CN107047896A - A kind of processing method of Mulberry-leaf Tea - Google Patents
A kind of processing method of Mulberry-leaf Tea Download PDFInfo
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- CN107047896A CN107047896A CN201710450596.9A CN201710450596A CN107047896A CN 107047896 A CN107047896 A CN 107047896A CN 201710450596 A CN201710450596 A CN 201710450596A CN 107047896 A CN107047896 A CN 107047896A
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
Include 1 the present invention relates to a kind of processing method of Mulberry-leaf Tea）Pluck mulberry leaf fresh leaf；2）Sun withering and leaf rotation combined treatment；3）Fixing；4）It is deployed into 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 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 the process technology for merging green tea, innovation it is an object of the invention to provide a kind of processing method of Mulberry-leaf Tea
Go out a kind of wounded in the battle fruity, soup look is orange red bright, and flavour is mellow still dense, both the blue or green taste without mulberry leaf, also the tea production of the astringent taste without mulberry leaf
Product；Can also realize automation, clean, standardized production.
The present invention is realized especially by following technical scheme：
A kind of processing method of 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 ginseng 4-6, matrimony vine 18-25, peppermint 18-25, orchid 18-25, the chrysanthemum 18-25 of parts by weight；Rosebud 5-10,
Dried orange peel 5-10 raw materials mixing preparation is into functional component；By the functional component prepared and water according to mass ratio 1：8~12 mixing, are extracted
4h, Extracting temperature is 90~100 DEG C, filters to obtain extract solution；Extract solution is heated at a temperature of 70~100 DEG C again and is concentrated to originally
/ 2nd of quality；
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.
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 applicable
In adjustment 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 leaf cool blood, hypotensive in the present invention
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.
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 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 ginseng 5, matrimony vine 20, peppermint 20, orchid 20, the chrysanthemum 20 of parts by weight；Rosebud 8, the raw material mixing preparation of dried orange peel 7
Into functional component；By the functional component prepared and water according to mass ratio 1：10 mixing, extract 4h, and Extracting temperature is 98 DEG C, filtering
Obtain extract solution；Extract solution is heated at a temperature of 80 DEG C again and is concentrated to 1/2nd of original quality；
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 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 ginseng 4-6, matrimony vine 18-25, peppermint 18-25, orchid 18-25, the chrysanthemum 18-25 of parts by weight；Rosebud 5-10,
Dried orange peel 5-10 raw materials mixing preparation is into functional component；By the functional component prepared and water according to mass ratio 1：8~12 mixing, are extracted
4h, Extracting temperature is 90~100 DEG C, filters to obtain extract solution；Extract solution is heated at a temperature of 70~100 DEG C again and is concentrated to originally
/ 2nd of quality；
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.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467314A (en) * | 2017-09-27 | 2017-12-15 | 广西宜州市宜源桑杆菌业有限公司 | A kind of hypoglycemic Mulberry-leaf Tea and preparation method thereof |
| CN107712213A (en) * | 2017-11-25 | 2018-02-23 | 姜家治 | Preliminary vexed yellow technique after a kind of mulberry leaf yellow tea fixing |
| CN108157561A (en) * | 2018-03-05 | 2018-06-15 | 苏州先蚕丝绸有限公司 | A kind of preparation method of health care Mulberry-leaf Tea |
| 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 |
| 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 |
| 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 |
| CN109221512A (en) * | 2018-09-17 | 2019-01-18 | 横县南方茶厂 | A kind of processing method for sending out golden flower bacterium Sang Xiang jasmine dark green tea |
| CN109221514A (en) * | 2018-09-17 | 2019-01-18 | 横县南方茶厂 | A kind of production method preventing and treating hyperlipidemia jasmine perfume (or spice) Sang Hongcha |
| CN111011553A (en) * | 2019-12-27 | 2020-04-17 | 广西国茗金花茶科技有限公司 | Golden camellia functional tea capable of reducing blood fat and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467314A (en) * | 2017-09-27 | 2017-12-15 | 广西宜州市宜源桑杆菌业有限公司 | A kind of hypoglycemic Mulberry-leaf Tea and preparation method thereof |
| CN107712213A (en) * | 2017-11-25 | 2018-02-23 | 姜家治 | Preliminary vexed yellow technique after a kind of mulberry leaf yellow tea fixing |
| CN108157561A (en) * | 2018-03-05 | 2018-06-15 | 苏州先蚕丝绸有限公司 | A kind of preparation method of health care Mulberry-leaf Tea |
| 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 |
| 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 |
| 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 |
| CN109221512A (en) * | 2018-09-17 | 2019-01-18 | 横县南方茶厂 | A kind of processing method for sending out golden flower bacterium Sang Xiang jasmine dark green tea |
| CN109221514A (en) * | 2018-09-17 | 2019-01-18 | 横县南方茶厂 | A kind of production method preventing and treating hyperlipidemia jasmine perfume (or spice) Sang Hongcha |
| CN111011553A (en) * | 2019-12-27 | 2020-04-17 | 广西国茗金花茶科技有限公司 | Golden camellia functional tea capable of reducing blood fat and preparation method thereof |
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