(4), by tree cauliflower put into boiling water blanching 1-2 minute, pull out and put into frozen water and be dipped into cooling, freeze-drying is pulverized, and mixes with Fructus Schisandrae Chinensis powder, obtains nutrient powder;

(5), by even for decoction liquor spraying step (1) leaf tea for subsequent use, to evenly wetting, control temperature is 30-35 DEG C, humidity is pile-fermentation 12-24 hour under 25-35%, stirs with thick slurry, nutrient powder, 35-55 DEG C, humidity be 30-40% under pile-fermentation 8-12 hour, again be stirred to thick sliding shape, put into the hollow compacting of brick tea and embark on journey, obtain brick tea particle, send into microwave oven, control temperature 60-80 DEG C is carried out microwave baking drying, enters bag packaging, to obtain final product.

Beneficial effect of the present invention:

The Mulberry-leaf Tea that the present invention obtains, merge cymose buckwheat rhizome leaf trophic function composition, repeatedly ferment, increase the dissolution rate of product effective ingredient, more easily digested, improve mouthfeel simultaneously, improve palatability, soup look yellow is red bright, fragrance is pure, mellow time of flavour is sweet, add traditional Chinese medicine ingredients in composition of raw materials to allocate simultaneously, while eliminating the unpalatable flavour of a drug of traditional extraction, improve health value, have clearing heat and detoxicating, nourishing the liver stomach invigorating, the effects such as blood lipid-reducing blood sugar-decreasing, body blood balance can be improved, be highly suitable for high fat of blood, hypertension, hyperglycemic patients is drunk for a long time.

Detailed description of the invention

A kind of Mulberry-leaf Tea, be made up of the raw material of following weight (jin):

Mulberry leaf 100, mulberries 12, hawthorn 10, pumpkin 8, cymose buckwheat rhizome leaf 30, cassia seed 10, FI puerariae 6, Dracocephalum moldavica 3, Chinese wistaria spend 3, affine cudweed 4, tree cauliflower 6, fruit of Chinese magnoliavine pollen 2, lotus root juice 30;

The preparation method of described Mulberry-leaf Tea, comprises the following steps:

(1), fresh mulberry leaf, cymose buckwheat rhizome leaf are picked up assorted cleaning respectively, evenly stand is put in water sieve respectively, naturally wither to withering leaf moisture content be 75%, mixing is kneaded into strips, relative humidity be 82%, temperature 32 DEG C of bottom fermentations 30 hours, drop in electromagnetism green-keeping machine, control temperature is that at 220-180 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, time is 3 minutes, then through vacuum freeze drying, for subsequent use;

(2), by hawthorn stalk, stoning clean, pumpkin peeling, go flesh to clean stripping and slicing, with clean mulberries respectively freezing crushing become particle, water proof is stewing to be stewed to soft cunning, and add lotus root juice and make pulping, slow fire is brewed into thick shape, obtains thick slurry;

(3), by cassia seed, FI puerariae, Dracocephalum moldavica, Chinese wistaria flower, affine cudweed mixing coarse crushing to 40 order, send into microwave oven, control temperature 100 DEG C carries out microwave baking 5 minutes, and add 8 times of soak by water 60 minutes, filter and remove residue, obtains decoction liquor;

(4), by tree cauliflower put into boiling water blanching 2 minutes, pull out and put into frozen water and be dipped into cooling, freeze-drying is pulverized, and mixes with Fructus Schisandrae Chinensis powder, obtains nutrient powder;

(5), by even for decoction liquor spraying step (1) leaf tea for subsequent use, to wetting evenly, control temperature is 35 DEG C, humidity is 35% time pile-fermentation 24 hours, stirs with thick slurry, nutrient powder, 55 DEG C, humidity is 40% time pile-fermentation 12 hours, again be stirred to thick sliding shape, put into the hollow compacting of brick tea and embark on journey, obtain brick tea particle, send into microwave oven, control temperature 80 DEG C carries out microwave baking drying, enters bag packaging, to obtain final product.

Claims (2)

1. a Mulberry-leaf Tea, it is characterized in that being made up of the raw material of following weight parts:

Mulberry leaf 80-100, mulberries 10-12, hawthorn 8-10, pumpkin 6-8, cymose buckwheat rhizome leaf 20-30, cassia seed 8-10, FI puerariae 4-6, Dracocephalum moldavica 3-5, Chinese wistaria flower 2-4, affine cudweed 3-4, tree cauliflower 4-6, fruit of Chinese magnoliavine pollen 1-2, lotus root juice 20-30.

2. a preparation method for Mulberry-leaf Tea as claimed in claim 1, is characterized in that comprising the following steps:

(1), fresh mulberry leaf, cymose buckwheat rhizome leaf are picked up assorted cleaning respectively, evenly stand is put in water sieve respectively, naturally wither to withering leaf moisture content be 65-75%, mixing is kneaded into strips, is 78-82%, temperature 28-32 DEG C of bottom fermentation 28-30 hour in relative humidity, drops in electromagnetism green-keeping machine, control temperature is that at 220-180 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, time is 2-3 minute, then through vacuum freeze drying, for subsequent use;

(2), by hawthorn stalk, stoning clean, pumpkin peeling, go flesh to clean stripping and slicing, with clean mulberries respectively freezing crushing become particle, water proof is stewing to be stewed to soft cunning, and add lotus root juice and make pulping, slow fire is brewed into thick shape, obtains thick slurry;

(3), by cassia seed, FI puerariae, Dracocephalum moldavica, Chinese wistaria flower, affine cudweed mixing coarse crushing to 20-40 order, send into microwave oven, control temperature 80-100 DEG C is carried out microwave baking 3-5 minute, and add 5-8 times of soak by water 40-60 minute, filter and remove residue, obtains decoction liquor;

(4), by tree cauliflower put into boiling water blanching 1-2 minute, pull out and put into frozen water and be dipped into cooling, freeze-drying is pulverized, and mixes with Fructus Schisandrae Chinensis powder, obtains nutrient powder;

(5), by even for decoction liquor spraying step (1) leaf tea for subsequent use, to evenly wetting, control temperature is 30-35 DEG C, humidity is pile-fermentation 12-24 hour under 25-35%, stirs with thick slurry, nutrient powder, 35-55 DEG C, humidity be 30-40% under pile-fermentation 8-12 hour, again be stirred to thick sliding shape, put into the hollow compacting of brick tea and embark on journey, obtain brick tea particle, send into microwave oven, control temperature 60-80 DEG C is carried out microwave baking drying, enters bag packaging, to obtain final product.