CN107087696B - Mulberry leaf tea and mulberry leaf tea powder and production process thereof - Google Patents
Mulberry leaf tea and mulberry leaf tea powder and production process thereof Download PDFInfo
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Abstract
The invention discloses a mulberry leaf tea and tea powder and a production process thereof, and the key points of the technical scheme are that mulberry leaves are finished by slicing, steam enzyme deactivation, cooling, dewatering, rolling and drying procedures, wherein the rolling is carried out by a plurality of rolling procedures, firstly rough rolling is carried out, then rolling is carried out, the rolling is carried out at normal temperature, the step can fully enable the mulberry leaves to become softer, then middle rolling is carried out, the flexibility of the mulberry leaves is rolled to be optimal by the previous rolling at normal temperature, therefore, the middle rolling procedure does not need careful rolling to prevent mulberry leaf fracture and the like in the prior art, rolling is directly carried out according to the strength of common mulberry leaves, and the product quality is not influenced by the old and tender mulberry leaves; the mulberry leaf tea and the mulberry leaf tea powder produced by the process can fully exert the characteristics of mulberry leaves and have good color, aroma and taste.
Description
Technical Field
The invention relates to the field of tea production, in particular to mulberry leaf tea and mulberry leaf tea powder and a production process thereof.
Background
The mulberry leaf is the king of plants, has the reputation of ginseng heat-replenishing and mulberry leaf clear-replenishing, is rich in 17 amino acids, crude protein and crude fat of human bodies, is a plant with homology of medicine and food confirmed by the national ministry of health, is listed as one of ten health-care foods in the 21 st century of human beings by the international food health organization, and becomes a green new food source for human beings. The mulberry leaf tea is prepared by using high-quality tender mulberry leaves with excellent ecological environment and no pollution as raw materials and through scientific baking and other processes. The key point in the process is removing the bitter taste and the astringent taste of the organic acid in the mulberry leaves; the characteristics of sweet taste, fragrant smell, etc. are also important. The mulberry leaf tea is brewed by boiled water, is clear and bright, has faint scent and sweet taste, is fresh, mellow and refreshing, and particularly provides a novel beverage for middle-aged and elderly people and people who are not suitable for drinking tea, so that a certain health-care effect is achieved in the tea drinking process, and the health-care effect and the life prolonging effect are facilitated by frequent drinking of the mulberry leaf tea.
Chinese patent application No. 201210227720.2 discloses a mulberry leaf tea and its preparation method, the mulberry leaf tea is prepared by selecting mulberry leaves, cutting into strips, and cutting into prescribed strips; de-enzyming, namely putting the cut mulberry leaves into a de-enzyming machine for de-enzyming; kneading, namely kneading (twisting) the enzyme-removed mulberry leaves; finally, the tea leaves are made into shapes by a baking method, and finally, the tea leaves are packaged and shaped; the general mulberry leaf tea is produced according to the process, the method is more traditional, the fixation is basically carried out by directly carrying out steam fixation, although the method can well carry out fixation, the fixation time is too long, but the fixation is inconvenient on a tea production line, the tea is easy to blacken and yellow, the components are damaged, the nutrition is lost, the product quality is poor, the Chinese patent with the application number of 201210296198.3 discloses a preparation method of the mulberry leaf tea, the fixation step of the method adopts a roller fixation machine for fixation, a roller can be arranged at one end, so the problem of inconvenient conveying on the production line is solved, in addition, the mulberry leaves are easy to break when being rolled due to the problem of the material of the mulberry leaves (namely the problem of old leaves and tender leaves), and the rolling effect is poor if the strength is too small, so the general tea needs to be screened when being produced, separate old leaf and tender leaf, it is very troublesome, and the composition of tealeaves destroys in addition, and the nutrition runs off, can appear yellowing, the condition of blackening in the course of working to, in dry time, all pass through the oven, directly dry the tealeaves surface, and can not dry the inside moisture of tealeaves, if need thoroughly dry moisture, then can influence the look fragrant smell of tealeaves, the product quality after the processing is relatively poor, and is not fresh.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide mulberry leaf tea, mulberry leaf tea powder and a production process thereof, wherein the production process does not need to carefully select mulberry leaves and can effectively ensure the color, the smell and the taste of the mulberry leaf tea, the mulberry leaf tea produced by the process has good color, the smell and the nutritional value, and meanwhile, the mulberry leaf tea powder not only has good color, the smell and the nutritional value, but also can ensure that the nutrient substances can conveniently overflow from the mulberry leaves during the brewing process and can be absorbed conveniently.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of mulberry leaf tea comprises the following steps:
1) slicing, cutting folium Mori into 5-8 cm blocks;
2) de-enzyming, namely performing steam de-enzyming on the mulberry leaf blocks, wherein the steam temperature is between 100 and 120 ℃, and the steam introduction time is between 60 and 100 seconds;
3) cooling, namely cooling the de-enzymed mulberry leaf blocks to room temperature;
4) dewatering, namely dewatering and drying the mulberry leaves subjected to the step 3;
5) roughly rolling, namely roughly rolling the mulberry leaf blocks obtained in the step 4 at the temperature of 60-100 ℃ for 20-40 minutes;
6) rolling, namely rolling the mulberry leaves subjected to the step 5 again, wherein the rolling is carried out for 10-40 minutes at normal temperature;
7) rolling, namely rolling the mulberry leaves subjected to the step 6 at a certain temperature for 20-40 minutes at 60-90 ℃;
8) and (4) drying, namely feeding the mulberry leaves subjected to the step (7) into an oven, wherein the drying temperature of the oven is between 80 and 120 ℃, and the drying time is between 30 and 70 minutes.
By adopting the technical scheme, slicing can ensure that the subsequent working procedures are convenient to operate, and the operation cannot be influenced by the irregularity and the different lengths of the mulberry leaves; the mulberry leaves can be completely covered by steam fixation, and the fixation effect is good; the water removal can prevent the oxidation of the tea leaves and prevent the mulberry leaf tea from becoming yellow and black; the cell walls of the leaves can be damaged by rolling, so that juice in the cells flows out, the tea leaves are molded, and beneficial ingredients of the mulberry leaves can be easily absorbed by a human body when the tea is brewed for drinking; the drying step is convenient for the collection of the tea leaves.
The invention is further configured to: in the step of fixation, roller steam is adopted for fixation, the roller is obliquely arranged, and tea leaves enter from the horizontal upper end of the roller and exit from the horizontal lower end.
Through adopting above-mentioned technical scheme, adopt cylinder vapour to complete, the cylinder slope sets up, and tealeaves gets into from the horizontal upper end of cylinder, comes out from the horizontal lower extreme, through the rotation of cylinder, takes the mulberry leaf to the other end from one end, the automatic setting of convenient production.
The invention is further configured to: and the cooling step in the step 3 is completed through a conveyer belt, the mulberry leaves after the water removing are directly placed on the conveyer belt and conveyed to the next device, and ventilation and cooling are performed in the process.
Through adopting above-mentioned technical scheme, the conveyer belt can directly carry the mulberry leaf to the ventilation can accelerate the cooling, and guarantees that the colour of tealeaves can not turn yellow, and this setting is favorable to the automatic production line's of production, guarantees product quality.
The invention is further configured to: and 4, the water removal process in the step 4 is completed by adopting a leaf beater, the tea cooled on the conveying belt is conveyed to the leaf beater, and hot air at the temperature of 75-120 ℃ is introduced into the leaf beater.
Through adopting above-mentioned technical scheme, remove the water through the leaf beater, can get rid of blade surface moisture rapidly to extrude inside moisture, and can not make the mulberry leaf damage, guaranteed that the mulberry leaf can not turn yellow, turn black.
The invention is further configured to: the temperature of the step 4, the step 5 and the step 7 is gradually reduced from high to low.
Through adopting above-mentioned technical scheme, can make the moulding process of accomplishing gradually of mulberry leaf by the setting of the temperature that reduces gradually to, step by step with the more thorough of cell wall destruction, make the cell sap flow out, but along with the slow reduction of temperature, can not make its cell sap run off, guaranteed the look fragrant smell of mulberry leaf tea.
The invention is further configured to: after the middle rolling, a fine rolling can be additionally arranged, and the fine rolling is finished by adopting a fine rolling machine.
Through the technical scheme, the fine rolling is added, so that the color, the fragrance and the taste of the mulberry leaves can be further released, the cell sap can fully flow out and is adhered to the surfaces of the leaves, the beneficial components of the mulberry leaves can be fully absorbed when the mulberry leaves are drunk, and the expected health-care effect is achieved.
The invention is further configured to: after the fine rolling, the mulberry leaf blocks are sequentially added into an electrostatic stem sorting machine and a color sorting machine for stem removal and color sorting, and then are dried.
Through the technical scheme, the steps of the electrostatic stem sorting machine and the color sorting machine are added, the stems of the mulberry leaf blocks are removed, the color sorting machine can remove color difference, and the effect of improving the product quality is achieved.
The invention is further configured to: and in the step 8, after drying, the mulberry leaves are baked again by infrared rays.
Through adopting above-mentioned technical scheme, infrared ray cures on the one hand through the irradiation of infrared ray, kills some bacteriums, has guaranteed green, environmental protection and the health of tealeaves, and on the other hand, the structure of enzyme is destroyed in the irradiation of infrared ray to restrain the activity of enzyme, organized the chemical reaction of enzyme catalysis, thereby guaranteed the latency of tealeaves, improved the effect of drying moreover, guaranteed the look fragrant smell of tealeaves in addition.
Compared with the prior art, the invention finishes the rolling through three working procedures under the original process basis, firstly, the rough rolling is carried out, the rolling is carried out by increasing the temperature in the step, the inner part of the mulberry leaf is preliminarily destroyed and the moisture is removed, at this time, the preliminary destruction of old leaves can be ensured, and the tender leaves can not be excessively destroyed, then rolling is carried out at normal temperature, the step can fully soften the mulberry leaves, the middle rolling is carried out again, the temperature of the part is still raised for rolling, the flexibility of the mulberry leaves is optimally twisted by the twisting at normal temperature, so that the twisting process does not need careful twisting to prevent the mulberry leaves from being broken and the like in the prior art, the twisting is directly carried out according to the strength of the common mulberry leaves, and the product quality is not influenced due to the old and tender of the mulberry leaves.
A folium Mori tea is prepared by the above production process.
By adopting the technical scheme, the mulberry leaves are used as raw materials, the nutritive value of the mulberry leaf tea is high, the mulberry leaf tea is fresh green in color, strong in fragrance and good in color, fragrance and nutritive value.
A folium Mori tea powder is prepared by making folium Mori tea by above production process, and grinding dried folium Mori tea to obtain powder.
By adopting the technical scheme, the mulberry leaf raw material has high nutritive value, the mulberry leaf tea is fresh green in color, strong in fragrance, good in color, fragrance and nutritive value, and can fully disperse the nutrition of the mulberry leaves after being ground into powder, so that the edible nutritive effect is improved.
Drawings
FIG. 1 is a process flow diagram of an embodiment of the present invention.
Wherein, 1-slicing, 2-deactivating enzyme, 3-cooling, 4-washing and dewatering, 5-roughly rolling, 6-rolling, 7-middle rolling, 8-drying, 9-finished tea, 10-finished tea powder, A-directly packaging and B-grinding.
Detailed Description
Referring to fig. 1, a mulberry leaf tea and mulberry leaf tea powder and a production process example thereof according to the present invention are further described.
A production process of mulberry leaf tea is characterized by comprising the following steps:
1) slicing, cutting folium Mori into 5-8 cm blocks; the cutting strips can enable the mulberry leaves to be convenient for the operation of subsequent processes, in addition, the finally formed product can also achieve the condition of similar shape and size, a good visual effect is brought to people, the mulberry leaves are large, when the mulberry leaves are cut into small blocks, the leaves are easy to break under stress, the subsequent processing is not facilitated, the length of 5-8 cm can ensure that the mulberry leaves cannot break under the action of pulling force during the subsequent processing, the mulberry leaves are cut into overlarge blocks, and the finished product portion formed by subsequent rolling is attractive, so that the mulberry leaves are cut into 5-8 cm in length, the optimal selection is 6 cm, the stress cannot break, and the mulberry leaves can be easily processed into a more attractive shape.
2) De-enzyming, namely performing steam de-enzyming on mulberry leaf blocks, wherein the steam temperature is between 100 and 120 ℃, and the mulberry leaves contain various nutrient substances including flavonoid compounds, amino acid, alkaloid, vitamin and the like, wherein the flavonoid compounds are easy to denature under the condition of high temperature, so that the nutrient contents are lost, but the temperature is too low, so that the condition that enzyme loses activity cannot be achieved, so that the enzyme cannot lose activity, therefore, the steam temperature is selected to be between 100 and 120 ℃, preferably 105 to 115 ℃, and the optimal steam introducing time is between 60 and 100 seconds when the optimal temperature is 100 ℃; the tea leaves enter from the horizontal upper end of the roller and then exit from the horizontal lower end, and the mulberry leaves are brought from one end to the other end by the rotation of the roller, so that the steam can fully cover the mulberry leaves in the process of rolling the mulberry leaves, and the steam can fully heat the mulberry leaves, thereby inactivating enzymes in the mulberry leaves and finally achieving the purpose of enzyme deactivation; the steam fixation has short fixation time, uniform fixation and unchanged leaf shape, but after the steam fixation, the water content of the fixation leaves is increased, enzymatic oxidation can be prevented, but the polyphenol compound is subjected to non-enzymatic oxidation due to the damp-heat effect, the aromatic substances of the grass gas can be completely volatilized at high temperature, and the grass gas is remained at low temperature, so that the tea steaming fragrance is not high, the color is not good, and the tea is twisted and fragile; if the steaming time is too long and the heat effect is large, chlorophyll can be damaged, so that the tea leaves lose the original green color, the fragrance is reduced, the liquor color is turbid, the leaf quality is fragile, and the rolling is not facilitated; the steaming time is short, the heat effect is small, the activation of the enzyme cannot be destroyed, the activation of the enzyme is promoted, the soup color is red, and the fragrance is low.
3) Cooling, namely cooling the de-enzymed mulberry leaf blocks to room temperature; the cooling of the conveying belt is completed, the tea leaves after being subjected to enzyme deactivation are directly placed on the conveying belt and conveyed to next equipment, so that the cooling purpose can be achieved, the automation condition can be met, the process production is facilitated, the cooling effect is achieved by introducing cold air (mainly) to the position of the conveying belt, the tea leaves after being subjected to enzyme deactivation are generally cooled to a temperature lower than room temperature, the color of the tea leaves is guaranteed not to turn yellow, the product quality is guaranteed, preferably, UV-B ultraviolet rays are adopted for radiation in the cooling process, enzymes which are not denatured in the enzyme deactivation process can be passivated through the radiation of the UV-B ultraviolet rays, the final effect of inhibiting enzymatic oxidation is achieved, the increase of flavonoids of the mulberry leaf tea can be improved, and partial aroma substances of the tea leaves can be improved in a multiplied mode.
4) Dewatering, namely performing primary dewatering and drying on the mulberry leaves subjected to the step 3; the water removal step is carried out by adopting a leaf beater, the tea leaves cooled on the conveying belt are conveyed to the leaf beater, meanwhile, hot air with the temperature of 75-120 ℃ is introduced into the leaf beater, and after the deactivation of enzymes and cooling of the mulberry leaves, if water on the surfaces of the mulberry leaves cannot be removed in time, the mulberry leaves turn yellow and black, so that the color, the aroma and the taste of the tea leaves are influenced; because steam is adopted for fixation, the water content of the mulberry leaves is increased, oxidation reaction can occur in a damp-heat environment, and the tea effect can be influenced (the fixation step is explained), so that the water removal step is added to remove the water in the leaves, the mulberry leaves are prevented from being oxidized to cause yellowing and blackening of the mulberry leaves, the fragrance is reduced, and the color, the fragrance and the taste of the mulberry leaf tea are influenced; the dewatering process is next to the cooling process, wherein redundant steps cannot be arranged, and only after the water-removing and cooling (the cooling step can also be removed), the dewatering process is carried out immediately to ensure that the mulberry leaves can not be subjected to oxidation reaction in a damp-heat environment and can not turn yellow or black.
5) Roughly rolling, namely roughly rolling the mulberry leaf blocks obtained in the step 4, and introducing hot air at the temperature of 60-100 ℃ during roughly rolling, preferably 70-90 ℃, optimally 20-40 minutes and optimally 30 minutes;
6) rolling, namely rolling the coarsely rolled mulberry leaves again, wherein the rolling is carried out for 10-40 minutes at normal temperature for the second time, and the optimal rolling is carried out for 30 minutes;
7) rolling, rolling the rolled mulberry leaves again at a certain temperature of 60-90 ℃, preferably 70-80 ℃, optimally 80 ℃, for 20-40 minutes, optimally 30 minutes;
the rolling is finished through three processes, firstly, a cooling step is carried out before the coarse rolling, so that the temperature of the tea is low, when the tea is just rolled, hot air is introduced for rolling, the temperature is stably increased, the tea can be suitable for preliminary rolling of the tender leaves, the softness and the color of the tender leaves are ensured, in the coarse rolling step, the temperature is increased through introducing hot air for rolling, through high temperature, the characteristics of partial enzyme in the mulberry leaves are continuously damaged, oxidation is prevented, partial moisture in the leaves is evaporated, the leaves are softened, the preliminary damage of the old leaves can be ensured, the tender leaves can not be excessively damaged, the states of the tender leaves and the old leaves are basically consistent, the softness degree of the tender leaves and the old leaves is optimal, conditions are created for the rolling step, and the low-boiling aromatic substances with green grass gas in the fresh leaves volatilize and disappear along with the evaporation of the moisture, therefore, the aroma of the tea leaves is improved, then rolling is carried out, the rolling is carried out at normal temperature, the step can fully enable the mulberry leaves to become softer, old leaves and young leaves are rolled into strips, preliminary shaping is carried out, then middle rolling is carried out, the temperature of the part is still raised continuously for rolling, the flexibility of the mulberry leaves is rolled to the best degree due to the previous rolling at the normal temperature, therefore, the middle rolling process does not need careful rolling to prevent the mulberry leaves from being broken and the like in the prior art, rolling is directly carried out according to the strength of the common mulberry leaves, and the product quality cannot be influenced due to the old and tender mulberry leaves.
Preferably, fine rolling can be added after the middle rolling, the color, the aroma and the taste of the mulberry leaves can be further released, cell sap can fully flow out and is adhered to the surfaces of the leaves, so that the beneficial ingredients of the mulberry leaves can be fully absorbed when the mulberry leaves are drunk, the expected health care effect is achieved, the fine rolling is carried out at the temperature of 80-120 ℃, preferably 85-115 ℃, the temperature is preferably 110 ℃, the rolling time is about 15 minutes, and hot air is introduced for rolling in the processes of dewatering, rough rolling, middle rolling and rolling.
Preferably, after the fine rolling, the mulberry leaves are sequentially added into an electrostatic stem sorting machine and a color sorting machine for stem removal and color selection, the stems of the mulberry leaves are removed, and the color sorting machine can remove color difference, so that the effect of improving the product quality is achieved.
8) Drying, the twisted mulberry leaves are sent into an oven, the drying temperature of the oven is between 80 and 100 ℃, the preferred temperature is between 85 and 96 ℃, 90 ℃ is the best, the time is between 30 and 70 minutes, 50 minutes is the best, the tea leaves can be dried well within the time and temperature range, the effect can be the best, in addition, the tea leaves can be baked again by infrared rays after being dried, the drying is carried out on the surface, the interior is inevitably provided with moisture, through the irradiation of the infrared rays, on one hand, some bacteria can be effectively killed, the green, environmental protection and health of the tea leaves are ensured, on the other hand, the irradiation of the infrared rays destroys the structure of the enzyme, the activity of the enzyme is inhibited, the chemical reaction of enzyme catalysis is organized, the storage time of the tea leaves is ensured, and the drying effect is improved, in addition, the color, the aroma and the taste of the tea are ensured, and any infrared ray can be used without limitation on the infrared ray.
Preferably, the mulberry leaf tea may be packaged after drying, and the packaging may be performed using a commercially available tea packaging machine.
The temperature in the whole process is 120 ℃ at most, so that the nutrient components in the mulberry leaves are not evaporated due to high temperature, the nutrient components of the mulberry leaf tea are greatly preserved, and the nutrient substances are not denatured due to the temperature, so that the nutrient components are preserved.
The mulberry leaf tea prepared by the process adopts mulberry leaves as raw materials, has high nutritional value, and is green in color, strong in fragrance, and good in color, fragrance and nutritional value.
In addition, the mulberry leaf tea prepared by the process is ground into powder, and the nutrition of the mulberry leaves can be fully soaked after the mulberry leaf tea is ground into powder, so that the edible nutrition effect is improved.
And (3) analyzing experimental data:
comparative example 1: the tea directly prepared by the process of the embodiment is processed;
comparative example 2: the difference compared to the process of comparative example 1 is the lack of UV-B UV radiation during the cooling step, the rest of the process being identical;
comparative example 3: compared with the process of example 1, the difference is that the deactivation of enzymes is carried out at a temperature of 180 ℃ by using ordinary steam, and the rest of the process is the same;
comparative example 4: the preparation method of the mulberry leaf tea is disclosed in application number 201210227720.2.
Soaking the tea leaves prepared in comparative example 1, comparative example 2, comparative example 3 and comparative example 4 to obtain tea soup, and detecting the tea soup to obtain the following table 1:
table 1: tea soup detecting meter
Detecting original mulberry leaves, and determining original partial nutrient components of the mulberry leaves, wherein the total amount of amino acid is determined by national standard GB/T8314-2002 of the people's republic of China; the total flavone content is determined by aluminium trichloride colorimetry, the alkaloid is determined by acid dye colorimetry, and the vitamin C (Vc) is determined by national standard GB/T6195-1986(2, 6-dichloro indophenol titration method) of the people's republic of China.
After the determination by the method, the detected amino acid is 3.65mg/Kg, the detected flavonoid compound is 18mg/100g, the detected alkaloid is 11mg/100mg, and the detected vitamin C is 316mg/Kg, and finally the following table 2 is obtained by converting the above table 1 and the detected results of the determined mulberry leaf nutrient substances in percentage:
table 2: tea nutrient substance loss meter
As shown in the test results of tables 1 and 2, compared with comparative example 1 and comparative example 2, it is found that UV-B radiation can effectively remove beany flavor, and can completely emit the flavor of tea leaves, thereby improving people's taste enjoyment; compared with the comparative example 3, the comparative example 1 shows that the excessive high temperature for deactivation of enzymes can cause the loss of part of nutrient substances, thereby causing the loss of the nutrient components of the mulberry leaf tea and reducing the nutritional effect of the mulberry leaf tea; in contrast, in comparative example 4, the percentage of water extract was relatively low compared to comparative examples 1, 2 and 3, and thus, it was demonstrated that the inner nutrient solution of mulberry leaves did not completely flow out of cell walls, which indicated that the cell walls were not sufficiently damaged, and that the loss of nutrients was also an important cause.
Through the conclusion, the tea prepared finally by the invention has the advantages that the nutrients are completely reserved, the tea liquor color is clear and bright, the nutrients can be effectively soaked out, the absorption is facilitated, the fragrance of the tea is enriched through the radiation of UV-B ultraviolet rays, and the beany flavor is removed.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (7)
1. A production process of mulberry leaf tea is characterized by comprising the following steps:
1) slicing, cutting folium Mori into 5-8 cm blocks;
2) deactivating enzyme, namely deactivating enzyme of the mulberry leaf blocks by steam, wherein the steam temperature is between 100 and 120 ℃, and the steam introduction time is between 60 and 100 seconds;
3) cooling, namely cooling the de-enzymed mulberry leaf blocks to room temperature; radiating with UV-B ultraviolet rays in the cooling process;
4) dewatering, namely dewatering and drying the mulberry leaf blocks subjected to the step 3; the dewatering process is completed by adopting a leaf beater, the cooled mulberry leaf blocks on the conveying belt are conveyed to the leaf beater, and hot air with the temperature of 75-120 ℃ is introduced into the leaf beater;
5) roughly rolling, namely roughly rolling the mulberry leaf blocks obtained in the step 4 at the temperature of 60-100 ℃ for 20-40 minutes;
6) rolling, namely rolling the mulberry leaf blocks subjected to the step 5 again, wherein the rolling is carried out for 10-40 minutes at normal temperature;
7) rolling, namely rolling the mulberry leaf blocks subjected to the step 6 at a certain temperature for 20-40 minutes at 60-90 ℃;
8) drying, namely feeding the mulberry leaf blocks subjected to the step 7 into an oven, wherein the drying temperature of the oven is between 80 and 120 ℃, and the drying time is between 30 and 70 minutes;
9) infrared baking, namely feeding the mulberry leaf blocks subjected to the step 8 into an oven capable of generating infrared rays, and baking again by using the infrared rays;
the temperature of the step 4, the step 5 and the step 7 is gradually reduced from high to low.
2. A process for producing mulberry leaf tea according to claim 1, wherein: in the step of fixation, roller steam is adopted for fixation, the roller is arranged obliquely, and tea leaves enter from the horizontal upper end of the roller and come out from the horizontal lower end.
3. A process for producing mulberry leaf tea according to claim 1, wherein: and 3, the cooling step is finished through a conveying belt, the de-enzymed mulberry leaf blocks are directly placed on the conveying belt and conveyed to the next device, and ventilation cooling is performed in the process.
4. A process for producing mulberry leaf tea according to claim 1, wherein: and after the middle rolling, a fine rolling is additionally arranged, and the fine rolling is finished by adopting a fine rolling machine.
5. A process for producing mulberry leaf tea according to claim 4, wherein: after the fine rolling, the mulberry leaf blocks are sequentially added into an electrostatic stem sorting machine and a color sorting machine for stem removal and color sorting, and then are dried.
6. A mulberry leaf tea is characterized in that: is produced by the production process according to any one of the preceding claims 1 to 5.
7. A mulberry leaf tea powder is characterized in that: mulberry leaf tea is first produced by the process according to any one of claims 1 to 5 and then the dried mulberry leaf tea is ground to form a powder.
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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 |
| CN112997790B (en) * | 2021-02-07 | 2022-06-03 | 杭州国慷网络科技有限公司 | Method for cultivating and processing mulberry leaves |
| 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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| CN102793040A (en) * | 2012-08-20 | 2012-11-28 | 安徽省撞钟群松生物茶饮品有限公司 | Preparation method of mulberry leaf tea |
| CN103392838A (en) * | 2013-07-03 | 2013-11-20 | 安徽翠兰投资发展有限公司 | Method for processing Yuexi Cuilan tea |
| CN103478306A (en) * | 2013-09-04 | 2014-01-01 | 贵州习水县勤韵茶业有限公司 | Making process of Litsea coreana |
| CN104186855A (en) * | 2014-09-04 | 2014-12-10 | 陕西普田源农业发展有限公司 | Mulberry leaf tea and making method thereof |
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| CN104082435B (en) * | 2014-06-13 | 2016-08-24 | 句容谷歌庄园现代农业科技发展有限公司 | A kind of processing method of lobule granular green tea |
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| CN102793040A (en) * | 2012-08-20 | 2012-11-28 | 安徽省撞钟群松生物茶饮品有限公司 | Preparation method of mulberry leaf tea |
| CN103392838A (en) * | 2013-07-03 | 2013-11-20 | 安徽翠兰投资发展有限公司 | Method for processing Yuexi Cuilan tea |
| CN103478306A (en) * | 2013-09-04 | 2014-01-01 | 贵州习水县勤韵茶业有限公司 | Making process of Litsea coreana |
| CN104186855A (en) * | 2014-09-04 | 2014-12-10 | 陕西普田源农业发展有限公司 | Mulberry leaf tea and making method thereof |
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Address after: No. 6 Jiaqi Road, Xianlin Street, Yuhang District, Hangzhou City, Zhejiang Province, 311000 Patentee after: Zhejiang Qingxin Tea Co.,Ltd. Address before: 311100 No.6 Jiaqi Road, Xianlin street, Yuhang District, Hangzhou City, Zhejiang Province Patentee before: HANGZHOU QINGXIN TEA Co.,Ltd. |