CN107432358A - A kind of manufacture craft of Mulberry-leaf Tea - Google Patents
A kind of manufacture craft of Mulberry-leaf Tea Download PDFInfo
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- CN107432358A CN107432358A CN201710901692.0A CN201710901692A CN107432358A CN 107432358 A CN107432358 A CN 107432358A CN 201710901692 A CN201710901692 A CN 201710901692A CN 107432358 A CN107432358 A CN 107432358A
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- mulberry
- leaf
- mulberry leaf
- temperature
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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 present invention relates to technical field of agricultural product process, and in particular to a kind of manufacture craft of Mulberry-leaf Tea, specifically includes following steps：1) mulberry leaf are cut and removes vein, carry out processing of withering；2) it is absolute ether and chloroform is soluble in water, boiling water fixing is carried out to mulberry leaf；3) mulberry leaf after boiling water is finished carry out anaerobic dry fermentation；4) mulberry leaf after anaerobic dry fermentation are subjected to superheat steam drying and low temperature humidifies, and sprayed with rose extract solution, vitamin E and vanilla acid amides；5) Titian after progress shaping.Mulberry-leaf Tea soluble solid produced by the present invention is high, long shelf-life, remains the original most of nutriment of mulberry leaf, effectively reduces the problem of smelly blue or green and soup look is pitch-black, and mulberry leaf tea color is bud green, and soup look is limpid, and glycol is fragrant and sweet, the band fragrance of a flower, and extends the shelf life.
Description
Technical field
The present invention relates to technical field of agricultural product process, and in particular to a kind of manufacture craft of Mulberry-leaf Tea.
Background technology
Found through pharmacological research, mulberry leaf are sweet, cold in nature, in mulberry leaf containing abundant shoulder blade, calcium and vitamin C, B1, B2, B3,
The trace element of the needed by human body such as A, also containing 17 kinds of amino acid, thick protein, carbohydrate, the extract of ether, inorganic matter
Etc. a variety of abundant nutriments, there is hypotensive, hypoglycemic, anti-aging, enhancing endurance, reduction lipids contents, reduction courage are consolidated
Alcohol, suppress intestinal toxic bacterial reproduction and peroxide and the unique effects such as produce, have to human body and make good health-care effect, quite by
The welcome of the elderly.But the soup look blackening of the Mulberry-leaf Tea millet paste made using traditional means, mouthfeel carry sentimental taste, and color and luster is owed
It is good, cause flavor bad, its quality is also unstable, have impact on the mouthfeel and outward appearance of Mulberry-leaf Tea, and not easy to maintain.
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 manufacture craft of Mulberry-leaf Tea, the mulberry
Leaf tea soluble solid is high, long shelf-life, remains the original most of nutriment of mulberry leaf, effectively reduces smelly blue or green and soup
The problem of color is pitch-black, mulberry leaf tea color is bud green, and soup look is limpid, and glycol is fragrant and sweet, the band fragrance of a flower, and extends the shelf life.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of manufacture craft of Mulberry-leaf Tea, specifically includes following steps：
(1) with machine-cut leaf of cutting the dish after fresh mulberry leaf is cleaned, and leaf vein broad in the middle is removed, then uniformly spreads out and withered
Wither, until loss of weight reaches 8-10%, it is standby；
(2) water is added after being well mixed absolute ether and chloroform, is configured to mass concentration 10-15% mixed liquor, and
Pour into pot, add 1-2 times of water, first boiled to 96-98 DEG C of water, the mulberry leaf handled well are put into, are stirred until homogeneous heated, mulberry
Leaf color be changed into it is uniform it is blackish green after pull out rapidly, and be immediately placed in flowing cool water, drier be placed in after being cooled to normal temperature
Mulberry leaf surface moisture is inside sloughed, it is standby；
(3) mulberry leaf after step (2) processing are subjected to low temperature drying in the case where temperature is 60-70 DEG C, dried to 7 one-tenth mass dryness fractions,
Sealed after pack, stand 18-24h, carry out anaerobic dry fermentation, and rocked every 30-40min, shake sack, make the mulberry leaf in bag
Stirred, while air in bag and hot gas are discharged, it is standby；
(4) mulberry leaf fermented are used in superheat engine and carries out superheat steam drying, it is standby；
(5) mulberry leaf after superheat steam drying in step (4) are humidified rapidly using 30-40 DEG C of Low Temperature Steam, steam
In the mixed liquor that is mixed containing rose extract solution, vitamin E and vanilla acid amides, it is standby；
(6) rear mulberry leaf are humidified moulding is carried out in briquetting moulding machine, the mulberry leaf being molded are standby；
(7) mulberry leaf of shaping are subjected to Titian with fragrance extracting machine, obtain the Mulberry-leaf Tea.
Preferably, the size that rear mulberry leaf are cut in step (1) is 5-6cm square.
Preferably, the mass ratio of absolute ether and chloroform is 2-3 in step (2):1.
Preferably, the total solids content described in step (3) in the reaction system of anaerobic dry fermentation is 15-20%, temperature
For 30-40 DEG C.
Preferably, superheat steam drying is divided into three phases described in step (4)：The temperature of first stage is 60-80 DEG C,
Time is 20-30min；The temperature of second stage is 90-100 DEG C, time 5-7min；The temperature of phase III is 60-80 DEG C,
Time is 10-15min.
Preferably, 100-110 DEG C of the temperature of Titian described in step (7), time 16-18h.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, absolute ether and chloroform are heated into progress boiling water in water, then by water in the manufacture craft of Mulberry-leaf Tea of the invention
Fixing, it is fast and effective to remove most of chlorophyll in leaf, and fixation time is short, so as to holding part chlorophyll, remains again
The nutriment of mulberry leaf, the problem of smelly blue or green and soup look is pitch-black is effectively reduced, Mulberry-leaf Tea essential states is not changed too much, both
Control soup look and also save the special mouthfeel of Mulberry-leaf Tea.
2nd, anaerobic dry fermentation is used in the manufacture craft of Mulberry-leaf Tea of the invention, avoids the oxidative phenomena of mulberry leaf, not only
Mulberry leaf mouthfeel is lifted, also improves the sensory evaluation of mulberry leaf.
3rd, mulberry leaf after fermentation are used into superheat steam drying in the manufacture craft of Mulberry-leaf Tea of the invention so that mulberry leaf
Rehydration, color are improved, and mulberry leaf color and luster maintains the nutriments such as original color, vitamin and obtained largely as far as possible
Reserved, significantly improve the quality and outward appearance of mulberry leaf, while also there is sterilizing effect, effectively improve the guarantor of Mulberry-leaf Tea
The matter phase.
4th, the mulberry leaf fermented are humidified rapidly with Low Temperature Steam, the leaf green cell that humidifying can make to have dried is satisfied from new
With, it is fixed, obtain more stable Mulberry-leaf Tea, can store the more long time by the Mulberry-leaf Tea humidified, property is more stable, and
During humidifying, also include rose extract solution, vitamin E and vanilla acid amides on steam, add the fragrance of Mulberry-leaf Tea so that tea
Soup clean taste, fragrance are mellow, moreover it is possible to extend the shelf life.
Embodiment
Technical scheme will be clearly and completely described below, it is clear that described embodiment is only
Part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art
The every other embodiment obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.
Unless otherwise defined, all of technologies and scientific terms used here by the article is with belonging to technical field of the invention
The implication that technical staff is generally understood that is identical.Term used in the description of the invention herein is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term as used herein " and/or " include one or more phases
The arbitrary and all combination of the Listed Items of pass.
Embodiment 1
A kind of manufacture craft of Mulberry-leaf Tea, specifically includes following steps：
(1) with machine-cut leaf of cutting the dish after fresh mulberry leaf is cleaned, and leaf vein broad in the middle is removed, the size for cutting rear mulberry leaf is
5cm square, then uniformly spread out and withered, until loss of weight reaches 8%, it is standby；
(2) it is 2 according to mass ratio by absolute ether and chloroform:1 it is well mixed after add water, be configured to mass concentration 10%
Mixed liquor, and pour into pot, add 1 times of water, first boiled to 96 DEG C of water, the mulberry leaf handled well are put into, are stirred until homogeneous
It is heated, mulberry leaf color be changed into it is uniform it is blackish green after pull out rapidly, and be immediately placed in flowing cool water, be placed in after being cooled to normal temperature
Mulberry leaf surface moisture is sloughed in drier, it is standby；
(3) mulberry leaf after step (2) processing are subjected to low temperature drying in the case where temperature is 60 DEG C, dried to 7 one-tenth mass dryness fractions, pack
After seal, stand 18h, carry out anaerobic dry fermentation, the total solids content in reaction system is 15%, and temperature is 30 DEG C, and every
30min is rocked, shakes sack, is stirred the mulberry leaf in bag, while air in bag and hot gas are discharged, standby；
(4) by the mulberry leaf fermented using superheat steam drying is carried out in superheat engine, superheat steam drying is divided into three
The individual stage：The temperature of first stage is 60 DEG C, time 20min；The temperature of second stage is 90 DEG C, time 5min；3rd
The temperature in stage is 60 DEG C, time 10min；
(5) mulberry leaf after superheat steam drying in step (4) being humidified rapidly using Low Temperature Steam, its temperature is 30 DEG C,
And the mixed liquor mixed in steam containing rose extract solution, vitamin E and vanilla acid amides, it is standby；
(6) rear mulberry leaf are humidified moulding is carried out in briquetting moulding machine, the mulberry leaf being molded are standby；
(7) mulberry leaf of shaping are subjected to Titian with fragrance extracting machine, 100 DEG C of the temperature of Titian, time 16h, obtain the mulberry
Leaf tea.
Embodiment 2
A kind of manufacture craft of Mulberry-leaf Tea, specifically includes following steps：
(1) with machine-cut leaf of cutting the dish after fresh mulberry leaf is cleaned, and leaf vein broad in the middle is removed, the size for cutting rear mulberry leaf is
5.5cm square, then uniformly spread out and withered, until loss of weight reaches 9%, it is standby；
(2) it is 2.5 according to mass ratio by absolute ether and chloroform:1 it is well mixed after add water, be configured to mass concentration
13% mixed liquor, and pour into pot, 1.5 times of water are added, first boiled to 97 DEG C of water, the mulberry leaf handled well are put into, are stirred
To thermally equivalent, mulberry leaf color be changed into it is uniform it is blackish green after pull out rapidly, and be immediately placed in flowing cool water, be cooled to normal temperature
After be placed in drier and slough mulberry leaf surface moisture, it is standby；
(3) mulberry leaf after step (2) processing are subjected to low temperature drying in the case where temperature is 65 DEG C, dried to 7 one-tenth mass dryness fractions, pack
After seal, stand 21h, carry out anaerobic dry fermentation, the total solids content in reaction system is 17%, and temperature is 35 DEG C, and every
35min is rocked, shakes sack, is stirred the mulberry leaf in bag, while air in bag and hot gas are discharged, standby；
(4) by the mulberry leaf fermented using superheat steam drying is carried out in superheat engine, superheat steam drying is divided into three
The individual stage：The temperature of first stage is 70 DEG C, time 25min；The temperature of second stage is 95 DEG C, time 6min；3rd
The temperature in stage is 70 DEG C, time 13min；
(5) mulberry leaf after superheat steam drying in step (4) being humidified rapidly using Low Temperature Steam, its temperature is 35 DEG C,
And the mixed liquor mixed in steam containing rose extract solution, vitamin E and vanilla acid amides, it is standby；
(6) rear mulberry leaf are humidified moulding is carried out in briquetting moulding machine, the mulberry leaf being molded are standby；
(7) mulberry leaf of shaping are subjected to Titian with fragrance extracting machine, 105 DEG C of the temperature of Titian, time 17h, obtain the mulberry
Leaf tea.
Embodiment 3
A kind of manufacture craft of Mulberry-leaf Tea, specifically includes following steps：
(1) with machine-cut leaf of cutting the dish after fresh mulberry leaf is cleaned, and leaf vein broad in the middle is removed, the size for cutting rear mulberry leaf is
6cm square, then uniformly spread out and withered, until loss of weight reaches 10%, it is standby；
(2) it is 3 according to mass ratio by absolute ether and chloroform:1 it is well mixed after add water, be configured to mass concentration 15%
Mixed liquor, and pour into pot, add 2 times of water, first boiled to 98 DEG C of water, the mulberry leaf handled well are put into, are stirred until homogeneous
It is heated, mulberry leaf color be changed into it is uniform it is blackish green after pull out rapidly, and be immediately placed in flowing cool water, be placed in after being cooled to normal temperature
Mulberry leaf surface moisture is sloughed in drier, it is standby；
(3) mulberry leaf after step (2) processing are subjected to low temperature drying in the case where temperature is 70 DEG C, dried to 7 one-tenth mass dryness fractions, pack
After seal, stand 24h, carry out anaerobic dry fermentation, the total solids content in reaction system is 20%, and temperature is 40 DEG C, and every
40min is rocked, shakes sack, is stirred the mulberry leaf in bag, while air in bag and hot gas are discharged, standby；
(4) by the mulberry leaf fermented using superheat steam drying is carried out in superheat engine, superheat steam drying is divided into three
The individual stage：The temperature of first stage is 80 DEG C, time 30min；The temperature of second stage is 100 DEG C, time 7min；3rd
The temperature in stage is 80 DEG C, time 15min；
(5) mulberry leaf after superheat steam drying in step (4) being humidified rapidly using Low Temperature Steam, its temperature is 40 DEG C,
And the mixed liquor mixed in steam containing rose extract solution, vitamin E and vanilla acid amides, it is standby；
(6) rear mulberry leaf are humidified moulding is carried out in briquetting moulding machine, the mulberry leaf being molded are standby；
(7) mulberry leaf of shaping are subjected to Titian with fragrance extracting machine, 110 DEG C of the temperature of Titian, time 18h, obtain the mulberry
Leaf tea.
Applicant carried out lot of experiments contrast, and every group of experiment is carried out subjective appreciation, soluble solid measure and
Shelf-life determines, as a result as shown in table 1：
1st group：Mulberry-leaf Tea is prepared according to common tea-manufacturing technology.
2nd group：Mulberry-leaf Tea is prepared according to the embodiment of the present invention 1.
3rd group：Mulberry-leaf Tea is prepared according to the embodiment of the present invention 2.
4th group：Mulberry-leaf Tea is prepared according to the embodiment of the present invention 3.
Subjective appreciation, soluble solid measure and the shelf-life of each group Mulberry-leaf Tea of table 1
| Type | Soluble solids/% | Shelf-life/the moon | Subjective appreciation |
| 1st group | 8 | 3.5 | Powder is coarse, and powder is more, color and luster furvous, there is sentimental taste, soup look muddy |
| 2nd group | 23 | 6.8 | Color and luster is bud green, and soup look is limpid, and glycol is fragrant and sweet, the band fragrance of a flower |
| 3rd group | 27 | 7.4 | Color and luster is bud green, and soup look is limpid, and glycol is fragrant and sweet, the band fragrance of a flower |
| 4th group | 31 | 7.9 | Color and luster is bud green, and soup look is limpid, and glycol is fragrant and sweet, the band fragrance of a flower |
As known from Table 1, Mulberry-leaf Tea soluble solid produced by the present invention is high, long shelf-life, it is original to remain mulberry leaf
Most of nutriment, the problem of smelly blue or green and soup look is pitch-black is effectively reduced, mulberry leaf tea color is bud green, and soup look is limpid, and glycol is fragrant
Sweet tea, the band fragrance of a flower, and extend the shelf life.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of manufacture craft of Mulberry-leaf Tea, it is characterised in that specifically include following steps：
(1) with machine-cut leaf of cutting the dish after fresh mulberry leaf is cleaned, and leaf vein broad in the middle is removed, then uniformly spreads out and withered,
Until loss of weight reaches 8-10%, it is standby；
(2) water is added after being well mixed absolute ether and chloroform, is configured to mass concentration 10-15% mixed liquor, and pour into
In pot, 1-2 times of water is added, first boiled to 96-98 DEG C of water, the mulberry leaf handled well are put into, is stirred until homogeneous heated, mulberry leaf face
Discoloration for it is uniform it is blackish green after pull out rapidly, and be immediately placed in flowing cool water, be cooled to after normal temperature to be placed in drier and take off
Mulberry leaf surface moisture is removed, it is standby；
(3) mulberry leaf after step (2) processing are subjected to low temperature drying in the case where temperature is 60-70 DEG C, dried to 7 one-tenth mass dryness fractions, pack
After seal, stand 18-24h, carry out anaerobic dry fermentation, and rock every 30-40min, shake sack, obtain the mulberry leaf in bag
Stirring, while air in bag and hot gas are discharged, it is standby；
(4) mulberry leaf fermented are used in superheat engine and carries out superheat steam drying, it is standby；
(5) mulberry leaf after superheat steam drying in step (4) are humidified rapidly using 30-40 DEG C of Low Temperature Steam, contained in steam
There is the mixed liquor that rose extract solution, vitamin E and vanilla acid amides mix, it is standby；
(6) rear mulberry leaf are humidified moulding is carried out in briquetting moulding machine, the mulberry leaf being molded are standby；
(7) mulberry leaf of shaping are subjected to Titian with fragrance extracting machine, obtain the Mulberry-leaf Tea.
2. the manufacture craft of Mulberry-leaf Tea according to claim 1, it is characterised in that：The size of rear mulberry leaf is cut in step (1)
For 5-6cm square.
3. the manufacture craft of Mulberry-leaf Tea according to claim 1, it is characterised in that：Absolute ether and chloroform in step (2)
Mass ratio be 2-3:1.
4. the manufacture craft of Mulberry-leaf Tea according to claim 1, it is characterised in that：Anaerobic dry fermentation described in step (3)
Reaction system in total solids content be 15-20%, temperature is 30-40 DEG C.
5. the manufacture craft of Mulberry-leaf Tea according to claim 1, it is characterised in that：Superheated steam is done described in step (4)
It is dry to be divided into three phases：The temperature of first stage is 60-80 DEG C, time 20-30min；The temperature of second stage is 90-100
DEG C, time 5-7min；The temperature of phase III is 60-80 DEG C, time 10-15min.
6. the manufacture craft of Mulberry-leaf Tea according to claim 1, it is characterised in that：The temperature of Titian described in step (7)
100-110 DEG C, time 16-18h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710901692.0A CN107432358A (en) | 2017-09-28 | 2017-09-28 | A kind of manufacture craft of Mulberry-leaf Tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710901692.0A CN107432358A (en) | 2017-09-28 | 2017-09-28 | A kind of manufacture craft of Mulberry-leaf Tea |
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| CN201710901692.0A Pending CN107432358A (en) | 2017-09-28 | 2017-09-28 | A kind of manufacture craft of Mulberry-leaf Tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924279A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | The processing technology of gold tea cake |
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