CN107027939A - A kind of processing method of health Mulberry-leaf Tea - Google Patents
A kind of processing method of health Mulberry-leaf Tea Download PDFInfo
- Publication number
- CN107027939A CN107027939A CN201710450611.XA CN201710450611A CN107027939A CN 107027939 A CN107027939 A CN 107027939A CN 201710450611 A CN201710450611 A CN 201710450611A CN 107027939 A CN107027939 A CN 107027939A
- Authority
- CN
- China
- Prior art keywords
- leaf
- mulberry
- tea
- base
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- 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)
Abstract
The present invention relates to a kind of processing method of health Mulberry-leaf Tea, including 1）Pluck mulberry leaf fresh leaf；2）Sun withering and leaf rotation combined treatment；3）Fixing；4）Allocate Radix Codonopsis, the Radix Astragali, ginseng, matrimony vine, peppermint, orchid, chrysanthemum 5；Rosebud, dried orange peel, cassia seed functional component；5）Functional component extract solution is uniformly sprayed on the first base of Mulberry-leaf Tea；6）The first base of Mulberry-leaf Tea is allowed to absorb the extract solution of concentration naturally；7）Drying, is cooled；8) repeat step 5), 6), 7) mulberry leaf tea base；9) it is aged, roasts fiery Titian；10) high-temperature sterilization obtains finished product.The process technology of present invention fusion green tea, creates a kind of wounded in the battle fruity, and soup look is orange red bright, and flavour is mellow still dense, both the tea product of blue or green taste, the also astringent taste without mulberry leaf without mulberry leaf；Can also realize automation, clean, standardized production.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of processing method of health Mulberry-leaf Tea.
Background technology
Mulberry leaf are the dried leafs of moraceae plants mulberry, are the conventional foods of silkworm, also known as mulberry, thorn mulberry, mulberry fruit tree, yellow wood leaf
Mulberry tree is planted extensively Deng, China north and south various regions, and mulberry yield enriches.The Major Foods of silkworm.Intact leaf is in or width egg shape to be about
15 centimetres, wide about 10 centimetres, petiole is about 4 centimetres, and blade base is heart-shaped, and there are sawtooth, vein Mi Shengbai in the micro- point in top, edge
Pubescence.The thicker dirty-green of old leaf.Tender leaf is relatively thin, yellow green.Matter is crisp easily, holds prick the hand.Gas is light, and mildly bitter flavor is puckery.
In modern times, doctor trained in Western medicine using mulberry leaf and mulberry leaf biological agent as improving the medicine of diabetes and other various difficult and complicated cases
And use, it is believed that its drug effect is extremely wide.There are clearing away the lungheat and moisturizing, cough-relieving, reduce phlegm and internal heat, resolving sputum, control night sweat;Tonifying liver, clear liver and improve vision, treat
Dizzy, insomnia, elimination eye strain;Subside a swelling, purify the blood ' treatment dysentery, stomachache, fat-reducing, except tinea pedis, sharp large and small intestines;It is anti-to answer
Sharp, cool blood, lowering blood pressure and blood fat, prevention miocardial infarction, cerebral hemorrhage, dispel headache, long hair;The effect of hypoglycemic, anti-sugared disease etc..
With people's income and growth in the living standard, " three high "（Hypertension, high fat of blood, hyperglycaemia）Killer as health of people,
Then people start to pursue the food of " natural, green, health care ".In recent years, drink tea turns into a kind of consumption fashion, and tea turns into
One of the world three big drink, the consumption demand of tealeaves increases increasingly.As status of the tea in human lives' article is constantly carried
Height, various innovation tea products and the tea product with history inside information start endlessly to enter our life, and are us
Life bring fresh and alive impression, also bring health happiness.But the Mulberry-leaf Tea millet paste mouthfeel made using mulberry leaf has green grass or young crops
Astringent taste.
On 04 15th, 2015, Chinese invention patent application publication No. CN104509608A disclosed a kind of folium mori scented tea
Preparation method, comprises the following steps：1）Mulberry leaf tea base prepares A, cuts mulberry leaf；B, progress are withered processing；C, by complete wither
Mulberry leaf silk knead into mulberry leaf bar；D, the mulberry leaf bar for kneading completion spread the fermentation bed top fermentation in ventilation；E, by complete send out
The mulberry leaf bar of ferment carries out shaping；F, by complete shaping Mulberry-leaf Tea raw material obtained mulberry leaf tea base is dried, it is standby；2）By tea tree
Flower individual layer, which is spread, carries out the blue or green processing in stand in shady and cool place, obtains Tea Flower fresh flower；3）Cellar for storing things is spent for the first time；4）Second of cellar for storing things flower；By
Second of cellar for storing things flower mulberry leaf tea base that secondary cellar for storing things flower is obtained is dried, and drying temperature is 60 DEG C~70 DEG C, aqueous to mulberry leaf tea base
This folium mori scented tea is made in rate≤6%.Adjusted although the Tea Flower distributing cotton quantity that the technology is set can make Hua Yucha fragrance blend
With neutralized the blue or green taste in Mulberry-leaf Tea, but the astringent taste of mulberry leaf can not be overcome.
The content of the invention
It is a kind of wounded in the battle fruity it is an object of the invention to provide a kind of processing method of health Mulberry-leaf Tea, soup look is orange red
Bright, flavour is mellow still dense, both the tea product of blue or green taste, the also astringent taste without mulberry leaf without mulberry leaf.
The present invention is realized especially by following technical scheme：
A kind of processing method of health Mulberry-leaf Tea, specifically includes following steps：
1）The fresh mulberry leaf fresh leaf of quality, and quick cooling immediately are plucked, prevents mulberry leaf fresh leaf from occurring because of processes such as harvesting, transports
Damage and cause fermentation red change phenomenon occur；
2）Mulberry leaf fresh leaf carries out sun withering and leaf rotation combined treatment after cooling；Actual conditions is sun withering after 90 minutes, throws leaf amount 30 public
Jin, 60 minutes leaf rotation time；
3）Mulberry leaf fresh leaf leaf rotation is spread after terminating, and spring and autumn spreads 70min, and summer spreads 40min, treats 50% mulberry leaf fresh leaf
Finished when having red change, obtain Mulberry-leaf Tea just base；
4）Select Radix Codonopsis 4-6, Radix Astragali 4-6, ginseng 4-6, matrimony vine 12-16, peppermint 12-16, orchid 10-15, the chrysanthemum 18- of parts by weight
25；Rosebud 5-10, dried orange peel 5-10, cassia seed 5-10 raw materials mixing preparation are into functional component；By the functional component prepared with
Water is according to mass ratio 1：8~12 mixing, extract 4h, and Extracting temperature is 90~100 DEG C, filters to obtain extract solution；Again by extract solution in
Heating is concentrated to 1/2nd of original quality at a temperature of 70~100 DEG C；
5）At the beginning of the extract solution of concentration is uniformly sprayed on into Mulberry-leaf Tea on base, stirred in sprinkling, single spray weight is no more than mulberry
The 30% of the first base weight of leaf tea；
6）Stopping is stirred and sprayed, and is allowed the first base of Mulberry-leaf Tea to absorb the extract solution of concentration naturally, is made extract solution uniform in whole system
It is scattered；
7）Just base is dried at 50 DEG C~70 DEG C to seven~ninety percent dry for the Mulberry-leaf Tea of uniform absorption, is cooled；
8) repeat step 5), 6), 7), to concentration extract solution be finished, dry, obtain mulberry leaf tea base；
9) the fiery Titian of roasting is carried out using baking, stir-fry and far-infrared combination fragrance extracting machine after the mulberry leaf tea base of drying is aged 15 days, roasted fiery
The condition of Titian is：80 DEG C are fried 5 minutes, and 85 DEG C are dried 10 minutes, and 85 DEG C of far infrared is dried 10 minutes;
10) by the mulberry leaf tea base of Titian through 180 DEG C of high-temperature sterilizations 8~15 minutes, you can finished product.
Mulberry leaf fresh leaf of the present invention is the leaf of a bud two to four or equal tenderness to folder leaf, it is desirable to which fresh leaf is complete, even
Only it is, fresh and cleaning, without rubescent nigrescence phenomenon.
Sun withering of the present invention is that mulberry leaf fresh leaf is passed through to the dehydration of certain time under the appropriate sunshine of intensity, is led to
Sun withering is crossed, a variety of hydrolases of mulberry leaf fresh leaf and oxidase active is improved, promotes point of nitrogenous in tea making process and carbon compound
Solution, the aldehydes matter and water-soluble sugar of small-molecular-weight, the formation of amino acid and promotes the conversion of aromatic oil, the drop of fat-soluble pigment
Solution；The intensity of illumination of the appropriate sunshine of the intensity is 50,000~60,000 lux.
Radix Codonopsis of the present invention is sweet, puts down.It is used for invigorating the spleen with Radix Astragali compatibility in tonifying middle-Jiao and Qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, the present invention
Power is put forward, is quenched the thirst；
The Radix Astragali of the present invention has enhancing body's immunity, can liver protection, diuresis, anti-aging；
The superfine product of ginseng " life is mended in enriching yin, is strengthened the body resistance to consolidate the constitution " of the present invention, containing a variety of saponins and polysaccharide constituents, leachate is applied to adjust
Whole blood pressure, recover cardiac function, neurasthenia and the disease such as in poor health, also have eliminating the phlegm, stomach invigorating, diuresis, it is excited the effects such as；
Matrimony vine of the present invention be rich in LBP-X, LBP-X is a kind of water-soluble polysaccharide, by arabinose, glucose, galactolipin,
This 6 kinds of monosaccharide components compositions of mannose, xylose, rhamnose, with physiologically active, can strengthen non-specific immune function, carry
High resistance against diseases, dramatically increasing mouse muscle glycogen, liver glycogen reserves amount can be with antifatigue, with mulberry leaf compatibility in the present invention, can be with
Eliminate astringent taste intrinsic in mulberry leaf；
Peppermint of the present invention is cool in nature pungent, there is the dispelling wind-heat, Cheongju heads, the work(of promoting eruption；Peppermint enters tea-drinking, can with stomach invigorating wind-dispelling, dispel
Phlegm, cholagogic, anti-spasm, improve sense Mao fevers, throat, swell and ache, and pruitus, belly flatulence, diarrhoea, indigestion, constipation
Etc. symptom；
Orchid of the present invention is mild-natured, pungent, sweet, nontoxic.There are Yin nourishing and lung moistening, clearing damp and promoting diuresis, the effects such as clearing heat and detoxicating；Risen in the present invention
Smoked mulberry leaf effect, make that tea perfume gas is clear, alcohol just；
Chrysanthemum of the present invention can clear liver and improve vision, and be combined together with both matrimony vines, and one clear one mends, and giving consideration to both the incidental and fundamental can eyeshield；
Rosebud of the present invention has the promoting flow of qi and blood circulation, soothing liver-qi stagnation effect, can strengthen mulberry with cassia seed compatibility in the present invention
Leaf cool blood, lowering blood pressure and blood fat effect；
Dried orange peel of the present invention has a regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect in the present invention with ginseng compatibility, the perfume (or spice) of Mulberry-leaf Tea can be lifted
Gas；
Cassia seed bitter of the present invention, sweet, salty, cold nature, enter liver, kidney, large intestine channel；Relax bowel, lipid-loweringing improving eyesight.
Beneficial effects of the present invention are：
(1) present invention to Mulberry-leaf Tea by being added after absorption, drying and Titian processing, and the not mature of mulberry leaf has been dispelled in amendment
Taste, fragrance and millet paste color and luster are also developed, and by adding temperature compensation food, the flavour of Mulberry-leaf Tea is more strong fragrant, and mulberry leaf are cold and cool
Person's character be improved, obtained Mulberry-leaf Tea, millet paste is limpid bright and beautiful, and mouthfeel is sweet, good smell, is adapted to have a delicate constitution
The healthy and beneficial supplement that cold and cool crowd drinks；
(2) Mulberry-leaf Tea water leaching rate produced by the invention increases compared with traditional handicraft, total starches, free amino acid and waves
Total starches, free aminoacid content and volatile ingredient total peak area in hair property composition detection analysis shows, composite mulberry leaf tea
It is significantly higher than traditional handicraft with volatile ingredient quantity；
(3) numerous results of study show, present invention tool is significantly improved the effect such as immune, anti-aging, radioresistance；Free ammonia
Base acid is the important and common flavor factor in beverage industry, can not only strengthen the nutritional properties of food, moreover it is possible to lift Mulberry-leaf Tea
Fragrance, improve flavour of food products；
(4) after the present invention was with ageing 15 days, product is dried the processing method of the fiery Titian of roasting is held with forming fragrance high length
Long, the exclusive wool fabric with Rose Essentielle, is conducive to complying with consumer demand, lifts product market satisfaction, stable to push away
Enter the development of mulberry leaf tea industry.
Embodiment
With reference to embodiment, the present invention is described further, as described below, is only the preferable implementation to the present invention
Example, not does the limitation of other forms, any those skilled in the art are possibly also with the disclosure above to the present invention
Technology contents be changed to the equivalent embodiment changed on an equal basis.It is every without departing from the present invention program content, according to the present invention
Technical spirit any simple modification that following examples are made or equivalent variations, all fall within protection scope of the present invention.
Embodiment 1
A kind of processing method of health Mulberry-leaf Tea, specifically includes following steps：
1）The fresh mulberry leaf fresh leaf of quality, and quick cooling immediately are plucked, prevents mulberry leaf fresh leaf from occurring because of processes such as harvesting, transports
Damage and cause fermentation red change phenomenon occur；
2）Mulberry leaf fresh leaf carries out sun withering and leaf rotation combined treatment after cooling；Actual conditions is sun withering after 90 minutes, throws leaf amount 30 public
Jin, 60 minutes leaf rotation time；
3）Mulberry leaf fresh leaf leaf rotation is spread after terminating, and spring and autumn spreads 70min, and summer spreads 40min, treats 50% mulberry leaf fresh leaf
Finished when having red change, obtain Mulberry-leaf Tea just base；
4）Select the Radix Codonopsis 5 of parts by weight, the Radix Astragali 5, ginseng 5, matrimony vine 20, peppermint 15, orchid 15, chrysanthemum 12；Rosebud 8, dried orange peel
7th, the raw material mixing preparation of cassia seed 8 is into functional component；By the functional component prepared and water according to mass ratio 1：10 mixing, are extracted
4h, Extracting temperature is 98 DEG C, filters to obtain extract solution；Extract solution is heated to be concentrated to original quality two points at a temperature of 80 DEG C again
One of；
5）At the beginning of the extract solution of concentration is uniformly sprayed on into Mulberry-leaf Tea on base, stirred in sprinkling, single spray weight is no more than mulberry
The 30% of the first base weight of leaf tea；
6）Stopping is stirred and sprayed, and is allowed the first base of Mulberry-leaf Tea to absorb the extract solution of concentration naturally, is made extract solution uniform in whole system
It is scattered；
7）Just base is dried at 60 DEG C to seventy percent dry for the Mulberry-leaf Tea of uniform absorption, is cooled；
8) repeat step 5), 6), 7), to concentration extract solution be finished, dry, obtain mulberry leaf tea base；
9) the fiery Titian of roasting is carried out using baking, stir-fry and far-infrared combination fragrance extracting machine after the mulberry leaf tea base of drying is aged 15 days, roasted fiery
The condition of Titian is：80 DEG C are fried 5 minutes, and 85 DEG C are dried 10 minutes, and 85 DEG C of far infrared is dried 10 minutes;
10) by the mulberry leaf tea base of Titian through 180 DEG C of high-temperature sterilizations 10 minutes, you can finished product.
The innovation point of the present embodiment：
A takes the lead in using fresh leaf combined treatment technology in mulberry leaf processing technology, i.e., by sun withering, leaf rotation, the blue or green processing fresh leaf in stand, promote
Leaf margin cell tissue breakage is set to change internal moisture, oxygen and membrane permeability condition, so as to be conducive to the raising of enzymatic activity and many
The oxidation of phenols, Tea Polyphenols, catechin, flavonoids total amount are on a declining curve, and TF, TR and TB have been accumulated, to color
Influence it is extensive and deep.Result of study shows：90 minutes sun withering time, 60 minutes leaf rotation time, fresh leaf throw 30 kilograms of leaf amount
（JY-6CWL-90 type vibration machines）Most useful for mitigation tealeaves bitter taste, and form nature fragrance.
B takes the lead in optimizing sample tea quality with the fiery Titian technique of roasting, by the regulation and control of drying mode, temperature, time with
The good fragrance of process above formation is excited, the distinguishing character local flavor of sample tea is formed.Research shows：80 DEG C are fried 5 minutes, 85 DEG C
Dry 10 minutes, it 10 minutes is relatively preferable technological parameter that 85 DEG C of far infrared, which is dried,.
Claims (3)
1. a kind of processing method of health Mulberry-leaf Tea, it is characterised in that specifically include following steps：
1）The fresh mulberry leaf fresh leaf of quality, and quick cooling immediately are plucked, prevents mulberry leaf fresh leaf from occurring because of processes such as harvesting, transports
Damage and cause fermentation red change phenomenon occur；
2）Mulberry leaf fresh leaf carries out sun withering and leaf rotation combined treatment after cooling；Actual conditions is sun withering after 90 minutes, throws leaf amount 30 public
Jin, 60 minutes leaf rotation time；
3）Mulberry leaf fresh leaf leaf rotation is spread after terminating, and spring and autumn spreads 70min, and summer spreads 40min, treats 50% mulberry leaf fresh leaf
Finished when having red change, obtain Mulberry-leaf Tea just base；
4）Select Radix Codonopsis 4-6, Radix Astragali 4-6, ginseng 4-6, matrimony vine 12-16, peppermint 12-16, orchid 10-15, the chrysanthemum 18- of parts by weight
25；Rosebud 5-10, dried orange peel 5-10, cassia seed 5-10 raw materials mixing preparation are into functional component；By the functional component prepared with
Water is according to mass ratio 1：8~12 mixing, extract 4h, and Extracting temperature is 90~100 DEG C, filters to obtain extract solution；Again by extract solution in
Heating is concentrated to 1/2nd of original quality at a temperature of 70~100 DEG C；
5）At the beginning of the extract solution of concentration is uniformly sprayed on into Mulberry-leaf Tea on base, stirred in sprinkling, single spray weight is no more than mulberry
The 30% of the first base weight of leaf tea；
6）Stopping is stirred and sprayed, and is allowed the first base of Mulberry-leaf Tea to absorb the extract solution of concentration naturally, is made extract solution uniform in whole system
It is scattered；
7）Just base is dried at 50 DEG C~70 DEG C to seven~ninety percent dry for the Mulberry-leaf Tea of uniform absorption, is cooled；
8) repeat step 5), 6), 7), to concentration extract solution be finished, dry, obtain mulberry leaf tea base；
9) the fiery Titian of roasting is carried out using baking, stir-fry and far-infrared combination fragrance extracting machine after the mulberry leaf tea base of drying is aged 15 days, roasted fiery
The condition of Titian is：80 DEG C are fried 5 minutes, and 85 DEG C are dried 10 minutes, and 85 DEG C of far infrared is dried 10 minutes;
10) by the mulberry leaf tea base of Titian through 180 DEG C of high-temperature sterilizations 8~15 minutes, you can finished product.
2. the processing method of a kind of Mulberry-leaf Tea according to claim 1, it is characterised in that described mulberry leaf fresh leaf is a bud
Two to four leaves or equal tenderness are to folder leaf, it is desirable to which fresh leaf is complete, uniform, fresh and cleans, without rubescent nigrescence phenomenon.
3. the processing method of a kind of Mulberry-leaf Tea according to claim 1, it is characterised in that described sun withering is that mulberry leaf are fresh
Leaf passes through the dehydration of certain time under the appropriate sunshine of intensity, by sun withering, improves a variety of hydrolases of mulberry leaf fresh leaf and oxygen
Change enzymatic activity, promote the decomposition of nitrogenous in tea making process and carbon compound, aldehydes matter and water-soluble sugar, the ammonia of small-molecular-weight
The formation of base acid and conversion, the degraded of fat-soluble pigment for promoting aromatic oil；The intensity of illumination of the appropriate sunshine of the intensity
For 50,000~60,000 lux.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710450611.XA CN107027939A (en) | 2017-06-15 | 2017-06-15 | A kind of processing method of health Mulberry-leaf Tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710450611.XA CN107027939A (en) | 2017-06-15 | 2017-06-15 | A kind of processing method of health Mulberry-leaf Tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107027939A true CN107027939A (en) | 2017-08-11 |
Family
ID=59542047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710450611.XA Withdrawn CN107027939A (en) | 2017-06-15 | 2017-06-15 | A kind of processing method of health Mulberry-leaf Tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107027939A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107432358A (en) * | 2017-09-28 | 2017-12-05 | 广西宜州市宜源桑杆菌业有限公司 | A kind of manufacture craft of Mulberry-leaf Tea |
| CN107927239A (en) * | 2017-12-21 | 2018-04-20 | 蕉岭绿之叶投资管理有限公司 | Mulberry leaf green tea and preparation method thereof |
| CN109123001A (en) * | 2018-09-17 | 2019-01-04 | 横县南方茶厂 | A kind of production method of jasmine perfume (or spice) Sang Baicha |
| CN109123002A (en) * | 2018-09-17 | 2019-01-04 | 横县南方茶厂 | A kind of production method of functional form jasmine perfume (or spice) mulberry spiral shell king's tea |
| CN109198102A (en) * | 2018-07-27 | 2019-01-15 | 兴义市平宇中药材种植农民专业合作社 | A kind of compound gynostemma pentaphyllum tea of woman and preparation method thereof |
| CN109198103A (en) * | 2018-07-27 | 2019-01-15 | 兴义市平宇中药材种植农民专业合作社 | A kind of low side effect gynostemma pentaphylla tea and preparation method thereof |
| CN109198085A (en) * | 2018-09-17 | 2019-01-15 | 横县南方茶厂 | The production method for preventing and treating the health care jasmine perfume (or spice) mulberry Pu'er tea of pneumonia |
| CN112057377A (en) * | 2020-07-21 | 2020-12-11 | 黄山学院 | Fermented mulberry tea nerve-soothing mask and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817163A (en) * | 2006-03-16 | 2006-08-16 | 吴金华 | Formulation of Pueraria Mulberry |
| CN102987030A (en) * | 2012-12-20 | 2013-03-27 | 江苏华佳丝绸有限公司 | Mulberry leaf tea and preparation method thereof |
| CN103621709A (en) * | 2013-12-16 | 2014-03-12 | 广东省农业科学院蚕业与农产品加工研究所 | Composite mulberry leaf tea and preparation method thereof |
| CN106070803A (en) * | 2016-06-24 | 2016-11-09 | 桂东县玲珑王茶叶开发有限公司 | A kind of processing method of six directions tea |
-
2017
- 2017-06-15 CN CN201710450611.XA patent/CN107027939A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817163A (en) * | 2006-03-16 | 2006-08-16 | 吴金华 | Formulation of Pueraria Mulberry |
| CN102987030A (en) * | 2012-12-20 | 2013-03-27 | 江苏华佳丝绸有限公司 | Mulberry leaf tea and preparation method thereof |
| CN103621709A (en) * | 2013-12-16 | 2014-03-12 | 广东省农业科学院蚕业与农产品加工研究所 | Composite mulberry leaf tea and preparation method thereof |
| CN106070803A (en) * | 2016-06-24 | 2016-11-09 | 桂东县玲珑王茶叶开发有限公司 | A kind of processing method of six directions tea |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107432358A (en) * | 2017-09-28 | 2017-12-05 | 广西宜州市宜源桑杆菌业有限公司 | A kind of manufacture craft of Mulberry-leaf Tea |
| CN107927239A (en) * | 2017-12-21 | 2018-04-20 | 蕉岭绿之叶投资管理有限公司 | Mulberry leaf green tea and preparation method thereof |
| CN109198102A (en) * | 2018-07-27 | 2019-01-15 | 兴义市平宇中药材种植农民专业合作社 | A kind of compound gynostemma pentaphyllum tea of woman and preparation method thereof |
| CN109198103A (en) * | 2018-07-27 | 2019-01-15 | 兴义市平宇中药材种植农民专业合作社 | A kind of low side effect gynostemma pentaphylla tea and preparation method thereof |
| CN109123001A (en) * | 2018-09-17 | 2019-01-04 | 横县南方茶厂 | A kind of production method of jasmine perfume (or spice) Sang Baicha |
| CN109123002A (en) * | 2018-09-17 | 2019-01-04 | 横县南方茶厂 | A kind of production method of functional form jasmine perfume (or spice) mulberry spiral shell king's tea |
| CN109198085A (en) * | 2018-09-17 | 2019-01-15 | 横县南方茶厂 | The production method for preventing and treating the health care jasmine perfume (or spice) mulberry Pu'er tea of pneumonia |
| CN112057377A (en) * | 2020-07-21 | 2020-12-11 | 黄山学院 | Fermented mulberry tea nerve-soothing mask and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107047896A (en) | A kind of processing method of Mulberry-leaf Tea | |
| CN107027939A (en) | A kind of processing method of health Mulberry-leaf Tea | |
| CN101690534B (en) | Preparation method of mulberry black tea | |
| CN101147516B (en) | Method for preparing mulberry tea | |
| CN1314343C (en) | Health-care sea-buckthorn tea, compound health sea-buckthorn tea and prepn. method therefor | |
| CN105053363B (en) | A kind of production method of health-care tea made of mulberry leaves | |
| CN102960707B (en) | Manufacturing method of Chinese prickly ash soy sauce | |
| CN106472771A (en) | A kind of manufacture method of Folium Mori tea | |
| CN103509677B (en) | Melastoma dodecandrum lour health-care fruit wine | |
| CN105230843A (en) | Scutellaria baicalensis mixed tea and preparing method thereof | |
| CN1647674A (en) | Method for producing mulberry stamen tea | |
| CN101273780B (en) | Health-care vine tea and its preparing process | |
| CN105124057A (en) | Rich fragrance type black tea and preparation method thereof | |
| CN105981841A (en) | Preparation method of rose black tea | |
| CN102726576A (en) | Mulberry leaf blood sugar reducing health care tea and preparation method thereof | |
| CN107099413A (en) | A kind of preparation method of Dangshan pear wine | |
| CN103798427B (en) | A kind of production method avenging chrysanthemum black tea | |
| KR101280455B1 (en) | Manufacturing method of medicinal herb hot pepper soy paste | |
| CN102870932B (en) | The purposes of pumila leaf production health protection tea and method | |
| CN103409295A (en) | Health-care wine for tonifying kidney and production method thereof | |
| CN102258104A (en) | Method for preparing mulberry leaf petiole tea | |
| CN104798924B (en) | A kind of preparation method of roxburgh anoectochilus terminal bud semi-fermented tea | |
| CN107541415A (en) | A kind of root of kudzu vine alcoholic beverage and preparation method thereof | |
| CN1169464C (en) | Health-care folium-mori tea, and its preparation method and use | |
| CN107125521A (en) | A kind of fermenting plant beverage for improving sleep and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
Application publication date: 20170811 |
|
| WW01 | Invention patent application withdrawn after publication |