CN107087696A - A kind of Mulberry-leaf Tea and mulberry leaf tea powder and its production technology - Google Patents
A kind of Mulberry-leaf Tea and mulberry leaf tea powder and its production technology Download PDFInfo
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- CN107087696A CN107087696A CN201610090206.7A CN201610090206A CN107087696A CN 107087696 A CN107087696 A CN 107087696A CN 201610090206 A CN201610090206 A CN 201610090206A CN 107087696 A CN107087696 A CN 107087696A
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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
Abstract
The invention discloses a kind of Mulberry-leaf Tea and mulberry leaf tea powder and its production technology, its drip irrigation device is that mulberry leaf are passed through into section, steam finishes, cooling, water removal, knead and drying procedure is completed, wherein knead and process progress is kneaded by multiple tracks, slightly knead first, then kneaded again, this is kneaded is carried out at normal temperatures, the step can fully make mulberry leaf become more soft, kneaded in carrying out again, due in kneading the pliability of mulberry leaf kneading optimal at normal temperatures before, therefore, in knead this process will not as needed in existing process it is cautious knead prevent mulberry leaf be broken etc., directly kneaded according to the intensity of common mulberry leaf, will not be due to the old tender and quality that product can be influenceed of of mulberry leaf itself；The Mulberry-leaf Tea and mulberry leaf tea powder come out by the technique productions can give full play to the characteristic of mulberry leaf, and look good, smell good and taste good.
Description
Technical field
The present invention relates to a plant tea production field, more specifically, it relates to a kind of Mulberry-leaf Tea and Mulberry-leaf Tea
Powder and its production technology.
Background technology
Mulberry leaf are the kings of plant, the good reputation for having " ginseng is vulcanized, and mulberry leaf are mended clearly ", rich in 17 kinds of ammonia of human body
Base acid, crude protein, crude fat is that health ministry confirms " integration of drinking and medicinal herbs " plant, defended by international food
Raw tissue is included in " one of big health food of mankind's 21 century ten ", as the new food source of mankind's green.Mulberry-leaf Tea
It is general from ecological environment is superior, the free of contamination tender mulberry leaf of high-quality are raw material, through science bakee etc. technique it is refined and
Into.The bitter taste of organic acid, astringent taste in mulberry leaf are removed in technique more crucial；The spies such as the excessive people of taste glycol, delicate fragrance
Property is also important.Mulberry-leaf Tea is brewed with boiling water, and limpid bright, delicate fragrance is sweet, and fresh alcohol is tasty and refreshing, especially to person in middle and old age
People and the people that should not be drunk tea provide a kind of Novel beverage, it is obtained certain health-care effect during drinking tea,
Often drink this tea and be conducive to health care, promote longevity.
The Chinese patent of Application No. 201210227720.2 discloses a kind of Mulberry-leaf Tea and preparation method thereof,
Mulberry leaf are chosen and cut by sorting by this Mulberry-leaf Tea, are cut into defined strip；Fixing, will cut
Mulberry leaf be put into green-keeping machine fixing；Rub, by the mulberry leaf after fixing will be rubbed and (kneaded)；Most
Tealeaves is copied by the type of being made by the method for baking afterwards, packaging shaping is finally carried out；General Mulberry-leaf Tea be all according to
This technique is produced, and this method is more traditional, and its fixing is essentially all to be killed by directly carrying out steam
Although green grass or young crops, this method can be good at fixing, but fixation time is long, but on the production line of tealeaves
It is not very convenient, and tealeaves is blacked, is turned to be yellow, composition is destroyed, nutrition leak, product quality
Difference, the Chinese patent of Application No. 201210296198.3 discloses a kind of preparation method of Mulberry-leaf Tea, this
The fixing step of method is finished using roller fixation machine, and roller can enter one by one, so as to solve
The problem of being inconvenient to convey on production line, in addition, mulberry leaf are during Mulberry-leaf Tea is manufactured, due to mulberry leaf
The problem of itself material the problem of (i.e. old leaf and tender leaf), when kneading, it is easily broken off, if dynamics is too small,
Then knead effect is bad, therefore general tealeaves is required for being screened when production, and old leaf and tender leaf are separated
Come, it is cumbersome, and the component damage of tealeaves, nutrition leak, occur in process jaundice,
The situation of nigrescence, also, be all, by baking oven, directly tealeaves outer surface to be dried when drying,
And the moisture inside tealeaves can not be dried, if desired moisture is thoroughly dried, then influences whether the color of tealeaves
Fragrance, the product quality after processing is poor, stale.
The content of the invention
In view of the deficienciess of the prior art, it is an object of the invention to provide a kind of Mulberry-leaf Tea and Mulberry-leaf Tea
Powder and its production technology, this production technology need not carefully choose mulberry leaf, and can effectively ensure that mulberry leaf
The color, smell and taste of tea, the Mulberry-leaf Tea come out by this technique productions has good color, smell and taste and nutritive value,
Mulberry leaf tea powder not only has good color, smell and taste and nutritive value simultaneously, and enables to nutriment in bubble
When be easy to overflow tealeaves, be easy to absorb.
To achieve the above object, the invention provides following technical scheme：A kind of production technology of Mulberry-leaf Tea,
Comprise the following steps：
1) cut into slices, mulberry leaf are cut into 5-8 centimetres of mulberry leaf block；
2) finish, mulberry leaf block is subjected to steam fixing, steam temperature is between 100 DEG C -120 DEG C, when steam is passed through
Between between 60-100 seconds；
3) cool down, the mulberry leaf block after fixing is cooled down, room temperature is cooled to；
4) remove water, the mulberry leaf after step 3 are subjected to water removal drying；
5) slightly knead, the mulberry leaf block after step 4 slightly kneaded, temperature is slightly kneaded between 60-100 DEG C,
Time is between 20-40 minutes；
6) knead, the mulberry leaf after step 5 are kneaded again, this is kneaded kneads 10-40 at normal temperatures
Minute；
7) knead, the mulberry leaf after step 6 are kneaded at a certain temperature again, temperature is at 60-90 DEG C in
Between, the time is between 20-40 minutes；
8) dry, by after step 7 mulberry leaf send into baking oven, oven for drying temperature between 80-120 DEG C, when
Between between 30-70 minutes.
By using above-mentioned technical proposal, the process operations after section ensure that are convenient, will not be due to
Mulberry leaf irregular and different in size and influence operation；Steam fixing can cover mulberry leaf comprehensively, and fixation effect is good；
Water removal can prevent the oxidation of tealeaves, prevent Mulberry-leaf Tea flavescence, blackening；Blade cell wall can be destroyed by kneading,
So that cell interior juice flows out, plastotype is carried out to tealeaves, and the beneficiating ingredient of mulberry leaf can be made easily in bubble
Absorption of human body is supplied when tea-drinking；Baking step is easy to the collection of tealeaves.
The present invention is further arranged to：Described fixing step is finished using roller steam, and drum-inclined is set
Put, tealeaves enters from roller horizontal upper end, is come out from horizontal lower end.
By using above-mentioned technical proposal, finished using roller steam, drum-inclined is set, tealeaves is from rolling
Cylinder horizontal upper end enters, and is come out from horizontal lower end, by the rotation of roller, by mulberry leaf from one end band to the other end,
The automation of convenient production is set.
The present invention is further arranged to：Described step 3 cooling step is completed by conveyer belt, directly will
Mulberry leaf after fixing, which are placed on conveyer belt, is delivered to next equipment, and ventilating and cooling in the process.
By using above-mentioned technical proposal, conveyer belt can be conveyed directly to mulberry leaf, and energy of divulging information
It is enough to accelerate cooling, and ensure that the color of tealeaves will not turn yellow, this is provided with the automated production beneficial to production
The production of line, it is ensured that product quality.
The present invention is further arranged to：Dewatering process in described step 4 is completed using leaf treating machine, will
The tealeaves cooled down on conveyer belt is delivered to leaf treating machine, while being passed through temperature in 75-120 DEG C of hot blast to leaf treating machine
Portion.
By using above-mentioned technical proposal, removed water by leaf treating machine, can be fast by blade surface moisture
Speed is removed, and internal moisture is extruded, and mulberry leaf will not be damaged, it is ensured that mulberry leaf will not turn yellow, become
It is black.
The present invention is further arranged to：The temperature of described step 4, step 5 and step 7 is from high to low
Gradually reduce.
By using above-mentioned technical proposal, mulberry leaf are enabled to gradually by the setting of the temperature gradually reduced
Complete moulding process, also, step by step by the more thorough of cell wall damage so that cell liquid flows out,
But with the slow reduction of temperature, its cell liquid will not be caused to be lost in, it is ensured that the color, smell and taste of Mulberry-leaf Tea.
The present invention is further arranged to：Essence can be added after kneading in described to knead, essence is kneaded using essence
Rub machine completion.
By above-mentioned technical proposal, increase essence is kneaded, and further can be discharged the color, smell and taste of mulberry leaf,
Cell liquid is fully flowed out, and sticks to blade surface, so that can be filled when drinking
That divides is absorbed the beneficiating ingredient of mulberry leaf, reaches expected health-care effect.
The present invention is further arranged to：After described essence is kneaded, then mulberry leaf block is sequentially added into electrostatic picked
Stalk machine and color selector, progress go after stalk and color sorting dried.
By above-mentioned technical proposal, the step of increasing electrostatic stalk extractor and color selector, by the stalk of mulberry leaf block
Remove, and being removed into aberration can be reached the effect for improving product quality by color selector.
The present invention is further arranged to：In described step 8 after the drying, mulberry leaf are carried out again infrared
Line is bakeed.
By using above-mentioned technical proposal, infrared ray is bakeed on the one hand by ultrared irradiation, kills one
A little bacteriums, it is ensured that green, environmental protection and the health of tealeaves, on the other hand, the knot of ultrared irradiation destructive enzyme
Structure, so as to inhibit the activity of enzyme, has organized the chemical reaction of enzymatic, so that when ensure that the storage of tealeaves
Between, and the effect of drying is improved, the color, smell and taste of tealeaves are ensure that in addition.
Compared with the prior art, the present invention is by under original Process ba- sis, kneading by three works
Sequence is completed, and is slightly kneaded first, the step is kneaded by raising temperature, and mulberry leaf inside is carried out tentatively
Moisture removal is destroyed and gone, at this moment, the destruction of old leaf tentatively can either be ensured, and ensure that tender leaf will not
Excess destruction, is then kneaded again, and this is kneaded is carried out at normal temperatures, and the step can fully make mulberry leaf
Become more soft, then knead in carrying out, this part continues to rise temperature and kneaded, due at it
Preceding kneading the pliability of mulberry leaf kneaded optimal at normal temperatures, therefore, in knead this process will not be as existing
Having needs cautious knead to prevent that mulberry leaf are broken in technique, directly carried out according to the intensity of common mulberry leaf
Knead, will not be due to the old tender and quality that product can be influenceed of of mulberry leaf itself.
A kind of Mulberry-leaf Tea, is made up of above-mentioned production technology.
By using above-mentioned technical proposal, this Mulberry-leaf Tea is using mulberry leaf as raw material, and it is of high nutritive value,
The color of Mulberry-leaf Tea is caused into emerald green by above-mentioned technique, and its thick flavor, with good color, smell and taste with
And nutritive value.
A kind of mulberry leaf tea powder, is made Mulberry-leaf Tea by above-mentioned production technology first, then by the Mulberry-leaf Tea after drying
It is ground to form powder.
By using above-mentioned technical proposal, being of high nutritive value for mulberry leaf raw material causes mulberry by above-mentioned technique
The color of leaf tea is into emerald green, and its thick flavor, with good color, smell and taste and nutritive value, grinds
Fully the nutrition of mulberry leaf can be come out after end, so as to improve edible nutritive validity.
Brief description of the drawings
Fig. 1 is the process chart of the embodiment of the present invention.
Wherein, 1- is cut into slices, 2- is finished, 3- is cooled down, 4- is washed and removed water, 5- is slightly kneaded, 6- is kneaded, 7-
In knead, 8- drying, 9- finished teas, 10- finished teas powder, A- are directly packed, B- grindings.
Embodiment
A kind of 1 pair of Mulberry-leaf Tea of the present invention of reference picture and mulberry leaf tea powder and its production technology embodiment are done further
Explanation.
A kind of production technology of Mulberry-leaf Tea, it is characterized in that comprising the following steps：
1) cut into slices, mulberry leaf are cut into 5-8 centimetres of mulberry leaf block；Slitting enables to mulberry leaf to facilitate subsequent handling
Operation, in addition, the product being finally molded can also reach the similar situation of shape size, give people good regard
Feel effect, mulberry leaf are in itself than larger, if be cut into less piece, and itself stress of its blade is easily broken off, unfavorable
In following process, and 5-8 centimetres of length ensure that mulberry leaf block when following process, is pullled power
It will not be broken, and mulberry leaf stripping and slicing is excessive, the finished product portion for subsequently kneading shaping is enough attractive in appearance, and therefore, mulberry leaf block is cut into
5-8 centimetres of length, its optimal selection is at 6 centimetres, so, that is, ensure that stress will not be broken, and
The shape of better appearance can be readily processible to.
2) finish, mulberry leaf block is subjected to steam fixing, steam temperature is between 100 DEG C -120 DEG C, mulberry leaf
Inside there are a variety of nutriments, including flavone compound, amino acid, alkaloid, vitamin etc., wherein flavones
Class compound is easily denatured in the event of high temperatures, so causes nutrient loss, and still, temperature is too low,
The deactivated condition of enzyme can not reached again, enzyme will not be lost activity, therefore, steam temperature selection exists
Between 100 DEG C -120 DEG C, preferably 105 DEG C -115 DEG C, optimum temperature is at 100 DEG C, and steam is passed through the time and existed
Between 60-100 seconds；Finished using roller steam, drum-inclined is set, tealeaves enters from roller horizontal upper end,
So as to which horizontal lower end comes out, by the rotation of roller, by mulberry leaf from one end band to the other end, promote steam can
Mulberry leaf are covered comprehensively during mulberry leaf roll, so, steam fully can heat mulberry leaf, so that
Obtain internal enzyme to lose activity, be finally reached fixing purpose；The fixation time of steam fixing is short, and fixing is uniform,
Leaf constant, after steam beating, fixing leaf water content increases, though enzymatic oxidation can be prevented, but simultaneously because wet
Heat effect makes the non-enzymatic oxidation of polyphenolic substance, and warm height can completely volatilize the aromatic substance of green grass gas, and temperature is low
Often residual green grass gas, cause steaming tea perfume it is not high, color and luster is bad, kneads frangible；If the overlong time steamed, heat
Effect it is big, chlorophyll can be destroyed, tealeaves is lost original green, fragrance is reduced, soup look is muddy, Er Qieye
Matter is fragile, unfavorable to knead；The time of steaming is short, and hot effect is small, is not only unable to the activation of destructive enzyme, and promote
Enter the activation of enzyme, soup look is rubescent, fragrance is low light.
3) cool down, the mulberry leaf block after fixing is cooled down, room temperature is cooled to；Cooling conveyor is completed, directly
Connect the mulberry leaf after fixing being placed on conveyer belt and be delivered to next equipment, so can reach the purpose of cooling,
Also the condition of automation is disclosure satisfy that, is conducive to technique productions, it is (main by leading to cold air in belt position
It is) effect of cooling is reached, typically the mulberry leaf after fixing can be cool below room temperature, it is ensured that the color of tealeaves
It will not turn yellow, product quality is guaranteed, it is preferred that spoke is carried out using UV-B ultraviolets during cooling
Penetrate, by the radiation of UV-B ultraviolets, the enzyme for not having denaturation during fixing can be passivated, reached
Finally suppress the effect of enzymatic oxidation, and the flavone compound increase of Mulberry-leaf Tea can be improved, tea can be made
Leaf portion point aroma substance is significantly improved.
4) remove water, the mulberry leaf after step 3 are carried out to preliminary water removal drying；Water removal phase is used
Leaf treating machine is carried out, and the tealeaves cooled down on conveyer belt is delivered into leaf treating machine, while being passed through temperature at 75-120 DEG C
Inside hot blast to leaf treating machine, after mulberry leaf fixing cooling, if the water on its surface can not be removed in time,
Mulberry leaf flavescence, blackening can then be made, the color, smell and taste of tealeaves are influenceed；Due to using steam fixing, mulberry leaf water content meeting
Increase, can occur oxidation reaction under hygrothermal environment, tealeaves effect (being described in fixing step) can be influenceed,
Therefore the moisture removal of blade is prevented some materials of mulberry leaf from occurring oxidation and causing mulberry leaf to turn to be yellow by increase water removal phase
And nigrescence, and fragrance reduction, influence the color, smell and taste of Mulberry-leaf Tea；Dewatering process immediately cooling technique, wherein not
Can have and unnecessary step is set, only after fixing, cooling (cooling step can also be removed), enter at once
Row water removal just can guarantee that under hygrothermal environment oxidation reaction will not occur for mulberry leaf, it is ensured that mulberry leaf will not turn yellow, blackening.
5) slightly knead, the mulberry leaf block after step 4 is slightly kneaded, temperature is passed through when slightly kneading
Hot blast between 60-100 DEG C, preferably 70-90 DEG C, 90 DEG C optimal, the time between 20-40 minutes, 30
Minute is optimal；
6) knead, the mulberry leaf after slightly kneading are kneaded again, this is kneaded kneads 10-40 at normal temperatures
Minute, 30 minutes are optimal；
7) knead, will at a certain temperature be kneaded again by the mulberry leaf kneaded, temperature is at 60-90 DEG C in
Between, preferably 70-80 DEG C, 80 DEG C are optimal, and the time, 30 minutes were optimal between 20-40 minutes；
Knead and completed by three processes, cooling step has been carried out before thick knead first, so that tealeaves temperature
Low, when just being kneaded, because it is to be passed through hot blast to be kneaded, its temperature grows steadily, Neng Goushi
Preliminary with tender leaf is kneaded, it is ensured that the pliability and color and luster of tender leaf, and is slightly kneading the step by being passed through heat
Wind rise temperature is kneaded, by high temperature, is continued to destroy part enzyme viability in mulberry leaf, is prevented oxidation, together
When evaporation leaf in part moisture content, leaf is softened, the destruction of old leaf tentatively can either be ensured, and can
Ensure that tender leaf will not excess destruction so that the state of tender leaf and old leaf reaches basically identical so that tender leaf old leaf
Softness reach most preferably, created conditions to knead step, with the evaporation of moisture, there is green grass in fresh leaf
The low boiling aromatic substance volatilization of gas disappears, so that tea aroma is improved, is then kneaded again, this
Knead and carry out at normal temperatures, the step can fully make mulberry leaf become more soft, and old leaf and tender leaf are started
Kneaded into strips, carry out preliminary moulding, then kneaded in carrying out, this part continues to rise temperature and entered
Row is kneaded, due in kneading the pliability of mulberry leaf kneading optimal at normal temperatures before, therefore, in knead
This process will not be as needing cautious knead to prevent that mulberry leaf are broken, directly according to common in existing process
The intensity of mulberry leaf kneaded, will not be due to the old tender and quality that product can be influenceed of of mulberry leaf itself.
It is preferred that, essence can be increased after being kneaded in and kneaded, further can be released the color, smell and taste of mulberry leaf
Release so that cell liquid can fully flow out, and stick to blade surface so that drink when
Time sufficiently can be absorbed the beneficiating ingredient of mulberry leaf, reach expected health-care effect, essence is kneaded
80-120 DEG C of temperature is carried out, preferably 85-115 DEG C, and optimal when temperature is 110 DEG C, time of kneading was at 15 minutes
Left and right, removing water, slightly knead, in the process kneading and knead, lead to hot blast and kneaded.
It is preferred that, after essence is kneaded, then mulberry leaf block sequentially added into electrostatic stalk extractor and color selector, carried out
Go to obstruct, select color, the stalk of mulberry leaf block is removed, and color selector can reach being removed into aberration
Improve the effect of product quality.
8) dry, by after kneading mulberry leaf send into baking oven, oven for drying temperature 80-100 DEG C it
Between, its preferable temperature at 85-96 DEG C, wherein 90 DEG C be it is optimal, the time between 30-70 minutes, 50 minutes
Most preferably, it can be dried within this time and temperature section by tealeaves is extraordinary, effect can reach most
Good, in addition, can again be bakeed with infrared ray after drying, drying is dried on surface,
So as to which inside can have moisture unavoidably, by ultrared irradiation, on the one hand some can be effectively killed thin
Bacterium, it is ensured that green, environmental protection and the health of tealeaves, on the other hand, the structure of ultrared irradiation destructive enzyme,
So as to inhibit the activity of enzyme, the chemical reaction of enzymatic has been organized, so that the resting period of tealeaves is ensure that,
And the effect of drying is improved, the color, smell and taste of tealeaves are ensure that in addition, are not carried out herein to ultrared
Limitation, can use any one infrared ray.
Preferably, Mulberry-leaf Tea can be packed after drying, packaging can use common on the market
Tea packaging machine carry out this step.
Due to up to 120 DEG C of the temperature in whole technical process, will not be too high and cause the battalion inside mulberry leaf
Form and point evaporated by high temperature, so greatly save the nutritional ingredient of Mulberry-leaf Tea, also, due to temperature
The reason for, the denaturation of nutriment is not resulted in, has saved nutritional ingredient from damage from another point of view.
The Mulberry-leaf Tea made by above-mentioned technique, this Mulberry-leaf Tea is used as raw material, its nutrition using mulberry leaf
Value is high, causes the color of Mulberry-leaf Tea into green by above-mentioned technique, and its thick flavor, with good color
Fragrance and nutritive value.
In addition, the Mulberry-leaf Tea that above-mentioned technique is made carries out milling process, can after claying into power
Fully the nutrition of mulberry leaf is bubbled out, so as to improve edible nutritive validity, it is preferable that the process of milling can
To be carried out using the grinder that can be bought on the market.
Analysis of experimental data：
Comparative example 1：The tealeaves being directly prepared into by above-described embodiment technique is carried out；
Comparative example 2：Compared with the technique of comparative example 1, its difference is, UV-B is lacked during cooling step purple
UV radiation, remaining technique is identical；
Comparative example 3：Compared with the technique of embodiment 1, its difference is, fixing is using ordinary steam at 180 DEG C
At a temperature of carry out, remaining technique is identical；
Comparative example 4：Carried out using the folium-mori tea preparation method disclosed in Application No. 201210227720.2.
Take comparative example 1, comparative example 2, comparative example 3, the tealeaves obtained by comparative example 4 to carry out invading bubble, obtain
To millet paste, millet paste progress is detected and obtains table 1 below：
Table 1：Tealeaves millet paste detects table
Separately take former mulberry leaf to be detected, the original part nutritional ingredient of mulberry leaf is measured, wherein, total amino acid content
Determined using National Standard of the People's Republic of China GB/T8314-2002；General flavone amount uses alchlor ratio
Color method is determined, and alkaloid uses Wan withAcid-dye Colorimetry, and vitamin C (Vc) is using Chinese people's republicanism
State's standard GB/T/T6195-1986 (2,6 1 dichloroindophenol titration) is determined.
After being determined through the above method, detect that obtained amino acid is 3.65mg/Kg, flavone compound is
18mg/100g, alkaloid is 11mg/100mg, and vitamin C is 316mg/Kg, eventually through upper table 1 with
The testing result of the mulberry leaf nutrient material of measure carries out percentage and converted to obtain table 2 below：
Table 2：Tealeaves nutriment attrition table
As shown in the testing result of Tables 1 and 2, compared, drawn by comparative example 1 and comparative example 2, UV-B spokes
Beany flavor can effectively be removed by penetrating, and can come out the fragrance of tealeaves completely, improve the taste of people
Feel and enjoy；By comparative example 1 compared with comparative example 3, show that too high temperature carries out fixing and can cause part nutrition
Material scatters and disappears, so as to cause the nutrient loss of Mulberry-leaf Tea, reduces the nutritive validity of Mulberry-leaf Tea；And contrast
Example 4 is compared with comparative example 1,2,3, and the percentage of its water extraction is relatively low, therefore, it can embody
The inside nutrient solution of its mulberry leaf does not flow completely out cell membrane, it may be said that its bright cell membrane is not sufficiently destroyed, separately
Outside, its nutrition is scattered and disappeared the reason for be also one important.
Pass through above-mentioned conclusion, it can be seen that the nutrients of the last obtained tealeaves of the present invention retains complete,
Liquor color is limpid bright, and effectively can soak out by nutrients, is conducive to absorbing, purple by UV-B
Outside line, which is radiated, is enriched the fragrance of tealeaves, and eliminates beany flavor.
Described above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to
Above-described embodiment, all technical schemes belonged under thinking of the present invention belong to protection scope of the present invention.It should refer to
Go out, for those skilled in the art, without departing from the principles of the present invention some change
Enter and retouch, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of production technology of Mulberry-leaf Tea, it is characterized in that comprising the following steps：
1）Cut into slices, mulberry leaf are cut into 5-8 centimetres of mulberry leaf block；
2）Fixing, carries out steam fixing, steam temperature is between 100 DEG C -120 DEG C, and steam was passed through the time between 60-100 seconds by mulberry leaf block；
3）Cooling, the mulberry leaf block after fixing is cooled down, room temperature is cooled to；
4）Mulberry leaf after step 3 are carried out water removal drying by water removal；
5）Slightly knead, the mulberry leaf block after step 4 is slightly kneaded, temperature is slightly kneaded between 60-100 DEG C, the time is between 20-40 minutes；
6）Knead, the mulberry leaf after step 5 are kneaded again, this is kneaded kneads 10-40 minutes at normal temperatures；
7）In knead, the mulberry leaf after step 6 are kneaded at a certain temperature again, temperature is between 60-90 DEG C, and the time is between 20-40 minutes；
8）Mulberry leaf after step 7 are sent into baking oven, oven for drying temperature is between 80-120 DEG C, and the time is between 30-70 minutes by drying.
2. a kind of production technology of Mulberry-leaf Tea according to claim 1, it is characterized in that：The fixing step is finished using roller steam, and drum-inclined is set, and tealeaves enters from roller horizontal upper end, so that horizontal lower end comes out.
3. a kind of production technology of Mulberry-leaf Tea according to claim 1, it is characterized in that：Step 3 cooling step is completed by conveyer belt, and directly the mulberry leaf after fixing are placed on conveyer belt and are delivered to next equipment, and ventilating and cooling in the process.
4. a kind of production technology of Mulberry-leaf Tea according to claim 3, it is characterized in that：Dewatering process in the step 4 is completed using leaf treating machine, the tealeaves cooled down on conveyer belt is delivered into leaf treating machine, while being passed through temperature inside 75-120 DEG C of hot blast to leaf treating machine.
5. a kind of production technology of Mulberry-leaf Tea according to claim 1, it is characterized in that：The temperature of the step 4, step 5 and step 7 is gradually reduced from high to low.
6. a kind of production technology of Mulberry-leaf Tea according to claim 1, it is characterized in that：Essence can be added after kneading in described to knead, essence is kneaded to be completed using rubbing machine.
7. a kind of production technology of Mulberry-leaf Tea according to claim 6, it is characterized in that：After the essence is kneaded, then mulberry leaf block sequentially added into electrostatic stalk extractor and color selector, progress goes after stalk and color sorting dried.
8. a kind of production technology of Mulberry-leaf Tea according to claim 1, it is characterized in that：In the step 8 after the drying, mulberry leaf are subjected to infrared ray baking again.
9. a kind of Mulberry-leaf Tea, it is characterized in that：It is made up of the production technology described in any one claim of above-mentioned 1-8.
10. a kind of mulberry leaf tea powder, it is characterized in that：Mulberry-leaf Tea is made as the production technology described in any one claim of above-mentioned 1-8 first, then the Mulberry-leaf Tea after drying is ground to form powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610090206.7A CN107087696B (en) | 2016-02-18 | 2016-02-18 | Mulberry leaf tea and mulberry leaf tea powder and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610090206.7A CN107087696B (en) | 2016-02-18 | 2016-02-18 | Mulberry leaf tea and mulberry leaf tea powder and production process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107087696A true CN107087696A (en) | 2017-08-25 |
| CN107087696B CN107087696B (en) | 2021-03-02 |
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Cited By (5)
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| CN108283233A (en) * | 2017-10-16 | 2018-07-17 | 中华全国供销合作总社杭州茶叶研究所 | A kind of mulberry leaf smear tea preparation method |
| CN109717274A (en) * | 2017-10-30 | 2019-05-07 | 李梦芸 | A kind of Mulberry-leaf Tea tealeaves production method |
| CN112674191A (en) * | 2020-12-23 | 2021-04-20 | 六安玫瑰红茶品有限公司 | Method for removing fishy smell and enhancing flavor of mulberry leaf tea |
| CN112997790A (en) * | 2021-02-07 | 2021-06-22 | 杭州国慷网络科技有限公司 | Mulberry leaf processing method |
| CN114208916A (en) * | 2021-12-14 | 2022-03-22 | 上海农乐生物制品股份有限公司 | Preparation method of high-nutrition mulberry leaf tea powder with color retention and beany flavor removal functions |
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| CN108283233A (en) * | 2017-10-16 | 2018-07-17 | 中华全国供销合作总社杭州茶叶研究所 | A kind of mulberry leaf smear tea preparation method |
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| CN112674191A (en) * | 2020-12-23 | 2021-04-20 | 六安玫瑰红茶品有限公司 | Method for removing fishy smell and enhancing flavor of mulberry leaf tea |
| CN112997790A (en) * | 2021-02-07 | 2021-06-22 | 杭州国慷网络科技有限公司 | Mulberry leaf processing method |
| CN114208916A (en) * | 2021-12-14 | 2022-03-22 | 上海农乐生物制品股份有限公司 | Preparation method of high-nutrition mulberry leaf tea powder with color retention and beany flavor removal functions |
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