CN106720611A - A kind of preparation method of sweet osmanthus mulberry tea - Google Patents
A kind of preparation method of sweet osmanthus mulberry tea Download PDFInfo
- Publication number
- CN106720611A CN106720611A CN201611045564.2A CN201611045564A CN106720611A CN 106720611 A CN106720611 A CN 106720611A CN 201611045564 A CN201611045564 A CN 201611045564A CN 106720611 A CN106720611 A CN 106720611A
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- leaf
- sweet osmanthus
- mulberry
- tea
- baking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a kind of preparation method of sweet osmanthus mulberry tea, it is related to health care teas drink manufacture field.The preparation method include picking leaves, the leaf that dries in the air, finish, knead, drying, six steps of taste removal flavouring.Take the tender mulberry leaf bud of germination and old dry sweet osmanthus, after dryness finalization collection, sterilized baking synchronous with high mountain ecological tea is carried out with baking fragrance extracting machine again, it is allowed to organic bitter juice, astringent taste in producing molecular structure effectively to remove leaf, then the pure natural fresh-keeping fragrant citrus piece synchronization constant temperature of adapted is bakeed and refined, make mulberry tea free from extraneous odour, and send the faint scent of sweet osmanthus and fragrant citrus.Unique manufacture craft of the invention effectively eliminates the bitter taste of organic acid in mulberry leaf, astringent taste, and the tealeaves being made can also send the smell of delicate fragrant.Additionally, manufacturing process steps of the invention are simple, the tealeaves that is made has health care effect to human body, this product is adapted to be promoted in crowd drinks.
Description
Technical field
The present invention relates to health care teas drink manufacture field, and in particular to a kind of preparation method of sweet osmanthus mulberry tea.
Background technology
Mulberry leaf also known as：" Radix Rhodiolae ", someone's Mulberry-leaf Tea is called life-prolonging tea.Mulberry-leaf Tea is typically from ecological environment is superior, nothing
The tender mulberry leaf of high-quality of pollution are raw material, are formed through the techniques such as science baking are refined.Not only contain DNJ in mulberry leaf, and containing rich
Rich gamma aminobutyric acid and plant is pure, and its content is 3-4 times of green tea, with fat-reducing, beauty, hypoglycemic effect.In technique
Bitter taste, the astringent taste for removing organic acid in mulberry leaf are more crucial；The characteristic such as taste glycol, delicate fragrance is pleasant is also important.Mulberry-leaf Tea is with opening
Water is brewed, and limpid bright, delicate fragrance is sweet, and fresh alcohol is tasty and refreshing, especially the elderly and the people that should not be drunk tea is provided a kind of new
Drink, makes it that certain health-care effect is obtained during drinking tea, and often drinks this tea and is conducive to health care, promotes longevity.
Sweet osmanthus is a kind of crude drug.Sweet osmanthus taste is pungent warm in nature, with stomach invigorating, resolving sputum, the effect promoted the production of body fluid, dissipate phlegm, soothing the liver, energy
Control many coughs of phlegm, intestines wind bloody flux, toothache halitosis, poor appetite, Amenorrhea stomachache.It is distillable " sweet osmanthus flower distillate " by sweet osmanthus, have
Effect of liver-smoothing, qi-regulating, appetizing of being amusing, can control the diseases such as halitosis, dry throat, be first-class beverage.Cassia twig, osmanthus seed, osmanthus root can all enter
Medicine, the Guizhi decoction prepared by cassia twig, Chinese herbaceous peony, ginger, date, Radix Glycyrrhizae, specially controls the diseases such as diseases caused by external factors ailment said due to cold or exposure, kidney deficiency.Osmanthus root can then be treated
The illnesss such as arthralgia and myalgia, rheumatic numbness.
The content of the invention
The invention provides a kind of preparation method of sweet osmanthus mulberry tea.
The present invention realize technical scheme that above-mentioned technique effect used for：
A kind of preparation method of sweet osmanthus mulberry tea, preparation method step is as follows：
1) picking leaves is picked flowers,
Take the tender mulberry leaf bud of germination and old dry sweet osmanthus；
2) dry in the air leaf,
The new once purged difference of fresh mulberry leaf bud that will be gathered is selected, is spread out from articles made of bamboo apparatus and dried, dry to surface moisture
Untill dry；
3) finish,
Dry the depth of degree according to mulberry leaf, sub-sieve is collected, carrying out high temperature by drum-type killing-out machine stops green grass or young crops, temperature control
At 350 DEG C or so, so as to reach the purpose of effective sterilization；
4) knead,
De-enzyme is slightly kneaded, smudge cells after 50-60 minutes with kneading machine, brings up bud, leaf without breakage, to curling
Shaped；
5) dry,
By the mulberry leaf after setting, by 60 DEG C of -80 DEG C of reduction of baking temperature control, the moisture of mulberry leaf is kept 20% or so.
6) taste removal flavouring,
Treat anti-blue or green soft, add old dry sweet osmanthus mixing to carry out repeatedly fried green, sizing again, then with baking fragrance extracting machine
The synchronous sterilized baking of dragon tea tea configuration ecological emerald green with high mountain is carried out, is allowed to produce organic bitter in molecular structure removal leaf
Taste removal flavouring is refined in juice, astringent taste, then pure natural fresh-keeping fragrant citrus piece synchronization 120 DEG C of the constant temperature baking 2 hours of adapted.
Beneficial effects of the present invention are：Unique manufacture craft of the invention effectively eliminates the hardship of organic acid in mulberry leaf
Taste, astringent taste, and the tealeaves being made can also send the smell of one sweet osmanthus and fragrant citrus delicate fragrance.Additionally, manufacture craft step of the invention
Rapid tealeaves that is simple, being made has health care effect to human body, and this product is adapted to be promoted in crowd drinks.
Specific embodiment
In order to be more clearly understood to technical characteristic of the invention, purpose and effect, now with specific embodiment to this
Invention is described in detail.
A kind of preparation method of sweet osmanthus mulberry tea, preparation method step is as follows：
1) picking leaves is picked flowers,
Take the tender mulberry leaf bud of germination and old dry sweet osmanthus；
2) dry in the air leaf,
The new once purged difference of fresh mulberry leaf bud that will be gathered is selected, is spread out from articles made of bamboo apparatus and dried, dry to surface moisture
Untill dry；
3) finish,
Dry the depth of degree according to mulberry leaf, sub-sieve is collected, carrying out high temperature by drum-type killing-out machine stops green grass or young crops, temperature control
At 350 DEG C or so, so as to reach the purpose of effective sterilization；
4) knead,
De-enzyme is slightly kneaded, smudge cells after 50-60 minutes with kneading machine, brings up bud, leaf without breakage, to curling
Shaped；
5) dry,
By the mulberry leaf after setting, by 60 DEG C of -80 DEG C of reduction of baking temperature control, the moisture of mulberry leaf is kept 20% or so.
6) taste removal flavouring,
Treat anti-blue or green soft, add old dry sweet osmanthus mixing to carry out repeatedly fried green, sizing again, then with baking fragrance extracting machine
The synchronous sterilized baking of dragon tea tea configuration ecological emerald green with high mountain is carried out, is allowed to produce organic bitter in molecular structure removal leaf
Taste removal flavouring is refined in juice, astringent taste, then pure natural fresh-keeping fragrant citrus piece synchronization 120 DEG C of the constant temperature baking 2 hours of adapted.
General principle of the invention, principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, the simply present invention described in above-described embodiment and specification
Principle, various changes and modifications of the present invention are possible without departing from the spirit and scope of the present invention, these change and
Improvement is both fallen within the range of claimed invention, the protection domain of application claims by appending claims and its
Equivalent is defined.
Claims (1)
1. a kind of preparation method of sweet osmanthus mulberry tea, it is characterised in that preparation method step is as follows：
1) picking leaves is picked flowers,
Take the tender mulberry leaf bud of germination and old dry sweet osmanthus；
2) dry in the air leaf,
The new once purged difference of fresh mulberry leaf bud that will be gathered is selected, is spread out from articles made of bamboo apparatus and dried, and is to surface moisture drying
Only；
3) finish,
Dry the depth of degree according to mulberry leaf, sub-sieve is collected, carrying out high temperature by drum-type killing-out machine stops green grass or young crops, and temperature control exists
350 DEG C or so, so as to reach the purpose of effective sterilization；
4) knead,
De-enzyme is slightly kneaded, smudge cells after 50-60 minutes with kneading machine, brings up bud, leaf without breakage, is subject to curling
Setting；
5) dry,
By the mulberry leaf after setting, by 60 DEG C of -80 DEG C of reduction of baking temperature control, the moisture of mulberry leaf is kept 20% or so.
6) taste removal flavouring,
Treat anti-blue or green soft, add old dry sweet osmanthus mixing to carry out repeatedly fried green, sizing again, then carried out with baking fragrance extracting machine
The synchronous sterilized baking of ecological emerald green with high mountain dragon tea tea configuration, is allowed to produce organic bitter juice in molecular structure removal leaf, puckery
Taste removal flavouring is refined in taste, then pure natural fresh-keeping fragrant citrus piece synchronization 120 DEG C of the constant temperature baking 2 hours of adapted.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611045564.2A CN106720611A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of sweet osmanthus mulberry tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611045564.2A CN106720611A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of sweet osmanthus mulberry tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720611A true CN106720611A (en) | 2017-05-31 |
Family
ID=58974228
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611045564.2A Withdrawn CN106720611A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of sweet osmanthus mulberry tea |
Country Status (1)
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| CN (1) | CN106720611A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549409A (en) * | 2017-10-20 | 2018-01-09 | 青海千紫缘农业科技博览园 | A kind of nettle tea preparation process |
-
2016
- 2016-11-24 CN CN201611045564.2A patent/CN106720611A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549409A (en) * | 2017-10-20 | 2018-01-09 | 青海千紫缘农业科技博览园 | A kind of nettle tea preparation process |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170531 |