CN107594017A - The preparation method of secondary fermentation rose Mulberry-leaf Tea - Google Patents
The preparation method of secondary fermentation rose Mulberry-leaf Tea Download PDFInfo
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- CN107594017A CN107594017A CN201710932865.5A CN201710932865A CN107594017A CN 107594017 A CN107594017 A CN 107594017A CN 201710932865 A CN201710932865 A CN 201710932865A CN 107594017 A CN107594017 A CN 107594017A
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Abstract
The present invention relates to the preparation method of tea processing, specially secondary fermentation rose Mulberry-leaf Tea.It is made up of following weight fraction：20 25 parts of sugarcane top, 10 16 parts of ginkgo leaf, 30 45 parts of rose, 60 80 parts of mulberry leaf, 10 18 parts of hawthorn；The concrete operation step of the preparation method of described secondary fermentation rose Mulberry-leaf Tea is as follows：1. mulberry leaf harvesting, the sugarcane top fresh leaf being taken into freezing, ginkgo leaf fresh leaf, under the conditions of 40-35 DEG C plus water mill is starched, filter impurity elimination, then mulberry leaf bar, rose, ginkgo leaf, sugarcane top fragment and 24 parts of ethylmaltol, 15 maltodextrin are stacked upon being fermented, it is given out strong fragrance, form tealeaves mixture；2. finish；3. knead；4. basement is spent, its advantage is：The present invention can effectively keep active ingredient therein not to be destroyed, and the hypoglycemic, anticancer component such as sugarcane polysaccharide contained in sugarcane leaf is utilized effectively using cryogenic freezing technique processing sugarcane leaf, ginkgo leaf.
Description
Technical field
The present invention relates to the preparation method of the technical field of tea processing, specially secondary fermentation rose Mulberry-leaf Tea.
Background technology
Rose effect：Sharp gas, promoting circulation of blood, control wandering arthritis, relieve fatigue and ease pain.Rose and complete stool have convergence, available for women
Menorrhalgia, leukorrhea with reddish discharge and enteritis, diarrhea, the red half bleeding of intestines etc..Regulating the flow of vital energy Xie Yu and blood dissipate the stasis of blood.Cure mainly stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach,
New long wandering arthritis, spitting of blood of spitting blood, irregular menstruation, leukorrhea with reddish discharge, dysentery, acute mastitis, pyogenic infections.《Food book on Chinese herbal medicine》Call its " main sharp lung spleen, benefit
Liver and gall, the fragrance of food is sweet and refreshing, makes us refreshing refreshing." long-term use of, cosmetic result is favourable, can effectively remove free radical, eliminates pigment
Calmness, make us calling out hair youthful vigor.
Mulberry-leaf Tea primary efficacy：Reduce blood glucose：Contain a kind of deoxidation mycin using mulberry leaf.Carbohydrate-splitting enzyme can be prevented to play to make
With.The mulberry leaf original, which has, suppresses the function that blood glucose rises, and its major function composition is " alkaloid " in mulberry leaf, and this is a kind of tool
There is the composition of specific function, it is that other animal and plant are unexistent.Japan medical science circle claims this specific group to turn into " DNJ " material.
Its main function is to suppress the sweet sugar of invertase, maltose, a- glucose, the decomposition of a- amylase, can be stimulated insulin secretion,
Reduce insulin decomposition rate.The more beauty of the sore that disappears nti-freckle：Research in recent years has shown that mulberry leaf also have good beautifying skin to make
With acne, moth patch particularly to face have the effect of relatively good.Mulberry leaf rich in chromocor compound, phenols, amino acid, have
Machine acid, carrotene, vitamin and a variety of the essential trace elements of the human bodys, this metabolism to improving and adjusting skin histology,
Especially though suppressing pigmented occurrence and development has positive role.In addition, adhere to that often drink is also reduced in skin or internal organ
Lipofuscin (i.e. senile plaque expelling) stagnates.Fat-reducing fat eliminating：Mulberry-leaf Tea can lose weight, exactly with mulberry leaf " detumescence ", the effect of " purifying the blood "
It is relevant.Why Mulberry-leaf Tea can subside a swelling, and be the effect because the favourable water of mulberry leaf.Li Shui effects are different from diuresis, not only
It can promote to urinate, can also drain excessive moisture of the product in cell.So Mulberry-leaf Tea can improve so-called oedema and show
As.Purify the blood is to clear neutral fat and cholesterol superfluous in blood.Neutral fat or cholesterol increase in blood is excessive
It is exactly hyperlipemia.So fat people is mostly hyperlipidemia patient.Mulberry leaf play the role of to improve this high fat of blood.Contain in sugarcane leaf
Sugarcane polysaccharide can be with hypoglycemic, and have certain antitumaous effect.Therefore we have developed a kind of beauty regarding to the issue above
Beauty treatment, hypotensive, blood fat, blood glucose and diabetes secondary fermentation rose Mulberry-leaf Tea preparation method.
The content of the invention
The purpose of the present invention is to be directed to above-described problems of the prior art, there is provided a kind of beautifying face and moistering lotion, drop
Blood pressure, blood fat, blood glucose and diabetes secondary fermentation rose Mulberry-leaf Tea preparation method.
In order to realize the purpose, the present invention specifically adopts the following technical scheme that：
The preparation method of secondary fermentation rose Mulberry-leaf Tea, it is made up of following weight fraction：Sugarcane top 20-25 parts, silver
Apricot leaf 10-16 parts, rose 30-45 parts, mulberry leaf 60-80 parts, hawthorn 10-18 parts；
The concrete operation step of the preparation method of described secondary fermentation rose Mulberry-leaf Tea is as follows：
1. mulberry leaf are plucked：Ramulus mori middle and upper part non agricultural chemical residuum, the new fresh mulberry leaf of no disease and pests harm pollution are won, discards petiole,
The mulberry leaf for removing petiole are cleaned with clear water, then mulberry leaf are withered, are cut into 3 centimeter lengths, 1 centimetre of wide slice；Take
Enter sugarcane top fresh leaf, the ginkgo leaf fresh leaf in freezing, under the conditions of-40-- 35 DEG C plus water mill slurry, filter impurity elimination ,-25--
Sugarcane leaf fragment, the ginkgo leaf fragment that width is 3-6cm are obtained at a temperature of 20 DEG C after quick-frozen 25-30 minutes；Then by mulberry leaf
Bar, rose, ginkgo leaf, sugarcane top fragment and the ethylmaltol, the maltodextrin of 1-5 parts of 2-4 parts are deposited in 15~20 DEG C
Air-conditioned room in carry out spontaneous fermentation 5~10 hours, it is given out strong fragrance, form tealeaves mixture；
2. finish：Tealeaves mixture after spontaneous fermentation is finished, fixing temperature is 100 DEG C~120 DEG C, the time
For 35~40 seconds, the tealeaves mixture after fixing is kneaded, kneaded using kneading machine, time of kneading is 8~10 minutes；
3. the tealeaves mixture wet cloth capping fermentation after kneading 10 hours, temperature control will ferment at 50~60 DEG C
Tealeaves mixture afterwards carries out rolling, and with kneading machine rolling, the rolling time is 1~2 minute；
4. basement is spent：It is 1 by weight ratio:1 carries out the tealeaves mixture after rolling and the practical one layer of tealeaves mixture of haw flakes
One layer of haw flakes circulation layer pushes away 6 layers of carry out basement and spends 10~12 hours, and temperature control is at 40 DEG C, then by the mulberry after the processing of basement flower
Leaf tea carries out drying 10 minutes, then temperature control obtains rose Mulberry-leaf Tea at 90~105 DEG C.
The beneficial effects of the present invention are：First, rose Mulberry-leaf Tea mouthfeel of the invention is more preferable, fragrance is denseer and processing work
Skill is simple, has the feature of the strong fragrant fragrance of rose again while ensureing that active ingredient is not lost, the present invention make rose with
Mulberry-leaf Tea obtains development in pluralism, and the popularization and tea industry for tea culture are developed, have great significance with it is far-reaching
Influence；2nd, the present invention can effectively keep active ingredient therein will not using cryogenic freezing technique processing sugarcane leaf, ginkgo leaf
It is destroyed, and the hypoglycemic, anticancer component such as sugarcane polysaccharide contained in sugarcane leaf is utilized effectively, and drop blood is contained in winter folium mori
Sugared composition, the two is mixed and made into tea, has preferable health-care effect, has higher health value.
Embodiment
Embodiment 1
The preparation method of secondary fermentation rose Mulberry-leaf Tea, it is made up of following weight fraction：23 parts of sugarcane top, ginkgo leaf
13 parts, 38 parts of rose, 70 parts of mulberry leaf, 15 parts of hawthorn；
The concrete operation step of the preparation method of described secondary fermentation rose Mulberry-leaf Tea is as follows：
1. mulberry leaf are plucked：Ramulus mori middle and upper part non agricultural chemical residuum, the new fresh mulberry leaf of no disease and pests harm pollution are won, discards petiole,
The mulberry leaf for removing petiole are cleaned with clear water, then mulberry leaf are withered, are cut into 3 centimeter lengths, 1 centimetre of wide slice；Take
Enter sugarcane top fresh leaf, the ginkgo leaf fresh leaf in freezing, under the conditions of -36 DEG C plus water mill is starched, and impurity elimination is filtered, in -23 DEG C of temperature
Under obtained after quick-frozen 28 minutes width be 3-6cm sugarcane leaf fragment, ginkgo leaf fragment；Then by mulberry leaf bar, rose, ginkgo
Leaf, sugarcane top fragment and 2 parts of ethylmaltol, 3 parts of maltodextrin, which are deposited in 18 DEG C of air-conditioned room, carries out spontaneous fermentation 8
Hour, it is given out strong fragrance, form tealeaves mixture；
2. finish：Tealeaves mixture after spontaneous fermentation is finished, fixing temperature is 110 DEG C, and the time is 36 seconds, will
Tealeaves mixture after fixing is kneaded, and is kneaded using kneading machine, and time of kneading is 9 minutes；
3. the tealeaves mixture wet cloth capping fermentation after kneading 10 hours, temperature control is at 56 DEG C, after fermentation
Tealeaves mixture carries out rolling, and with kneading machine rolling, the rolling time is 1 minute；
4. basement is spent：It is 1 by weight ratio:1 carries out the tealeaves mixture after rolling and the practical one layer of tealeaves mixture of haw flakes
One layer of haw flakes circulation layer pushes away 6 layers of carry out basement and spends 11 hours, then temperature control is entered the Mulberry-leaf Tea after the processing of basement flower at 40 DEG C
Row drying 10 minutes, then temperature control obtains rose Mulberry-leaf Tea at 98 DEG C.
Embodiment 2
The preparation method of secondary fermentation rose Mulberry-leaf Tea, it is made up of following weight fraction：20 parts of sugarcane top, ginkgo leaf
16 parts, 30 parts of rose, 80 parts of mulberry leaf, 10 parts of hawthorn；
The concrete operation step of the preparation method of described secondary fermentation rose Mulberry-leaf Tea is as follows：
1. mulberry leaf are plucked：Ramulus mori middle and upper part non agricultural chemical residuum, the new fresh mulberry leaf of no disease and pests harm pollution are won, discards petiole,
The mulberry leaf for removing petiole are cleaned with clear water, then mulberry leaf are withered, are cut into 3 centimeter lengths, 1 centimetre of wide slice；Take
Enter sugarcane top fresh leaf, the ginkgo leaf fresh leaf in freezing, under the conditions of -39 DEG C plus water mill is starched, and impurity elimination is filtered, in -22 DEG C of temperature
Under obtained after quick-frozen 25 minutes width be 3-6cm sugarcane leaf fragment, ginkgo leaf fragment；Then by mulberry leaf bar, rose, ginkgo
Leaf, sugarcane top fragment and 3 parts of ethylmaltol, 4 parts of maltodextrin, which are deposited in 20 DEG C of air-conditioned room, carries out spontaneous fermentation 6
Hour, it is given out strong fragrance, form tealeaves mixture；
2. finish：Tealeaves mixture after spontaneous fermentation is finished, fixing temperature is 120 DEG C, and the time is 40 seconds, will
Tealeaves mixture after fixing is kneaded, and is kneaded using kneading machine, and time of kneading is 8 minutes；
3. the tealeaves mixture wet cloth capping fermentation after kneading 10 hours, temperature control is at 60 DEG C, after fermentation
Tealeaves mixture carries out rolling, and with kneading machine rolling, the rolling time is 2 minutes；
4. basement is spent：It is 1 by weight ratio:1 carries out the tealeaves mixture after rolling and the practical one layer of tealeaves mixture of haw flakes
One layer of haw flakes circulation layer pushes away 6 layers of carry out basement and spends 12 hours, then temperature control is entered the Mulberry-leaf Tea after the processing of basement flower at 40 DEG C
Row drying 10 minutes, then temperature control obtains rose Mulberry-leaf Tea at 100 DEG C.
Embodiment 3
The preparation method of secondary fermentation rose Mulberry-leaf Tea, it is made up of following weight fraction：25 parts of sugarcane top, ginkgo leaf
16 parts, 45 parts of rose, 65 parts of mulberry leaf, 18 parts of hawthorn；
The concrete operation step of the preparation method of described secondary fermentation rose Mulberry-leaf Tea is as follows：
1. mulberry leaf are plucked：Ramulus mori middle and upper part non agricultural chemical residuum, the new fresh mulberry leaf of no disease and pests harm pollution are won, discards petiole,
The mulberry leaf for removing petiole are cleaned with clear water, then mulberry leaf are withered, are cut into 3 centimeter lengths, 1 centimetre of wide slice；Take
Enter sugarcane top fresh leaf, the ginkgo leaf fresh leaf in freezing, under the conditions of -37 DEG C plus water mill is starched, and impurity elimination is filtered, in -24 DEG C of temperature
Under obtained after quick-frozen 28 minutes width be 3-6cm sugarcane leaf fragment, ginkgo leaf fragment；Then by mulberry leaf bar, rose, ginkgo
Ethylmaltol, 5 parts of the maltodextrin of leaf, sugarcane top fragment and 2-4 parts, which are deposited in 20 DEG C of air-conditioned room, carries out nature hair
Ferment 10 hours, it is given out strong fragrance, form tealeaves mixture；
2. finish：Tealeaves mixture after spontaneous fermentation is finished, fixing temperature is 105 DEG C, and the time is 40 seconds, will
Tealeaves mixture after fixing is kneaded, and is kneaded using kneading machine, and time of kneading is 9 minutes；
3. the tealeaves mixture wet cloth capping fermentation after kneading 10 hours, temperature control is at 56 DEG C, after fermentation
Tealeaves mixture carries out rolling, and with kneading machine rolling, the rolling time is 2 minutes；
4. basement is spent：It is 1 by weight ratio:1 carries out the tealeaves mixture after rolling and the practical one layer of tealeaves mixture of haw flakes
One layer of haw flakes circulation layer pushes away 6 layers of carry out basement and spends 12 hours, then temperature control is entered the Mulberry-leaf Tea after the processing of basement flower at 40 DEG C
Row drying 10 minutes, then temperature control obtains rose Mulberry-leaf Tea at 105 DEG C.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (1)
1. the preparation method of secondary fermentation rose Mulberry-leaf Tea, it is made up of following weight fraction：Sugarcane top 20-25 parts, ginkgo
Leaf 10-16 parts, rose 30-45 parts, mulberry leaf 60-80 parts, hawthorn 10-18 parts；
The concrete operation step of the preparation method of described secondary fermentation rose Mulberry-leaf Tea is as follows：
1. mulberry leaf are plucked：Ramulus mori middle and upper part non agricultural chemical residuum, the new fresh mulberry leaf of no disease and pests harm pollution are won, petiole is discarded, will go
The mulberry leaf of petiole are cleaned with clear water, and then mulberry leaf are withered, are cut into 3 centimeter lengths, 1 centimetre of wide slice；It is taken into cold
Sugarcane top fresh leaf, ginkgo leaf fresh leaf in jelly, under the conditions of-40-- 35 DEG C plus water mill is starched, and impurity elimination is filtered, at-25-- 20 DEG C
At a temperature of obtained after quick-frozen 25-30 minutes width be 3-6cm sugarcane leaf fragment, ginkgo leaf fragment；Then by mulberry leaf bar,
Rose, ginkgo leaf, the ethylmaltol, the maltodextrin of 1-5 parts of sugarcane top fragment and 2-4 parts are deposited in 15~20 DEG C of sky
Transfer house interior progress spontaneous fermentation 5~10 hours, it is given out strong fragrance, form tealeaves mixture；
2. finish：Tealeaves mixture after spontaneous fermentation is finished, fixing temperature be 100 DEG C~120 DEG C, the time be 35~
40 seconds, the tealeaves mixture after fixing is kneaded, kneaded using kneading machine, time of kneading is 8~10 minutes；
3. the tealeaves mixture wet cloth capping fermentation after kneading 10 hours, temperature control is at 50~60 DEG C, after fermentation
Tealeaves mixture carries out rolling, and with kneading machine rolling, the rolling time is 1~2 minute；
4. basement is spent：It is 1 by weight ratio:1 carries out the tealeaves mixture after rolling and practical one layer of one layer of the tealeaves mixture of haw flakes
Haw flakes circulation layer pushes away 6 layers of carry out basement and spends 10~12 hours, then temperature control is entered the Mulberry-leaf Tea after the processing of basement flower at 40 DEG C
Row drying 10 minutes, then temperature control obtains rose Mulberry-leaf Tea at 90~105 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471304A (en) * | 2020-12-22 | 2021-03-12 | 海南中椹生物科技有限公司 | Scenting method of scented tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471304A (en) * | 2020-12-22 | 2021-03-12 | 海南中椹生物科技有限公司 | Scenting method of scented tea |
| CN112471304B (en) * | 2020-12-22 | 2023-03-03 | 海南中椹生物科技有限公司 | Scenting method of scented tea |
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