CN107156375A - A kind of preparation method of white mulberry tea - Google Patents
A kind of preparation method of white mulberry tea Download PDFInfo
- Publication number
- CN107156375A CN107156375A CN201710366179.6A CN201710366179A CN107156375A CN 107156375 A CN107156375 A CN 107156375A CN 201710366179 A CN201710366179 A CN 201710366179A CN 107156375 A CN107156375 A CN 107156375A
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- mulberry leaf
- preparation
- tea
- mulberry
- white mulberry
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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 belongs to tea technical field, a kind of preparation method of white mulberry tea is specifically disclosed.The white mulberry tea of the present invention is mainly prepared by following steps：(1) collection of raw material：Fresh mulberry leaf are won to be cleaned, cut；(2) color protection：Soaked, blanching and drained using colour protecting liquid；(3) finish：Using steam and it is microwave combined to mulberry leaf bar carry out fixing processing；(4) knead；(5) dry：Wherein, the colour protecting liquid is main is mixed to being uniformly made by pomegranate extract solution, mulberries extract, L cysteines, gardenia extract, oxalic acid and distilled water by certain mass ratio.Preparation method of the present invention is simple, easy to implement, and not only has beauty, fat-reducing and hypoglycemic effect by its white mulberry tea prepared, and it looks good, smell good and taste good, and sensory-acceptance is high, is adapted to many people and eats.
Description
【Technical field】
The present invention relates to tea technical field, and in particular to a kind of preparation method of white mulberry tea.
【Background technology】
Mulberry tree is the perennial Moraceae Morus xylophyta of fallen leaves property.China is to cultivate the earliest country of mulberry tree in the world,
There is the history of more than 4000 years.Contain crude protein, soluble-carbohydrate, vitamin, polyphenols, flavonoids thing in mulberry leaf
A variety of nutriments and the bioactive ingredients such as matter, mineral matter, alkaloid, string and amino acid necessary to human body,
Thus as one of natural quality-high and inexpensive desirable feedstock of functional food.
Traditional medicine thinks, mulberry leaf sugariness sweet tea, there is wind-dispelling heat-dissipating, consumption to moisturize to human body, improving eyesight, cool blood etc. are made
With.According to research reports, mulberry leaf have resisting stress, anti-aging, enhancing body endurance, reduction serum cholesterol and regulation adrenal gland
Plain function equivalent fruit.
And white mulberry tea grows out using summer and autumn and passes through what the mulberry leaf of frost were made, it is relative to spring growth
Tender leaf moisture out is relatively fewer, therefore produces by traditional Mulberry-leaf Tea preparation method at present and to obtain white mulberry tea and there is tealeaves
Easily wizened, crisp the problems such as, sensory-acceptance is poor.
【The content of the invention】
The goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of preparation method of white mulberry tea.This hair
Bright preparation method is simple, easy to implement, and has beauty, fat-reducing and hypoglycemic effect by its white mulberry tea prepared, together
When, it looks good, smell good and taste good, and sensory-acceptance is high, is adapted to many people and eats.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of preparation method of white mulberry tea, including step in detail below：
(1) collection of raw material：Win that summer and autumn grow out and cleaned by the new fresh mulberry leaf of frost, used
Concentration produces mulberry leaf bar with distilled water flushing and to be cut after 0.05-0.08g/mL saline sook 3-5min；
(2) color protection：Above-mentioned mulberry leaf bar is soaked into 20-30min in colour protecting liquid, then the blanching 30-45s at 90-95 DEG C,
Pull out and drain；
(3) finish：Mulberry leaf bar after draining successively carries out fixing processing, and mulberry during fixing processing using steam and microwave
The temperature of leaf bar is 80-85 DEG C；
(4) knead：Mulberry leaf bar after fixing is placed in kneading machine and kneads 20-25min；
(5) dry：Mulberry leaf bar after kneading is positioned in dryer and dried after 18-23min, bag distribution packaging, you can
To the white mulberry tea of the present invention.
Wherein, the colour protecting liquid is main by pomegranate extract solution, mulberries extract, Cys, gardenia extract, oxalic acid
With distilled water 3-6 in mass ratio:2-5:1-4:1-3:0.1-0.4:70-80 is mixed to being uniformly made.
A kind of preparation method of white mulberry tea as described above, the colour protecting liquid is main by pomegranate extract solution, mulberries extract, L-
Cysteine, gardenia extract, oxalic acid and distilled water in mass ratio 5:3:3:2:0.3:76 mix to being uniformly made.
In a kind of preparation method of white mulberry tea as described above, step (1), the width of the mulberry leaf bar is 1-1.5cm.
In a kind of preparation method of white mulberry tea as described above, step (3), the time of the steam and microwave treatment is respectively
3-4min and 60-80s.
In a kind of preparation method of white mulberry tea as described above, step (3), the power of the microwave is 5-7kW.
In a kind of preparation method of Sang Shuan tea as described above, step (5), the drying temperature of the dryer is 160-165
℃。
In a kind of preparation method of white mulberry tea as described above, step (5), the mulberry leaf bar water content after the drying is less than
8%.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) present invention is according to frosted mulberry leaf surface contaminant deposition is more and the relatively low characteristic of moisture, first targetedly
Employ the salt solution of low concentration to be soaked, in the case where reaching effectively cleaning mulberry leaf surface contaminant, it is to avoid mulberry leaf
The dehydrating phenomena occurred due to concentration difference, effectively maintains the water content of mulberry leaf, beneficial to the final product quality for ensureing white mulberry tea；Again
Using steam and microwave combined carry out fixing processing, the uniformity of fixing had both been improved, the flavour of white mulberry tea finished product is improved again
With fragrance, meanwhile, the Tea Polyphenols of white mulberry tea and the reserved of amino acid are compared to by single fixing method (microwave de-enzyming, steam
Fixing, hot air water-removing and pot fry fixing etc.) be respectively increased 0.5-1% and 0.4-0.8%, also, the present invention use it is low
The microwave of power is finished, and advantageously reduces the water loss situation of mulberry leaf during fixing, and then is conducive to improving frost
The dry tea shape of mulberry tea finished product.Therefore, the combination of each preparation process of the above, not only contributes to improve white mulberry tea active ingredient
Reserved, and be conducive to improving the sensory-acceptance of white mulberry tea of the invention.
(2) present invention is according to frosted mulberry leaf surface contaminant deposition is more and white mulberry tea dry tea that prepared by conventional method
Color and luster acceptance difference characteristic, special colour protecting liquid is targetedly employed to be handled, colour protecting liquid of the present invention it is effective into
It is divided into pomegranate extract solution, mulberries extract, Cys, gardenia extract and oxalic acid, the synergy of above active ingredient,
On the one hand color and luster of the frosted mulberry leaf of the present invention in preparation process can be prevented effectively to change, and then frost of the invention can be effectively improved
The dry tea color and luster acceptance of mulberry tea, is obtained, the frosted mulberry leaf color handled by colour protecting liquid of the present invention is in 24h by brown stain experiment
Without significant change, and there is browning phenomenon in 1.5h in the frosted mulberry leaf handled without colour protecting liquid of the present invention, and merely through this hair
There is browning phenomenon in 5-8h in single or wherein several components processing frosted mulberry leaf in bright colour protecting liquid；On the other hand, it is of the invention
Colour protecting liquid can also strengthen the sterilization processing to frosted mulberry leaf, and then improve the safe coefficient and health care effect of the white mulberry tea of the present invention
Really；Meanwhile, colour protecting liquid of the present invention can also effectively neutralize the bitter taste of frosted mulberry leaf, and then improve the mouthfeel of Sang Shuan tea of the present invention.
In a word, the white mulberry tea prepared by the present invention not only has beauty, fat-reducing and hypoglycemic effect, and
And, it looks good, smell good and taste good, and sensory-acceptance is high, is adapted to many people and eats.
【Embodiment】
With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1
1. prepare before preparing
(1) preparation of colour protecting liquid：By pomegranate extract solution, mulberries extract, Cys, gardenia extract, oxalic acid and
Distilled water in mass ratio 3:2:1:1:0.1:70 mix to uniform, you can obtain the colour protecting liquid of the present invention.
2. in the preparation that the above-mentioned colour protecting liquid prepared is applied to white mulberry tea of the invention by step in detail below：
(1) collection of raw material：Win that summer and autumn grow out and cleaned by the new fresh mulberry leaf of frost, used
With distilled water flushing and the strip that width is 1cm is cut into after the saline sook 3min that concentration is 0.05g/mL, produces mulberry leaf bar；
(2) color protection：Above-mentioned mulberry leaf bar is soaked into 20min in colour protecting liquid, then the blanching 30s at 90 DEG C, pulls out and drain；
(3) finish：Mulberry leaf bar after draining first carries out 3min fixing processing using steam, then uses power for 5kW
Microwave carry out 60s fixing processing, and fixing processing when mulberry leaf bar temperature be 80 DEG C；
(4) knead：Mulberry leaf bar after fixing is placed in kneading machine and kneads 20min；
(5) dry：Mulberry leaf bar after kneading is positioned in the dryer that temperature is 160 DEG C and dries 18min to mulberry leaf bar
Water content be less than 8% after, bag distribution packaging, you can obtain the present invention white mulberry tea.
Embodiment 2
1. prepare before preparing
(1) preparation of colour protecting liquid：By pomegranate extract solution, mulberries extract, Cys, gardenia extract, oxalic acid and
Distilled water in mass ratio 5:3:3:2:0.3:76 mix to uniform, you can obtain the colour protecting liquid of the present invention.
2. in the preparation that the above-mentioned colour protecting liquid prepared is applied to white mulberry tea of the invention by step in detail below：
(1) collection of raw material：Win that summer and autumn grow out and cleaned by the new fresh mulberry leaf of frost, used
With distilled water flushing and the strip that width is 1.3cm is cut into after the saline sook 4min that concentration is 0.06g/mL, produces mulberry leaf bar；
(2) color protection：Above-mentioned mulberry leaf bar is soaked into 25min in colour protecting liquid, then the blanching 40s at 93 DEG C, pulls out and drain；
(3) finish：Mulberry leaf bar after draining first carries out 3.5min fixing processing using steam, then use power for
6kW microwave carries out 70s fixing processing, and the temperature of mulberry leaf bar is 83 DEG C during fixing processing；
(4) knead：Mulberry leaf bar after fixing is placed in kneading machine and kneads 22min；
(5) dry：Mulberry leaf bar after kneading is positioned in the dryer that temperature is 162 DEG C and dries 20min to mulberry leaf bar
Water content be less than 8% after, bag distribution packaging, you can obtain the present invention white mulberry tea.
Embodiment 3
1. prepare before preparing
(1) preparation of colour protecting liquid：By pomegranate extract solution, mulberries extract, Cys, gardenia extract, oxalic acid and
Distilled water in mass ratio 6:5:4:3:0.4:80 mix to uniform, you can obtain the colour protecting liquid of the present invention.
2. in the preparation that the above-mentioned colour protecting liquid prepared is applied to white mulberry tea of the invention by step in detail below：
(1) collection of raw material：Win that summer and autumn grow out and cleaned by the new fresh mulberry leaf of frost, used
With distilled water flushing and the strip that width is 1.5cm is cut into after the saline sook 5min that concentration is 0.08g/mL, produces mulberry leaf bar；
(2) color protection：Above-mentioned mulberry leaf bar is soaked into 30min in colour protecting liquid, then the blanching 45s at 95 DEG C, pulls out and drain；
(3) finish：Mulberry leaf bar after draining first carries out 4min fixing processing using steam, then uses power for 7kW
Microwave carry out 80s fixing processing, and fixing processing when mulberry leaf bar temperature be 85 DEG C；
(4) knead：Mulberry leaf bar after fixing is placed in kneading machine and kneads 25min；
(5) dry：Mulberry leaf bar after kneading is positioned in the dryer that temperature is 165 DEG C and dries 23min to mulberry leaf bar
Water content be less than 8% after, bag distribution packaging, you can obtain the present invention white mulberry tea.
Comparative example 1：
The frosted mulberry leaf of this comparative example is not handled using the colour protecting liquid of the present invention, remaining preparation process and the phase of embodiment 1
Together.
Comparative example 2：
The Sang Shuanye of this comparative example carries out fixing processing only with microwave, and remaining preparation process is same as Example 1.
Comparative example 3：
The Sang Shuanye of this comparative example carries out fixing processing only with steam, and remaining preparation process is same as Example 1.
Comparative example 4：
The Sang Shuanye of this comparative example carries out fixing processing by traditional fixing method (pot is fried or hot blast), and not using this
The colour protecting liquid of invention is handled, and remaining preparation process is same as Example 1.
Compliance test result：Using system point system, group is evaluated by the composition of personnel of 20 bromatology relevant specialities, at remaining
In the case of consistent, subjective appreciation is carried out to the white mulberry tea of each group.Evaluation project be dry tea color and luster, dry tea shape, soup look,
Fragrance, flavour and tea residue, take the total score of its each individual event average value as appraisal result, total score is 100 points, and standards of grading are shown in Table 1,
Appraisal result is shown in Table 2.
The white mulberry tea sensory evaluation scores standard scale of table 1
The each group of table 2 frost mulberry tea sensory evaluation scores result table
| Group | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Dry tea color and luster (divides) | 14 | 14 | 15 | 7 | 11 | 10 | 6 |
| Dry tea shape (is divided) | 15 | 16 | 15 | 14 | 10 | 11 | 9 |
| Millet paste soup look (is divided) | 18 | 17 | 18 | 13 | 15 | 13 | 12 |
| Millet paste fragrance (divides) | 19 | 19 | 20 | 14 | 12 | 15 | 15 |
| Millet paste flavour (divides) | 18 | 19 | 18 | 16 | 13 | 15 | 16 |
| Tea residue color (is divided) | 10 | 10 | 10 | 6 | 9 | 9 | 6 |
| Total score (is divided) | 93 | 95 | 96 | 70 | 70 | 72 | 64 |
Table 2 illustrates：Total score is higher, and preparation-obtained white mulberry tea sensory-acceptance is higher, and quality is better.The He of comparative example 1
Compared with Example 1, dry tea color and luster, millet paste soup look and the tea residue color handled without colour protecting liquid of the present invention receives comparative example 2
Degree difference is larger, illustrates the color stabilizer of the present invention and can effectively keep the color and luster of frosted mulberry leaf；Comparative example 2, comparative example 3 and comparative example 4
Compared with Example 1, dry tea shape, millet paste fragrance, the scoring of millet paste flavour have larger reduction, illustrate steam of the present invention-
The joint fixing method of microwave can effectively improve shape, smell and the flavour of white mulberry tea.In summary learn, using the present invention's
The white mulberry tea that preparation method is prepared has high sensory-acceptance, quality better.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (7)
1. a kind of preparation method of white mulberry tea, it is characterised in that including step in detail below：
(1) collection of raw material：Win that summer and autumn grow out and cleaned by the new fresh mulberry leaf of frost, using concentration
With distilled water flushing and to be cut after 0.05-0.08g/mL saline sook 3-5min, mulberry leaf bar is produced；
(2) color protection：Above-mentioned mulberry leaf bar is soaked into 20-30min in colour protecting liquid, then the blanching 30-45s at 90-95 DEG C, is pulled out
Drain；
(3) finish：Mulberry leaf bar after draining successively carries out fixing processing, and mulberry leaf bar during fixing processing using steam and microwave
Temperature be 80-85 DEG C；
(4) knead：Mulberry leaf bar after fixing is placed in kneading machine and kneads 20-25min；
(5) dry：Mulberry leaf bar after kneading is positioned in dryer and dried after 18-23min, bag distribution packaging, you can obtain this
The white mulberry tea of invention.
Wherein, the colour protecting liquid is main by pomegranate extract solution, mulberries extract, Cys, gardenia extract, oxalic acid and steaming
Distilled water 3-6 in mass ratio:2-5:1-4:1-3:0.1-0.4:70-80 is mixed to being uniformly made.
2. a kind of preparation method of white mulberry tea according to claim 1, it is characterised in that the colour protecting liquid is mainly carried by pomegranate
Take liquid, mulberries extract, Cys, gardenia extract, oxalic acid and distilled water in mass ratio 5:3:3:2:0.3:76 mixing
To being uniformly made.
3. a kind of preparation method of white mulberry tea according to claim 1, it is characterised in that in step (1), the mulberry leaf bar
Width is 1-1.5cm.
4. a kind of preparation method of white mulberry tea according to claim 1, it is characterised in that in step (3), the steam and micro-
The time of ripple processing is respectively 3-4min and 60-80s.
5. a kind of preparation method of white mulberry tea according to claim 1, it is characterised in that in step (3), the work(of the microwave
Rate is 5-7kW.
6. a kind of preparation method of Sang Shuan tea according to claim 1, it is characterised in that in step (5), the dryer
Drying temperature is 160-165 DEG C.
7. a kind of preparation method of white mulberry tea according to claim 1, it is characterised in that in step (5), after the drying
Mulberry leaf bar water content is less than 8%.
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| CN201710366179.6A CN107156375A (en) | 2017-05-23 | 2017-05-23 | A kind of preparation method of white mulberry tea |
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| CN201710366179.6A CN107156375A (en) | 2017-05-23 | 2017-05-23 | A kind of preparation method of white mulberry tea |
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Citations (5)
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|---|---|---|---|---|
| CN103271146A (en) * | 2013-06-21 | 2013-09-04 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free fruit and vegetable processing color-protecting solution and preparation method thereof |
| CN103907726A (en) * | 2014-03-24 | 2014-07-09 | 贵港市港北区鑫农桑蚕种养专业合作社 | Preparation method and device of mulberry leaf tea |
| CN105685274A (en) * | 2014-11-27 | 2016-06-22 | 贵州开阳蓝芝茶叶开发有限责任公司 | Preparation method of summer and autumn tea and steam enzyme deactivation device thereof |
| CN105901231A (en) * | 2014-08-09 | 2016-08-31 | 刘永 | Preparation method of loquat tea |
| CN106665943A (en) * | 2016-12-19 | 2017-05-17 | 黔南州贵天下茶业有限责任公司 | Processing process of green tea with good quality |
-
2017
- 2017-05-23 CN CN201710366179.6A patent/CN107156375A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271146A (en) * | 2013-06-21 | 2013-09-04 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free fruit and vegetable processing color-protecting solution and preparation method thereof |
| CN103907726A (en) * | 2014-03-24 | 2014-07-09 | 贵港市港北区鑫农桑蚕种养专业合作社 | Preparation method and device of mulberry leaf tea |
| CN105901231A (en) * | 2014-08-09 | 2016-08-31 | 刘永 | Preparation method of loquat tea |
| CN105685274A (en) * | 2014-11-27 | 2016-06-22 | 贵州开阳蓝芝茶叶开发有限责任公司 | Preparation method of summer and autumn tea and steam enzyme deactivation device thereof |
| CN106665943A (en) * | 2016-12-19 | 2017-05-17 | 黔南州贵天下茶业有限责任公司 | Processing process of green tea with good quality |
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| 谢碧霞 等: "《绿色食品开发利用》", 31 January 2003, 北京：中国中医药出版社 * |
| 郭云: ""桑叶茶开发利用的见解"", 《广东蚕业》 * |
| 黄友谊 等: "《中国特种茶加工》", 31 July 2004, 中国农业出版社 * |
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Application publication date: 20170915 |